Crusty Chicken with Tangy Peach Salsa
Transform your weeknight dinner with this irresistible recipe for Crusty Chicken with Tangy Peach Salsa—a perfect balance of crispy, seasoned perfection and vibrant, fruity zest. Golden, oven-baked chicken breasts are encrusted with a flavorful blend of panko breadcrumbs, parmesan cheese, and warm spices like paprika and garlic powder, creating that delectable crunch in every bite. To brighten things up, a refreshing peach salsa made with juicy ripe peaches, crisp red bell pepper, red onion, and a hint of honey-lime sweetness adds a burst of tangy flavor. Easy to prepare in under an hour, this dish is a crowd-pleaser that pairs beautifully with a simple side salad or rice for a complete and unforgettable meal. Perfect for summer gatherings or a delightful twist on your usual chicken dinner!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 ripe peaches, diced
- 0.5 red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon honey
- 1 jalapeño, finely diced (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch.
Set up a breading station with three bowls: one with flour, another with beaten eggs, and the third with a mixture of panko breadcrumbs, grated parmesan cheese, garlic powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Dredge each chicken breast in the flour, shaking off excess, then dip it in the eggs, and finally coat it thoroughly with the breadcrumb mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown, then transfer them to the prepared baking sheet.
Bake the seared chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, prepare the peach salsa. In a medium bowl, combine the diced peaches, red bell pepper, red onion, cilantro, lime juice, honey, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the jalapeño if using. Toss gently to mix.
Remove the chicken from the oven and let it rest for 5 minutes.
Serve the crusty chicken topped with the tangy peach salsa. Enjoy immediately!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.6 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 810 mg | 17% | |
*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.
