Crispy Quinoa-Crusted Chicken

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're looking to jazz up your chicken dinner, this Crispy Quinoa-Crusted Chicken is a game-changer. With a satisfying crunch and a savory blend of spices, it's a delicious twist on the usual breaded chicken that's both nutritious and incredibly flavorful.

Ingredients for Crispy Quinoa-Crusted Chicken

Chicken breasts are the star, providing lean protein and a mild flavor that lets the crust shine. Quinoa is the secret to our crispy crust, offering a nutty flavor and a satisfying crunch. Parmesan cheese adds a salty, umami punch that complements the quinoa perfectly. All-purpose flour ensures the egg adheres well to the chicken. Eggs act as the glue to bind the crust to the chicken. The spice blend — garlic powder, onion powder, paprika, salt, and black pepper — elevates the flavor with warmth and depth. Finally, olive oil is used for searing to start the crispy crust formation.

Tips & Tricks

  • Make sure the quinoa is cooled completely before using it for breading.
  • Don't skip the searing step; it adds essential flavor and texture.
  • Check chicken doneness with a meat thermometer; it should read 165°F (74°C).
  • Use a non-stick skillet to avoid losing that precious crust.

Serving Suggestions

This Crispy Quinoa-Crusted Chicken pairs beautifully with a fresh green salad or roasted vegetables for a complete meal. A squeeze of lemon just before serving adds a lovely brightness. If you're feeling indulgent, serve it alongside a creamy mashed potato or buttery polenta.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time as thighs take a bit longer to cook through.
Is there a gluten-free option?
You can use a gluten-free flour blend in place of all-purpose flour.
What if I don't have Parmesan cheese?
Grated Pecorino Romano or even Asiago can be good substitutes.

Crispy Quinoa-Crusted Chicken Recipe Walkthrough

First, preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. Cook the quinoa according to the package instructions and let it cool. This step is essential because hot quinoa won’t stick to the chicken properly.

Set up your breading station with three shallow dishes. In the first, mix the cooled quinoa with Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Place flour in the second dish and beat the eggs in the third.

Start by dredging each chicken breast in the flour, shaking off any excess. This will help the egg adhere better. Next, dip the chicken into the beaten eggs, ensuring it's fully coated. Now, press the chicken into the quinoa mixture, applying gentle pressure to get an even coating.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts, searing them on each side for about 3-4 minutes until they're golden brown. This step locks in the juices and starts forming that crispy crust.

Transfer the seared chicken to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the crust is perfectly crispy. Let it rest for a few minutes before serving to lock in all those delicious juices.

Why You'll Love This Recipe

  • High-protein quinoa adds a unique and healthy crunch.
  • Parmesan cheese brings a rich, savory depth.
  • Golden crust without deep-frying makes it lighter.
  • Simple enough for weeknights but impressive enough for guests.

Ingredients

2 large chicken breasts
1 cup cooked quinoa
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cook quinoa according to package instructions and let it cool.
3. In one shallow dish, mix together the quinoa, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
4. In another shallow dish, place the flour.
5. In a third shallow dish, beat the eggs.
6. Dredge each chicken breast in the flour, shaking off any excess.
7. Dip the chicken into the beaten eggs, coating completely.
8. Press the chicken into the quinoa mixture, ensuring an even coating.
9. In a large skillet, heat olive oil over medium-high heat.
10. Sear the crusted chicken breasts on both sides until golden brown, about 3-4 minutes per side.
11. Transfer the chicken to the prepared baking sheet.
12. Bake in the preheated oven for 15-20 minutes, until the chicken is cooked through and the crust is crispy.
13. Let rest for a few minutes before serving.

Ratings and Comments

Thank you for your rating!