Herb and Parmesan Crusted Chicken

Name: Herb and Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon red pepper flakes; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon basil (dried, see note); 1 teaspoon parsley (dried); 1/2 teaspoon thyme (dried); 1/2 teaspoon sage (dried); 2 tablespoons parmesan cheese (grated); 2 chicken breasts; 4 tablespoons olive oil

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This Parmesan Crusted Chicken recipe features crispy chicken breasts coated in a flavorful herb and parm crust. Simple, delicious, and ready in 25 minutes for easy weeknight dinners!

Four parmesan crusted chicken breasts, seasoned and grilled to perfection, are garnished with chopped parsley on a rustic wooden serving board, surrounded by fresh herbs and set atop a dark blue cloth.

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This parmesan herb crusted chicken dish is so simple to make, yet the flavors are incredible. Honestly, it's hard to believe how such simple ingredients can come together to create something so tasty. But that's the magic of cooking!

Herb parmesan crusted chicken is always a huge hit whenever I make it. Whether I'm serving it for a casual family dinner or impressing guests at a dinner party, this dish always gets rave reviews. If you're looking for an impressive yet easy-to-make chicken dish, then this herb crusted chicken is definitely for you!

Table of Contents

Why You'll Love Parmesan Crusted Chicken

A fun way to serve chicken: Most of us love chicken recipes because chicken is such a versatile protein To switch it up a little, my parm crusted chicken offers a fun and flavorful twist on the classic chicken dinner!
Simple weeknight meal: Even though this chicken dish looks and sounds impressive, it's actually a very straightforward recipe to make. It's the perfect weeknight meal when you want something tasty but don't have much time to spend in the kitchen.
The parmesan crust is everything: The key to this recipe is all in the Parmesan herb crust. It's what gives the chicken its fantastic flavor and excellent topping. Trust me; you're going to love it!

Ingredients For Parm Crusted Chicken

All-purpose flour
Salt
Pepper
Red pepper flakes
Garlic powder
Onion powder
Basil
Parsley
Thyme
Sage
Parmesan cheese
Chicken breasts
Olive oil

For the exact amounts needed, please see the recipe card below.

Raw chicken breasts on a black plate, ready to become parmesan crusted chicken, are set next to bowls of flour and herbs and spices, with parsley and a dark cloth on a wooden surface.

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A close-up of parmesan crusted chicken breasts, pan-seared to perfection and garnished with chopped parsley, served on a wooden board with a dark cloth underneath.

Melissa Griffiths

This Parmesan Crusted Chicken recipe features crispy chicken breasts coated in a flavorful herb and parm crust. Simple, delicious, and ready in 25 minutes for easy weeknight dinners!

4.84 from 6 votes

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Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 295 kcal

Equipment

Pan Set
Measuring Cups + Spoons
Glass Mixing Bowls
Thermoworks MK4 Thermapen

Ingredients

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon basil (dried, see note)
1 teaspoon parsley (dried)
½ teaspoon thyme (dried)
½ teaspoon sage (dried)
2 tablespoons parmesan cheese (grated)
2 chicken breasts
4 tablespoons olive oil

Instructions

Combine the flour, spices, herbs, and parmesan in a shallow dish, like a pie pan. Set aside.
Slice each chicken breast in half lengthwise so you have 4 thinner chicken breasts.
Heat a medium skillet with the olive oil over medium heat.
Evenly coat each chicken breast in the flour and spice mixture.
Add the chicken to the skillet when the oil is simmering.
Cook for about 6 minutes per side. The chicken will be done when the internal temperature reaches 160ºF.
Let rest, uncovered for 5 minutes. Serve.

Notes

Herb Selection Tip: Dried herbs should be used in this recipe as fresh herbs will burn during the cooking process.

Cheese variations: Swap parmesan for pecorino romano for a sharper, saltier flavor, or try asiago for a nuttier taste. A blend of parmesan and aged cheddar adds richness.

Gluten-free option: Replace all-purpose flour with almond flour or gluten-free 1-to-1 baking flour for an equally crispy coating.

