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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.
Print Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

For the vegan “chicken”:
  • 1 lb plant-based chicken breasts
  • 1/2 cup all-purpose flour or gluten-free alternative
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup unsweetened plant-based milk
For the coating:
  • 1/2 cup vegan parmesan
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs

Method
 

  1. Preheat oven to 400°F (200°C); line baking sheet with parchment or silicone mat.
  2. Pat vegan “chicken” dry; season with salt and pepper.
  3. Pour flour into a shallow bowl; whisk plant-based milk in another.
  4. Mix vegan parmesan, garlic powder, smoked paprika, black pepper, and panko in a third bowl.
  5. Dredge “chicken” in flour, then milk, then parmesan-panko mixture; press lightly for coating.
  6. Place coated “chicken” on prepared baking sheet; spray lightly with oil for crispiness.
  7. Bake 25 minutes until golden and firm; flip halfway for even crust.
  8. 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.