Herbed Parmesan Chicken (Printable Version)
Crispy Parmesan and herb-crusted chicken breasts baked golden. Simple, flavorful, and family-friendly.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 3/4 cup finely grated Parmesan cheese
→ Herbs & Spices
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Breading & Coating
10 - 3/4 cup breadcrumbs (use gluten-free if needed)
11 - 2 large eggs
→ For Drizzling
12 - 2 tablespoons olive oil
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - In a shallow dish, combine the Parmesan cheese, breadcrumbs, parsley, thyme, basil, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
03 - In a separate shallow bowl, beat the eggs until well combined.
04 - Pat the chicken breasts dry with paper towels. Dip each breast into the beaten eggs, then press firmly into the Parmesan breadcrumb mixture, coating both sides thoroughly.
05 - Place the coated chicken breasts on the prepared baking sheet. Drizzle each piece lightly with olive oil to promote even browning.
06 - Bake for 22 to 25 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer.
07 - Remove from the oven and let the chicken rest for 3 minutes before serving. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The Parmesan and herb crust forms a genuinely crunchy shell that rivals any fried chicken, but its baked, so you feel virtuous eating it.
- It comes together in about forty minutes, which means you can pull it off on a weeknight without breaking a sweat.
02 -
- If the breading falls off during flipping or serving, you likely did not press it firmly enough onto the chicken or the breasts were still damp when coated.
- Running the chicken under the broiler for the last two minutes transforms a good crust into an unforgettable one, but watch it like a hawk because it goes from golden to burnt in seconds.
03 -
- Pounding the chicken to an even half inch thickness before breading is the single best thing you can do for even cooking and a tender result.
- Letting the coated chicken rest for five minutes on the counter before baking helps the egg set and dramatically reduces the chance of breading slipping off.