Green Bean Casserole is a classic Thanksgiving side dish that traditionally appears on holiday tables across America. 

Being Canadian, Green Bean Casserole isn’t as big a thing on the holiday dinner table, and I took that freedom and ran with it

Because we didn’t eat it growing up, I decided to make my own version just how I wanted to and paid little attention to tradition (sorry, no cream of mushroom soup here!).

Before you panic, we’re still getting that classic mushroomy flavor — we’re just making it from scratch with a creamy mushroom parmesan sauce instead. 

And before you worry about the timing and effort of not using a can of soup, I assure you, it’s still an easy recipe, and once you taste it you may just change your mind.

The whole thing takes less than an hour to make, and you can prep it ahead of time if you like! 

For more delicious sides for your Thanksgiving table, try my Homemade Stuffing Recipe, Broccoli Casserole, Cream Cheese Mashed Potatoes, or Cheesy Scalloped Potatoes and Ham!

Ingredients Needed:

• Bacon: thick-cut bacon works best in this recipe. Use your favorite brand. 
• Vegetables: use a combination of onion and crimini mushrooms for the sauce. 
• Seasoning: fresh garlic cloves, dried parsley, salt, freshly cracked pepper, paprika, and dried thyme will pack this dish full of flavor.
• Flour: use all-purpose flour to thicken the sauce. 
• Cream: heavy cream is the base of the creamy sauce.
• Whole Milk: full-fat milk will help you achieve the right consistency for the sauce. 
• Cheese: freshly grated Parmesan cheese will give you the best cheesy flavor in the sauce and topping. 
• Green Beans: fresh green beans are best for this recipe, but you can use frozen green beans that have been thawed, then dried with a paper towel.  
• Fried Onions: use French fried onions for that classic crunchy onion topping. 
• Bread Crumbs: Panko bread crumbs are perfect to mix with the onions and cheese for a crunchy texture. 
• Oil: any cooking oil like olive oil or vegetable oil will work well to bind the topping ingredients. You can also use melted butter for an added buttery flavor.

How to Make Easy Green Bean Casserole

This recipe has a few steps but they are all worth it! Full instructions are included in the recipe card below.

1. Cook bacon, onion, and mushrooms: In a large pan, cook the bacon, onion, and mushrooms.
2. Add seasoning and flour: Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture. Add flour and cook.

3. Make into a sauce: Whisk in the cream and milk. Cook until thickened. Add Parmesan, adjust seasonings to taste, and set aside.
4. Blanch green beans: Cook green beans in a large pot of boiling water so that they’re not completely soft. Drain and rinse under cold water. Put green beans in the bottom of a baking dish.

5. Add sauce and bake: Pour the sauce over the top, then cover and partly bake it.
6. Add topping, and bake: Combine fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole, and bake until golden brown.

Easy Green Bean Casserole FAQs

Tips and Notes

• Blanching green beans: It’s important to use blanched green beans because they will continue to cook in the oven, and you don’t want them to be a soggy mess. Rinsing the parcooked beans in cold water, or giving them an ice water bath, stops them from cooking so they can start cooking again in the oven.
• Change up the cheese: You can change up the kind of cheese you use. Gruyere, sharp cheddar, or Monterey cheese would work well, too!

Serving Suggestions

​Serve your Green Bean Casserole with some other easy side dish recipes like Cheesy Baked Asparagus, Roasted Red Potatoes, Roasted Carrots, Instant Pot Mashed Potatoes, and Air Fryer Broccoli!

If you’re looking for Thanksgiving mains, try my Crockpot Turkey Breast or this Garlic Brown Sugar Dry Brine Turkey recipe. 

This green bean recipe also goes well with my Easy Spiral Ham and Honey Baked Ham recipes. 

More Easy Thanksgiving Recipes to Try

Dinner

Easy Pot Roast recipe (the BEST gravy!)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

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Green Bean Casserole from Scratch

This Green Bean Casserole recipe is made totally from scratch, with tender green beans in a creamy mushroom sauce, topped with bread crumbs, and deliciously crunchy fried onions! It's the perfect side dish for your Thanksgiving dinner! 

