Herbed Parmesan Chicken (Print Version)
Juicy baked chicken with crispy Parmesan and herb coating, golden and family-friendly.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Breading & Coating
02 - 3/4 cup finely grated Parmesan cheese
03 - 3/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
04 - 2 large eggs
→ Herbs & Spices
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
07 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ For Drizzling
12 - 2 tablespoons olive oil
# How-To Steps:
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 until evenly distributed.
03 - In a separate shallow bowl, beat the eggs until fully blended.
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 help achieve a golden, crispy crust.
06 - Bake for 22 to 25 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F.
07 - Remove from the oven and let the chicken rest for 3 minutes before serving. Garnish with additional fresh herbs if desired.
# Expert Tips:
01 -
- The Parmesan breadcrumb crust gets genuinely crunchy in the oven without any frying mess or oil splatter on your stove.
- It reheats beautifully the next day sliced cold over salad greens which means lunch is already handled.
02 -
- Do not skip the rest period because slicing too early sends all those good juices running onto the cutting board instead of staying inside the chicken where they belong.
- If you want a seriously crunchy top crust switch the broiler on for the final two minutes but watch it like a hawk because Parmesan goes from golden to charred in seconds.
03 -
- Use one hand for the egg and the other for the dry coating to avoid the dreaded clubbed fingers situation where breadcrumbs cake onto your palms in thick wet clumps.
- Let the coated chicken sit on the sheet for five minutes before baking because this gives the egg time to bond with the crumbs and significantly reduces how much coating falls off during cooking.