Parmesan Crusted Chicken is simple yet so very impressive! Tender, juicy chicken breasts are coated in the best parmesan crust and pan seared to perfection. Easy to make in less than 30 minutes and so satisfying!

If you have any more chicken breasts in the fridge, use them to make One Pan Tuscan Orzo with Chicken, Hawaiian Chicken or Baked Monterey Chicken.

Parmesan crusted chicken is just as delicious as it sounds. If you love the idea of perfectly cooked chicken breasts coated in a crisp parmesan coating, then good news! This is just the recipe for you.

It’s easy, cheesy, and so versatile when it comes to plating. There are a ton of different side dishes that pair well with this easy parmesan chicken recipe, like these Cheesy Make Ahead Mashed Potatoes, Broccoli Casserole or simple Roasted Potatoes and Carrots!

Scroll down for more serving suggestions to check out some of my favorites.

Oh, and the very best part? You’ll have this entree on the table in less than thirty minutes. That’s a huge win in my house, especially on crazy busy weeknights when everyone’s hungry!

Why we love this Parmesan Crusted Chicken:

• 30 minutes: Simple and satisfying!
• Simple ingredients: You might already have everything you need in your pantry right now. Your shopping list will be short if you do need to go to the store!
• Versatile: You can pair this chicken with a number of various side dishes. Or, chop it up and toss in in a wrap or on top of a salad or in a wrap. There are so many ways to get creative!

Parmesan Crusted Chicken Ingredients Needed:

• Chicken Breasts – I like to use 4 chicken breasts for this recipe. If yours are on the larger side, butterfly them so they’re not quite as thick.
• Eggs – These act as a binder for the other ingredients.
• Breadcrumbs – I love the crunch that breadcrumbs create! I use regular bread crumbs rather than Panko for a full coverage coating.
• Parmesan – Freshly grated right off the block is preferred for the best flavor and consistency.
• Flour – All-purpose flour helps give more substance to the coating.
• Seasonings – You’ll need paprika, Italian seasoning, salt and pepper.

How to Make Parmesan Crusted Chicken

This easy recipe has become a weeknight staple with my family! Scroll to the bottom of this page to find the recipe card with more detailed info.

• Pound the chicken so the breasts are all about the same thickness.
• Prepare your dredging stations. One bowl with seasoned flour, another with whisked eggs, and a third with breadcrumbs and parmesan.

• Dip the chicken breasts first in flour.
• Then, coat them with the whisked eggs.

• Coat the chicken breast in the parmesan/breadcrumb mixture.
• Cook the coated chicken breasts in a pan over medium heat for 4-5 minutes per side or until fully cooked (always use a meat thermometer to check!)

How to Store Parmesan Crusted Chicken

Let your chicken cool off prior to storing! Once cooled, you can keep leftover parmesan crusted chicken in an airtight container in the fridge for 3-4 days.

I recommend storing on paper towel to keep it from getting soggy, then reheating back in the pan, oven or in your air fryer.

Can I freeze parmesan crusted chicken?

Yes! You can easily freeze this recipe before or after cooking. 

To freeze before cooking, finish coating the chicken breasts and flash freeze for 1-2 hours on a sheet pan before freezing in a zip-top freezer bag. You can cook them right from frozen like you would other frozen, breaded chicken. Keep in mind that the air fryer or oven is best!

To freeze cooked chicken, first let it cool to room temperature. Then, flash freeze on a baking sheet for 1-2 hours or until firm. Place the chicken in a zip-top freezer bag and keep stored for up to 3 months. Reheat in the oven or air fryer.

Serving suggestions:

There are a TON of different side dishes to try with this chicken entree! Here are just a few of my favorites:

• Baked Cheese Risotto — I love the creamy and crunchy combo!
• Cheesy Baked Asparagus
• Instant Pot Mashed Potatoes — a classic pair!
• Roasted Green Beans

More Chicken Recipes You’ll Love

Winner winner, chicken dinner! Here are some of our favorite chicken dinner recipes:

• Baked Chicken Drumsticks — inexpensive and full of flavor!
• Boneless Air Fryer Chicken Thighs — SO juicy!
• Spinach Stuffed Chicken Breast — perfect for date night 😉
• Creamy Garlic Chicken — I could eat that sauce with a spoon!

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Parmesan Crusted Chicken Recipe

Parmesan Crusted Chicken is simple yet so very impressive! Tender, juicy chicken breasts are coated in the best parmesan crust and pan seared to perfection. Easy to make in less than 30 minutes and so satisfying!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 386cal

Author Ashley Fehr

Ingredients

• 4 small boneless skinless chicken breasts (or 2 large, butterflied and split)
• ½ cup all purpose flour 65 grams
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper
• 2 large eggs
• ½ cup seasoned dry bread crumbs (60 grams)
• ½ cup finely shredded Parmesan cheese (40 grams)
• 2 tablespoons canola oil

US Customary – Metric

Instructions

• Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other (about ¼-⅓ inch)
• Gather 3 shallow dishes to bread your chicken.
• In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.
• In the second dish, whisk your eggs.
• In the third dish, combine your bread crumbs and ½ cup Parmesan cheese.
• Dip your chicken in the flour and shake off any excess. Coat the chicken in the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the remaining chicken.
• Heat a large pan over medium heat and add the oil.
• When the oil is hot, add the chicken breasts and cook for about 4 minutes per side, until golden. Flip and cook another 4-5 minutes on the other side, until golden and an internal temperature of 165 degrees F is reached.
• Remove from the pan and serve.

Video

Notes

Ingredient Notes:

This is a simple recipe with just a few key ingredients, so there are not a lot of substitutions I can offer. Try it! It’s delicious.

Freezing Instructions:

You can freeze this recipe before or after cooking. 

To freeze before, simply finish coating the chicken and flash freeze for 1-2 hours on a sheet pan before storing in a zip-top freezer bag. You can cook these right from frozen like you would other frozen, breaded chicken pieces — the air fryer or oven is best!

To freeze after cooking, cool to room temperature, then flash freeze on a baking sheet for 1-2 hours until firm. Place in a zip top freezer bag for up to 3 months. Reheat in the oven or air fryer.

Nutrition

Calories: 386cal | Carbohydrates: 24g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 165mg | Sodium: 771mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg

The post Parmesan Crusted Chicken appeared first on The Recipe Rebel.

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! Homemade chicken meatballs are cooked in a creamy Parmesan sauce with Orzo pasta to make a satisfying dish the whole family will love!

Love orzo? See my 10 Best Orzo Recipes here or try this Lemon Chicken Orzo Soup next!

We are meatball obsessed and this easy one pan meal is one of our favorites!

This Chicken Meatballs recipe is cooked in a creamy garlic parmesan sauce with orzo pasta, making it a full meal deal that is ready in record time.

This one pan orzo recipe makes a deliciously comforting meal that’s perfect for lazy weekends or even busy weeknights. It has so much flavor that your guests will love it, too!

Add a salad or some colorful veggies on the side and dinner is done.

If it’s your first time making meatballs, you’ll be surprised how easy it is! Meatballs are a great thing to stash away in the freezer for easy dinner prep and they are so versatile.

For classic Italian meatballs, see this Easy Meatball Recipe, then check out my Sweet and Sour Meatballs, my Swedish Meatballs Recipe, and these Easy Meatballs in Orange Sauce to keep weeknight meals fresh and exciting.

For more delicious one pot meals, try my One Pot Teriyaki Chicken & Rice, Orecchiette Pasta with Sausage, and this Sun Dried Tomato and Spinach Orzo recipe!