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 380cal

Author Ashley Fehr

Ingredients

Bacon Alfredo Sauce

• 4 slices thick cut bacon
• 1 onion (finely chopped)
• 1 cup crimini mushrooms (sliced) optional
• 2 cloves garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon fresh cracked pepper
• ¼ teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoons all purpose flour
• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¼ cup Parmesan cheese

Green Bean Casserole

• 1½ lbs fresh green beans (trimmed and cut into 2" pieces)
• 1 cup fried onions
• ¼ cup Panko bread crumbs
• 2 tablespoons Parmesan cheese
• 1 tablespoon oil or melted butter

US Customary – Metric

Instructions

Bacon Alfredo Sauce

• In a large skillet over medium-high heat, cook the bacon, onion, and mushrooms until the bacon is crispy and the onions and mushrooms are browned, about 5 minutes.
• Stir the garlic, parsley, salt, pepper, paprika, and thyme into the mushroom mixture, and cook for 1 minute.
• Add flour and cook and stir until no white remains.
• Whisk in the cream and milk. Cook and stir over medium heat until thickened.
• Stir in Parmesan, taste and adjust seasonings, and set aside.

Green Bean Casserole

• Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes (you don’t want them too soft since they will continue to cook in the oven).
• Drain and rinse under cold water to cool.
• Lightly grease a 9×13″ or similar-sized casserole dish or baking dish and preheat the oven to 400 degrees F.
• Add the green beans to the dish in an even layer, and pour the sauce over top. Cover with aluminum foil and bake for 15-20 minutes until bubbly.
• Stir together the fried onions, panko, Parmesan, and oil and sprinkle over the top of the casserole.
• Return to the oven and bake for 10 more minutes until the topping is a light golden brown.
• Serve hot.

Video

Notes

Make Ahead

This casserole can easily be prepped ahead for the holidays. Simply prepare the sauce and the green beans, cool, and combine in a baking dish. Cover and refrigerate for up to 2 days before continuing with the recipe (you may need to add 10 minutes to the bake time).

Ingredients and Substitutions:

• Bacon: you can omit the bacon to make this meatless side dish. Simply add a bit of oil to sauté your vegetables.
• Mushrooms: my family is not a fan of mushrooms, so I often make this without them, and it’s still delicious!
• Cream and milk: I do not recommend using lighter cream or low-fat milk as it can curdle with the long bake time. If you prefer, you could substitute the milk for chicken broth for a lighter, less rich sauce.
• Fried onions: feel free to make your own if you prefer! I use French’s because, hey, they’re delicious (and easy!).

Storage

• Store: Store leftover greens bean casserole once it has completely cooled, in an airtight container, or covered in plastic wrap, in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in the oven.
• Freeze: I’d recommend freezing the casserole without the crispy topping, as it will likely soften as it defrosts. Prepare the sauce and green beans in a freezer-safe dish cover, and freeze for up to 3 months. Allow it to defrost thoroughly before part baking, adding the topping, and baking again.

Nutrition

Calories: 380cal | Carbohydrates: 17g | Protein: 9g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 443mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1391IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 1mg

The post Green Bean Casserole appeared first on The Recipe Rebel.

This Cheesy Baked Asparagus recipe has been a game-changer! It mixes fresh asparagus with aromatic garlic, parmesan cheese, and heavy cream, all topped off with panko breadcrumbs for an amazing crunch.

We like a lot of vegetables in our house, and even though we do have some selective eaters, I can sneak a lot by when I cover them with cream and cheese.

Asparagus is one of those vegetables that people either love or hate. Non-asparagus fans probably just haven’t had it cooked or served properly before.

But let me assure you – asparagus makes a delicious side dish when cooked and served correctly, and it really isn’t difficult to do!

We’ll eat asparagus with my Slow Cooker Sweedish Meatballs, and with my Creamy Garlic Instant Pot Chicken Thighs, as I find it a hearty but simple veggie to cook.

Asparagus can look beautiful on a plate when it’s cooked well, so it’s also a great option for dinner parties or special occasions. It is creamy, cheesy comfort food in veggie form!

This easy recipe is ready in just 20 minutes, so it’s the perfect side dish for last-minute prep for a weeknight dinner or a fancy meal.

Serve this baked asparagus alongside other vegetable side dishes like these Roasted Vegetables, Roasted Carrots, or this Cream Cheese Mashed Potatoes recipe.

Ingredients Needed:

You only need a handful of ingredients for this cheesy asparagus recipe.

