Crispy Chicken with Parmesan Tomatoes
Submitted by intensifyme
Crispy oven-baked chicken breasts coated in a garlicky Dijon-breadcrumb crust, baked alongside Parmesan-topped tomatoes in one dish. A light, no-fry dinner with a crunchy crust and juicy roasted tomatoes.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
1 hrsCrispy chicken without the deep fryer or the mess: this baked version gets its crunch from a clever two-step coating. A swipe of Dijon mustard on the chicken acts as the glue, gripping a garlicky, herby breadcrumb mixture that you press on firmly so it bakes into a golden, crunchy crust.
Because the chicken bakes coated-side up and never gets turned, the crust stays crisp and intact rather than going soggy against the pan. The Dijon does more than hold the crumbs; it seasons the meat and adds a subtle tang under all that crunch.
Halfway through, Parmesan-and-oregano-topped tomatoes join the dish, roasting alongside the chicken so the whole dinner cooks in one pan. As the tomatoes soften, the cheese browns into savory little caps and their juices turn jammy and sweet, a fine foil to the crisp, savory chicken. Bake until the coating is deeply browned and the juices run clear. Serve it over a bed of peppery watercress, which wilts just slightly under the warm chicken and keeps the plate fresh and light.
Kitchen Tips
- Press the breadcrumb coating on firmly so it adheres and forms a solid crust as it bakes.
- Don’t turn the chicken. Baking coated-side up the whole time keeps the crust crisp.
- Add the tomatoes partway through, not at the start, so they roast and soften without collapsing.
- Check doneness by piercing the thickest part; the juices should run clear.
Variations
- Use panko in place of regular breadcrumbs for an even crunchier crust.
- Add lemon zest or a pinch of red pepper flakes to the crumb mixture.
- Swap watercress for arugula or baby spinach as the base.
Ingredients
Directions
Preheat the oven to 400 Degrees F.
In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 teaspoons of the olive or salad oil, and ¼ teaspoons of the pepper, blending well.
Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken.
Spray an 11×7-inch glass or ceramic baking dish with nonstick cooking spray.
Place the chicken, skin side up, in the baking dish.
Bake the chicken, without turning, for 20 minutes.
Meanwhile, cut each tomato, lengthwise, in half.
On waxed paper, mix the Parmesan cheese, oregano, salt and ¼ teaspoons of black pepper, stirring to mix well.
Sprinkle the cheese mixture over the tomato halves.
Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.
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