Description
How to make herb-crusted baked Parmesan chicken with fresh herbs and crispy coating that delivers restaurant-quality flavor at home.
Ingredients
Scale
Chicken Base
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup milk
Herb Crust Coating
- 1 cup panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
Instructions
- Prep Setup: Preheat oven to 400°F and line a baking sheet with parchment paper. Set up three shallow dishes for your breading station – this assembly line makes everything smoother.
- Season Chicken: Pat chicken completely dry and season both sides with salt and pepper. Place flour in first dish, beaten eggs mixed with milk in second.
- Make Coating: Combine panko, Parmesan, all herbs, garlic powder, onion powder, and paprika in third dish. Drizzle with olive oil and melted butter, tossing until evenly moistened.
- Bread Chicken: Dredge each chicken breast in flour, then egg wash, then herb mixture, pressing gently to help coating stick. Don’t skip the pressing step!
- Arrange Properly: Place breaded chicken on prepared baking sheet with space between pieces. Crowding creates steam which makes your coating soggy instead of crispy.
- Bake Perfect: Bake 20-25 minutes until internal temperature reaches 165°F and coating is golden brown. Let rest 5 minutes before slicing to keep juices inside.
Notes
- Pound chicken to even thickness for consistent cooking throughout.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Can substitute dried herbs using half the amount called for.
- Serve immediately for crispiest coating and best texture.
- Freeze breaded chicken up to 2 months for future meals.
- Use meat thermometer to ensure 165°F internal temperature.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 12g
- Protein: 42g