Parmesan-crusted chicken is an easy, low-carb, four-ingredient recipe! A kid-friendly meal that's tender on the inside with a tasty crunch on the outside!
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You've got to love a great chicken recipe! And this parmesan-crusted chicken has it all! It's an easy chicken recipe. It's a kid-friendly chicken recipe. And...you only need four ingredients!!! That's right! Only four! So what are you waiting for? Let's get cooking!
How do you make parmesan-crusted chicken?
- Cut 6 boneless skinless chicken breasts into 3 strips each. OR use 18 chicken tenders instead.
- Place the breast strips or tenders into a gallon-size Ziploc bag with a cup of sour cream. Squish the bag around, coat the chicken strips in sour cream, and refrigerate for at least 4 hours.
- Preheat your oven to 350 degrees. Line a baking sheet with foil, set a wire cooling rack over the tin foil, and spray with non-stick cooking spray.
- Crush the garlic butter ritz crackers in a gallon ziploc bag with a rolling pin. Add the shredded parmesan to the crumbs and shake to mix.
- Remove the chicken strips a few at a time from the sour cream. Let the excess sour cream drip off, and place the chicken strips in the bag of parmesan and crumbs. Shake to coat.
- Place the crumb-coated chicken strips on the wire cooling rack leaving just a little space in between each strip.
- Bake at 350 for about 25 minutes or until the chicken is cooked through.
Frequently Asked Questions
I believe this is a common question. As you've probably noticed, this parmesan-crusted chicken is without breadcrumbs. I think cracker crumbs stick better, and for this particular recipe, the cracker crumbs shouldn't have a hard time sticking to the chicken. The sour cream that the chicken strips marinated in should leave enough of a coating for the crumbs to grab onto. Also, make sure that you crush your crackers into fine crumbs. Large cracker chunks won't stick as well. If you have a couple of spots that are a little thin on breading, you can use your fingers to pat a little extra breading on.
I know we are all concerned about feeding our families healthy meals. Whether you consider this recipe "healthy" or not kind of depends on your family's dietary needs. I, however, feel pretty good about feeding this to my family. Instead of this being pan-fried parmesan-crusted chicken, it's baked in the oven, which cuts out frying oil. While this parmesan-crusted chicken isn't keto, it is low-carb. I know a lot of people are trying to cut unnecessary carbs from their diets.
I think rice compliments this dish well. If you haven't tried it already, I recommend my Orzo Rice Pilaf. Add a nice green salad and some buttermilk biscuits or even some dinner rolls, and you've got a nice meal!
Have you tried this recipe? Leave me a rating and a comment below!
If you are looking for a couple of other great chicken recipes, check out my chicken and rice casserole. You can make it ahead, and it freezes really well. If you are a big sriracha fan, then you might like honey sriracha chicken which makes a great one-pan meal. We lean more towards the buffalo chicken in quesadillas. And they're super easy too! And don't forget chicken enchiladas! I look to make them ahead and freeze them. Makes for an easy dinner.
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Parmesan Crusted Chicken Recipe
Ingredients
- 6 Chicken breasts boneless skinless breasts OR 18 chicken tenders, thawed
- 1 cup Sour Cream
- 1 to 1 ½ rolls of Garlic Butter Ritz Crackers
- ½ cup Shredded Parmesan Cheese
Instructions
- Cut the 6 boneless skinless chicken breasts into 3 strips each OR use 18 chicken tenders instead.
- Place the breast strips or tenders into a gallon-size Ziploc bag with a cup of sour cream. Squish the bag around coating the chicken strips in sour cream, and refrigerate for at least 4 hours.
- Preheat your oven to 350 degrees. Line a baking sheet with foil, set a wire cooling rack over the tin foil, and spray with non-stick cooking spray.
- Crush the garlic butter ritz crackers into fine crumbs in a gallon ziploc bag with a rolling pin. Add the shredded parmesan to the crumbs and shake to mix.
- Remove the chicken strips a few at a time from the sour cream. Let the excess sour cream drip off, and place the chicken strips in the bag of parmesan and crumbs. Shake to coat.
- Place the crumb-coated chicken strips on the wire cooling rack, leaving just a little space in between each strip.
- Discard the bag of used sour cream.
- Bake the chicken strips at 350 for about 25 minutes or until the chicken is cooked through and the crust is golden.
Mindee
One of my favorites!
Amanda
This sounds good! We do something similar that we call sour cream chicken. We just sprinkle the chicken with a little salt, coat in sour cream, then crushed nabisco chicken in a biskit crackers. Bake the same as yours. My kids love it! I'm with you on the garlic butter flavored ritz...they're the best! I have a hard time finding them anymore though?!?