Spiced-Rubbed Parmesan Chicken
Girrrrlll, this recipe is a piece. of. cake. It’s quick, it’s simple and it’s good. What more could you want? I paired it with Chrissy Teigen’s Garlicy Sautéed Spinach and Smashed Potatoes out of her Cravings, Hungry for More cookbook and it was just the right amount of food for a tasty meal. This is probably the simplest recipe I’ve ever seen Chrissy do and I think that’s what I like about it. It’s straight to the point and still makes a statement.. A motto to live by!
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Step One: Preheat the oven to 400 degrees. Line a baking sheet with foil and grease with olive oil.
Step Two: In a small bowl, combine the garlic, paprika, black pepper, salt, cayenne and ¼ cup of oil and rub it all over the chicken. I like to use chicken tenders so the seasoning covers more of the chicken. Spread the seasoned chicken across your greased baking sheet and sprinkle your freshly shaved Parmigiano-Reggiano generously all over the chicken.
Step Three: Pop into the oven and bake until the cheese turns golden and the chicken is almost cooked, about 15-17 minutes (about 15 minutes if using tenders). Remove the chicken from the oven and turn up the broiler. Broiler the chicken till the tops are browned and sizzling, about 3 to 4 minutes. Keep an eye on them, the broiler can be no joke. Let sit for 5 minutes before serving. Sprinkle with paprika and serve. See! Told ya it was easy.
Recipe Notes:
Recipe reprinted from Cravings, Hungry for More: Copyright © 2018 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
DS Difficulty Rating:.5/5
Serves 4
Active Time: 5 Minutes
Total Time: 30 Minutes
Author: Chrissy Teigen
Cookbook: Cravings, Hungry For More
Ingredients:
¼ cup olive oil, plus more for baking sheet
6 cloves garlic, finely minced
1½ teaspoons paprika, plus more for sprinkling
1 teaspoon kosher salt
½ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper
4 boneless, skinless chicken breasts, patted dry
1½ cups finely grated Parmigiano-Reggiano cheese
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