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There’s something truly special about a dish that takes ordinary chicken to extraordinary heights.
Enter this parmesan herb crusted chicken – a recipe that will elevate your weeknight dinner or add a touch of elegance to a special occasion.
Scroll down to discover why it’s a must-try and what makes it so incredibly delicious, or click the Jump to Recipe button to start cooking!
Why You Should Make It
- Easy and Versatile: This recipe is incredibly easy to make, making it suitable for both busy weeknights and special occasions. It’s a main dish that will impress your family and friends without requiring hours in the kitchen. This is a dinner the whole family will love.
- Busy Weeknight Favorite: Because this recipe cooks fast at a high temperature and only takes 4-5 minutes to prepare, it’s a great choice for busy families.
- Crispy and Flavorful: The parmesan crust adds a delightful crunch to the chicken, while the combination of fresh herbs and seasonings infuses it with robust flavor. It’s a simple dish that tastes anything but ordinary.
- Nutritious and Delicious: Chicken breasts are a lean source of protein, and this recipe adds a burst of flavor without piling on excess calories or fat. It’s a great way to incorporate a healthy and satisfying protein into your daily diet.
- Versatile Pairings: Parmesan-crusted chicken pairs well with a variety of simple sides, such as green beans, roasted vegetables, or a fresh green salad. It can also be served with a side of tomato sauce for a touch of Italian flair.
Boneless skinless chicken breasts and a bit of olive oil are combined with the following:
- Parmesan and Breadcrumbs: The secret to achieving a crispy crust on the chicken lies in the combination of parmesan cheese and panko breadcrumbs. The panko bread crumbs provide a light and airy texture, while the parmesan cheese adds a rich and savory note. Together, they create a beautiful golden brown crust that encases the juicy chicken, making each bite a delight.
- A Symphony of Fresh Herbs: To take the flavor profile to the next level, fresh herbs like rosemary, basil, and parsley come into play. You can choose a combination of any fresh herbs you prefer. These aromatic herbs infuse the chicken with their fragrant essence, enhancing the overall taste of the dish. The herbs add a touch of freshness and elevate the flavor to new heights, making each bite a burst of herbaceous delight.
- Perfectly Balanced Seasonings: A great recipe is all about balance, and the parmesan herb-crusted chicken recipe achieves just that with its well-thought-out seasoning blend. Paprika, garlic powder, onion powder, salt, pepper, and a hint of cayenne pepper come together to create a harmonious symphony of flavors. The seasonings add depth and complexity to the chicken, ensuring that each bite is packed with deliciousness.
How to Make This Recipe
Prepare crust ingredients
Combine the bread crumbs, parmesan, herbs and spices in gallon-sized resealable bag.
Prepare the chicken
For best results, cut chicken breasts into strips. You can also cover the breasts with plastic wrap and pound or roll them to about a 1/2 inch thickness.
Rinse the chicken, shake off excess water, and add them to the plastic bag. Give the bag a shake and some loving squeezes to ensure every bit of chicken is coated.
Alternatively, the coating mixture can be mixed in a shallow bowl and you can dip chicken in the coating.
Once the chicken cutlets are coated in the parmesan herb crust, it’s time to bake them to perfection. Arrange the chicken in a single layer in a large baking dish.
For easy clean up, you can line the shallow baking dish with parchment paper. Empty any remaining contents of the bag over the chicken.
Drizzle each piece of chicken with a bit of olive oil or spray with olive oil spray. Cook 15-20 minutes or until the crust is a dark golden brown and the internal temperature has reached 165°F. Be sure to use a good meat thermometer.
Exact baking times may vary depending on the thickness of the chicken, so it’s always recommended to use a meat thermometer to ensure the internal temperature reaches the appropriate level. This guarantees juicy and tender chicken with a beautiful golden brown crust.
When it comes to Parmesan Herb-Crusted Chicken, there are several ingredient additions or substitutions you can make to accommodate various needs.
- Gluten-Free Option: If you need to follow a gluten-free diet, you can easily swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
- Dairy-Free Alternative: If you are lactose intolerant or following a dairy-free diet, you can replace the parmesan cheese with a dairy-free alternative such as nutritional yeast or a dairy-free “parmesan” cheese substitute. These alternatives still provide a similar savory flavor and a hint of cheesiness.
- Herb Substitutions: The recipe calls for a variety of fresh herbs. However, if you don’t have access to fresh herbs, you can use a 1-2 tablespoon mixture of dried herbs.
- Seasoning Swaps: The seasonings listed in the recipe, including paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper, can be adjusted to your liking or swapped out with other herbs and spices. Feel free to personalize the seasoning blend based on your favorite flavors. Just be mindful of the overall balance and adjust the quantities accordingly.
- Cooking Oil Options: Olive oil is used to coat the chicken before applying the crust. If you prefer a different oil or have a specific dietary requirement, you can substitute it with another cooking oil that suits your needs, such as avocado oil, coconut oil, canola oil, or melted butter.
- Chicken Cut Alternatives: While boneless skinless chicken breasts or chicken tenders are the traditional choices for this recipe, you can also use boneless skinless chicken thighs if you prefer. These cuts will provide slightly different textures and cooking times, so make sure to adjust accordingly.
While it’s best to bake the chicken immediately after coating it, you can prepare the breadcrumb mixture and coat the chicken in advance. Keep the coated chicken refrigerated until you’re ready to bake it.
Yes, you can freeze the cooked Parmesan Herb-Crusted Chicken. Allow it to cool completely, then store it in an airtight container or freezer bags for up to 3 months. Reheat in the oven for best results.
This parmesan herb crusted chicken actually tastes fantastic cold. I like to slice it up and serve it on a salad, or mix it with some mayo and chopped celery to make chicken salad. If you want to serve the leftovers warm, either wrap it in foil and bake it in the oven using a medium heat or microwave at 50% power in one minute increments.
When you take your first bite of parmesan herb-crusted chicken, prepare to be blown away. The combination of the crispy crust with the juicy chicken inside is a match made in culinary heaven.
Baked Parmesan Herb Crusted Chicken (Breasts or Tenders)
- 1/2 cup panko bread crumbs
- 1/2 cup parmesan cheese shredded, minced (recommended: freshly grate from a block using a microplane)
- 1/2 cup fresh herbs minced, can be any variety you prefer (basil, thyme, rosemary, parsley, chives, etc)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds chicken breasts
- 2 tablespoons olive oil approximate amount
- Preheat oven to 450°F.
- Prepare crust ingredients: Combine the bread crumbs, parmesan, herbs and spices in gallon-sized resealable bag.
- Prepare chicken: For best results, cut chicken breasts into strips. Rinse the chicken, shake off excess water, and add them to the plastic bag. Give the bag a shake and some loving squeezes to ensure every bit of chicken is coated.
- Bake: Arrange chicken in a single layer in a large baking dish. Empty any remaining contents of the bag over the chicken. Drizzle each piece of chicken with a bit of olive oil or spray with olive oil spray. Cook 15-20 minutes or until the crust is a dark golden brown and the internal temperature has reached 165°F.
** Omit or reduce the cayenne if the people who are eating don’t like spicy. It packs a bit of a punch.
*** I prefer to use chicken tenders. If I’m using entire breasts, I either cut them into strips or cover them in plastic wrap and pound them to equal thickness.
Nutrition information is automatically calculated, so should only be used as an approximation.