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.
Servings: 4
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 1/2 cup panko bread crumbs, 1/2 cup parmesan cheese, 1/2 cup fresh herbs, and spices (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) in gallon-sized resealable bag.
- Prepare chicken: For best results, cut 1 1/2 pounds 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 2 tablespoons 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.
** 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
Calories: 276kcal | Carbohydrates: 7g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 682mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 939IU | Vitamin C: 11mg | Calcium: 178mg | Iron: 1mg