Herbed Parmesan Chicken (Printable)
Crispy baked chicken with Parmesan, fresh herbs, and golden breadcrumb crust — ready in 40 minutes.
# What You 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 & Seasonings
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 Finishing
12 - 2 tablespoons olive oil
# How To Make:
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, chopped parsley, thyme, basil, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
03 - In a separate shallow bowl, beat the eggs thoroughly until well blended.
04 - Pat the chicken breasts dry with paper towels. Dip each breast into the beaten egg mixture, 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. Drizzle each piece lightly with olive oil to help achieve a golden, crispy crust.
06 - Bake for 22 to 25 minutes, or until the chicken is golden brown on the outside and cooked through, reaching an internal temperature of 165°F.
07 - Remove from the oven and let the chicken rest for 3 minutes before serving. Garnish with additional fresh herbs if desired, and serve with lemon wedges alongside a light green salad.
# Expert Hints:
01 -
- The crust gets so crunchy and golden you will forget it was baked and not fried.
- It uses fresh herbs you probably already have, and everything comes together in under 40 minutes.
02 -
- If the coating falls off during baking, your chicken was likely too wet, so pat it thoroughly dry next time.
- Switching to a wire rack set on the baking sheet lets air circulate underneath and crisps the bottom too.
03 -
- Press the coating on with your palms and really pack it in, the more contact the better it adheres.
- Grating the Parmesan as finely as possible helps it melt into the breadcrumbs and form a cohesive crust rather than flaking off.