Looking for a dinner that’s both simple and satisfying?

This Parmesan Spring Chicken with a vibrant potato and spinach salad is the perfect choice.

With its crispy, cheesy coating and a fresh, tangy side, this dish combines ease and flavor for a meal that’s sure to please everyone at the table.

Whether you’re a kitchen novice or just short on time, this recipe makes it easy to enjoy a homemade, delicious dinner.

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Ingredients

• 1 egg white
• 5 tablespoons finely grated Parmesan cheese
• 4 boneless, skinless chicken breasts
• 400 grams new potatoes, cut into small cubes
• 140 grams frozen peas
• A good handful of baby spinach leaves
• 1 tablespoon white wine vinegar
• 2 teaspoons olive oil
• Salt and pepper to taste

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Instructions

Step 1: Prepare the Chicken

• Preheat your grill to medium heat and line a grill pan with foil to make clean-up easier.
• Beat the egg white in a shallow plate and season with a pinch of salt and pepper.
• Place the grated Parmesan cheese on another plate.
• Coat each chicken breast by dipping it first into the egg white, then rolling it in the Parmesan cheese until fully covered.
• Grill the chicken for 10-12 minutes, turning once halfway through, until it is browned and crispy.

Step 2: Cook the Vegetables

• Boil the potatoes in a pot of water for about 10 minutes.
• After 7 minutes, add the frozen peas to the pot.
• Drain the potatoes and peas once they’re cooked through.
• Mix the drained vegetables with the baby spinach leaves.
• Add the white wine vinegar and olive oil to the mix, then season with salt and pepper to taste.
• Serve the vegetable mix on four warm plates.

Step 3: Final Touch

• Place a piece of the crispy chicken on each plate of vegetables.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs. Just be sure to adjust the grilling time as thighs might take a bit longer to cook through compared to breasts.

What can I use instead of white wine vinegar?

If you don’t have white wine vinegar, you can substitute it with apple cider vinegar or lemon juice. Both will add a nice acidity to the salad.

Classic Italian Parmesan Spring Chicken

This easy recipe features crispy Parmesan-crusted chicken served with a fresh, tangy potato and spinach salad, perfect for a simple yet delicious dinner.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Ingredients

• ▢ 1 egg white
• ▢ 5 tbsp Parmesan cheese finely grated
• ▢ 4 chicken breasts (boneless, skinless)
• ▢ 400 grams new potatoes cut into small cubes
• ▢ 140 grams frozen peas
• ▢ A good handful of baby spinach leaves
• ▢ 1 tbsp white wine vinegar
• ▢ 2 tsp olive oil
• ▢ Salt and pepper to taste

Instructions

Prepare the Chicken

1. Preheat your grill to medium heat and line a grill pan with foil to make clean-up easier.

   Beat the egg white in a shallow plate and season with a pinch of salt and pepper.

   Place the grated Parmesan cheese on another plate.

   Coat each chicken breast by dipping it first into the egg white, then rolling it in the Parmesan cheese until fully covered.

   Grill the chicken for 10-12 minutes, turning once halfway through, until it is browned and crispy.

Cook the Vegetables

1. Boil the potatoes in a pot of water for about 10 minutes.

   After 7 minutes, add the frozen peas to the pot.

   Drain the potatoes and peas once they're cooked through.

   Mix the drained vegetables with the baby spinach leaves.

   Add the white wine vinegar and olive oil to the mix, then season with salt and pepper to taste.

   Serve the vegetable mix on four warm plates.

Final Touch

1. Place a piece of the crispy chicken on each plate of vegetables.

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