I first made this Parmesan Herb Chicken on a rushed weeknight and it instantly became a go-to—crisp, garlicky parmesan crust, tender chicken inside, and ready in under an hour. This recipe is all about big flavor with minimal fuss, perfect when you want something impressive without a lot of hands-on time. If you enjoy straightforward poultry recipes, you can find more inspiration among my collection of easy chicken dishes.
Why you’ll love this dish
This Parmesan Herb Chicken hits several home-cooking sweet spots: it’s fast, budget-friendly, and uses pantry staples (parmesan, dried Italian herbs, garlic). The parmesan browns to a golden crust that locks in juices, which means even lean breast meat stays moist. It’s also flexible—serve it for a busy weeknight, a casual dinner party, or meal-prep lunches.
“Crunchy, garlicky, and impossibly simple — the whole family asked for seconds.” — A quick review from my weeknight test run
How this recipe comes together
Before you get into the oven, the process is simple and logical:
- Dry and season the chicken so the coating sticks and the meat browns evenly.
- Mix the parmesan, garlic, and herbs to form the flavorful crust.
- Press the mixture onto each breast, arrange in a greased dish, and roast until golden and cooked through.
This gives you a predictable timeline: about 10–15 minutes prep, 25–30 minutes baking, plus a short rest.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced (or 1–1½ tsp garlic powder in a pinch)
- 1 cup grated fresh Parmesan cheese (freshly grated melts and browns best; pre-grated can be used)
- 2 tsp dried Italian herbs (oregano and basil)
- 3 tbsp olive oil (divided — a little in the dish and a drizzle over the top)
- Salt and pepper to taste
Notes and substitutions:
- For juicier meat, use four slightly smaller breasts or butterfly thick ones.
- Swap in 1 cup grated Pecorino Romano for a sharper finish.
- For a gluten-free crust, this recipe is naturally GF if your parmesan is pure (no anti-caking fillers).
Cooking method
- Preheat the oven to 400°F (200°C). Grease a baking dish with a little of the olive oil.
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- In a bowl, stir together the grated parmesan, minced garlic, and dried Italian herbs until evenly mixed.
- Press the parmesan mixture onto each chicken breast, coating both sides if you like extra crust. Firm pressure helps the topping adhere.
- Place the coated breasts in the prepared dish and drizzle the remaining olive oil over the tops.
- Bake for 25–30 minutes, or until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to let the juices redistribute.
Best ways to enjoy it
Serve slices of the chicken over a bed of lemony arugula, alongside roasted vegetables, or with a scoop of herbed rice. It pairs nicely with a light white wine or sparkling water with lemon. For more side-dish ideas and full menus that work with weeknight mains, try browsing these weeknight dinner recipes.
Plating tip: slice the breast on a slight angle for a restaurant look, and spoon any pan juices over the slices for extra flavor.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within two hours of cooking. Keep for 3–4 days.
- Freeze: Wrap individual pieces tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a 325°F (160°C) oven for 10–15 minutes, or microwave covered in short bursts. Reheat until the center reaches 165°F (74°C) for safety.
- Safety note: Do not refreeze chicken that has been thawed unless it was cooked after thawing.
Pro chef tips
- Dry the chicken thoroughly — moisture is the enemy of a crisp crust.
- Use freshly grated parmesan for best texture. Pre-grated often contains anti-caking agents that prevent smooth browning.
- If breasts are uneven in thickness, pound them to an even thickness to ensure uniform cooking.
- Press the coating firmly and let the chicken sit for 5 minutes before baking so the crust binds.
- For extra crispness, broil for 1–2 minutes at the end of baking, watching closely to avoid burning.
Creative twists
- Lemon-Parmesan: Add 1 tsp lemon zest to the parmesan mix for a brighter finish.
- Panko Crunch: Mix ¼–½ cup panko breadcrumbs into the parmesan for a crunchier crust.
- Spicy Kick: Add ¼–½ tsp red pepper flakes to the mix.
- Low-Fat Swap: Use 2 tbsp olive oil and a light spray of cooking oil for the dish; the crust still browns well.
- Thighs instead of breasts: Bone-in or boneless thighs work—add a few extra minutes to the bake time and check doneness.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: Plan on 10–15 minutes active prep, 25–30 minutes baking, plus 5 minutes resting — about 40–50 minutes total.
Q: Can I use pre-grated parmesan?
A: Yes, but freshly grated melts and browns better. Pre-grated can work if it’s what you have.
Q: Is this recipe gluten-free?
A: Yes, as written it’s gluten-free provided your parmesan doesn’t contain wheat-based additives. Add panko and it becomes not GF unless you use gluten-free crumbs.
Q: How do I know the chicken is cooked without a thermometer?
A: Cut into the thickest part—juices should run clear and the meat should be opaque with no pink. A thermometer is more reliable: 165°F (74°C) internal temp is safe.
Q: Can I prepare this ahead of time?
A: You can assemble the coated breasts and refrigerate (covered) for up to 8 hours before baking. If freezing, bake first or store raw for shorter periods and thaw fully before cooking.
Q: Will doubling the recipe change baking time?
A: Not significantly if pieces aren’t piled; a larger dish may need an extra 5–7 minutes. Monitor internal temperature.
Q: Can I use garlic powder instead of fresh garlic?
A: Yes—use about 1–1½ tsp garlic powder, mixed with the parmesan.
Final thoughts
This Parmesan Herb Chicken is a reliable, flavorful weeknight winner—easy to scale, simple to tweak, and satisfying every time. Try it tonight and leave a note about your favorite twist.
Parmesan Herb Chicken
Ingredients
Method
- Preheat the oven to 400°F (200°C). Grease a baking dish with a little of the olive oil.
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- In a bowl, stir together the grated parmesan, minced garlic, and dried Italian herbs until evenly mixed.
- Press the parmesan mixture onto each chicken breast, coating both sides if you like extra crust.
- Place the coated breasts in the prepared dish and drizzle the remaining olive oil over the tops.
- Bake for 25–30 minutes, or until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to let the juices redistribute.