Herbed Parmesan Chicken (Printable)
Juicy chicken with a crisp golden Parmesan and herb crust. Italian comfort made easy in 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ Herbed Parmesan Coating
03 - 1 cup freshly grated Parmesan cheese
04 - ½ cup breadcrumbs (use gluten-free if needed)
05 - 2 teaspoons dried Italian herb blend (basil, oregano, thyme, parsley)
06 - 1 teaspoon garlic powder
07 - ½ teaspoon paprika
→ Egg Wash
08 - 2 large eggs
09 - 2 tablespoons whole milk
→ For Cooking
10 - 3 tablespoons olive oil
11 - 1 tablespoon unsalted butter
# Steps:
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 freshly ground black pepper.
03 - In a shallow bowl, whisk together the eggs and milk until well combined.
04 - In a separate shallow dish, combine the Parmesan cheese, 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. Then dredge in the Parmesan-herb mixture, pressing firmly on both 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 fat is 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 -
- The Parmesan and breadcrumb coating turns ordinary chicken into something with a crunch that rivals any restaurant version.
- It goes from stovetop to oven in one skillet, which means less dishes and more time to pour yourself a glass of wine.
02 -
- If the Parmesan coating starts browning too fast in the skillet, reduce the heat slightly because it can go from golden to burnt very quickly.
- Letting the breaded chicken sit for five minutes before searing helps the coating stick and prevents it from flaking off in the pan.
03 -
- Use one hand for the egg dip and the other for the Parmesan coating so you do not end up with breaded fingers halfway through.
- A cast iron skillet holds heat beautifully for the stovetop sear and transitions seamlessly into the oven without any worry about the handle.