Ingredients Needed:

Chicken Meatballs

• Chicken: use lean ground chicken for the best flavor. You can also use pork or turkey.
• Breadcrumbs: any brand of breadcrumbs will work, or you can make your own in a food processor. Fine bread crumbs work best.
• Cheese: use freshly grated Parmesan cheese if you can — it has the best flavor!
• Milk: any kind of milk will do here to help bind the meatball ingredients together (you can even sub water in a pinch!).
• Egg: to bind the meatballs.
• Seasoning: use a combination of fresh parsley, Italian seasoning, salt, fresh garlic, onion powder, and black pepper to give the chicken mixture loads of flavor.

Garlic Parmesan Orzo

• Seasoning: use freshly minced garlic, salt, and pepper for this orzo recipe.
• Broth: I use a low-sodium chicken broth to better control the saltiness of this dish.
• Orzo: use dry, uncooked orzo pasta. You will find it in the pasta aisle of your local grocery store.
• Cream: you can use any kind of cream to make this creamy orzo, but heavy cream will work best and give the richest sauce.
• Cheese: use Parmesan cheese that you grate yourself for the best flavor.

How to Make One-Pan Chicken Meatballs with Orzo

This recipe takes a bit of prep time but it’s well worth it! Full instructions are included in the recipe card below.

1. Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
2. Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
3. Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
4. Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook. Taste and serve.

One Pan Chicken Meatballs with Orzo FAQs

Tips and Notes

• Meatballs. You can use pre-made meatballs here, even pre-cooked frozen meatballs, or leftover meatballs from another meal! Simply add them to the pasta and continue cooking until heated through. 
• Orzo. Any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. With another type, you may need to add additional broth to cook to al dente. (Got extra orzo? Try my One Pan Tuscan Orzo with Chicken next!)
• Cream. I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. High fat dairy works best!
• Broth. You can use chicken stock or vegetable broth for a milder chicken flavor.

One-Pan Chicken Meatballs with Orzo Variations

• Use different type of chicken. You could use any kind of chicken with this recipe. Chicken thighs or diced chicken breast would be great too. Just make sure they’re cooked thoroughly before serving.
• Mix up the meat. Next time, try making these meatballs with ground turkey or use my recipe for Turkey Meatballs for a similar flavor. You can also use ground beef or ground pork for a different flavor. Check out my Easy Meatball Recipe for more tips on making other kinds of meatballs.
• Change the seasoning. I’ve used Italian seasoning in this recipe, but you can use other fresh herbs, dried herbs, or spices to make it your own.
• Add some heat. Turn up the heat with some red pepper flakes or hot sauce added to the chicken meatball mixture.

Serving Suggestions

The great thing about this one-pan meal is that it can be made and served on its own!

To make it a larger meal or to make it go further, you can make some delicious vegetable side dishes to go along with it.

Try it with my Cheesy Baked Asparagus and Honey Glazed Carrots for more comforting flavors.

Try a mixture of my Roasted Carrots, Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have some bread on the table too, so try my Cheesy Garlic Bread or this classic Garlic Bread recipe to enhance those garlicky flavors.

More Easy One-Pot Recipes to Try

Dinner

Creamy Chicken and Rice Soup

Dinner

Slow Cooker Pot Roast with the BEST gravy!

Dinner

Stuffed Pepper Casserole

Dinner

Easy Chicken Vegetable Soup

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One Pan Chicken Meatballs with Orzo

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 586cal

Author Ashley Fehr

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

Chicken Meatballs

• In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
• Roll into 1-1¼” balls.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
• Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Video

Notes

*We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people.

*Baking meatballs: you can also bake the meatballs and add them to the orzo after they are cooked. Bake at 400 degrees F for about 12 minutes, until the internal temperature reaches 165 degrees F.

Ingredients and Substitutions:

• Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through.
• Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente.
• Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle.

Storage

• Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.

Nutrition

Calories: 586cal | Carbohydrates: 59g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1440mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg

The post One Pan Chicken Meatballs with Orzo appeared first on The Recipe Rebel.

These Air Fryer Turkey Burgers are made from scratch with fresh ingredients. Cooked in the air fryer, they are perfectly crisp on the outside while remaining juicy and tender on the inside!

Serve these burgers in your favorite burger buns, and load them with your favorite toppings for an easy meal on busy weeknights that the whole family will love.

Air Fryer Turkey Burgers are so easy to make! They’re made with simple ingredients that you probably already have in your pantry (plus the turkey!).

I love using my Air Fryer to make these healthy turkey burgers. I’ve found it’s the best way to get them to be just the right amount of crispy on the outside AND juicy on the inside.

Of course, you can make the patties and cook them on the grill if you’re having a BBQ, or even just finish them off on the grill to give them that smoky flavor. Either way, they are so delicious serve on a Homemade Hamburger Bun.

It’s one of those easy recipes I turn to when I’m too tired to cook a big meal but we’re all super hungry and need food quickly.

They’re a great make-ahead recipe as well because these burgers freeze so well.

Just wrap them individually (or flash freeze), pop them in a Ziploc bag in the freezer, and you can pull out a couple at a time when you need them.

You can even cook them in the air fryer from frozen in a few minutes.

This recipe is quick and easy, and fully customizable to whichever herbs or spices I fancy in the moment too. It’s every busy Mom’s dream recipe, and I know it’ll become a new family favorite!

If you like this juicy burger recipe, you’ll love my Grilled Turkey Burgers, my Chicken Burger recipe, or try my Homemade Hamburger Helper recipe for something a bit different!

Ingredients Needed:

• Ground turkey: I like to use lean ground turkey for these burgers. See my air fryer burgers recipe if you have ground beef, and my chicken burger recipe if you have ground chicken.
• BBQ sauce: use your favorite kind of BBQ Sauce depending on the flavors you want in your burgers. Choose something sweet, smoky, and savory with a bit of kick!
• Red Onion: red onions have a slightly sweet but savory flavor which goes well in burgers.
• Breadcrumbs: use fine breadcrumbs in these patties to bind the mince together.
• Garlic: use garlic powder for a strong garlic flavor.
• Seasoning Salt: I use Lawry’s seasoning salt, it’s a great blend of salt, herbs, and spices that works wonderfully on most meats.
• Pepper: freshly ground black pepper will add a bit of a peppery spice to these burgers.

How to Make Air Fryer Turkey Burgers

These juicy air fryer turkey burgers are quick and easy to make. Full instructions are included in the recipe card below.

1. Make meat mixture: Mix all the ingredients in a large bowl until just combined.
2. Divide meat: Divide the mixture into 4.
3. Make patties: Make the sections of meat mixture into balls, then flatten them onto parchment paper.
4. Cook: Put patties in the air fryer and cook until done. Brush with BBQ sauce and serve.

Air Fryer Turkey Burger FAQs

Tips and Notes

• The patties shrink as they cook. Burger patties shrink as they cook, so you want to make the patties just a bit larger than your buns if you’re wanting them to fill the buns.
• Flavor. Add little bit of Worcestershire sauce or dijon mustard to the mince mixture for an even more flavorful burger,

Air Fryer Turkey Burger Variations

• Mix up the meat. You can use this recipe to make burgers with ground beef (like in my Best Burgers recipe), ground lamb, or a meat-free ground meat alternative if you like.
• BBQ Sauce: Try my Homemade BBQ Sauce, my Easy Homemade Dr. Pepper BBQ Sauce, this Easy Homemade Cherry BBQ Sauce, or my tangy Pineapple Brown Sugar BBQ Sauce.
• Spice it up. Add red pepper flakes, chili powder, or finely chopped jalapeno peppers to the mince mix before making patties to give them a spicy kick!
• Seasoning. Mixing up the seasoning with your favorite herbs and spices combinations.
• Onion powder. Add some onion powder into the mixture for a stronger onion flavor, or substitute it for the raw onion in the burger.
• Cheese. Serve topped with a slice of cheese. Use cheddar cheese, mozzarella cheese, Monterey Jack cheese, or another of your favorite cheeses.
• BBQ Bacon Cheeseburger Turkey Buns. Use this burger mince with my recipe for BBQ Bacon Cheeseburger Buns for a turkey variety of these tasty snacks.