• Asparagus: use fresh asparagus for best results, you’ll need a bunch of it about 1 lb, with the ends trimmed.
• Cream: heavy cream is perfect to give this dish that creamy, comforting flavor and texture. If you use a lighter cream, you risk the change that it will curdle as it cooks and not form as thick a sauce.
• Cheese: use a block of parmesan cheese that you can grate yourself for the best flavor.
• Salt: kosher salt will enhance all the flavors.
• Garlic: fresh garlic that you mince yourself is best here to get a superior flavor, but you can use garlic powder or pre-minced garlic in a pinch (though the amount needed may vary).
• Pepper: freshly cracked black pepper will give the asparagus a slight peppery spice kick that is delicious!
• Bread Crumbs: use Panko breadcrumbs to get that crunchy texture on top.

How to Make Cheesy Baked Asparagus

This is the easiest way to make amazingly flavorful asparagus. Full instructions are included in the recipe card below.

1. Put asparagus in dish. Trim and place asparagus in the baking dish.
2. Make sauce. Make the creamy sauce mixing all the ingredients for it in a small bowl or jug.
3. Add sauce. Next, add the creamy sauce to the dish, pouring it on top of the asparagus.
4. Add cheese and crumbs. Sprinkle the remaining Parmesan and Panko bread crumbs on top of the asparagus and bake!

Cheesy Baked Asparagus FAQs

Tips and Notes

• Use fresh asparagus. Fresh vegetables will always give you the best set of flavors. Frozen asparagus will thaw to be quite soggy, which won’t be great for this dish.
• Casserole dish. Use a casserole dish or roasting pan that is just big enough to hold the asparagus. If the sauce is spread too thin over the asparagus and dish, it will burn.
• Cream: this recipe works because heavy cream will thicken on its own when cooked. A lighter cream will not thicken the same way. You can swap the heavy cream for light cream but your sauce will be thin.

Cheesy Baked Asparagus Variations

• Mix up the veggies. You can prepare all kinds of vegetables in this way. Green beans, carrots, mushrooms, and leeks are good choices.
• Add some heat. Add some red pepper flakes to the dish to add a bit of spice.
• Herbs. Almost any herbs will work well in baked asparagus. Try Italian seasoning if you’re making an Italian main. Basil, rosemary, thyme, marjoram, dill or cilantro would work well, depending on what your main dish is.
• Cheese. Switch the cheese for Gruyere cheese, cheddar cheese, shredded Mozzarella cheese, or another of your favorite cheeses. Mix cheeses together for even more flavor!
• Bacon. Add some chopped bacon to the top of the dish and let it get nice and crispy in the oven. The salty bacon flavor goes so well with asparagus and the salty cheese.
• Honey. Asparagus goes well with honey. You could drizzle some honey on top of the dish before putting it in the oven, or toss the fresh asparagus in some honey before adding the breadcrumbs.

Serving Suggestions

Cheesy Baked Asparagus is an amazing side dish to so many meals, but it would pair wonderfully with my Garlic Parmesan Orzo Pasta, this Chicken Broccoli Alfredo, and my One Pan Tuscan Chicken and Potato Skillet.

We always have bread on our dinner table spread as well, so check out these delicious recipes for my Homemade Crescent Rolls, this classic Garlic Bread, or my Mom’s Homemade Buns!

More Easy Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Cheesy Baked Asparagus

Cheesy Baked Asparagus is the best side dish when you want a great depth of flavor for very little fuss! With tender asparagus and a creamy cheesy garlic sauce, there's a delightful crunch to the breadcrumb topping that makes this dish stand out from all the rest!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 169cal

Author Ashley Fehr

Equipment

• 1 rimmed baking sheet or casserole dish

Ingredients

• 1 bunch fresh asparagus about 1 lb – ends trimmed
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese divided
• ½ teaspoon salt
• ½ teaspoon minced garlic about 1 clove
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons Panko bread crumbs

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and lightly grease a casserole dish (you don’t want it too big — just big enough to hold your asparagus in a mostly flat layer. Too big and your sauce may burn)
• Place your trimmed asparagus in the baking dish or roasting pan.
• Combine the heavy cream, 2 tablespoons Parmesan, salt, garlic, and pepper. Pour the mixture over the asparagus in the pan.
• Sprinkle remaining Parmesan and Panko bread crumbs on top.
• Bake for 12-15 minutes until desired tenderness is reached. The sauce will thicken as it cooks and may brown slightly.

Notes

Ingredient substitutions:

• Cream: this recipe works because heavy cream will thicken on its own when cooked. A lighter cream will not thicken the same way. You can swap the heavy cream for light cream but your sauce will be thin.
• Seasonings: feel free to add additional seasonings to your tastes!

