Chicken/ Healthy/ Quick and Easy

Baked Parmesan and Herb Crusted Chicken

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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.

Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.

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!

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. 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.

Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.

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’.

Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.

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!

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Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.

Baked Parmesan and Herb Crusted Chicken


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 1x
Scale

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup dried Parmesan
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon dried sage
  • Salt and pepper to taste

Instructions

  1. Combine panko, Parmesan, Italian seasoning, sage and salt and pepper to taste for breading
  2. Dip the chicken in egg and then coat the chicken breasts with the panko mixture until fully breaded. Pat in any excess breadcrumbs in for maximum crispiness
  3. Bake at 425 degrees F for about 20 minutes or until the chicken is cooked through and the crust has browned
  4. Dish and serve hot

Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage.

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21 Comments

  • Reply
    Christine @ Taste of Divine
    August 18, 2014 at 9:19 AM

    This 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!

    • Reply
      The Cooking Jar
      August 18, 2014 at 3:16 PM

      It’s a wonder how the herbs transform the chicken! Thanks, Christine 🙂

  • Reply
    Annie @Maebells
    August 18, 2014 at 3:51 PM

    Stunning photos Farah! This looks amazing! I can’t wait to try!

  • Reply
    Nagi {RecipeTin Eats}
    August 18, 2014 at 3:58 PM

    Nice 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 🙂

    • Reply
      The Cooking Jar
      August 18, 2014 at 4:27 PM

      Well 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!

  • Reply
    Thalia @ butter and brioche
    August 18, 2014 at 4:13 PM

    this looks delicious. definitely craving some of that chicken, it looks so moist and crispy! pinned!

    • Reply
      The Cooking Jar
      August 18, 2014 at 4:29 PM

      It is very moist! Funny how I didn’t think of that word to describe it until now!

  • Reply
    Jason
    August 19, 2014 at 11:29 PM

    Your photos are so over the top stunning. Amazing work.

    • Reply
      The Cooking Jar
      August 19, 2014 at 11:54 PM

      Appreciate it, Jason 🙂 Loving food photography, even though it’s a lot of work!

  • Reply
    nicole (thespicetrain.com)
    August 20, 2014 at 10:11 AM

    This 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. 🙂

    • Reply
      The Cooking Jar
      August 20, 2014 at 5:07 PM

      Close, but not quite. I’ll still indulge in my crispy fried chicken skins every now and then! 🙂

  • Reply
    Natasa
    August 20, 2014 at 11:39 AM

    This 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!

    • Reply
      The Cooking Jar
      August 20, 2014 at 5:09 PM

      Yay! I’m so happy someone made it! This comment has so made my day 🙂 THANK YOU for coming back to leave it.

  • Reply
    Bridget
    March 6, 2015 at 3:07 PM

    One 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.

    • Reply
      The Cooking Jar
      March 11, 2015 at 2:13 PM

      That sounds like a wonderful side, Bridget! Gotta love roasted veggies. I’m happy the recipe worked out well for you.

  • Reply
    amanda
    August 15, 2017 at 2:23 PM

    So 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!

    • Reply
      The Cooking Jar
      September 2, 2017 at 4:26 PM

      Good idea! Thinning it out makes it easier to cook 🙂

  • Reply
    Sandra Lopez
    November 28, 2017 at 12:25 AM

    Made this for dinner and my family loved it!

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:41 AM

      Glad to hear it, Sandra!!! Thanks for trying it out 🙂

  • Reply
    DN
    July 20, 2019 at 10:28 PM

    I 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.

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