Serving Suggestions

Serve these juicy turkey burgers in a Brioche Bun recipe for super soft buns and a richer flavor.

Burgers are delicious when set on a bed of crisp lettuce with sliced tomato, cheese, or any of your other favorite toppings.

To fill out your meal, serve these burgers with classic BBQ side dishes. Try this Easy Potato Salad recipe, these Maple Bacon Baked Beans, alongside my Air Fryer Potato Wedges, or these Air Fryer French Fries too.

More Air Fryer Recipes To Try

Side Dishes

Air Fryer Baked Potato

Dinner

JUICY Air Fryer Chicken Breast

Air Fryer

Best Air Fryer Recipes for Beginners

Dinner

Chicken Taquitos

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Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are made from scratch with fresh ingredients. Cooked in the air fryer, they are perfectly crisp on the outside while remaining juicy and tender on the inside!

Course Air fryer, Main Course

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 200cal

Author Ashley Fehr

Ingredients

• 1 lb ground turkey
• ⅓ cup barbecue sauce
• ¼ cup red onion finely diced
• ¼ cup fine bread crumbs
• ½ teaspoon garlic powder
• ½ teaspoon seasoning salt I use Lawry’s
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat the air fryer to 400 degrees F.
• In a large bowl, combine the ground turkey, barbecue sauce, onion, bread crumbs, garlic, seasoning salt, and pepper until just combined.
• Form the meat mixture into 4 large turkey burger patties (they will shrink as they cook so you want to make them slightly larger than your buns). The easiest way to do this is smooth the burger mixture in the bowl, then use a knife to divide the mixture into 4 even sections (picture above).
• Grease the air fryer basket with non-aerosol non-stick spray and cook burgers for 8-10 minutes, flipping once if desired (I didn’t bother), until a meat thermometer reaches 165 degrees F.
• Brush with additional barbecue sauce and serve as desired.

Notes

Storage

• Store: Store cooked turkey patties in an airtight container in the refrigerator for 2-3 days. Allow them to cool to room temperature before putting them in the fridge. Reheat in the air fryer for a couple of minutes until heated through.
• Freeze: Flash-freeze the burgers on a parchment-lined baking sheet, then store them in a zip-top freezer bag with parchment paper between each one to prevent them from sticking together. You can also cook them in the air fryer from frozen, adding a couple of minutes to the cook time as needed.

 

Nutrition

Calories: 200cal | Carbohydrates: 16g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 644mg | Potassium: 424mg | Fiber: 1g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The post Air Fryer Turkey Burgers appeared first on The Recipe Rebel.

This Air Fryer Chicken Parmesan is a classic comfort food made healthier in the air fryer. Breaded chicken is air fried until golden and crispy, then topped with your favorite tomato sauce and melted mozzarella cheese.

Chicken Parmesan is one of those classic comfort foods that sounds good pretty much all of the time.

Now, I have classic Chicken Parmesan, Chicken Parmesan Foil Packets, and Healthier Skillet Chicken Parmesan, so of course I needed to bust out one of my favorite kitchen appliances with this Air Fryer Chicken Parmesan Recipe.

This recipe couldn’t be easier. It’s made with simple ingredients you probably already have in your kitchen and you need just 15 minutes to prep. Just slice and bread the chicken, pop it in the air fryer, and dinner is served.

Serve your Chicken Parm over a pile of Buttered Noodles or on its own with a couple of simple side dishes. This is a meal the whole family will love!

Ingredients Needed:

• Chicken Breast: you’ll need 1 large boneless and skinless chicken breast or two small ones. I like to take one chicken breast and butterfly it because it cooks more quickly and evenly.
• Eggs: whisked eggs coat the outside of the chicken to help the breading and seasonings stick.
• Breadcrumbs: I use Panko breadcrumbs for the crispiest texture, but regular bread crumbs will work too.
• Parmesan Cheese: mixed with the breadcrumbs to add salty, cheesy flavor.
• Seasonings: a simple blend of Italian seasoning, salt, paprika, and black pepper gives your Air Fryer Chicken Parm just the right amount of flavor.
• Tomato Sauce: use seasoned tomato pasta sauce for extra flavor.
• Mozzarella Cheese: a sprinkle of shredded mozzarella on top of the breaded chicken completes this classic comfort food.

How to Make Chicken Parmesan in an Air Fryer

This Air Fryer Chicken Parmesan could not be easier. Dinner is prepped and on the table in just over 30 minutes!

1. Prep the chicken: Butterfly the chicken to make two thinner pieces, then use a sharp knife to cut it in the middle all the way through. Pat dry.
2. Bread it: In one shallow dish, whisk eggs. In another, combine breadcrumbs, some of the parmesan, and seasonings. Coat the chicken in the egg, then press it firmly into the breadcrumb mix.
3. Air fry: Preheat the air fryer and spray the basket with oil spray. Spray both sides of the chicken with the oil spray, then place into the air fryer basket. Cook until light golden.
4. Add the toppings: Top each chicken breast with tomato sauce, mozzarella, and parmesan. Cook until the cheese is melted, then serve as desired.

Air Fryer Chicken Parmesan FAQs

Tips and Notes

• Pat it dry. Before breading the chicken, pat it dry gently with a paper towel to remove any excess moisture. The less moisture there is, the crispier it will be.
• Slice thinly. Slicing the chicken into thinner pieces allows it to cook more quickly and evenly.
• Use Panko. Panko gives the chicken the crispiest texture. If you don’t have Panko, regular breadcrumbs will work too.
• Preheat and grease the air fryer. Don’t forget to preheat and grease the air fryer basket with a non-aerosol oil spray. Preheating allows it to start crisping up right away and greasing the basket prevents the chicken from sticking.
• Spray the chicken. Spraying the outside of the breaded chicken with cooking spray gives it that delicious golden-brown color.
• Flip halfway through. After 5 minutes, flip the chicken in the air fryer to make sure it gets cooked and crispy all the way around.

Serving Suggestions

This Air Fryer Chicken Parmesan is delicious on its own, but you can also round out your meal up by serving it over a pile of your favorite pasta with red sauce.

Try Creamy Tomato Rigatoni Pasta, Garlic Parmesan Orzo Pasta, your favorite pasta topped with a scoop of Slow Cooker Spaghetti Sauce, or even zucchini noodles for a lighter option.

Looking for some side dish ideas? Whip up some Homemade Garlic Bread or Breadsticks, Roasted Green Beans, Garlic Mashed Potatoes, or a simple side salad.

More Air Fryer Chicken Recipes

Dinner

Air Fryer Chicken Tenders

Dinner

Air Fryer Chicken Legs

Dinner

Boneless Air Fryer Chicken Thighs

Dinner

Air Fryer Fried Chicken

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Air Fryer Chicken Parmesan

This Air Fryer Chicken Parmesan is a classic comfort food made healthier in the air fryer. Breaded chicken is air fried until golden and crispy, then topped with your favorite tomato sauce and melted mozzarella cheese.

