Herbed Parmesan Chicken (Printable)
Crispy Parmesan and herb-crusted chicken breasts baked golden for an easy, flavorful family meal.
# 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 thyme)
05 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
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 breadcrumbs if needed)
11 - 2 large eggs
→ For Drizzling
12 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with non-stick spray.
02 - In a shallow dish, combine the Parmesan cheese, breadcrumbs, parsley, thyme, basil, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.
03 - In a separate shallow bowl, beat the eggs until fully blended and uniform in color.
04 - Pat the chicken breasts dry with paper towels. Dip each breast into the beaten egg mixture, then press firmly into the Parmesan breadcrumb mixture, coating both sides evenly.
05 - Place the coated chicken breasts on the prepared baking sheet. Drizzle each breast evenly with olive oil to promote golden browning.
06 - Bake for 22 to 25 minutes, or until the coating is golden and the internal temperature of the chicken reaches 165°F.
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 gets genuinely crunchy in the oven, no frying required, which feels like a small victory on a weeknight.
- It uses ingredients you probably already have in your pantry and fridge, making it an effortless go-to when meal planning falls apart.
02 -
- If you skip patting the chicken dry before dipping, the egg slides right off and the crust will not adhere properly during baking.
- Turning on the broiler for the final 2 to 3 minutes transforms a good crust into an unforgettable one, but watch it closely because Parmesan burns quickly.
03 -
- Place the breadcrumb mixture in the fridge for 10 minutes before coating if your kitchen is warm, because the Parmesan softens quickly and clumps instead of coating evenly.
- Use a wire rack set inside the baking sheet if you have one, because air circulating underneath keeps the bottom crust just as crispy as the top.