Herbed Parmesan Chicken (Print Version)
Juicy chicken in a crispy golden Parmesan and herb crust, ready in 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
# 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 well combined.
04 - In a separate shallow dish, combine the freshly grated Parmesan cheese, breadcrumbs, dried Italian herbs, garlic powder, and paprika. Mix thoroughly.
05 - Dip each seasoned chicken breast into the egg wash, allowing any excess to drip off. Then dredge through the Parmesan-herb mixture, pressing firmly on all sides to ensure an even, adherent coating.
06 - Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and foaming, sear the breaded chicken breasts for 2 to 3 minutes per side until a deep 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 before slicing. Serve hot, garnished with fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The Parmesan crust gets so crispy and savory that you will wonder why you ever bothered with plain breaded chicken.
- It reheats beautifully the next day, which means lunch is sorted without any extra work.
- Everything comes together with pantry staples you probably already have on hand.
02 -
- Skipping the rest period means all those beautiful juices will run straight onto your cutting board and the chicken will taste drier than it should.
- If your Parmesan coating falls off during searing, your oil is probably not hot enough or you did not press the coating on firmly enough.
- An oven safe skillet is non negotiable unless you want to transfer delicate crusted chicken from pan to baking sheet and risk losing half the crust in the process.
03 -
- A thirty minute soak in buttermilk before breading tenderizes the chicken and adds a subtle tang that elevates the whole dish.
- Grate your Parmesan from a wedge right before mixing because the fresher the cheese, the crispier and more flavorful the crust becomes.