Course Air fryer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 466cal

Author Ashley Fehr

Ingredients

• 1 boneless skinless chicken breast (or two small)
• 2 large eggs
• ¾ cup Panko bread crumbs
• ¼ cup + 1 tablespoon grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¾ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ cup tomato sauce (seasoned tomato pasta sauce)
• ½ cup shredded mozzarella cheese

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F.
• Split chicken breasts (butterflying them) to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through. Pat dry with paper towel.
• Whisk eggs together in a large shallow dish.
• In another large shallow dish, combine bread crumbs, ¼ cup Parmesan, Italian seasoning, salt, paprila and black pepper.
• Coat chicken in egg mixture, and allow excess to drip off.
• Coat chicken in Panko mixture, pressing firmly to make sure they adhere well.
• Spray the air fryer basket with non-aerosol oil spray. Spray both sides of the chicken with oil spray as well and place into the air fryer.
• Cook for 5 minutes per side, until light golden.
• Top each with half of the tomato sauce and mozzarella. Divide remaining 1 tablespoon Parmesan between the two and cook another 2 minutes or until cheese is melted. Check that the internal temperature has reached a minimum of 165 degrees F. Serve.

Notes

*Not all of the egg and breading mixture will be used, so the nutrition information will be significantly less in reality. An exact number is difficult to figure out, as it will depend on each cook.

Leftovers:

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. Reheat in the oven or in the air fryer until warmed and re-crisped. Thaw first, if frozen.

Tips:

• Spray the chicken. Spraying the outside of the breaded chicken with cooking spray gives it that delicious golden-brown color.
• Flip halfway through. After 5 minutes, flip the chicken in the air fryer to make sure it gets cooked and crispy all the way around.

 

Substitutions:

• If using seasoned bread crumbs, you may wish to reduce the added seasoning.
• Panko bread crumbs can be swapped for regular bread crumbs.
• If you wish to make Chicken Parm without the breading, use this Air Fryer Chicken Breast recipe, then top with marinara sauce and cheese.

Nutrition

Calories: 466cal | Carbohydrates: 24g | Protein: 38g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2133mg | Potassium: 510mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1029IU | Vitamin C: 3mg | Calcium: 551mg | Iron: 3mg

The post Air Fryer Chicken Parmesan appeared first on The Recipe Rebel.

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It’s perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Love meatloaf? Check out my Sheet Pan Mini Meatloaf and Roasted Potatoes, this juicy Easy Turkey Meatloaf or this Air Fryer Meatloaf!

You know how much I love my crockpot!

I mean, crockpot recipes are just so easy! Throw everything into the crockpot, walk away for a while, and come back to a home cooked meal. They are lifesavers around here on busy days.

Well, this Crockpot Meatloaf Recipe is another insanely easy slow cooker recipe. Just mix everything, form a loaf, and set it in the crockpot to cook.

The great thing about Crockpot Meatloaf is that it really is so hard to mess up. Classic meatloaf has a reputation for being somewhat dry. Well, make it in the crockpot and say goodbye to dry meatloaf. The low, slow cooking method creates the juiciest meatloaf of all time!

It is still loaded with flavor with a sweet and tangy glaze that takes it over the top.

We like to serve it with Cheesy Make Ahead Mashed Potatoes, Mom’s Homemade Buns and Easy Broccoli Salad or Homemade Coleslaw for a comforting meal that is totally make-ahead friendly!

Ingredients Needed:

• Ground Beef and Ground Pork: 85-93% fat is perfect with enough moisture to stay juicy but not too greasy. You can swap some for chicken or turkey if you prefer, and ground Italian sausage would add great flavor as well!
• Parmesan Cheese: adds lots of salty flavor!
• Eggs: binds the meatloaf ingredients together to help hold its shape.
• Seasonings: Italian seasoning, salt, onion powder, black pepper. You can also use finely diced onion in place of the onion powder if you prefer.
• Breadcrumbs: I use seasoned breadcrumbs to add even more flavor. They combine with the milk to act as our glue 😀
• Milk: soaks into the breadcrumbs to give the meatloaf structure and add tons of moisture.
• Meatloaf Glaze: ketchup, brown sugar, ground mustard — perfectly sweet and tangy!

How to Make Crockpot Meatloaf

This Crockpot Meatloaf recipe takes a quick 10 minutes to prepare before cooking!

1. Combine the meatloaf ingredients: In one bowl, stir together ground beef, ground pork, parmesan, eggs, and seasonings. In a separate bowl, combine breadcrumbs and milk. Mix the two until just combined — don’t overwork it!
2. Form the loaf: Form a tin foil sling by folding a long piece of tin foil and placing it in the crockpot and spray with cooking spray. Shape the meat into an oval and set it on top of the foil sling.
3. Make the glaze: In a bowl, mix together ketchup, brown sugar, and ground mustard to make your glaze. Spoon ⅓ of the glaze over the meatloaf.
4. Cook: Cover the crockpot and cook on low for 5 hours. Check the internal temperature and brush on the remaining glaze before serving.

Crockpot Meatloaf Recipe FAQs

Tips and Notes for Crockpot Meatloaf

• Use lean meat. Since the low and slow cooking method is less likely to dry the meatloaf out, I often use lean ground beef and lean ground pork.
• Don’t over-mix. Overworked meat can become dry and tough. Mix only until just combined!
• Make a sling. Make a foil sling by folding a large piece of tin foil until you have a piece that’s 3 inches wide and long enough to sit on the bottom and reach up the sides of the crockpot. This makes it so much easier to remove the meatloaf from the pot!
• Grease the pot. Before adding the meatloaf to the crockpot, spray both the pot and the foil with nonstick spray to prevent the meatloaf from sticking.
• Check the temp. After 5 hours, check to see if the internal temperature of the meatloaf is 160ºF. If it isn’t, cook for another 30-60 minutes.
• Let it rest. Allow the meatloaf to sit for 10-15 minutes before slicing into it to let the flavor and juices settle back in.

Serving Suggestions

This Crockpot Meatloaf is a classic comfort food meal that’s perfect with pretty much any of your favorite side dishes.

I love Garlic Mashed Potatoes, Homemade Mac and Cheese, Green Beans with Bacon, or Roasted Potatoes and Carrots!

More Crockpot Dinners

Looking for more classic comfort foods made in the crockpot? Here are a few of my favorites!

Dinner

Crockpot Chicken and Dumplings

Dinner

Crockpot Lasagna

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crockpot Potato Soup

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Crockpot Meatloaf recipe

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It's perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 pound lean ground pork
• ½ cup shredded Parmesan cheese
• 2 eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon onion powder or 1 small finely diced onion
• ½ teaspoon black pepper
• ¾ cup dried seasoned bread crumbs (about 80 grams)
• ½ cup milk
• ⅓ cup ketchup
• 3 tablespoons brown sugar
• ¼ teaspoon ground mustard

US Customary – Metric

Instructions

• In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
• In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
• Create a foil sling for your meatloaf by folding a large piece of tin foil until you have a piece about 3 inches wide and long enough to sit on the bottom of the crockpot and reach up the sides. Place it in the crockpot. Spray the crockpot and foil with non stick spray.
• Shape your meatloaf mixture into an oval and place on top of the foil sling.
• Stir together the glaze: ketchup, brown sugar, ground mustard. Spoon about ⅓ of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
• Put the lid on and cook for 5 hours on low.
• Check the temperature to ensure it has reached a minimum 160 degrees F. If not, continue cooking 30-60 minutes.
• Scrape off any excess fat on the sides of the meatloaf and brush on the remaining glaze. Remove from the slow cooker and let rest for at least 10 minutes before slicing.

