Herbed Parmesan Chicken (Print Version)
Juicy chicken with a crispy Parmesan herb crust, ready in 40 minutes. Italian comfort made easy.
# 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 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 freshly grated Parmesan, breadcrumbs, dried Italian herbs, garlic powder, and paprika. Mix until evenly distributed.
05 - Dip each seasoned 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. Once the fat is hot and shimmering, 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 Tips:
01 -
- That Parmesan crust gets so golden and crunchy you will genuinely look forward to the leftovers cold from the fridge.
- It feels like something you ordered at a cozy Italian trattoria but honestly comes together with pantry staples and zero fancy technique.
- The herb coating works beautifully on chicken thighs too so you can swap freely based on what you have.
02 -
- If you press the coating on too gently it will slide right off during searing so really lean into it with flat palms.
- A buttermilk soak for thirty minutes before breading transforms the texture into something remarkably tender.
03 -
- Grate the Parmesan as finely as you can manage because larger shreds tend to burn before the chicken is done.
- Make sure the skillet and oil are fully hot before adding the chicken because a cold pan is the number one reason the coating falls off.