Herbed Parmesan Chicken (Printable)
Juicy chicken with a crispy Parmesan herb crust, bringing Italian comfort to your table in under 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Herbed Parmesan Coating
03 - 1 cup freshly grated Parmesan cheese
04 - 1/2 cup breadcrumbs (use gluten-free if needed)
05 - 2 teaspoons dried Italian herbs (basil, oregano, thyme, parsley)
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon paprika
→ Wet Mix
08 - 2 large eggs
09 - 2 tablespoons milk
→ For Cooking
10 - 3 tablespoons olive oil
11 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate shallow dish, combine the Parmesan cheese, breadcrumbs, dried Italian herbs, garlic powder, and paprika. Mix thoroughly.
05 - Dip each chicken breast into the egg mixture, allowing excess to drip off. Then dredge in the Parmesan-herb coating, pressing firmly on both sides to ensure full adhesion.
06 - Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until a golden crust forms.
07 - Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes. Serve hot, garnished with fresh parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The Parmesan crust gets impossibly crispy in the oven while the chicken stays incredibly juicy inside.
- It tastes like something you would order at a restaurant but comes together with pantry staples in under an hour.
02 -
- Do not skip the rest period because cutting too early releases all the juices and leaves the chicken dry.
- Pressing the coating firmly onto the chicken is the difference between a crust that sticks and one that falls off in the pan.
03 -
- If your chicken breasts are very thick slice them horizontally or pound them to even thickness so the coating does not burn before the center cooks through.
- Let the breaded chicken rest for five minutes on the counter before searing because it helps the coating adhere better during cooking.