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Crispy Parmesan Onion Chicken That is Easy and Gluten Free

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This is a sponsored post written by me on behalf of Blue Plate Mayonnaise. All opinions are 100% mine.

One of the hardest things during the week is to figure out what to feed my family. Meal planning is great until we get bored of eating the same thing over and over again. That’s why I’m so excited to share with you this delicious Gluten-Free Crispy Parmesan Onion Chicken dish that will help bring the chicken in your refrigerator to the next level.  Blue Plate Mayonnaise is key in this crispy parmesan onion chicken dish. Find the product near you . It adds the right amount of deliciousness and using mayonnaise to bread the chicken instead of eggs and flour means there is less mess in your kitchen!! Plus, it was voted #1 Mayonnaise by Epicurious !

Aren’t sure where to find it? No worries! Feel free to add your own sides if your children don’t care for balsamic vegetables. Mashed potatoes, rice, cooked veggies, green beans, and even mac and cheese would be amazing sides for this dish. Not feeling like Crispy Parmesan Chicken? No worries! You can find recipes using Blue Plate Mayonnaise here .

Crispy Parmesan Onion Chicken

Easy, crispy and juicy chicken made with Blue Plate Mayonnaise, parmesan, and gluten-free fried onions, on the table in 30 minutes.

Cook Times:

Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Serves: 4

Ingredients for Gluten-Free Crispy Parmesan Chicken

For the Chicken

  • ½ cup Blue Plate Mayonnaise
  • ¼ cup grated Parmesan cheese
  • 1 lb boneless, skinless chicken breast
  • Kosher salt
  • Freshly cracked black pepper
  • 4 teaspoons dijon mustard
  • 4 teaspoons gluten-free panko crumbs
  • 1 teaspoon Italian seasoning
  • ½ cup gluten-free french fried onion strings, crushed

For the Potatoes

  • 1 ½ lbs golden potatoes
  • ¼ cup creme fraiche
  • 2 teaspoons olive oil
  • ½ cup Blue Plate Mayonnaise
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For the Balsamic Veggies

  • 8 oz cherry tomatoes, halved
  • 2 cloves garlic, chopped
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 teaspoons olive oil
  • 2 medium zucchini, quartered and sliced
  • ¼ cup balsamic vinegar

Instructions for Gluten-Free Crispy Parmesan Chicken

For the Chicken

1. Preheat oven to 425 degrees.

2. Combine Blue Plate Mayonnaise and parmesan cheese in a bowl then set aside. 3. Place chicken breasts between sheets of plastic wrap and pound down to a thin, even thickness.

4. Transfer chicken to a foil-lined baking sheet.

5. Sprinkle chicken with salt and pepper, then spread about 1 teaspoon of dijon mustard on top of each breast half.

6. Evenly top with the parmesan mayo mixture and then sprinkle each with 1 teaspoon of panko.

7. Sprinkle with Italian seasoning, then evenly coat each breast with the crushed french fried onion strings.

8. Bake until the chicken reaches an internal temperature of 165 degrees at the thickest spot, and tops are browned, about 15 – 20 minutes.

9. Let rest for 5 minutes before slicing.

For the Potatoes

1. Bring a large pot of salted water to a rolling boil.
2. Medium dice the potatoes and add them to the boiling water.
3. Cook for 16-18 minutes, or until fork-tender.
4. Drain thoroughly and return to the pot, then add the creme fraiche, olive oil, and ½ cup Blue Plate Mayonnaise.
5. Mash with a fork or potato masher to desired consistency.
6. Season with salt and pepper.

For the Balsamic Veggies

1. In a medium-sized bowl, add the halved tomatoes and chopped garlic and sprinkle with salt and pepper.
2. Toss gently to combine and set aside.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the zucchini in a single layer and let cook without stirring for 2-3 minutes, or until lightly browned.
5. Sprinkle with salt and pepper and gently stir for an additional 2-3 minutes, or until lightly softened.
6. Add the tomato garlic mixture to the pan and cook, stirring occasionally, until softened, about 1-2 minutes.
7. Add the vinegar and continue cooking until the vegetables are coated and most of the liquid has cooked off.
8. Remove from heat.
Need easy meal ideas for school nights? You’ll have this easy, crispy parmesan onion chicken made with Blue Plate Mayonnaise, parmesan, and gluten-free fried onions, on the table in 30 minutes.

