Baked Parmesan Crusted Chicken Breast Recipe
Baked Parmesan Crusted “Chicken” breast proves vegan life can still dazzle without dairy guilt, ladies.
Golden, crispy coating mocks your takeout cravings while delivering crunchy satisfaction that makes ovens feel magical.
Plant-based “chicken” soaks up garlicky, cheesy vegan coating, pretending to be indulgence without judgment or extra calories.
Serve it with roasted veggies or a fresh salad and watch everyone wonder how life got so effortlessly delicious.
You deserve this crunchy, savory masterpiece tonight, because multitasking women also deserve easy, fancy, and totally guilt-free dinners.
Baked Parmesan Crusted Chicken Breast Recipe
Crispy, golden vegan “chicken” breast coated in savory, plant-based parmesan and baked to perfection in under 40 minutes.
Ingredients
Method
- Preheat oven to 400°F (200°C); line baking sheet with parchment or silicone mat.
- Pat vegan “chicken” dry; season with salt and pepper.
- Pour flour into a shallow bowl; whisk plant-based milk in another.
- Mix vegan parmesan, garlic powder, smoked paprika, black pepper, and panko in a third bowl.
- Dredge “chicken” in flour, then milk, then parmesan-panko mixture; press lightly for coating.
- Place coated “chicken” on prepared baking sheet; spray lightly with oil for crispiness.
- Bake 25 minutes until golden and firm; flip halfway for even crust.
- Serve immediately with veggies, salad, or pasta; drizzle with extra vegan butter if desired.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
Vitamins & Minerals (per serving)
- Vitamin A: 6%
- Vitamin C: 8%
- Calcium: 10%
- Iron: 12%
- Vitamin K: 5%
Notes & Tips
- Use gluten-free flour and breadcrumbs for allergy-friendly option.
- Marinate “chicken” in plant-based milk and garlic for 10 minutes before coating for extra flavor.
- Sprinkle extra vegan parmesan before baking for golden crunch.
- Serve with lemon wedges for zesty brightness.
- Make ahead: coat “chicken” and refrigerate for 1 hour before baking.
