Herb Crusted Chicken Recipe
This herb crusted chicken recipe creates a golden, crispy crust with fresh herbs, garlic, and Parmesan while keeping the chicken juicy and tender inside. A restaurant-style dinner made simple at home!
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Servings: 4 servings
Calories: 420kcal
Cost: $12
Equipment
- Meat thermometer – for perfect doneness
- Rimmed baking sheet – lined with parchment
- Wire rack – optional, keeps crust crispy
- Mixing bowl – for herb mixture
- Shallow dishes – for coating station
- Meat mallet – to pound chicken evenly
Ingredients
For the Herb Crust
- 1 cup fresh breadcrumbs
- ½ cup Parmesan cheese grated
- 2 tablespoon parsley finely chopped
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary minced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon olive oil
- 2 tablespoon butter melted
For the Chicken
- 4 chicken breasts boneless & skinless, 6–8 oz each
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry, season with salt and pepper, and pound to even thickness.
- In a bowl, combine breadcrumbs, Parmesan, herbs, garlic, olive oil, butter, salt, and pepper until mixture is moist.
- Dredge chicken in seasoned flour, dip in eggs, then press herb mixture onto both sides. Place on prepared sheet.
- Bake 20–25 minutes until internal temp reaches 165°F. Broil 1–2 minutes for golden crust. Rest 5 minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 220g | Calories: 420kcal | Carbohydrates: 18g | Protein: 40g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 130mg | Sodium: 480mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 2mg