Crispy Parmesan Garlic Chicken Recipe is one of the easiest meals to make, yet so tasty and delicious. With breaded, crispy chicken, potatoes and asparagus. Your whole family will enjoy and it will be a breeze to make.

Juicy on the inside and crunchy on the outside, this whole meal is made on just one sheet pan. Aren’t the best recipes, ones with just one dish to wash? And still, this crispy Parmesan garlic chicken is one of the favorite meals in my family.

Can You Make Crispy Parmesan Garlic Chicken in a Skillet?

Yes, you can. Heat about 2 tablespoons oil in a medium skillet over medium heat, then cook the breaded chicken for about 4 to 5 minutes per side, depending on thickness, until golden and cooked through. Turn it as needed so it browns evenly on both sides.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 2 large eggs
• 2 oz milk (1/4 cup)
• 3 cups panko breadcrumbs
• 2 cups shredded Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 lb baby potatoes
• 1 handful asparagus, trimmed
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 425°F. Lightly grease a sheet pan with cooking spray or line it with parchment paper.
2. Prepare the egg mixture.
   In a shallow bowl, whisk together the eggs and milk.
3. Prepare the coating.
   In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
4. Season the chicken.
   Pat the chicken dry and season both sides with salt and black pepper.
5. Coat the chicken.
   Dip each piece of chicken into the egg mixture, then press it into the Parmesan-panko mixture until fully coated.
6. Arrange on the sheet pan.
   Place the coated chicken on one side of the prepared sheet pan.
7. Season the potatoes.
   In a medium bowl, toss the baby potatoes with a little olive oil, salt, and black pepper. Spread them on the pan next to the chicken.
8. Start baking.
   Bake for 15 minutes.
9. Add the asparagus and flip the chicken.
   Remove the pan from the oven. Flip the chicken carefully. In a separate bowl, toss the asparagus with a little olive oil, salt, and black pepper, then add it to the sheet pan.
10. Finish baking.
    Return the pan to the oven and bake for another 13 to 15 minutes, or until the chicken is golden and cooked through and the potatoes are tender. The chicken should reach an internal temperature of 165°F.
11. Serve.
    Serve right away while the coating is still crisp.

Notes

• If the chicken breasts are very thick, pound them slightly so they cook more evenly.
• Shredded Parmesan helps create a crisp, flavorful crust, but finely grated Parmesan works too.
• Add the asparagus later so it stays tender and does not overcook.
• For extra browning, you can broil the pan for 1 to 2 minutes at the end.

Baked Crispy Garlic Avocado Fries are perfectly crispy when coated in garlic panko crunchy crust, and baked. They are the perfect side to your main meal and a great appetizer.

The avocados hold up nicely when you’re dredging them in eggs, flour and panko mixture. They are not to hard to fry. They will soften in the oven, regardless they are somewhat hard and underripe.

Ingredients

For the Avocado Fries

• 4 slightly firm avocados
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 3 large eggs
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Olive oil spray or cooking spray

For the Honey Chipotle Dip

• 6 oz nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 teaspoon honey
• 1/4 teaspoon salt
• Pinch of garlic powder, or to taste

Instructions

1. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the avocados.
   Slice each avocado in half, remove the pit, and peel. Cut each half into fry-shaped slices. If you want thinner fries, cut each slice again lengthwise.
3. Set up the coating stations.
   Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, mix the panko, Italian seasoning, salt, and garlic powder.
4. Coat the avocado fries.
   Dredge each avocado slice in the flour, then dip it in the egg, and finally coat it in the seasoned panko mixture. Press gently so the coating sticks well.
5. Arrange on the baking sheet.
   Place the coated avocado fries in a single layer on the prepared baking sheet. Lightly spray the tops with olive oil or cooking spray.
6. Bake.
   Bake for 12 to 15 minutes, turning them halfway through, until the coating is lightly golden and crisp.
7. Make the dip.
   While the avocado fries bake, stir together the Greek yogurt, mayonnaise, chipotle pepper, honey, salt, and garlic powder in a small bowl until smooth.
8. Serve.
   Serve the avocado fries warm with the honey chipotle dip on the side.

Notes

• Use slightly firm avocados so the slices hold their shape during coating and baking.
• A light spray of oil helps the panko turn more golden and crisp in the oven.
• For a spicier dip, add a little extra adobo sauce along with the chopped chipotle.
• These are best eaten right away while the coating is still crisp.

French Toast with Strawberry Syrup and Almond is without a doubt one of the easiest and best dairy-free recipe you can serve for breakfast. This crunchy French toast is on the most wanted list for breakfast for my entire family.

I like a quick family breakfast recipe, and this French toast with strawberry syrup and almonds is a perfect combination. I like the mix of flavors that is a fun game of jelly and peanut butter. Also, the fact that this toast is dairy-free gives it even more value! The almond milk is just as tasty as cow milk, but much lower in calories!

As a crust on this French toast, I used chopped almonds to create a nice texture for every bite. If you’re not a morning person, this type of breakfast could make you become. The smell of that tasty strawberry syrup will make you look forward to a new day.

Ingredients

For the Strawberry Syrup

• 3 cups strawberries
• 1/4 cup sugar
• 1/2 cup water

For the French Toast

• 3 large eggs
• 1 teaspoon almond extract or vanilla extract
• 1 1/2 cups almond milk
• 8 slices brioche bread
• 1 cup chopped almonds
• 2 tablespoons dairy-free margarine or butter

Instructions

1. Make the strawberry syrup.
   In a medium saucepan, combine the strawberries, sugar, and water. Place over medium heat and stir until the sugar starts to dissolve.
2. Simmer until thickened.
   Once the mixture begins to bubble, lower the heat and let it simmer gently. Stir occasionally, pressing some of the strawberries against the side of the pan to help them break down. Cook for about 15 minutes, or until the syrup thickens to your liking.
3. Prepare the egg mixture.
   While the syrup cooks, whisk the eggs, almond extract or vanilla extract, and almond milk together in a shallow baking dish or bowl.
4. Prepare the almonds.
   Place the chopped almonds on a plate or shallow dish.
5. Dip the bread.
   Dip each slice of brioche into the egg mixture, coating both sides well but not soaking it so long that it falls apart.
6. Coat with almonds.
   Press both sides of the soaked bread into the chopped almonds so they stick to the surface.
7. Cook the French toast.
   Heat a griddle or large skillet over medium heat and add 1 tablespoon of margarine or butter. Once melted, add a few slices of bread and cook for about 3 minutes per side, or until golden brown and cooked through. Repeat with the remaining bread, adding the rest of the margarine as needed.
8. Serve.
   Transfer the French toast to plates and spoon the warm strawberry syrup over the top. Serve right away.

Notes

• Brioche works especially well because it stays soft inside while turning golden outside.
• Almond extract gives the French toast a stronger nutty flavor, while vanilla makes it a little more classic.
• Chop the almonds fairly small so they stick better and toast evenly as the bread cooks.
• The strawberry syrup can be made a little chunkier or smoother, depending on how much you mash the berries.