Herb Crusted Chicken Breasts
Transform your weeknight dinners with these irresistibly crispy Herb Crusted Chicken Breasts, a perfect combination of juicy tenderness and bold herbal flavor. This recipe pairs succulent, boneless chicken breasts with a golden crust made from panko breadcrumbs, Parmesan cheese, and a fragrant trio of fresh parsley, thyme, and rosemary. The chicken is first seared for a delightful crunch, then baked to perfection, ensuring a moist and flavorful interior with every bite. Ready in just 35 minutes, this dish offers an effortless gourmet touch to any meal. Serve it with roasted vegetables, a fresh salad, or creamy mashed potatoes for a restaurant-quality dining experience right at home. Perfect for family dinners, date nights, or meal prep, this delicious herb-crusted chicken will quickly become a favorite!
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) chicken breasts
- 1 cup panko breadcrumbs
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons (fresh, chopped) parsley
- 1 tablespoon (fresh, chopped) thyme
- 1 tablespoon (fresh, chopped) rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large (beaten) eggs
- 3 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C). Grease a baking sheet lightly with olive oil or line it with parchment paper.
Place the chicken breasts on a cutting board and, if needed, pound them gently with a meat mallet to ensure they are even in thickness for uniform cooking.
Set up three shallow bowls or plates. In the first, add the all-purpose flour. In the second, add the beaten eggs. In the third, combine the panko breadcrumbs, grated Parmesan cheese, parsley, thyme, rosemary, garlic powder, salt, and black pepper. Mix the breadcrumb mixture well.
Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, coating evenly on both sides. Gently press the breadcrumbs onto the chicken to ensure they adhere.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Sear the chicken breasts for 2-3 minutes on each side, or until golden brown. Add the additional tablespoon of olive oil as needed for the second batch if working in batches.
Once all the chicken breasts are seared, transfer the skillet to the preheated oven (or place the chicken on the prepared baking sheet if your skillet isn't oven-safe).
Bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
Remove the chicken from the oven, let rest for 5 minutes, and serve warm. Pair with a side salad, roasted vegetables, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 988 mg | 330% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.2 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 718 mg | 55% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