Notes

Substitutions:

• You can substitute fresh, fine bread crumbs for dried, but you will need only ¼ cup milk for the same amount of crumbs.
• You can swap the ground beef and/or pork for turkey, chicken or Italian sausage.
• You can leave out the Parmesan if you prefer, but it does add a savory, salty flavor that can’t be beat.
• You can swap the onion powder for fresh, finely chopped onion (about ½ cup)
• To bake in the oven: place in a casserole dish and bake for 1 hour-1.5 hours at 375 degrees F. The exact cook time will vary depending on how thick and how wide your meatloaf is.

Nutrition

Calories: 338cal | Carbohydrates: 14g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 693mg | Potassium: 465mg | Fiber: 1g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 3mg

The post Crockpot Meatloaf Recipe appeared first on The Recipe Rebel.

This Crispy Sriracha Buttermilk Oven Fried Chicken has all the flavors and textures of deep fried chicken without the excess oil. It’s moist, juicy, golden, and crispy with just the right amount of spice!

I’m sure we all love fried chicken. But what we don’t love is maybe all the extra oil that comes with fried chicken.

Well, thanks to this Crispy Sriracha Buttermilk Oven Fried Chicken Recipe, we get to enjoy perfectly golden, crispy, and delicious “fried” chicken, but in a healthier way!

This recipe is incredibly simple to make with a quick marinade, a breadcrumb and flour breading, and a few seasonings. And the result is tender and juicy chicken strips that everyone will love!

Wondering how I came up with the perfect formula for oven fried chicken? Check out The Great Oven Fried Chicken Experiment!

Ingredients Needed:

• Chicken Breasts: I use boneless and skinless chicken breasts cut into 2-3 thinner slices.
• Buttermilk and Sriracha Sauce: makes up a quick and simple marinade for the chicken. Sriracha adds flavor and spice while the acidity in the buttermilk breaks down the meat for a more tender texture.
• Panko Breadcrumbs and All-Purpose Flour: a simple breading that creates that perfect crispy texture. The flour helps absorb moisture while the Panko is what gets nice and crispy.
• Seasonings: we’re using a simple blend of salt, black pepper, paprika, and Lawry’s seasoning salt.
• Canola Oil: you’ll brush the parchment paper with oil before baking to help the chicken get crispy.

How to Make Oven-Fried Chicken

This delicious baked chicken recipe is ready in a total of 30 minutes!

1. Marinate: Trim the chicken breasts into 2-3 strips. In a large freezer bag or food-safe container, combine buttermilk and Sriracha. Add in the chicken, then seal and give it a good rub. Refrigerate for a few hours or proceed with the recipe.
2. Bread: In a shallow dish, mix together Panko, flour, and seasonings. Working one piece at a time, bread the chicken. Press firmly to ensure the breading sticks to the chicken.
3. Bake: Line a dark, rimmed baking sheet with parchment paper. Brush with oil, then place the chicken onto the pan. Bake at 425ºF until golden and crispy.

Oven-Fried Chicken FAQs

Tips and Notes

• When you’re coating the chicken, make sure you really get in there and press the crumbs onto the chicken firmly so it sticks. No one wants their breading falling off their chicken!
• Be gentle when you’re flipping or moving the chicken.
• Check the temp. The internal temperature of the chicken should be 165ºF. Keep a meat thermometer on hand so you know when it’s done!
• Serve immediately. Oven-fried chicken is best hot and crispy out of the oven. Trust me.
• Make it spicier. I can’t handle a ton of spice but my husbands is obsessed with spicy food and would probably be happy with twice as much Sriracha in the marinade. Feel free to play around with amounts to find just the right flavor for you!
• You can use chicken thighs if preferred, but they will take longer to cook. Make sure you’re checking the temperature!

Serving Suggestions

This Oven Fried Chicken is perfect served next to other comfort foods!

I love to serve them with Garlic Mashed Potatoes, Healthier Baked Mac and Cheese, Healthier Slow Cooker Hamburger Helper, or Homemade Coleslaw.

More “Fried” Chicken Recipes to Try

Dinner

Air Fryer Chicken Tenders

Chicken

The BEST Oven-Fried Chicken

Dinner

Nacho Cheese Stuffed Oven Fried Chicken

Dinner

Air Fryer Fried Chicken

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Crispy Sriracha Buttermilk Oven Fried Chicken Recipe + VIDEO

This Crispy Sriracha Buttermilk Oven Fried Chicken has all the flavors and textures of deep fried chicken without the excess oil. It's moist, juicy, golden, and crispy with just the right amount of spice!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 236cal

Author Ashley Fehr

Ingredients

• 3 boneless skinless chicken breasts
• 1 cup low fat buttermilk
• 1/4 cup sriracha sauce
• 1 cup Panko bread crumbs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon seasoning salt I use Lawry’s
• 3 tablespoons canola oil

US Customary – Metric

Instructions

• Trim chicken breasts if necessary and slice each into 2-3 strips.
• In a large freezer bag (or container), combine buttermilk and sriracha. Add chicken strips, seal, and give it a good rub to get all that flavor in the chicken. (*At this point, you can refrigerate for a few hours if you wish).
• Preheat oven to 425 degrees F.
• In a shallow dish, combine Panko, flour, salt, pepper, paprika and seasoning salt. Add chicken, one piece at a time, and coat well. (*Using a different utensil for the wet chicken and the dry mix will give you the best results — once the crumbs get wet and clumpy they won’t stick). Press the crumbs on firmly.
• Line a dark, rimmed baking sheet with parchment paper, cutting to fit flat on the bottom. Brush with 3 tablespoons canola oil.
• Place each piece of chicken on the pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently half way through. If desired, broil for 2-3 minutes to crisp up at the end.
• Remove from pan to a paper-towel lined plate (do not stack them) and serve immediately.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Above is calculated with ½ cup Panko and ½ cup flour because there is about half of the dry mixture left over — you need the extra to get good coverage but it won’t be consumed.

 

Leftovers:

Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To freeze, flash freeze in a single layer until hardened, then transfer to a container and place in the freezer.

 

To enjoy again, thaw overnight in the fridge if frozen, then bake until warmed and re-crisped.

 

Tips:

• When you’re coating the chicken, make sure you really get in there and press the crumbs onto the chicken firmly so it sticks. No one wants their breading falling off their chicken!
• Be gentle when you’re flipping or moving the chicken.
• Check the temp. The internal temperature of the chicken should be 165ºF. Keep a meat thermometer on hand so you know when it’s done!
• Serve immediately. Oven-fried chicken is best hot and crispy out of the oven. Trust me.

 

Nutrition

Calories: 236cal | Carbohydrates: 16g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Sodium: 631mg | Fiber: 1g | Sugar: 4g

The post Crispy Sriracha Buttermilk Oven Fried Chicken Recipe appeared first on The Recipe Rebel.

These Air Fryer Chicken Tenders are quick, easy, and so good! Juicy chicken tenders are soaked in buttermilk and Sriracha, lightly breaded, and air fried until golden and crispy.

If you know anything about me at all at this point, it’s that I love Air Fryer Recipes.

And while there are so many things you can cook in the air fryer, chicken may be one of my favorites (don’t know where to start? Check out my 15 Air Fryer Recipes for Beginners!)

These Air Fryer Chicken Tenders go to show just how amazing air fryers are. Juicy tenders are marinated in a mixture of buttermilk and Sriracha, dredged in breading and seasonings, and cooked in the air fryer until tender in the middle and perfectly golden and crispy on the outside.

Serve them with these Air Fryer Potato Wedges, Air Fryer Frozen French Fries, or Garlic Mashed Potatoes for a classic comfort food combo.