Storage

• Store: This recipe is best eaten right away, but you can refrigerate leftovers for up to 4 days and reheat them in the oven (350 degrees for 10 minutes or until heated through).
• Freeze: I do not recommend freezing this recipe.

 

Nutrition

Calories: 169cal | Carbohydrates: 9g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 438mg | Potassium: 274mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1337IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 3mg

The post Cheesy Baked Asparagus appeared first on The Recipe Rebel.

These Jalapeño Poppers are one of my favorite easy appetizers! They’re perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Love appetizers for dinner? Try these Baked Brie Bites and these Air Fryer Chicken Wings to round out your meal!

These Jalapeño Poppers are pretty much everything you could want in an appetizer. Spicy? Yes. Creamy? Yes. Cheesy? Yes. Crispy? Also yes. I mean, come on. It doesn’t get better than this!

These poppers take just 10 minutes to prep and can be easily prepped ahead of time. They’re a total crowd-pleaser, are so darn easy to make, and are incredibly delicious.

If you love finger foods or you’re planning a party, you might also like this Buffalo Chicken Dip Recipe, these Baked Chicken Wings or this Taco Dip!

Ingredients Needed:

• Jalapeño Peppers: the number you need will depend on how large they are and how much you fill them. I recommend grabbing a couple extra just in case. You can always use extras for Taco Dip or BBQ Chicken Jalapeño Popper Cupcakes!
• Cream Cheese: you can use a block of cream cheese or a container, full fat or light. It won’t make a difference in this recipe!
• Seasonings: we’re spicing up the filling with a simple combination of garlic powder, onion powder, salt, and black pepper.
• Cheddar Cheese: shred the cheddar finely so it incorporates well into the filling. You can use another cheese you have on hand if you prefer.
• Bacon: finely chopped, cooked bacon adds the perfect smoky, salty crunch. You’ll need 2 thick-cut slices, or about 3-4 thin slices.
• Panko Breadcrumbs: Panko breadcrumbs are the key to a crispy topping. You can skip them or use regular bread crumbs if you don’t have any!

How to Make Jalapeño Poppers

Here are some step by step photos to guide you! Please see the detailed recipe down in the recipe card.

1. Prep the peppers: Slice the peppers in half lengthwise, then remove membranes and seeds.
2. Make the filling: In a bowl, beat the cream cheese until smooth, then mix in garlic powder, onion powder, salt, and pepper.
3. Add the cheese and bacon and stir to combine.
4. Assemble and bake: Spread the cream cheese onto each jalapeño half, sprinkle the top with breadcrumbs, then line on a baking sheet. Bake at 425ºF until golden.

Jalapeño Popper FAQs

Tips and Notes

• Pick the bigger jalapeños. Smaller will work too, but the larger ones are easier to fill.
• Wear gloves! If you slice with bare hands, you’re in danger of the jalapeño juice getting all over your fingers. Touch your eyes with that and you’re in for an uncomfortable evening. I recommend wearing gloves. If you don’t have gloves, wash your hands very thoroughly (and multiple times) with soap, the proceed with caution when it comes to touching anything.
• Cut the jalapeño lengthwise. Each half should basically be a mini platform for the filling to sit in/on top of. You can leave the stem on or cut it off.
• Line the baking sheet. Lining the sheet with parchment paper helps prevent the poppers from sticking or burning.

Serving Suggestions

For ultimate crispiness, I recommend serving these poppers right away! They’re delicious on their own or with a side of Ranch dressing, blue cheese dip, or even Homemade Cheese Sauce.

More Appetizer Recipes You’ll Love

Appetizers

Air Fryer Ravioli

Appetizers

Baked Chicken Wings

Air Fryer

Air Fryer Mozzarella Sticks

Dinner

Pigs in a Blanket

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Jalapeno Poppers

These Jalapeño Poppers are one of my favorite appetizers! They're perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 poppers

Calories 79cal

Author Ashley Fehr

Ingredients

• 5-6 jalapeno peppers*
• 4 oz cream cheese (125 grams or ½ package)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• 1 pinch black pepper
• 1 cup shredded cheddar cheese
• ¼ cup finely chopped, cooked bacon (about 2 thick-cut slices)
• 2 tablespoons Panko bread crumbs

US Customary – Metric

Instructions

• Turn the oven to 425 degrees F and line a baking sheet with parchment paper.
• Slice peppers in half the long way (so you have two long jalalepno "boats") — try to make sure that the bottoms are flat so that they sit well on the pan. Remove the seeds and membranes.
• In a medium bowl, beat cream cheese until smooth.
• Add garlic powder, onion powder, salt and pepper and mix until combined.
• Add cheese and chopped bacon and stir until combined.
• Spread cream cheese mixture onto each jalapeno half, filling the opening but not overfilling.
• Sprinkle each filled jalapeno with bread crumbs, then place on the baking sheet and bake for 18-20 minutes, until the jalapenos have softened somewhat and the top looks golden.
• Allow to rest for 5-10 minutes before serving.

