Herbed Parmesan Crusted Chicken (Printer-friendly)
Golden Parmesan and herb-crusted chicken breasts, baked to crispy perfection for an easy family dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Cheese
02 - 3/4 cup finely grated Parmesan cheese
→ Herbs and 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
→ Coating
10 - 3/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
11 - 2 large eggs
→ Finishing
12 - 2 tablespoons olive oil
# How to Prepare:
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 evenly.
05 - Place the coated chicken breasts on the prepared baking sheet. Drizzle each piece lightly with olive oil to encourage golden browning.
06 - Bake for 22 to 25 minutes, or until the chicken is golden on the outside 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 coating creates a crust so crunchy you will not believe it came out of a home oven.
- It transforms plain chicken breasts into something that feels special enough for guests but easy enough for a Tuesday night.
- You probably have most of these ingredients sitting in your pantry and fridge right now.
02 -
- If your chicken breasts are very thick, slice them in half horizontally before coating so the outside does not burn before the inside cooks through.
- For an extra shatteringly crispy finish, flip on the broiler for the last 2 to 3 minutes but watch it like a hawk because Parmesan goes from golden to charred in seconds.
03 -
- Press the coating on firmly with your palms rather than just flipping the chicken in the dish, because direct pressure makes the crust stick and prevents bald patches.
- Finely grated Parmesan works infinitely better than coarsely shredded because it integrates into the breading instead of melting into uneven clumps.