Ingredients Needed:

• Buttermilk: I use low fat buttermilk but regular will work as well.
• Sriracha Sauce: add more or less to taste.
• Chicken Tenders: you’ll need 1 ½ pounds of chicken tenders for this recipe.
• Breadcrumbs: we’re using both regular seasoned breadcrumbs and Panko breadcrumbs to coat the chicken.
• All-Purpose Flour: the base of the breading which helps absorb moisture so the breadcrumbs can work their magic.
• Seasonings: a simple blend of salt, black pepper, and paprika is all the breading needs to give the chicken just the right amount of flavor.
• Oil Spray: we’re using oil spray to lightly grease the air fryer basket and to spray the outside of the chicken to help it get nice and golden.

How to Make Air Fryer Chicken Tenders

1. Marinate: In a bowl, mix together buttermilk and Sriracha. Add in the chicken and marinate for 20-30 minutes.
2. Bread: In a shallow baking dish, stir together Panko, breadcrumbs, flour, and seasonings. Pull the chicken out of the marinade and dredge each piece in the breading to coat.
3. Air fry: Preheat the air fryer to 400ºF, grease with oil spray, and add in the chicken. Air fry until golden and crispy.

Air Fryer Chicken Strips FAQs

Tips and Notes for Air Fryer Chicken Tenders

• Marinate it! Marinating the chicken for 20-30 minutes in buttermilk and Sriracha is optional, but definitely recommended. The acidity in the buttermilk tenderizes the chicken and the Sriracha adds a layer of delicious spicy flavor.
• Use both breadcrumbs. The seasoned breadcrumbs add flavor while the Panko is what gives the chicken that golden color and extra crispy crunch.
• Preheat the air fryer. You want the air fryer to be hot before you add in the chicken. If it’s heating up with the chicken inside, the outside can burn before the inside is cooked all the way through.
• Spray the chicken. Lightly coating the chicken in cooking spray helps it get golden and crispy.
• Don’t stack. The chicken tenders need room to breathe so they can get crispy all the way around.
• Check the temp. The internal temp should be 165ºF. Check it before serving!

Serving Suggestions

These chicken tenders are delicious served on their own with a side of ketchup, mustard or honey mustard, Ranch dressing, spicy mayo, or BBQ sauce for dipping!

You can also make them into a meal by pairing them with Roasted Veggies, Mac and Cheese, Air Fryer Broccoli, Roasted Potatoes, or Garlic Parmesan Orzo Pasta!

More Air Fryer Chicken Recipes to Try

Dinner

Air Fryer Chicken Legs

Appetizers

Air Fryer Chicken Wings

Dinner

Boneless Air Fryer Chicken Thighs

Dinner

JUICY Air Fryer Chicken Breast

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Air Fryer Chicken Tenders

These Air Fryer Chicken Tenders are quick, easy, and so good! Juicy chicken tenders are soaked in buttermilk and Sriracha, lightly breaded, and air fried until golden and crispy.

Course Air fryer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 1 cup low fat buttermilk
• 2 tablespoons sriracha sauce (use 1 tablespoon for less sriracha flavor)
• 1½ lb chicken tenders
• 1 cup Panko bread crumbs
• ½ cup seasoned bread crumbs
• ½ cup all purpose flour
• 1 teaspoon salt
• ¾ teaspoon paprika
• ¼ teaspoon black pepper
• oil spray

US Customary – Metric

Instructions

• In a large glass dish or bowl, combine buttermilk and sriracha. Add chicken tenders and marinate for 20-30 minutes (optional but adds lots of flavor)
• In a large, shallow baking dish, stir together Panko, bread crumbs, flour, salt, paprika and pepper.
• Preheat air fryer to 400 degrees F.
• Take chicken tenders out of buttermilk marinade and place them into the dry breading mixture one at a time, pressing the bread crumbs into the chicken firmly. Place on a plate and repeat until all are done.
• Open air fryer, grease with non-aerosol oil spray and place chicken tenders in, leaving space between each one (you may have to do two batches). Spray chicken with oil spray.
• Cook for 10-12 minutes until both sides are golden and crispy and internal temperature reaches at least 165 degrees F, flipping once if needed. Repeat until all chicken is cooked.

Notes

*Nutrition information is estimated because some of the marinade and breading will not be consumed. 

Tips:

• Marinate it! Marinating the chicken for 20-30 minutes in buttermilk and Sriracha is optional, but definitely recommended. The acidity in the buttermilk tenderizes the chicken and the Sriracha adds a layer of delicious spicy flavor.
• Use both breadcrumbs. The seasoned breadcrumbs add flavor while the Panko is what gives the chicken that golden color and extra crispy crunch.
• Preheat the air fryer. You want the air fryer to be hot before you add in the chicken. If it’s heating up with the chicken inside, the outside can burn before the inside is cooked all the way through.
• Spray the chicken. Lightly coating the chicken in cooking spray helps it get golden and crispy.
• Don’t stack. The chicken tenders need room to breathe so they can get crispy all the way around.
• Check the temp. The internal temp should be 165ºF. Check it before serving!

 

Storage:

Air Fryer Chicken Tenders are best right away, but leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for 1-2 months. To freeze, place in a single layer on a baking sheet and flash freeze. Once hardened, transfer to a container. When you’re ready to enjoy again, thaw overnight in the fridge if frozen, then warm in the air fryer at 350ºF until heated through and re-crisped.

Nutrition

Calories: 332cal | Carbohydrates: 26g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1185mg | Potassium: 751mg | Fiber: 1g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg

The post Air Fryer Chicken Tenders appeared first on The Recipe Rebel.

This Healthier Baked Mac and Cheese is a lightened-up version of a comfort food classic. It’s rich, creamy, cheesy, and topped off with crispy, golden-brown breadcrumbs.

Baked pastas are one of my favorite prep-ahead meals! They might take a little more time to cook but most of that time is hands off, and they can be stashed in the fridge for days before serving.

This Baked Ravioli, Baked Spaghetti, and now this Baked Mac and Cheese are favorites around here!

This Healthier Baked Mac and Cheese is a lightened up, but just as creamy, homemade mac and cheese. It’s made up of whole wheat pasta that’s tossed in a rich and creamy cheddar cheese sauce.

This easy dinner recipe is a family favorite and ready in just 30 minutes!

Ingredients Needed:

• Macaroni Pasta: I use whole wheat, but white will work as well.
• Butter or Margarine and All-Purpose Flour: forms a roux to help thicken the cheese sauce.
• Milk and Chicken Broth: creates a creamy and flavorful base for our sauce. I use 1% milk to keep it light, but any type of milk will work.
• Seasonings: we’re using a simple blend of salt, black pepper, and paprika for a kick of heat.
• Shredded Cheddar Cheese: I recommend shredding your own cheese for the creamiest results.
• Panko Breadcrumbs: you can’t have Baked Mac and Cheese without a golden-brown, crunchy breadcrumb topping!

How to Make Baked Mac and Cheese

This Baked Mac and Cheese is a 30-minute dinner that everyone will love!

1. Cook the pasta: Cook the macaroni al dente according to package directions. Drain and rinse.
2. Make a roux: In a large skillet, melt butter, then stir in flour and seasonings and cook.
3. Add remaining ingredients: Pour in the milk and chicken broth and cook until thickened, whisking frequently. Add in the cheese and stir until melted.
4. Combine and bake: Add the pasta to the cheese sauce, then transfer the mixture to a greased baking dish. Top with breadcrumbs and bake until bubbly.

Baked Mac and Cheese FAQs

Tips, Tricks, & Notes

• Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture. I highly recommend shredding your own cheese for ultimate creaminess.
• Cook the pasta al dente. Slightly undercooking the pasta ensures that it keeps its structure even as it bakes.
• Rinse the pasta. After the pasta is cooked, give it a good rinse under cold water. This removes excess starch and stops the cooking process so it stays al dente.

