Herbed Parmesan Chicken (Print)
Juicy chicken baked with a crispy Parmesan and herb coating for a comforting family dinner.
# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - ¾ cup finely grated Parmesan cheese
→ Herbs & Seasonings
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 - ½ teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
→ Coating & Binder
10 - ¾ cup breadcrumbs (use gluten-free breadcrumbs if needed)
11 - 2 large eggs
→ Fats & Oils
12 - 2 tablespoons olive oil
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with olive oil or non-stick spray.
02 - In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, chopped parsley, thyme, basil, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.
03 - In a separate shallow bowl, beat the two large eggs until fully blended and smooth.
04 - Pat the chicken breasts dry with paper towels. Dip each breast into the beaten egg, allowing excess to drip off, then press firmly into the Parmesan breadcrumb mixture, coating both sides evenly.
05 - Place the coated chicken breasts onto the prepared baking sheet, leaving space between each piece. Drizzle the olive oil evenly over the top of each breast to encourage golden browning.
06 - Bake on the center rack for 22 to 25 minutes, until the coating is golden brown and the internal temperature of the thickest part of each breast reaches 165°F.
07 - Remove from the oven and let the chicken rest for 3 minutes to allow juices to redistribute. Garnish with additional fresh herbs if desired and serve warm.
# Expert Tips:
01 -
- The Parmesan crust gets so crunchy and golden that even picky eaters forget they are eating baked chicken.
- It reheats beautifully the next day sliced cold over salad which means you basically get two meals from one effort.
02 -
- If your chicken breasts are very thick pound them to an even half inch thickness first or the outside will burn before the inside cooks through.
- Do not flip the chicken while baking because the bottom needs contact with the hot pan to crisp up properly.
03 -
- Let the coated chicken sit on the counter for five minutes before baking so the egg has time to bind the crust to the meat.
- A sharp knife is your best friend here because a dull one will drag through the crust and leave you with ragged edges instead of clean beautiful slices.