Baked Parmesan and Herb Chicken
This Baked Parmesan and Herb Chicken is a must-try! Juicy cutlets coated in a crispy, cheesy crust make for a delightful meal.
Servings: 4 servings
Ingredients
For the Chicken:
- 4 pieces skinless chicken cutlets
- 1 cup panko bread crumbs
- 2/3 cup shredded Parmesan cheese
- 1 tsp fresh rosemary chopped
- 2 tsp fresh thyme leaves
- 4 tbsp light butter melted
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp minced garlic
Instructions
Cooking Instructions:
- Step 1: Preheat the oven to 400°F (200°C) to ensure even cooking and a golden crust.
- Step 2: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Step 3: In a large mixing bowl, combine the panko bread crumbs, Parmesan cheese, rosemary, and thyme, mixing well.
- Step 4: In another bowl, melt the butter and whisk in the Dijon mustard, Worcestershire sauce, and minced garlic until combined.
- Step 5: Coat each chicken cutlet in the butter mixture, then dip into the breadcrumb mixture, pressing gently to adhere.
- Step 6: Place the coated cutlets on the prepared baking sheet and bake for about 20-25 minutes, until golden brown and cooked through (internal temp 165°F/75°C).
- Step 7: Let the chicken rest for a few minutes before serving, garnished with fresh herbs if desired.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Cooking spray
Notes
- For a keto alternative, replace panko with crushed pork rinds.
- Coat chicken cutlets ahead of time and refrigerate until ready to bake.
- Leftovers can be stored in an airtight container for up to three days.