Crispy Parmesan Chicken Strips with Rosemary Potato Wedges and Honey Mustard

Get ready for a dinner that will please both adults and kids alike! These crispy Parmesan chicken strips are baked to a deep golden brown, thanks to a crunchy panko and Parmesan coating that’s toasted for extra crunch. Paired with rosemary-infused potato wedges and tender green beans, this meal is balanced and satisfying.

The star of the show is the honey mustard dipping sauce-a simple blend of honey and Dijon mustard that perfectly complements the savory chicken. Whether you’re serving a crowd or just your family, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

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. Preheat your oven to 450°F and arrange racks in the upper and lower thirds. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges (like steak fries).
2. Spread the panko breadcrumbs on a baking sheet. Toast in the oven until golden brown, about 2-3 minutes. Transfer to a large bowl or shallow dish, then stir in the Parmesan cheese and a drizzle of olive oil. Season with salt and pepper.
3. On the same baking sheet used for the panko, toss the potato wedges with a generous drizzle of olive oil, dried rosemary and a large pinch of salt and pepper. Spread in a single layer. Bake until nicely browned and crisp, 25-30 minutes, flipping halfway through.
4. While the potatoes bake, 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. Working one piece at a time, dip the chicken strips into the egg, letting excess drip off, then coat in the panko-Parmesan mixture, pressing to adhere. Place on a lightly oiled baking sheet.
5. On a third baking sheet, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Place the chicken and green beans in the oven (on separate racks if needed) and bake until the chicken is no longer pink in the center and the green beans are tender and slightly crisp at the edges, 12-15 minutes. Alternatively, you can cook the green beans in a large pan over medium heat with a drizzle of olive oil for 4-5 minutes, then season.
6. In a small bowl, stir together the honey and ¼ cup Dijon mustard (you may have extra mustard). Divide the chicken, potato wedges and green beans among plates. Serve with the honey mustard sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, you can substitute chicken thighs. Adjust cooking time as needed until the internal temperature reaches 165°F.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make the honey mustard sauce ahead of time?

Absolutely! The sauce can be made up to a week in advance and stored in the refrigerator.