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Crispy Parmesan Crusted Chicken Breast Recipe Easy Herb-Infused Crunch

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A quick and easy recipe for crispy, juicy chicken breasts coated in a flavorful herb-infused parmesan breadcrumb crust. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (6–8 oz / 170–225 g each), pounded to even thickness
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 cup panko breadcrumbs (plain or lightly seasoned)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon garlic powder
  • Salt to taste (about ½ teaspoon recommended)
  • Black pepper to taste (about ¼ teaspoon recommended)
  • 2 large eggs, beaten
  • ½ cup all-purpose flour (60 g)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon butter (optional)

Instructions

  1. Lay each chicken breast flat on a cutting board. Cover with plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick. Set aside.
  2. In a shallow bowl, combine panko breadcrumbs, grated Parmesan, chopped rosemary, thyme, garlic powder, salt, and black pepper. Stir well to evenly distribute.
  3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
  4. Lightly dust each chicken breast in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Press firmly into breadcrumb mixture, coating both sides well.
  5. Heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat in a skillet until hot but not smoking.
  6. Place crusted chicken breasts in the pan without crowding. Cook 4-5 minutes on the first side until golden brown and crisp. Flip carefully and cook another 4-5 minutes until internal temperature reaches 165°F (74°C) or juices run clear.
  7. Transfer chicken to a plate lined with paper towels to drain excess oil. Let rest for 5 minutes before slicing and serving.

Notes

Press the breadcrumb mixture firmly onto the chicken to prevent crust from falling off. Use medium heat to avoid burning the crust. Let chicken rest after cooking to keep it juicy. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. For dairy-free, replace parmesan with nutritional yeast and use coconut oil instead of butter and olive oil. Baking option: bake at 400°F (200°C) on a wire rack for 20-25 minutes, flipping halfway.

Nutrition

Keywords: crispy chicken, parmesan crusted chicken, herb chicken, easy chicken recipe, quick dinner, panko chicken, herb-infused chicken

Find it online: https://emmayum.com/crispy-parmesan-crusted-chicken-breast-recipe-easy-herb-infused-crunch/