A delicious and easy recipe for Parmesan Crusted Chicken served with a flavorful herb butter sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Low Carb
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound total)
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably Italian seasoned)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
2 large eggs
2 tablespoons milk
2 tablespoons olive oil
4 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
In another shallow bowl, whisk together the eggs and milk until well combined.
Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it in the Parmesan breadcrumb mixture, pressing gently to adhere. Place the coated chicken breasts on the prepared baking sheet.
Drizzle the olive oil over the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
While the chicken is baking, prepare the herb butter sauce. In a small saucepan over medium heat, melt the butter. Add the chopped parsley, basil, thyme, and lemon juice. Stir to combine and cook for 2-3 minutes until fragrant.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Serve the chicken drizzled with the herb butter sauce.
Notes
For a spicier kick, add red pepper flakes to the breadcrumb mixture.
Substitute the chicken with pork chops or fish fillets for a different protein option.