Crispy Baked Parmesan Chicken Strips with Rosemary Fries and Honey Mustard

Get ready for a dinner that will please both kids and adults alike! These baked Parmesan chicken strips are incredibly crunchy thanks to toasted panko and Parmesan cheese, all without deep frying. Paired with crispy rosemary fries and tender green beans, this meal is balanced, flavorful and satisfying.

The secret to the perfect crunch is toasting the panko breadcrumbs before coating the chicken. Combined with a simple honey mustard dressing for dipping, every bite is a delight. Plus, everything bakes in the oven at the same time, making cleanup a breeze.

Log in to save recipes and build weekly shopping lists.

Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 jar Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 jar HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and arrange three racks evenly spaced. Wash and dry all produce. Cut the potatoes into ½-inch wedges (like steak fries). Trim the long stem ends off the green beans.
2. Spread the panko breadcrumbs on a baking sheet and toast for 2-3 minutes until golden brown. Watch carefully to avoid burning. Transfer the toasted panko to a large bowl or dish, then toss with Parmesan cheese and a drizzle of olive oil. Season with salt and pepper.
3. On the same baking sheet, toss the potato wedges with a generous drizzle of olive oil, dried rosemary and a pinch of salt and pepper. Bake until deeply golden and crispy, 20-25 minutes, flipping halfway through.
4. Slice the chicken breasts lengthwise into 1-inch strips. Season all sides with salt and pepper. In a medium bowl, lightly beat the eggs. Dip each chicken strip into the egg, then press into the panko mixture until fully coated. Place the coated strips on a lightly oiled baking sheet.
5. On another baking sheet or dish, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Place both the chicken strips and green beans in the oven. Bake until the chicken is cooked through and the green beans are tender-crisp, 12-15 minutes. Everything should finish around the same time.
6. In a small bowl, combine the Dijon mustard and honey to make the dressing. Serve the chicken strips with the rosemary fries, green beans and honey mustard dressing for dipping. Enjoy!

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

Can I make this recipe gluten-free?

Absolutely! Substitute gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store chicken strips, fries and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.