When you think of a chicken dinner, what comes to mind? Baked? Grilled? Stir-fried? What about crispy, fried chicken? Probably not. After all, who wants to mess around with a deep-fryer or a pan full of sizzling, spitting oil, and hands covered in layers of egg and flour when restaurants can do it all for you? But what if you could have crispy, cheesy chicken at home without any of that?
This recipe is the real deal. Crispy, flavorful, juicy, tender and so, so easy to make. The hardest part is probably dipping the chicken, but skipping out on the flour step means it’s a lot less messy than traditional fried chicken, and the breading includes a generous ½ cup of cheese, so buckle in for some serious flavor.
Sheet pan crispy Parmesan garlic chicken
6
15 minutes
25 minutes
40 minutes
1 egg
Juice of 1 lemon
2 cloves garlic, pressed
1 tablespoon fresh parsley, chopped
Salt and pepper
½ cup breadcrumbs
½ cup Parmesan cheese, grated
4 skinless, boneless chicken breasts
5-6 Yukon gold potatoes, cubed
2 tablespoons olive oil
2 teaspoons dried rosemary
Preheat the oven to 400 F.
Butterfly the chicken breasts, and cut each into 2-3 pieces.
In a small bowl, whisk together the egg, lemon juice, garlic, and parsley. Season the mixture with salt and pepper.
In a second bowl, combine the breadcrumbs and Parmesan cheese.
Line a baking sheet with parchment paper.
Dip each chicken piece into the egg mixture, then into the breadcrumb mixture, then back in the egg, then one more time in the bread crumb before transferring to the baking sheet.
Add the potatoes to the baking sheet, and drizzle with the olive oil. Season with salt, pepper and rosemary.
Bake everything for about 20-25 minutes, rotating halfway through, or until both the potatoes and the chicken are crisp on the outside and tender in the middle.
Allow to cool slightly before serving.