Crispy Sun Dried Tomato Crusted Chicken
Elevate your chicken dinner with this irresistible Crispy Sun-Dried Tomato Crusted Chicken! Juicy chicken breasts are coated in a golden, flavor-packed crust made from finely chopped sun-dried tomatoes, panko breadcrumbs, Parmesan cheese, and a medley of savory spices. The perfect balance of crispy texture and rich, tangy flavor, this dish begins with a quick stovetop sear and finishes beautifully in the oven for a foolproof, restaurant-quality meal. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or entertaining guests. Serve it alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete, unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Sun-dried tomatoes (packed in oil)
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a blender or food processor, pulse the sun-dried tomatoes until finely chopped.
In a shallow bowl, combine the chopped sun-dried tomatoes, panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix well to create the crust mixture.
Set up a dredging station with three shallow bowls: one with the flour, one with beaten eggs, and one with the crust mixture.
Pat the chicken breasts dry with paper towels to remove excess moisture.
Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally press it into the crust mixture to coat it evenly on all sides.
Heat olive oil in a large skillet over medium heat. Once hot, sear each chicken breast for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the seared chicken breasts to the prepared baking sheet and place them in the preheated oven.
Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
