Herbed Parmesan Chicken (Printable)
Golden Parmesan-crusted chicken with Italian herbs, seared and baked until juicy and crisp.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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:
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 grated Parmesan, breadcrumbs, dried Italian herbs, garlic powder, and paprika. Mix thoroughly.
05 - Dip each seasoned chicken breast into the egg wash, allowing excess to drip off. Transfer to the Parmesan-herb mixture and press 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 internal temperature of the thickest part of each breast reaches 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 Tips:
01 -
- The Parmesan crust gets impossibly crispy in the oven while the chicken stays incredibly juicy inside.
- It uses pantry staples you probably already have, so no last minute grocery runs required.
02 -
- Do not skip the stovetop sear because that initial contact with the hot pan is what creates the crust you are after.
- Letting the chicken rest is not optional since cutting too early means all those juices end up on your cutting board instead of in the meat.
03 -
- If your Parmesan coating starts falling off during searing, your heat might be too low since you need that instant sizzle to set the crust quickly.
- Grate the Parmesan on the fine holes of a box grater so it melts into the breadcrumb matrix instead of burning in isolated shreds.