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Crispy Parmesan Crusted Chicken Breast Recipe with Fresh Herbs Easy and Best

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A quick and easy recipe for crispy parmesan crusted chicken breasts with fresh herbs, delivering a crunchy, cheesy crust and tender, juicy chicken beneath. Perfect for weeknight dinners and simple yet impressive meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 oz each), pounded to even thickness
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons finely chopped fresh herbs (parsley, thyme, oregano)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil or butter
  • Optional: squeeze of lemon juice after cooking

Instructions

  1. Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness. (About 5 minutes)
  2. In a shallow bowl, combine parmesan, panko breadcrumbs, fresh herbs, garlic powder, salt, and pepper. Stir to blend well. (3 minutes)
  3. Place all-purpose flour in another shallow dish and lightly season with salt and pepper. (2 minutes)
  4. Pat the chicken dry with paper towels. Dredge each breast in the flour, shaking off excess, then press firmly into the parmesan-panko mixture, covering both sides evenly. (5 minutes)
  5. Warm olive oil or butter in a heavy skillet over medium heat until shimmering but not smoking. (2 minutes)
  6. Place coated chicken breasts in the pan. Cook without moving for 4-5 minutes until the bottom is golden brown and crispy. Flip carefully and cook another 4-5 minutes. For thicker breasts, cover loosely with foil and cook an extra 2-3 minutes until internal temperature reaches 165°F. (10-15 minutes)
  7. Transfer chicken to a plate and let rest for 5 minutes. Optional: squeeze fresh lemon juice over the top before serving. (5 minutes)

Notes

Pound chicken breasts evenly for uniform cooking and juiciness. Pat chicken dry before dredging to help coating stick better. Use fresh parmesan for best crust texture. Cook over medium heat to avoid burning crust. Rest chicken after cooking to keep it moist. For gluten-free, substitute panko with almond flour or crushed gluten-free crackers. Optional lemon juice adds brightness.

Nutrition

Keywords: crispy parmesan chicken, parmesan crusted chicken, chicken breast recipe, fresh herbs chicken, easy chicken dinner, weeknight chicken, pan-seared chicken

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