To Plate Gluten-Free Crispy Parmesan Chicken

Add a large scoop of mashed potatoes to a plate, followed by the balsamic vegetables. Top with sliced parmesan onion chicken and serve. Enjoy! crispy parmesan onion chicken

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Crispy Parmesan Onion Chicken

Crispy Parmesan Onion Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Easy, crispy and juicy chicken made with Blue Plate Mayonnaise, parmesan, and gluten-free fried onions, on the table in 30 minutes.

Ingredients

  • For the Chicken
  • ½ cup Blue Plate Mayonnaise
  • ¼ cup grated Parmesan cheese
  • 1 lb boneless, skinless chicken breast
  • Kosher salt
  • Freshly cracked black pepper
  • 4 teaspoons dijon mustard
  • 4 teaspoons gluten-free panko crumbs
  • 1 teaspoon Italian seasoning
  • ½ cup gluten-free french fried onion strings, crushed
  • For the Potatoes
  • 1 ½ lbs golden potatoes
  • ¼ cup creme fraiche
  • 2 teaspoons olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • For the Balsamic Veggies
  • 8 oz cherry tomatoes, halved
  • 2 cloves garlic, chopped
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 teaspoons olive oil
  • 2 medium zucchini, quartered and sliced
  • ¼ cup balsamic vinegar

Instructions

    For the Chicken

Preheat oven to 425 degrees.

Combine Blue Plate Mayonnaise and parmesan cheese in a bowl, then set aside. 

Place chicken breasts between sheets of plastic wrap and pound down to a thin, even thickness. Transfer chicken to a foil-lined baking sheet.

Sprinkle chicken with salt and pepper, then spread about 1 teaspoon of dijon mustard on top of each breast half. Evenly top with the parmesan mayo mixture and then sprinkle each with 1 teaspoon of panko. Sprinkle with Italian seasoning, then evenly coat each breast with the crushed french fried onion strings.

Baked until the chicken reaches an internal temperature of 165 degrees at the thickest spot, and tops are browned, about 15 - 20 minutes. Let rest for 5 minutes before slicing.

For the Potatoes

Bring a large pot of salted water to a rolling boil. Medium dice the potatoes and add them to the boiling water. Cook for 16-18 minutes, or until fork-tender. Drain thoroughly and return to the pot, then add the creme fraiche and olive oil. Mash with a fork or potato masher to desired consistency. Season with salt and pepper.

For the Balsamic Veggies

In a medium-sized bowl, add the halved tomatoes and chopped garlic and sprinkle with salt and pepper. Toss gently to combine and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the zucchini in a single layer and let cook without stirring for 2-3 minutes, or until lightly browned. Sprinkle with salt and pepper and gently stir for an additional 2-3 minutes, or until lightly softened.

Add the tomato garlic mixture to the pan and cook, stirring occasionally, until softened, about 1-2 minutes. Add the vinegar and continue cooking until the vegetables are coated and most of the liquid has cooked off. Remove from heat.

Enjoy!

Notes

To Plate:

  1. Add a large scoop of mashed potatoes to a plate, followed by the balsamic vegetables. Top with sliced parmesan onion chicken and serve. Enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 862Total Fat: 44gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 152mgSodium: 1128mgCarbohydrates: 66gFiber: 9gSugar: 11gProtein: 52g
 
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Lenze

Wednesday 9th of October 2019

This look delicious! This is a recipe that is simple and I am definitely going to have to try.

Carrie Hurst

Wednesday 9th of October 2019

This looks fantastic! I am always looking for new ways to make chicken. Thanks for sharing this!

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