Parmesan Crusted Chicken Bites have become my go-to weeknight magic since I discovered how to make parmesan chicken bites that are both incredibly crispy and wonderfully cheesy. I remember the first time I made them for a get-together – the aroma of golden-baked chicken and garlic filled my kitchen, and everyone devoured them in minutes! These easy parmesan chicken bites are so satisfying, with that delightful crunch followed by tender, juicy chicken. They’re perfect for busy evenings or when you just need a little something special. Let’s get cooking!
Why You’ll Love These Parmesan Crusted Chicken Bites
You’re going to adore these chicken bites for so many reasons:
- Incredible Flavor: The combination of savory Parmesan and tender chicken is pure deliciousness.
- Super Quick Prep: You can get these ready to cook in just about 15 minutes, perfect for busy evenings.
- Healthier Option: Baking or air frying these makes them a much lighter choice than deep-fried versions.
- Budget-Friendly: Using chicken breast and pantry staples makes this an economical meal.
- Family Favorite: Even the pickiest eaters will gobble up these cheesy chicken bites.
- Perfectly Crispy: Achieve that satisfying crunch with our simple coating technique for truly crispy parmesan chicken bites.
- Versatile: They work wonderfully as a main dish or as a crowd-pleasing appetizer.
- Guaranteed Success: These crispy parmesan chicken bites are foolproof, even for beginner cooks.
Ingredients for Parmesan Crusted Chicken Bites
Gather these simple ingredients for a truly cheesy chicken bites recipe that’s sure to impress:
- 2 large boneless skinless chicken breasts – about 1.5 lbs total, cut into 1-inch pieces
- 1 cup finely grated Parmesan cheese – the star of our crispy coating!
- 1 cup panko breadcrumbs – for that extra crunch
- 2 large eggs – helps the coating stick beautifully
- 1 cup all-purpose flour – for the initial dredge
- 1 teaspoon salt – enhances all the flavors
- 1 teaspoon black pepper – a little kick
- 1 teaspoon garlic powder – adds savory depth
- 2 teaspoons Cajun seasoning – for a smoky, spicy note
- 10 ounces Gemelli pasta – or your favorite short cut
- 3 tablespoons unsalted butter – the base for our creamy sauce
- 1 ½ cups heavy cream – for that luscious Alfredo texture
- ½ teaspoon smoked paprika – enhances the smoky Cajun flavor
- ½ cup grated Parmesan cheese (for sauce) – more cheesy goodness!
- 2 tablespoons chopped fresh parsley – for a fresh garnish
- Oil for frying or baking – use a neutral oil like vegetable or canola
How to Make Parmesan Crusted Chicken Bites
- Step 1: Preheat your oven to 400°F (200°C) if you’re making baked parmesan chicken bites. If pan-frying, have your oil ready in a skillet over medium-high heat. Cut your chicken breasts into uniform, bite-sized pieces, about 1-inch cubes. Make sure to pat them completely dry with paper towels – this is key for a crispy coating!
- Step 2: Set up your dredging station. You’ll need three shallow bowls. In the first, place the 1 cup all-purpose flour seasoned with salt and pepper. In the second, whisk the 2 large eggs. In the third, combine the 1 cup finely grated Parmesan cheese, 1 cup panko breadcrumbs, 1 teaspoon garlic powder, 2 teaspoons Cajun seasoning, and ½ teaspoon smoked paprika.
- Step 3: Now, coat each chicken piece. First, dredge it in the seasoned flour, shaking off any excess. Then, dip it into the beaten eggs, letting any extra drip off. Finally, press the chicken into the Parmesan-breadcrumb mixture, ensuring it’s fully coated. This triple-layering is what makes them so delicious!
- Step 4: Cook your chicken bites. For baked parmesan chicken bites, arrange them in a single layer on a baking sheet lined with parchment paper. Bake for 18-20 minutes, flipping them halfway through, until they are golden brown and cooked through. If you prefer air fryer parmesan chicken bites, cook at 390°F (195°C) for 10-12 minutes, shaking the basket halfway. For pan-frying, carefully place the coated bites in the hot oil and cook for 3-4 minutes per side until golden and cooked through, working in batches to avoid overcrowding the pan.
