Parmesan Herb Crusted Chicken is tender and juicy, coated in a crisp panko, Parmesan, and fresh herb crust that browns beautifully in the oven. This straightforward recipe works for busy weeknights but is elegant enough for guests and special occasions.
The same bright mustard sauce and herb breading also pair wonderfully with pork tenderloin and turkey tenderloins. The tang of Dijon and lemon helps the crust adhere and keeps the chicken flavorful and moist. This dish has been a favorite in make-ahead meal kitchens and consistently earns praise from families and guests.
Because it’s flavorful, inexpensive, and simple to prepare, this Parmesan herb-crusted chicken is a great home-cooked alternative to restaurant versions. It reheats well and freezes nicely, so you can make a batch in advance and enjoy a stress-free dinner later.
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Ingredients
You’ll need the following to make Parmesan herb-crusted chicken:
- ¼ cup lemon juice – fresh is best for bright flavor.
- ¼ cup Dijon mustard – Dijon’s tang is ideal here.
- ½ teaspoon black pepper – freshly ground if possible.
- ½ cup panko breadcrumbs – unseasoned panko gives the crispiest texture; regular breadcrumbs work in a pinch.
- ½ cup finely grated Parmesan cheese.
- 2 Tablespoons olive oil – adds moisture to the breading.
- 1 Tablespoon fresh parsley, chopped.
- ¼ cup basil leaves, cut into thin strips.
- 1 teaspoon fresh thyme.
- 24 ounces boneless, skinless chicken breasts – pound thin or use cutlets for even cooking.
The recipe card below lists exact ingredient amounts, full instructions, and nutrition details.
Tip: This technique — brushing with mustard and pressing on an herb-and-Parmesan crust — works well with other proteins if you want to vary the menu.
Directions with Pictures
Follow these steps to prepare and bake the Parmesan herb-crusted chicken.
1. Make the mustard sauce.
Whisk together the lemon juice, Dijon mustard, and black pepper in a small shallow bowl. Set most of this mixture aside; a small portion will be added to the breading to help it bind, while the remainder will be brushed onto the chicken so the crust adheres.
2. Make the Parmesan herb breading.
In a second bowl combine the panko, grated Parmesan, olive oil, and the chopped parsley, basil, and thyme. Add about 2 tablespoons of the reserved mustard mixture to the breadcrumb mixture and stir with a fork until the crumbs are evenly coated and crumbly but not soggy. You want the mixture to hold together slightly so it presses onto the chicken.
3. Coat the chicken and press on the breading.
Place the chicken breasts in a baking dish. Brush about one tablespoon of the remaining mustard mixture evenly over the top of each breast. Using your fingertips, lift the breadcrumb mixture and lightly press it onto the mustard-coated surface until the chicken is covered. The underside does not need to be breaded.
4. Bake.
Bake the chicken uncovered at 350°F until the crust is golden and the internal temperature reaches 165°F. Cooking time varies with thickness, so a meat thermometer ensures juicy, perfectly cooked chicken. Rest briefly before serving.
Variations
Adjust this recipe to suit dietary needs or flavor preferences:
Healthier option: Use whole wheat panko for slightly more fiber and a nuttier flavor.
Low-carb: Reduce the panko by half or use a low-carb breadcrumb substitute.
Gluten-free: Substitute gluten-free breadcrumbs or panko.
Dairy-free: Omit the Parmesan and use nutritional yeast or a dairy-free grated alternative to add savory, cheesy notes.
Serve the crusted chicken with simple sides such as roasted green beans and cauliflower mash, or a crisp salad and lemony roasted potatoes for a complete meal.
Storage and Make Ahead
- Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to help the crust regain some crispness.
- Freeze uncooked: Assemble the chicken in a covered pan but do not bake. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and bake according to the directions.
- Portions: This recipe easily covers six 4-ounce chicken breasts. Scale ingredients up or down as needed, or freeze extra portions for later meals.
More Easy Baked Chicken Recipes
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Baked Lemon Pepper Chicken
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Copycat Alice Springs Chicken
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Chili’s Monterey Chicken
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Chicken Marbella
Want more easy, healthy, carb-conscious recipes?
📋 Recipe
Parmesan Herb Crusted Chicken Recipe
Parmesan Herb Crusted Chicken is juicy and flavorful thanks to a panko, Parmesan, and fresh herb topping that crisps in the oven. Simple enough for weeknights and elegant for guests.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 6 | Author: Marjory Pilley
Ingredients
- ¼ cup lemon juice
- ¼ cup Dijon mustard
- ½ teaspoon black pepper
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 Tablespoons olive oil
- 1 Tablespoon chopped parsley
- ¼ cup basil, sliced into thin strips
- 1 teaspoon fresh thyme
- 24 ounces boneless, skinless chicken breasts
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the lemon juice, Dijon mustard, and pepper in a small bowl and set most of it aside.
- In a separate bowl, mix the panko, Parmesan, olive oil, parsley, basil, thyme, and about 2 tablespoons of the mustard mixture. Use a fork to make a crumbly mixture that holds together slightly.
- Place the chicken in a baking dish and brush the remaining mustard mixture over the tops.
- Using your fingertips, press the breading over each chicken breast until the top is fully coated. The bottom does not need breading.
- Bake uncovered for about 30 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest briefly before serving.
Notes
Tips: Pound thicker breasts to an even thickness or use cutlets to reduce baking time. A meat thermometer ensures perfectly cooked chicken. Leftovers keep in the fridge for up to 3 days or in the freezer for up to 2 months.
Nutrition
Per serving: Calories: 233 kcal | Carbohydrates: 5 g | Protein: 28 g | Fat: 10 g | Saturated Fat: 2 g | Cholesterol: 78 mg | Sodium: 420 mg | Potassium: 461 mg | Calcium: 121 mg | Iron: 1 mg
This recipe was originally posted on May 21, 2013, and has been updated to improve clarity and the reader experience.