Herbed Parmesan Chicken (Printable Version)
Crispy Parmesan-crusted chicken with Italian herbs, pan-seared and oven-baked until golden and juicy.
# 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
# Directions:
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 Parmesan cheese, breadcrumbs, dried Italian herbs, garlic powder, and paprika. Mix until evenly distributed.
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 the coating adheres well.
06 - Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until a golden crust forms.
07 - Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
08 - Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired. Serve hot.
# Expert Tips:
01 -
- The Parmesan crust gets so shatteringly crisp that even picky eaters will forget they are eating plain chicken breasts.
- It transforms a boring weeknight protein into something that could easily pass for a restaurant entree with barely any hands on time.
02 -
- Skipping the rest period means all those delicious juices end up on the plate instead of inside the chicken where they belong.
- Freshly grating your own Parmesan from a wedge makes a dramatic difference in how well the coating adheres and crisps up.
03 -
- Place the breaded chicken on a wire rack instead of directly on the baking sheet so the bottom stays just as crispy as the top.
- Letting the breaded chicken rest in the fridge for 10 minutes before searing helps the coating set and prevents it from sliding off in the pan.