Variations

It’s really hard to mess up Baked Mac and Cheese. So, feel free to play around with add-ins to customize this recipe!

• Add veggies. Any pre-cooked veggies will work. Try diced bell peppers, chopped broccoli, bell peppers, peas, onions, you name it.
• Mix in a protein. Bulk your meal up by mixing in shredded chicken or cooked and crumbled bacon.
• Try other cheeses. I like to keep it simple with shredded cheddar, but any soft, creamy cheese will work in this recipe. Try gouda, gruyere, havarti, Monterey jack feta, or even goat cheese.

Serving Suggestions

This Baked Mac and Cheese makes a delicious vegetarian entree or can be served as a side dish next to your favorite protein!

Serve it as a main dish with a side of Roasted Green Beans, Air Fryer Broccoli, or a simple side salad.

Alternatively, serve it as a side dish next to Air Fryer Meatloaf, Oven-Fried Chicken, Air Fryer Pork Chops, you name it.

More Mac and Cheese Recipes You’ll Love

Dinner

Easy Homemade Mac and Cheese

Dinner

Instant Pot Mac and Cheese

Fall/Winter

Crock Pot Mac and Cheese recipe

Dinner

Easy One Pot Green Chile Macaroni and Cheese

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Healthier Baked Mac and Cheese

This Healthier Baked Mac and Cheese is a lightened-up version of a comfort food classic. It's rich, creamy, cheesy, and topped off with crispy, golden-brown breadcrumbs.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 446cal

Author Ashley Fehr

Ingredients

• 375 grams whole wheat macaroni (about 3 cups dry)
• ¼ cup butter or margarine
• ¼ cup all purpose flour
• 1 ½ cups 1% milk
• 1 ½ cups chicken broth
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 2 cups + 1 cup shredded cheddar cheese low fat if desired
• ⅓ cup Panko bread crumbs

US Customary – Metric

Instructions

• Cook macaroni according to package directions (you want it al dente or a little undercooked, as it will continue cooking in the oven). Drain and rinse under cold water.
• Preheat oven to 350 degrees F (if baking right away)
• Meanwhile, make the sauce. In a large skillet, melt butter. Stir in flour, salt, pepper and paprika and cook 1 minute.
• Whisk in milk and chicken broth and cook over medium heat, whisking often, until thickened (about 5-6 minutes).
• Stir in 2 cups cheese until melted. Add pasta to sauce and stir to combine. Taste and adjust seasonings as desired.
• Pour into a lightly greased 9×13" baking dish and top with remaining cheese and Panko bread crumbs.
• Bake at 350 degrees for 10-15 minutes or until bubbly. Broil for 1-2 minutes to brown the top if desired.

Video

Notes

*TO MAKE AHEAD: Prepare up until baking. Cover and place in the refrigerator for up to 2 days. Bake at 350 degrees for 15-20 minutes until hot.
**Please note: Nutrition information is calculated with margarine and low fat shredded cheese.

 

Tips:

• Shred your own cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture. I highly recommend shredding your own cheese for ultimate creaminess.
• Cook the pasta al dente. Slightly undercooking the pasta ensures that it keeps its structure even as it bakes.
• Rinse the pasta. After the pasta is cooked, give it a good rinse under cold water. This removes excess starch and stops the cooking process so it stays al dente.

 

Storage:

Leftover Baked Mac and Cheese will last in an airtight container in the fridge for 3-4 days. To reheat, warm in a baking dish in the oven topped with fresh breadcrumbs or in smaller portions in the microwave. I don’t recommend freezing this dish because the texture of the cheese sauce will be affected.

Nutrition

Serving: 274grams | Calories: 446cal | Carbohydrates: 58g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 1017mg | Potassium: 297mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 346mg | Iron: 3mg

The post Healthier Baked Mac and Cheese appeared first on The Recipe Rebel.

This Air Fryer Tilapia is tender and flaky in the middle and golden-brown and crispy on the outside. This 25-minute recipe makes the best light, fresh, and healthy seafood dinner!

If you’ve never tried cooking seafood in the air fryer, then get ready for your life to change! After I made my air fryer salmon recipe, I knew that I needed to try more air fryer fish.

Tilapia is a great choice because it has a neutral flavor that pairs well with everything!

This Air Fryer Tilapia gives the salmon a run for its money! This recipe is made with tilapia fillets that are soaked in milk and egg, then coated in flour, breadcrumbs, and the perfect blend of seasonings. The result is tilapia that is deliciously moist and flaky on the inside yet golden-brown and crispy on the outside.

This recipe is simple, ready in 25 minutes, and makes the best light and healthy dinner!

Ingredients Needed:

This Air Fryer Tilapia recipe is made with just a few basic ingredients! Here’s what you’ll need:

• Tilapia: you’ll need 2 full tilapia fillets or 3-4 loins for this recipe.
• Milk and Egg: coats the outside of the tilapia to add moisture and help the breading stick. Regular milk or buttermilk work great!
• Seasoned Breadcrumbs, Flour, and Parmesan: the base for our breading. Flour helps absorb moisture, parmesan adds delicious saltiness, and the breadcrumbs are what gives the tilapia that crispy texture.
• Seasonings: we’re using a flavorful blend of seasoning salt, Italian seasoning, salt, garlic powder, paprika, and black pepper.

How to Cook Tilapia in the Air Fryer

This Air Fryer Tilapia recipe is ready in a total of 25 minutes for a super quick, healthy dinner option!

1. Prep: Preheat the air fryer and pat the tilapia dry with a paper towel.
2. Bread it: In a wide shallow dish, combine milk and egg. In a separate, combine breadcrumbs, flour, parmesan, and seasonings. Coat the tilapia first in the milk mixture, then press it firmly into the breading mixture. Cover both sides well.
3. Air fry: Brush the air fryer basket lightly with oil, then add in the tilapia and spray the top of each with cooking spray. Cook until golden-brown and flaky, then serve and enjoy!

Air Fryer Tilapia FAQs

Tips, Tricks, and Notes

• Pat it dry. Before you season and bread the fish, pat it dry gently with a paper towel to remove any excess moisture. Too much moisture can prevent the exterior from getting. nice and crispy!
• Preheat the air fryer. If the air fryer is heating up with the tilapia inside, the outside can burn before the inside is cooked all the way through.
• Grease the basket. Be sure to grease the air fryer basket lightly with oil. This prevents the tilapia from sticking.
• Another option is to line the air fryer basket with parchment paper to make it easier to remove the tilapia.
• If you want to ensure even cooking, flip the tilapia halfway through the cooking time. If you do this, keep in mind that the fish is delicate, so be gentle.

Serving Suggestions

This air-fried tilapia makes the perfect healthy entree next to a side of Roasted Green Beans, Instant Pot Jasmine Rice or Brown Rice, Garlic Parmesan Orzo Pasta, or Air Fryer Broccoli.

Add a side of Garlic Bread for the finishing touch!

More Air Fryer Recipes to Try

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Air Fryer Pork Tenderloin

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JUICY Air Fryer Chicken Breast

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Air Fryer Salmon

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Air Fryer Turkey Breast

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Air Fryer Tilapia

This Air Fryer Tilapia is tender and flaky in the middle and golden-brown and crispy on the outside. This 25-minute recipe makes the best light, fresh, and healthy seafood dinner!