Video

Notes

*The number of peppers you’ll use will depend on how large they are and how much you fill them. It’s always good to have a couple extra on hand just in case. 

*Feel free to opt out of using the bacon to make these a vegetarian option, or opt out of the bread crumbs to make these a gluten free option.

Nutrition

Calories: 79cal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.2mg

The post Jalapeno Poppers 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 easy Oven-Fried Chicken turns out perfectly crispy and juicy every time! The special seasoning blend tastes just like KFC, but it’s made with wholesome ingredients in your own kitchen.

This recipe has been updated and republished since its original debut in 2014.

Perfectly Crispy “Fried” Chicken in the Oven

I seriously love chicken.

Whether it’s One Pot Chicken Lo Mein, Caprese Chicken and Rice, or this simple Slow Cooker Chicken Breast… you name it, we love it.

This year, since I really got into using my Instant Pot, I’ve been especially enjoying making chicken breasts in there (check out my tutorial on how to cook chicken breasts from frozen!). But one thing the Instant Pot cannot do is produce crispy, oven-fried chicken.

And that’s why we’re here

This oven-fried chicken breast recipe is perfectly crispy and juicy, without fail. It captures that KFC, special-herbs-and-spices flavour, without all of the deep frying and processed ingredients that go into the fast-food version.

Most of all, this is a recipe our family loves, and that we make over and over again. The last time I made it, it got rave reviews from our newest taste tester: our 10-month-old daughter! I know it’s a good one when she bounces up and down in her high chair, saying, “Mmm, mmm, mmm!” (and becoming upset when it’s not on her tray fast enough).

What You’ll Need to Make Oven Fried Chicken

For this recipe, I use chicken breast, but you could substitute chicken thighs, chicken tenders, chicken wings, or even legs. The seasonings and crispy coating are always delicious! Just remember that the cooking time will vary according to the cut of chicken.

• Chicken Breast: One batch of this recipe makes about 3-4 chicken breasts, or around one and a half pounds, cut into strips. One chicken breast equals about three strips, the way I cut them.
• Buttermilk (optional): you can soak your chicken in buttermilk to help the coating stick more.
• Butter: Salted or unsalted butter is fine.
• Flour: All-purpose flour, or you could use gluten-free flour if you prefer.
• Panko: Panko breadcrumbs give the chicken a crunchy, crispy coating. Original or pork rind panko are fine.
• Salt and Pepper
• Seasoned Salt: This versatile seasoning goes with everything! I use Lawry’s brand.
• Paprika: Made from dried, ground peppers, paprika isn’t spicy, but it adds depth of flavor, a slight sweetness, and lots of colour.

How to Make Oven Fried Chicken

Depending on the size and thickness of your chicken pieces, you may need to adjust the cooking time, so always check your chicken for doneness before diving in. The safest way to do this is with a meat thermometer. The chicken should reach 165°F in the thickest part.

1. Get the Oven and Baking Sheet Ready. To get started, preheat your oven to 425°F. Line a large, rimmed baking sheet (10×15) with parchment paper, and brush the butter over the surface of the parchment. It might seem like a lot of butter, but that’s fine. It will help to crisp up the chicken coating!
2. Bread the Chicken Breast Pieces. Soak the chicken in buttermilk (you can skip this step if you like, but it helps the coating to stick!). Combine the flour, panko, seasoned salt, salt and pepper, and paprika in a large paper or zip-top bag. Add the chicken to the bag, and shake the bag to coat the chicken pieces. 
3. Bake. Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake the chicken for 10 minutes, flip carefully with a spatula, and bake for another 10 minutes. (Note: if the parchment is dry when you flip the chicken, add a drizzle of oil, to the to ensure the bottom pieces of chicken get crispy.)
4. Check for Doneness. Check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done, but not overdone and dry. If it’s not yet up to temperature, bake for another 4-5 minutes at a time, until it’s cooked through

Why is my baked chicken not crispy?

