Herbed Parmesan Chicken (Printable)
Juicy chicken breasts coated in crispy herbs and Parmesan, baked to golden perfection for a delightful family meal.
# What goes in:
→ Proteins
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 3/4 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 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ Breading & Binding
10 - 3/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
11 - 2 large eggs
→ Finishing
12 - 2 tablespoons extra-virgin olive oil, for drizzling
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it 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 thoroughly 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 egg wash, allowing excess to drip off, then press firmly into the Parmesan breadcrumb mixture, coating both sides evenly.
05 - Place the coated chicken breasts on the prepared baking sheet, leaving space between each piece. Drizzle the tops evenly with olive oil to promote a golden, crispy crust.
06 - Bake on the center rack for 22 to 25 minutes, or until the exterior is deeply golden and the internal temperature reaches 165°F at the thickest part of each breast.
07 - Remove from the oven and let the chicken rest for 3 minutes before slicing. Garnish with additional fresh herbs if desired and serve with lemon wedges alongside a crisp green salad.
# Expert Advice:
01 -
- The Parmesan breadcrumb crust gets so crispy in the oven that nobody believes you did not fry it.
- It transforms plain boneless chicken into something that feels like a proper Italian American comfort meal with barely fifteen minutes of hands on work.
02 -
- If the chicken breasts are thick, place them between plastic wrap and pound them to an even thickness first, otherwise the outside burns before the center cooks through.
- Pressing the coating firmly with your hands is the difference between a crust that stays on and one that falls off in sad flakes on the baking sheet.
03 -
- For a shatteringly crispy top, flip the broiler on for the last two to three minutes and watch like a hawk because the line between golden and charred is dangerously thin.
- Using one hand for the egg and the other for the dry coating keeps your fingers from turning into breaded clumps halfway through the process.