- Step 5: While the chicken cooks, prepare the pasta. Cook your 10 ounces Gemelli pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water – it’s gold for the sauce! Drain the pasta and set aside.
- Step 6: Make the sauce. In the same skillet you might have used for frying (or a clean one), melt the 3 tablespoons unsalted butter over medium heat. Add the remaining 2 teaspoons Cajun seasoning and toast for about 30 seconds until fragrant. Pour in the 1 ½ cups heavy cream and bring it to a gentle simmer. Stir in the ½ cup grated Parmesan cheese (for sauce) until it’s melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Step 7: Combine the pasta and sauce. Toss the drained Gemelli pasta into the creamy Alfredo sauce. If the sauce seems a bit too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.
- Step 8: Serve it up! Plate the creamy Alfredo Gemelli pasta and top generously with your wonderfully crispy Parmesan Crusted Chicken Bites. Garnish with the 2 tablespoons chopped fresh parsley and a little extra Parmesan cheese if you like. Enjoy this amazing meal!
Pro Tips for the Best Parmesan Crusted Chicken Bites
Want to elevate your chicken bites from good to absolutely amazing? Follow these tried-and-true tips:
- Use freshly grated Parmesan cheese for both the crust and the sauce. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly.
- Don’t overcrowd the baking sheet or the frying pan when cooking the chicken. Give each piece space to ensure even browning and maximum crispiness.
- Pat the chicken completely dry before breading. Moisture is the enemy of crispiness!
- For an extra cheesy flavor, add a tablespoon of Parmesan to the flour dredge.
What’s the secret to perfect Parmesan Crusted Chicken Bites?
The secret to the best parmesan chicken bites lies in the coating. Double-dipping is key: flour, egg, then the Parmesan-panko mixture. Pressing the coating firmly onto the chicken ensures it adheres and gets wonderfully crispy when cooked. For more tips on achieving perfect coatings, check out this guide on healthy honey mustard crusted tilapia.
Can I make Parmesan Crusted Chicken Bites ahead of time?
Yes, you can prep the chicken bites by coating them up to 24 hours in advance. Store them in a single layer on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and refrigerate. You may need to add a few extra minutes to the cooking time if they are cold.
How do I avoid common mistakes with Parmesan Crusted Chicken Bites?
To prevent soggy parmesan chicken bites, make sure your chicken is very dry before breading and don’t overcrowd the cooking surface. Also, ensure your cooking temperature is correct – too low and they won’t crisp up; too high and they’ll burn before cooking through. Understanding the science behind cooking can help prevent these issues; learn more about cooking temperatures.
Best Ways to Serve Parmesan Crusted Chicken Bites
These versatile Parmesan Crusted Chicken Bites are fantastic served in a few different ways! They are absolutely divine piled high on a bed of the creamy Smoked Cajun Alfredo Gemelli pasta we made earlier – the rich sauce perfectly complements the crispy chicken. For a lighter meal, try serving them alongside a fresh, crisp salad with a lemon vinaigrette. If you’re looking for a crowd-pleasing appetizer, these make incredible Parmesan chicken poppers! Just serve them with your favorite dipping sauce, like marinara or a creamy ranch, and watch them disappear.
Nutrition Facts for Parmesan Crusted Chicken Bites
Here’s a breakdown of the estimated nutritional information per serving for this delicious dish, which includes the pasta and chicken bites:
- Calories: 780
- Fat: 45g
- Saturated Fat: 22g
- Protein: 45g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 3g
- Sodium: 980mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on nutritional tracking, you can consult resources on food nutrition.
How to Store and Reheat Parmesan Crusted Chicken Bites
Once your delicious homemade parmesan chicken bites have cooled completely, it’s time to think about storing any leftovers. For the best quality, store them in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them even longer, you can freeze them for up to 3 months. Place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container to prevent freezer burn. When you’re ready to enjoy them again, reheating is simple! For the crispiest results, I recommend reheating them in a single layer on a baking sheet in a 375°F (190°C) oven for about 10-15 minutes, or until heated through and re-crisped. You can also reheat them in an air fryer at 375°F (190°C) for 5-7 minutes.