While baking chicken isn’t always known for crispy results, this recipe really does deliver a crispy “fried” main course right out of the oven! Still, I wanted to add some tips that might help, if you find that your chicken is not as crispy as you’d like.

• Use Dark, Non-Stick Pans. Dark pans heat to a higher temperature than light-colored pans, which will help with getting a crispy coating.
• Use Moist Chicken. I keep my chicken breasts in the freezer, and then thaw them in the fridge. So they’re quite moist when it’s time for me to bread them, and a lot of the coating sticks to them easily. If you’re working with fresh chicken breasts, you’ll want to soak them in milk first (or buttermilk, which adds great flavour!).
• Use Butter, Not Cooking Spray. I know you might be tempted to bake the chicken with cooking spray instead of butter, but unfortunately, this just doesn’t work as well. The fat in real butter makes a lot of difference in crisping up the chicken! If you need a healthier substitute, try margarine or reduced calorie margarine.
• Watch the Parchment: When you flip the chicken, you may find that the parchment paper is a little dry. I recommend drizzling more butter or oil onto the parchment to help crisp up the bottom of the chicken as it cooks.
• Serve with Care: As the chicken sits on a plate, the underside may get a little soggy from condensation. Therefore, I recommend serving immediately. If you’re not serving right away, place the chicken on a rack, a plate lined with paper towel, or just keep it warm in a 225°F oven.

Can I make this ahead?

Yes! You can make the breading mixture and bread the chicken pieces, and then “flash freeze” them on a tray in the freezer until frozen solid.

From there, transfer the breaded frozen chicken to freezer bags, and keep for up to 3 months frozen. There’s no need to thaw them before baking, but you will need to add more cook time (around 2 to 5 additional minutes per side, depending on the thickness of the chicken).

Serving Suggestions

When it comes to serving oven-fried chicken breast, I like to go with classic, comforting sides. Here are some of our family favorites:

• Glazed Carrots: These simple Honey Glazed Carrots are made with honey, brown sugar, butter, and garlic. They add a sweet touch to the dinner table, and go perfectly with crispy, well-seasoned chicken.
• Mashed Potatoes: These easy, creamy mashed potatoes come together in the slow cooker, which makes them almost completely hands-off! Try Slow Cooker Mashed Potatoes once, and you may just find yourself making them every week! (Looking for something even more indulgent? Try my Cream Cheese Mashed Potatoes)
• Baked Beans: A beloved potluck favourite, sweet and savory Instant Pot Baked Beans come together quickly, but taste like they simmered all day.

How to Store and Reheat Leftovers

To refrigerate leftover chicken, allow it to cool on a wire rack or paper-towel-lined plate. Then transfer the cooled pieces into shallow, airtight containers. Store in the fridge for 3 to 4 days.

To freeze, place the chicken in a single layer on a tray in the freezer, until frozen solid. Then transfer the frozen pieces to freezer bags, and store in the freezer for up to 3 months.

To reheat oven-fried chicken, place chicken pieces on a wire rack on a baking sheet and place in the oven at 250 degrees just until heated through.

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The Best Oven-Fried Chicken

This easy Oven-Fried Chicken turns out perfectly crispy and juicy every time! The special seasoning blend tastes just like KFC, but it's made with wholesome ingredients in your own kitchen.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 376cal

Author Ashley Fehr

Ingredients

• 2 lbs chicken breasts (about 3-4) cut in strips — I get about 3 out of one breast
• 1 cup buttermilk (optional)
• 6 tbsp melted butter
• ¾ cup flour
• ½ cup Panko breadcrumbs
• 1 tbsp seasoning salt I use Lawry’s
• ½ tsp pepper
• 2 tsp paprika

US Customary – Metric

Instructions

• Cut chicken breasts into thick strips and soak in buttermilk.
• Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10×15) and brush butter over the parchment. It might seem like too much butter, but you need it to crisp up the coating!
• Combine flour, Panko, seasoning salt, paprika and pepper in a large zip-top bag. Add the chicken and shake to coat **
• Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)
• Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
• Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.

Video

Notes

*Nutrition information is estimated and will depend on exact serving size, brands and products used. Calorie count includes all flour and bread crumbs, so it will be less if there is coating mixture left over.

** OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in a little bit of milk or buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step.

Nutrition

Calories: 376cal | Carbohydrates: 18g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1508mg | Potassium: 661mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

More Favourite Chicken Recipes

• Creamy Italian Instant Pot Chicken Breasts
• Honey Balsamic Crock Pot Chicken Thighs
• Chicken Alfredo Bake

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