This kid-friendly chicken dish with a parmesan coating bakes up quickly. In a salad, any leftovers are delicious!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- ¾ cup butter
- 2 cloves garlic, minced
- 1 cup dry bread crumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- ¼ teaspoon pepper
- ½ teaspoon salt
- 6 (4 ounce) skinless, boneless chicken breast halves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter and garlic in a saucepan over medium heat until butter starts to bubble; remove from the heat and allow to cool slightly.
- Mix bread crumbs, Parmesan cheese, thyme, basil, oregano, pepper, and salt together in a bowl. Dip chicken breasts into melted butter mixture, then press into seasoned bread crumbs. Arrange breaded chicken breasts in a 9×13-inch baking dish.
- Bake in the preheated oven until golden brown on top and chicken is no longer pink in the center, about 45 to 50 minutes.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 16 g |
| Sodium | 614 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe with gluten free bread crumbs and dried thyme, basil and oregano. My chicken breast were larger than 4oz each and I had plenty of butter and breadcrumb mixture. Cook time on this recipe does need decreased unless you like eating dry chicken breast, esp. at 4 oz per breast. Mine were done in 30 minutes. My family liked them but they weren’t anything special, they thought I had made this recipe before. They rated it a 4.
We like parmesan chicken. This was an easy recipe to make. I used Italian bread crumbs which I think gave the chicken more flavor.
I used chicken tenders instead of breasts and reduced the cooking time, otherwise followed the recipe to the letter. Don’t really have anything bad to say, it was OK, just wasn’t anything unusual. I checked the internal temp, and they were done, but hadn’t browned up very nicely. I put under the broiler for a couple minutes just to get a little color and eye appeal. I have a number of recipes for baked chicken breasts/tenders, and this one tasted very similar to several of them. Always looking for something that’s outside-the-box and, unfortunately, this wasn’t it. But it’s a solid recipe, nonetheless!
This is one of my favorite ways to fix and eat chicken! I used dried herbs instead of fresh (1 T fresh = 1 tsp dried) and Italian breadcrumbs instead of regular (I prefer panko but didn’t have it). Infusing garlic into the butter gave the chicken another layer of flavor. So delicious and really tender.
Nice, crunchy texture to the outside of the chicken; moist on the inside. I decreased the Italian spices a bit and was glad I did. I also poured the leftover butter/garlic sauce into the pan before baking. Served with long grain and wild rice, steamed asparagus, and sourdough bread. A bit hit with the teenagers and my husband!
Love it. Great dinner. Thank you. Too bad no leftovers for salad. Will make again for a salad. Love❤
It was AWESOME!!!!
Great taste and crunchy texture
I’ve made a very similar recipe only instead of using melted butter, using a basting brush, coat the chicken with mayonnaise. If you are carb counting replace the bread crumbs with crushed pork rinds. Trust me, it sounds disgusting, but wow, these are fabulous as a coating.
Everyone loved it! Very flavorful, great texture! My daughter went back for seconds! Made it exactly as the recipe was written.
Great recipe. We used panko crumbs because we didn’t have any regular bread crumbs, came out excellent. Definitely a keeper!
Too much oregano, thyme,& basil… Might try again, but cut those by half. Also needs to cook on a grated or broiler sheet to get a crispy’r texture.
Tweaked the spices to my family and it was amazing
We liked it very much. The last half of baking I added capers and green onions and the remaining butter.
Very tasty dish.
Super recipe! Family loved it! Adding it to my faves for a company dinner Because it presents so well.
Really good and simple! I didn’t have the fresh herbs, so I used dried. I did what another reviewer suggested and doubled the parmesan. I ended up having way more bread crumbs and parm mixture than I needed. I will definitely make this again.
Delicious! So moist and flavorful. I made it (slightly) more heart healthy but using 1/4 c butter and 1/2 c olive oil. Like others I increased the cheese and used dried herbs, about 1/2 tsp each. I flattened the breasts some, for more even cooking, and it only took about 35 mins to get to internal temp of 165.I might increase the oven temp next time to make it a bit more crispy .
Easy and delish! The whole house smelled like garlic, which for us is a good thing 🙂 I used panko crumbs since we had them in the pantry.
I used a can of crushed hidden valley Parmesan salad crispins and crushed them with a ziplock bag and a rolling pin instead of bread crumbs.
Delicious! The only changes I made were to add rosemary and used 1/2 cup of Parm instead of 1/3. Also used another reviewer’s idea to pour the remaining garlic butter around the breasts in the pan. Came out very juicy and flavorful. Family loved it.