Course Air fryer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 2 tilapia fillets (full fillets or 3-4 loins)
• 2 tablespoons milk or buttermilk
• 1 egg
• ½ cup seasoned bread crumbs (Panko or fine)
• 2 tablespoons all purpose flour
• 1 tablespoon freshly grated Parmesan
• 1 teaspoon seasoning salt (reduce to ½ teaspoon if you prefer less salty)
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees according to manufacturer directions.
• Pat tilapia dry with paper towel to remove any excess moisture.
• Whisk together milk and egg in a wide shallow dish.
• Combine coating in a large glass dish (big enough so that the dish can lay flat): bread crumbs, flour, Parmesan, seasoning salt, Italian seasoning, salt, garlic powder, paprika and pepper.
• Coat tilapia in milk mixture and press firmly into the coating mixture, coating both sides well.
• Open air fryer and brush basket with oil. Place tilapia in the basket (if you like, you can line the basket with parchment so they are easier to remove later). Spray top of tilapia with oil spray.
• Cook for 8-10 minutes, until golden brown and fish flakes easily with a fork. If desired, you can flip the tilapia half way for more even browning, but remember that fish can be delicate.

Notes

• Pat it dry. Before you season and bread the fish, pat it dry gently with a paper towel to remove any excess moisture. Too much moisture can prevent the exterior from getting. nice and crispy!
• Preheat the air fryer. If the air fryer is heating up with the tilapia inside, the outside can burn before the inside is cooked all the way through.
• Grease the basket. Be sure to grease the air fryer basket lightly with oil. This prevents the tilapia from sticking.
• Another option is to line the air fryer basket with parchment paper to make it easier to remove the tilapia.
• If you want to ensure even cooking, flip the tilapia halfway through the cooking time. If you do this, keep in mind that the fish is delicate, so be gentle.

 

Storage:

Leftover air-fried tilapia will last in an airtight container in the fridge for up to 3 days or in the freezer for 2-3 months. To reheat, thaw in the fridge overnight if frozen, then reheat in the oven or air fryer to warm and re-crisp.

Nutrition

Calories: 338cal | Carbohydrates: 29g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 1995mg | Potassium: 653mg | Fiber: 2g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 3mg

The post Air Fryer Tilapia appeared first on The Recipe Rebel.

This Baked Tilapia is light, fresh, and super healthy! It’s a 20-minute dinner that everyone will love. Serve next to rice or quinoa and your favorite roasted or steamed vegetable!

Sometimes super healthy dinners that are also quick to make are hard to come by.

But also serving boxed mac and cheese, peanut butter and jelly sandwiches, or bacon jam grilled cheese every night for dinner just doesn’t cut it…although I’m never mad about a grilled cheese for dinner night.

Enter Baked Tilapia! Tilapia are one of my favorite fish to cook because they’re not very, well, “fishy.” Since they’re mild in flavor, they’re versatile, easy to prep, and really hard to mess up.

This Baked Tilapia recipe is one of my favorites. It’s so simple to make, packed with protein, and makes a delicious and good-for-you dinner next to your favorite roasted vegetables and a side of Jasmine Rice or Roasted Red Potatoes.

Looking for more dinner ideas? Check out the rest of my dinner recipes here!

What is tilapia?

Tilapia are a species of freshwater fish that are native to Africa and the Middle East.

They are mild in flavor, high in protein, and low in calories and fat. Tilapia are easy to prep, quick to cook, and known for their health benefits and affordability, which makes them one of the most commonly cooked fish!

When prepared properly, tilapia are light, flaky, tender, and absolutely delicious.

Ingredients needed for this Baked Tilapia recipe:

• Canola Oil: I use canola oil to grease the parchment paper to prevent sticking.
• Tilapia: you can use 4 full filets or 6-8 loins. The amount of breading needed will depend on the size of your filets.
• Milk: you can use buttermilk or regular milk, depending on what you have on hand. Buttermilk does add an extra punch of flavor!
• Egg: coating the fish in egg helps protect it from drying out as it bakes. It also helps the flour/breadcrumb mixture stick.
• Seasoned Breadcrumbs and All-Purpose Flour: the base for our breading. Flour absorbs moisture while the breadcrumbs give that classic golden-brown crunch.
• Parmesan: I like to use freshly grated parmesan for the best flavor.
• Seasonings: seasoning salt, Italian seasoning, salt, garlic powder, paprika, black pepper

How to cook tilapia

Tilapia is super quick-cooking, which makes it great for healthy weeknight dinners. This baked tilapia recipe is ready in just 20 minutes!

1. Prep the ingredients: Pat the tilapia dry with a paper towel. In one shallow dish, whisk together milk and egg. In other, whisk together breadcrumbs, flour, parmesan, and seasonings.
2. Bread it: Coat the tilapia first in the milk mixture, then press it firmly into the breadcrumb mixture. Coat both sides well, then set on a parchment-lined baking sheet.
3. Bake: Spray the top of the fish with cooking spray, then bake at 425ºF for 10-12 minutes. If desired, broil for 1-2 minutes to brown the crust.

Baked Tilapia FAQs

Tips and tricks:

• Pat it dry. Use a paper towel to pat the tilapia dry before breading it. Removing excess moisture helps the breading get nice and crispy.
• Spray with oil. I like to spray the tops of the fish with spray oil or non-stick spray. This creates that delicious golden-brown color.
• Broil. If the crust isn’t quite browned to your liking after baking, turn the broiler on for a couple of minutes to brown it even more.
• Play with seasonings. I love the seasoning combo listed in this recipe, but you can definitely get creative with it. Try taco seasoning, cajun seasoning, old bay seasoning, you name it.

Serving suggestions

This Baked Tilapia is delicious paired with a pile of quinoa or brown rice, roasted green beans, or a simple spring mix salad. Simple, healthy, and delicious!

For a more decadent meal, you can also add this Garlic Parmesan Orzo Pasta or Easy Homemade Mac and Cheese!

More recipes you’ll love

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Baked Chicken Breast

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Instant Pot Turkey Breast

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Crispy Baked Tilapia

This Baked Tilapia is light, fresh, and super healthy! It’s a 20-minute dinner that everyone will love. Serve next to rice or quinoa and your favorite roasted or steamed vegetable!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 294cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil (divided)
• 4 tilapia fillets (full fillets or 6-8 loins)
• ½ cup milk or buttermilk
• 1 egg
• ¾ cup seasoned bread crumbs (Panko or fine)
• ¼ cup all purpose flour
• 2 tablespoons freshly grated Parmesan
• 2 teaspoons seasoning salt (reduce to 1 teaspoon if you prefer less salty)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and line a baking sheet with parchment paper. Brush parchment with oil.
• Pat tilapia dry with paper towel to remove any excess moisture.
• Whisk together milk and egg in a wide shallow dish.
• Combine coating in a large glass dish (big enough so that the dish can lay flat): bread crumbs, flour, Parmesan, seasoning salt, Italian seasoning, salt, garlic powder, paprika and pepper.
• Coat tilapia in milk mixture and press firmly into the coating mixture, coating both sides well. Place on the prepared baking sheet and repeat until all are done.
• Spray the top of the fish with spray oil or non-stick spray.
• Bake at 425 degrees F for 10-12 minutes, until the internal temperature is 145 degrees F and the crust is lightly browned and crispy. You can broil for 1-2 minutes to brown the crust further if desired.
• Serve.

Notes

Tips:

• Pat it dry. Use a paper towel to pat the tilapia dry before breading it. Removing excess moisture helps the breading get nice and crispy.
• Spray with oil. I like to spray the tops of the fish with spray oil or non-stick spray. This creates that delicious golden-brown color.
• Broil. If the crust isn’t quite browned to your liking after baking, turn the broiler on for a couple of minutes to brown it even more.

 

Storage:

Baked tilapia will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then reheat at 200ºF for 10-15 minutes or until warmed through and re-crisped.

Nutrition

Calories: 294cal | Carbohydrates: 12g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1099mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

The post Baked Tilapia appeared first on The Recipe Rebel.