Herbed Parmesan Baked Chicken (Printable)
Juicy chicken baked with a crispy Parmesan and fresh herb coating, ready in under 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Coating
02 - 3/4 cup finely grated Parmesan cheese
03 - 3/4 cup breadcrumbs (use gluten-free if needed)
04 - 2 large eggs
→ Herbs & Spices
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
07 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Finishing
12 - 2 tablespoons olive oil, for drizzling
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
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 well 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 chicken is golden brown and the internal temperature 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 Advice:
01 -
- The Parmesan and breadcrumb crust gets so crunchy and satisfying that you will forget you are eating baked chicken, not fried.
- It uses herbs you probably already have and comes together in about fifteen minutes of hands on time.
02 -
- Do not skip the step of patting the chicken dry because wet chicken means a soggy coating that slides right off in the oven.
- If you want a truly shatteringly crisp crust, flip on the broiler for the last two to three minutes and watch it like a hawk so it does not burn.
03 -
- Press the coating mixture onto the chicken with the palm of your hand rather than just flipping it over, because the pressure helps the crust adhere and creates a more even layer.
- If your Parmesan seems especially moist, spread it on a paper towel for a minute before mixing it with the breadcrumbs to prevent clumping.