Baked Parmesan Herb Crusted Chicken (Breasts or Tenders)

parmesan herb crusted chicken tenders with green beans.

5 from 2 votes

Baked Parmesan Herb Crusted Chicken (Breasts or Tenders)

Indulge in crispy, savory goodness with Parmesan Herb-Crusted Chicken. Juicy chicken breasts coated in a golden crust of panko, parmesan, and aromatic herbs.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Krissy Allori

Equipment

Ingredients

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

Instructions

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.

Notes

* I used every herb I had in my garden: basil, chives, rosemary, thyme, oregano, marjoram.
** 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