Frequently Asked Questions About Parmesan Crusted Chicken Bites
Can I make garlic parmesan chicken bites with different herbs?
Absolutely! While garlic and Parmesan are a classic combo, feel free to experiment. Dried Italian herbs like oregano or basil work wonderfully. For a touch of heat, a pinch of red pepper flakes can transform them into spicy parmesan chicken bites. Just mix them into the breadcrumb coating.
What dipping sauces pair well with Parmesan Crusted Chicken Bites?
These bites are super versatile! A classic marinara sauce is always a hit, offering a bright, acidic contrast to the rich cheese. For something creamier, a garlic aioli or a simple ranch dressing is fantastic. If you’ve made them spicy, a cooling blue cheese dip can be a great complement. You might also enjoy our recipe for Hidden Valley Ranch Chicken.
Why are my Parmesan Crusted Chicken Bites not crispy enough?
Several things can contribute to a less-than-crispy coating. Make sure your chicken is patted completely dry before breading. Don’t overcrowd the pan or baking sheet, as this steams the chicken instead of crisping it. Also, ensure your oil is hot enough for frying or your oven is at the correct temperature for baking. For more crispy chicken ideas, check out our Crispy Parmesan Chicken Bites.
Are these chicken bites kid-friendly?
Yes, these Parmesan Crusted Chicken Bites are a huge hit with kids! The mild, cheesy flavor is usually a winner, and the bite-sized pieces are easy for little hands to manage. You can even adjust the Cajun seasoning to make them less spicy for sensitive palates.
Variations of Parmesan Crusted Chicken Bites You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to switch up these fantastic chicken bites! For a gluten-free option, simply swap the all-purpose flour for gluten-free flour and use gluten-free breadcrumbs. You can also create delicious breaded parmesan chicken bites by adding herbs like rosemary or thyme to the breadcrumb mixture. If you are looking for different cooking methods, these work wonderfully as air fryer parmesan chicken bites or even as pan-fried parmesan chicken nuggets. For a flavor boost, consider adding a pinch of cayenne pepper to the breading for some heat, making them spicy parmesan chicken bites, or a touch of dried Italian herbs for a classic taste.
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Parmesan Crusted Chicken Bites: 15 Min Magic
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy meets creamy in this irresistible Parmesan Crusted Chicken Bites & Smoked Cajun Alfredo Gemelli Delight. Tender chicken is coated in a golden Parmesan-panko crust, paired with a smoky Cajun-spiced Alfredo sauce over perfectly cooked Gemelli pasta. This easy dinner recipe is full of bold flavors and textures, making it a standout for both weeknight meals and special occasions.
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Cajun seasoning
- 10 ounces Gemelli pasta
- 3 tablespoons unsalted butter
- 1 ½ cups heavy cream
- ½ teaspoon smoked paprika
- ½ cup grated Parmesan cheese (for sauce)
- 2 tablespoons chopped fresh parsley
- Oil for frying or baking
Instructions
- Cut chicken breasts into bite-sized pieces. Pat dry and season with salt, pepper, and garlic powder.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mix of Parmesan, panko, and Cajun seasoning.
- Dredge chicken in flour, dip in eggs, then coat with Parmesan-breadcrumb mix.
- Cook chicken: either pan-fry in oil (3–4 min per side) or bake at 400°F for 18–20 minutes, flipping halfway.
- Cook Gemelli pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- In a skillet, melt butter over medium heat. Toast Cajun seasoning and smoked paprika for 30 seconds.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until sauce is smooth. Season to taste.
- Toss cooked pasta in Alfredo sauce. Use reserved pasta water to adjust consistency if needed.
- Plate Alfredo Gemelli with crispy chicken bites on the side. Garnish with parsley and extra Parmesan.
Notes
- Use freshly grated Parmesan for best texture in both the crust and Alfredo sauce.
- Don’t overcrowd the pan when frying—the chicken needs space to crisp up.
- Add pasta water a little at a time to prevent over-thinning the Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Fried / Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 1 cup pasta + 5–6 chicken bites)
- Calories: 780
- Sugar: 3g
- Sodium: 980mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 185mg