It's easy to make parmesan-crusted chicken! Simply coat the chicken with spices, Dijon, parmesan, and almond meal, then bake it until crispy and golden.
Preheat your oven to 425 degrees F. Line a rimmed baking sheet with foil and fit it with a roasting rack. Spray the roasting rack with oil.
In a small bowl, use a spatula to mix the mustard, salt, garlic powder, thyme, and cayenne.
In an 8-inch square baking dish, whisk together the almond meal and Parmesan.
Sprinkle the chicken breasts with salt and pepper on both sides, then brush with the Dijon mixture. Dredge in the almond meal/Parmesan mixture.
Place the coated chicken breasts on the prepared roasting rack. Sprinkle them with paprika (mostly to add a nice color), then lightly spray them with oil.
Bake until internal temperature reaches 165 degrees F, about 20 minutes. Allow to rest 5 minutes, then sprinkle with chopped parsley and serve.
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Notes
It's also best to use small chicken breasts - 6-7 oz. Although I've made this recipe with large, 8-9 oz chicken breasts on occasion and it turned out OK.The problem with large chicken breasts is that you need to bake them for longer, so the coating can become overly browned.So if your chicken breasts are large and you need to bake them for longer than 20 minutes, loosely cover them with foil to prevent the tops from scorching.