Baked Parmesan Chicken Strips with Rosemary Potato Wedges and Honey Mustard

These baked Parmesan chicken strips are coated in toasted panko for a crisp, golden crust without frying. A quick mix of Parmesan, breadcrumbs and seasoning gives the chicken plenty of savory crunch.

Serve them with rosemary potato wedges, roasted green beans and a honey Dijon sauce on the side for an easy oven-baked dinner with plenty of dipping appeal.

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Ingredients

24 ounce Yukon Gold PotatoesView 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 Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

3 ounce HoneyView ingredient guideLike ingredientDislike ingredient

0.25 cup Dijon MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450°F and arrange the racks evenly. Cut the Yukon Gold potatoes into 1/2-inch-thick wedges.
2. Spread the panko breadcrumbs on a baking sheet. Toast in the oven until golden, 2 to 3 minutes. Transfer the toasted panko to a large bowl or shallow dish, then stir in the Parmesan and a drizzle of olive oil. Season with salt and pepper.
3. On the baking sheet used for the panko, toss the potato wedges with a large drizzle of olive oil, dried rosemary, salt and pepper. Bake until browned and crisp, 25 to 30 minutes, flipping halfway through.
4. Cut the chicken breasts into 1-inch-wide strips. Season all over with salt and pepper. Crack the eggs into a medium bowl and lightly beat.
5. Dip each chicken strip into the beaten eggs, letting the excess drip off, then coat in the Parmesan-panko mixture. Press the coating onto the chicken so it adheres. Place the coated chicken on a lightly oiled baking sheet.
6. Toss the green beans on a third baking sheet with a drizzle of olive oil, salt and pepper.
7. Bake the chicken and green beans until the chicken is no longer pink in the center and the green beans are tender with lightly crisp edges, 12 to 15 minutes.
8. In a small bowl, stir together the honey and Dijon mustard. Divide the chicken strips, rosemary potato wedges and green beans between plates. Serve with the honey mustard sauce on the side.

Recipe Tips

FAQ

What oven temperature should I use?

Preheat the oven to 450°F before starting. The high heat helps the potatoes crisp and the chicken coating turn golden.

How do I know the chicken is done?

Bake the chicken strips until they are no longer pink in the center, about 12 to 15 minutes.

Can I make the honey mustard sauce ahead?

The sauce is simply honey stirred with Dijon mustard, so it can be mixed before serving while the chicken, potatoes and green beans bake.