Herbed Parmesan Chicken Bake (Printable)
Juicy chicken coated in crispy Parmesan and fresh herbs, baked golden for a comforting family dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Cheese
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)
05 - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Coating
10 - 3/4 cup breadcrumbs (use gluten-free if needed)
11 - 2 large eggs
→ For Finishing
12 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat 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 distributed.
03 - In a separate shallow bowl, beat the eggs until fully blended.
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 encourage golden browning.
06 - Bake for 22–25 minutes, until the coating is golden and the internal temperature of the chicken reaches 165°F.
07 - Remove from the oven and let the chicken rest for 3 minutes before serving. Garnish with additional fresh herbs if desired.
# Expert Tips:
01 -
- The Parmesan crust gets so crunchy and golden you will forget it came out of a home oven.
- It uses ingredients you probably already have sitting in your pantry and fridge right now.
- Cleanup is almost nothing since everything bakes on one sheet.
02 -
- If the coating falls off during baking, your chicken was likely too wet, pat it thoroughly dry next time.
- For extra crunch, flip the broiler on for the last 2 to 3 minutes and watch it like a hawk because it goes from golden to burnt fast.
03 -
- Pounding the chicken to an even half inch thickness before coating guarantees it cooks uniformly and stays juicy throughout.
- Letting the breaded chicken sit for five minutes on the counter before baking helps the coating bond to the meat so nothing slides off.