Protein swaps: This coating works beautifully on pork chops, turkey cutlets, or firm white fish like cod (reduce cooking time for fish to 3-4 minutes per side).

Nutrition

Calories: 295kcalCarbohydrates: 7gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 74mgSodium: 756mgPotassium: 448mgFiber: 0.5gSugar: 0.1gVitamin A: 108IUVitamin C: 2mgCalcium: 41mgIron: 1mg

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How To Make Herb Crusted Chicken

Raw fish fillets coated in seasoned flour on a black plate, garnished with fresh parsley, reminiscent of the golden texture found in parmesan crusted chicken. The plate rests on a dark cloth atop a wooden surface.

Step 1: Mix flour, salt, pepper, red pepper flakes, garlic powder, onion powder, basil, parsley, thyme, sage, and parmesan cheese in a shallow bowl until thoroughly combined.

Step 2: Slice each chicken breast horizontally to create 4 thinner cutlets of equal thickness. Pat completely dry with paper towels.

Step 3: Add olive oil to a medium skillet over medium heat. Let it warm until it shimmers, about 2-3 minutes.

Step 4: Press each chicken cutlet firmly into the flour mixture, coating both sides evenly. Shake off any excess coating.

Step 5: Place coated chicken in the hot oil without overcrowding. Cook 6 minutes per side until golden brown and internal temperature reaches 160°F.

Step 6: Transfer chicken to a plate and let rest uncovered for 5 minutes. This brings the internal temperature to 165°F and keeps the meat juicy.

FAQs for Parmesan Crusted Chicken

Do you have to include parmesan cheese in this herbed crusted chicken recipe?

The addition of parmesan cheese to my herb crusted chicken is what really takes it over the top. It adds a lovely depth of flavor, and when it melts and coats the chicken, it's just irresistible. However, if you're not a fan of parmesan or have specific dietary requirements, you could definitely omit the cheese. Without the parmesan, this recipe will be more like Texas roadhouse herb crusted chicken - still utterly delicious!

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work wonderfully with this coating. Adjust cooking time to 7-8 minutes per side and ensure internal temperature reaches 165°F.

Can I bake this instead of pan-frying?

Yes, bake at 400°F for 20-25 minutes. However, you won't achieve the same golden, crispy crust that pan-frying creates. Spray the coated chicken with cooking spray before baking for better browning.

My Best Tips for Making Parm Crusted Chicken

Cut chicken evenly: Slicing breasts in half lengthwise ensures uniform thickness, which means even cooking. No more dry edges and undercooked centers.

Don't overcrowd the pan: Cook chicken pieces with space between them. Overcrowding drops the oil temperature, resulting in soggy coating instead of crispy perfection.

Get the oil temperature right: The oil should shimmer and gently bubble when you add a pinch of flour mixture. Too hot burns the coating; too cool makes it greasy.

What to Serve With Herb Crusted Chicken

This herb crusted chicken pairs beautifully with light, fresh sides that complement its savory richness. Serve it alongside roasted vegetables like asparagus, green beans, or Brussels sprouts. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.

For heartier meals, try it with garlic mashed potatoes, creamy polenta, or buttered egg noodles. Rice pilaf or orzo pasta with herbs make excellent accompaniments. Roasted cherry tomatoes or a caprese salad echo the Italian flavors in the coating.

Don't forget the bread! Crusty Italian bread or garlic bread is perfect for soaking up any flavorful pan drippings.

Storage & Reheating Tips

Room temperature: Cooked chicken should not sit at room temperature for more than 2 hours. Serve immediately for best texture.

Refrigerator storage: Store cooled chicken in an airtight container for up to 4 days. The coating will soften but the flavor remains excellent.

Freezer storage: Freeze cooked chicken in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: For crispiest results, reheat in a 375°F oven for 10-12 minutes until warmed through. Avoid microwaving, which makes the coating soggy. An air fryer at 350°F for 5-6 minutes revives the crispiness beautifully.

Make-Ahead: Prepare the flour mixture up to 1 week ahead and store in an airtight container. Slice chicken breasts earlier in the day and refrigerate until ready to cook for quicker prep.