Herbed Parmesan Chicken (Printer-friendly)
Juicy chicken with a crisp golden Parmesan and herb crust. Italian comfort in 40 minutes.
# What You 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
# How to Make It:
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 fully combined.
04 - In a separate shallow dish, combine the grated 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 mixture, pressing firmly on both sides to ensure an even, adherent coating.
06 - Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the breaded chicken breasts for 2 to 3 minutes per side until a golden crust forms.
07 - Transfer the skillet directly into the preheated oven. Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
08 - Remove from the oven and let the chicken rest for 5 minutes. Serve hot, optionally garnished with fresh parsley and lemon wedges.
# Expert Tips:
01 -
- The Parmesan and breadcrumb crust gets unbelievably crispy without any deep frying.
- It goes from prep to plate in about forty minutes, which is faster than delivery.
- The herb coating works beautifully on chicken thighs too, so you can swap freely.
02 -
- If the Parmesan coating starts browning too fast in the skillet, turn the heat down slightly because burnt cheese tastes bitter and ruins the whole crust.
- Letting the chicken rest after baking is not optional because slicing too early sends every drop of juice straight onto your cutting board.
03 -
- A thirty minute soak in buttermilk before breading tenderizes the chicken and adds a subtle tang that elevates every bite.
- Grating the Parmesan yourself from a wedge instead of buying it pre shredded is the single biggest upgrade you can make to this recipe.