Herbed Parmesan Chicken Bake (Print Version)
Crispy Parmesan and herb-crusted chicken breasts baked golden, ready in 40 minutes for a satisfying family meal.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy
02 - 3/4 cup finely grated Parmesan cheese
→ Herbs & Spices
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
05 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Breading & Coating
10 - 3/4 cup breadcrumbs (use gluten-free breadcrumbs if needed)
11 - 2 large eggs
→ For Drizzling
12 - 2 tablespoons olive oil
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - In a shallow dish, combine the Parmesan cheese, breadcrumbs, parsley, thyme, basil, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
03 - In a separate shallow bowl, beat the eggs until fully combined.
04 - Pat the chicken breasts dry with paper towels. Dip each breast into the beaten eggs, then press firmly into the Parmesan breadcrumb mixture, coating both sides evenly.
05 - Place the coated chicken breasts on the prepared baking sheet. Drizzle each piece lightly with olive oil to promote golden browning.
06 - Bake for 22 to 25 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F when checked with a meat thermometer.
07 - Remove from the oven and let the chicken rest for 3 minutes before serving. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The Parmesan crust gets so crunchy and golden that even picky eaters will clean their plates without complaint.
- It transforms plain chicken into something that tastes like you spent hours, but the oven does nearly all the work.
02 -
- Do not skip patting the chicken dry because wet meat makes the coating slide right off during baking.
- Pressing the coating on firmly with your hands instead of just flipping it makes the difference between a patchy crust and one that stays on every single bite.
03 -
- If your chicken breasts are very thick, slice them in half horizontally to make cutlets that cook faster and get more crust per bite.
- Let the coated chicken rest on the sheet for five minutes before baking so the egg has time to set and the coating adheres better.