Herbed Parmesan Chicken (Printable version)
Juicy chicken with a crispy Parmesan and herb crust. Italian-inspired comfort ready in 40 minutes.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Herbed Parmesan Coating
03 - 1 cup freshly grated Parmesan cheese
04 - 1/2 cup breadcrumbs (use gluten-free breadcrumbs if needed)
05 - 2 teaspoons dried Italian herb blend (basil, oregano, thyme, parsley)
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon paprika
→ Wet Mix
08 - 2 large eggs
09 - 2 tablespoons whole milk
→ For Cooking
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon unsalted butter
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - In a shallow bowl, whisk together the eggs and milk until fully combined.
04 - In a separate shallow dish, combine the grated Parmesan cheese, breadcrumbs, dried Italian herbs, garlic powder, and paprika. Mix thoroughly to distribute the seasonings evenly.
05 - Dip each seasoned chicken breast into the egg wash, allowing excess to drip off. Then dredge in the Parmesan-herb mixture, pressing firmly on both sides so the coating adheres well.
06 - Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the fat is hot and shimmering, sear the breaded chicken breasts for 2 to 3 minutes per side until the crust turns a deep golden brown.
07 - Transfer the skillet directly into the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the thickest chicken breast reaches 165°F when checked with an instant-read thermometer.
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 and breadcrumb crust gets legitimately crunchy in a way that feels like fried chicken but the oven does most of the work.
- It uses ingredients you probably already have in your pantry and fridge right now.
- The sear then bake method means you get a golden exterior without drying out the chicken.
02 -
- Do not flip the chicken too early in the searing step or the Parmesan crust will pull right off and you will be heartbroken looking at a naked piece of chicken.
- Grating your own Parmesan from a block is the single biggest difference between a good crust and a great one because pre grated cheese simply will not crisp the same way.
03 -
- If the Parmesan coating starts browning too fast in the skillet turn the heat down slightly and remember the oven will finish the cooking so the sear just needs color not completion.
- A chilled glass of Pinot Grigio alongside this chicken turns a random Wednesday into something worth remembering.