Easy-baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.
I love fried chicken as much as the next girl. And super crispy skin is one of the BEST parts of fried chicken. Bad and bad, I know. Buuut you know you can kinda have the same thing without the frying. I won’t lie and say it’s as good as fried chicken but the breading on this chicken is definitely crispy. The answer is by baking it with panko breadcrumbs. Because these breadcrumbs make everything crispy, even sans fried.
It worked for panko-crusted tilapia. It’ll work for chicken breasts. And since it’s chicken we’re messing around with now, I’ll just go and add a few herbs that’ll make ordinary chicken into wow chicken. Just a little bit of Italian seasoning here and oh maybe some sage too.
Interested yet? No? How about if we add some Parmesan? Now that’s gotta be good. And it all comes together pretty darn easy. Dip it in egg and then roll it in the panko Parmesan herbed breading mix and bake! Yum!
BAKED PARMESAN AND HERB CRUSTED CHICKEN RECIPE TIPS
It’s so simple, there’s really not much more to say. I did make the mistake of picking uneven chicken breasts though. If you’re baking chicken, you’ll want them to cook evenly, which is tough to do if one breast is relatively nice and flat and the other is super plump. Get a mallet if you have one and pound them down to even out the thickness. Or you can even slice it crosswise. That way, you’ll get even cooking and browning, even on the corners. Learn from my mistakes! Mine still tasted good though. It’s just not as aesthetically pleasing. Time to go shopping for a mallet.
So let’s talk about how you can enjoy your pseudo-fried chicken. I tend to dip my chicken in mashed potatoes and gravy sometimes or just plain ketchup. But the mashed potatoes and gravy dip are so good. Weird, right? If you do the same, give me a holler so I don’t feel so awkward!
But you could have these with mashed potatoes on the side. And green beans. I have a recipe for stir-fried green beans with garlic but you’ll have to excuse the pics. It’s from the early days. Consider it my awkward teenage blogging days. Don’t worry. I don’t start the post with a ‘Dear Blog’.
As for sage, it has to be one of my favorite herbs besides basil. Fresh basil that is. Sage just smells homey you know?
And hey, this will work with chicken tenders as well if you want finger food, although I’d suggest reducing the baking time since they’re smaller and cook faster. Maybe 10 minutes would work. Let me know!
And that’s about it. Enjoy!
MORE CHICKEN BREAST RECIPES TO TRY
- Oven-Baked Chicken Breast
- Garlic Butter Baked Chicken Breast
- Honey Garlic Chicken
- Maple-Glazed Chicken
- Herbed Ranch Chicken
- Creamy Lemon Garlic Chicken
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Baked Parmesan and Herb Crusted Chicken
- Total Time: 30 mins
- Yield: 2 1x
Description
Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan, grated
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Combine panko, Parmesan, Italian seasoning, sage and salt and pepper to taste for the breading mix.
- Dip the chicken in the egg and then coat the chicken breasts with the panko mixture until fully breaded. Pat in any excess breadcrumbs for maximum crispiness.
- Bake at 425°F for about 20 minutes or until the chicken is cooked through and the crust has browned.
- Dish and serve hot.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.
22 Comments
Lin
September 25, 2019 at 9:24 PMI used 4 tenders instead of 2 breasts. Still cooked them for about 20 minutes. More of my crust stuck to the foil-lined pan than the chicken; maybe my egg game was too strong. I still scraped it off and ate it too. Nice flavor!
★★★★
DN
July 20, 2019 at 10:28 PMI cut the breasts into smaller and more even pieces before breading them and cooked for 20 minutes. They all turned out crispy outside and juicy inside.
★★★★★
Sandra Lopez
November 28, 2017 at 12:25 AMMade this for dinner and my family loved it!
The Cooking Jar
December 6, 2017 at 1:41 AMGlad to hear it, Sandra!!! Thanks for trying it out 🙂
amanda
August 15, 2017 at 2:23 PMSo good! Easy prep & clean up, goes with any veggie or pasta.
I thinned the breasts before coating so they would cook evenly.
Cooked perfectly – moist and tender!
★★★★★
The Cooking Jar
September 2, 2017 at 4:26 PMGood idea! Thinning it out makes it easier to cook 🙂
Bridget
March 6, 2015 at 3:07 PMOne word: delish.
I served it with oven roasted vegetables: pumpkin, onion, garlic, potato, red pepper, strips of carrot, oregano, touch of rosemary, some salt and pepper, lug of olive quality oil and a knob of butter.
Thank you for sharing you recipe.
★★★★★
The Cooking Jar
March 11, 2015 at 2:13 PMThat sounds like a wonderful side, Bridget! Gotta love roasted veggies. I’m happy the recipe worked out well for you.
Natasa
August 20, 2014 at 11:39 AMThis is seriously amazing! I served it with mash potatoes and we just couldn’t stop eating! And I’ve been asked to cook it again. Great pictures! They just make you wanna attack the computer and drool over it! Damn I’m hungry again!
★★★★★
The Cooking Jar
August 20, 2014 at 5:09 PMYay! I’m so happy someone made it! This comment has so made my day 🙂 THANK YOU for coming back to leave it.
nicole (thespicetrain.com)
August 20, 2014 at 10:11 AMThis looks fantastic! YUM! I agree super crispy chicken (and turkey) skin are the best but it looks like you’ve come up with some mighty close. 🙂
The Cooking Jar
August 20, 2014 at 5:07 PMClose, but not quite. I’ll still indulge in my crispy fried chicken skins every now and then! 🙂
Jason
August 19, 2014 at 11:29 PMYour photos are so over the top stunning. Amazing work.
The Cooking Jar
August 19, 2014 at 11:54 PMAppreciate it, Jason 🙂 Loving food photography, even though it’s a lot of work!
Thalia @ butter and brioche
August 18, 2014 at 4:13 PMthis looks delicious. definitely craving some of that chicken, it looks so moist and crispy! pinned!
The Cooking Jar
August 18, 2014 at 4:29 PMIt is very moist! Funny how I didn’t think of that word to describe it until now!
Nagi {RecipeTin Eats}
August 18, 2014 at 3:58 PMNice and simple. Just the way I like it! So funny how similar our tastes are, this is pretty much how I made the panko fish I posted last month!! This is a perfect midweek meal. So easy 🙂
★★★★★
The Cooking Jar
August 18, 2014 at 4:27 PMWell I had two tilapia recipes, one with Parmesan and one with panko breading so I figured hey, why not combine them? And of course add herbs that go with chicken! Your crust looks is so much more prettier though!
Annie @Maebells
August 18, 2014 at 3:51 PMStunning photos Farah! This looks amazing! I can’t wait to try!
★★★★★
The Cooking Jar
August 18, 2014 at 4:22 PMHey thanks Annie! It was tasteh!
Christine @ Taste of Divine
August 18, 2014 at 9:19 AMThis is very similar to how I make mine 🙂 Definitely a lot healthier than the fried version. I need to try it with sage next time, that sounds absolutely amazing!
The Cooking Jar
August 18, 2014 at 3:16 PMIt’s a wonder how the herbs transform the chicken! Thanks, Christine 🙂