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parmesan chicken with chutney
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4.08 from 13 votes

Parmesan Crusted Chicken

Juicy, tender, perfectly cooked chicken breast under a crispy and savory parmesan crumb crust. This dish is fast to put together and loved by just about everyone!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main Course
Cuisine: Western
Keyword: oven baked chicken, oven crumbed chicken, parmesan crumbed chicken, parmesan crusted chicken
Servings: 4
Calories: 681kcal

Ingredients

  • 2 cups breadcrumbs fresh, white or wholemeal, your choice
  • 1 cup grated parmesan cheese
  • 2 Tbsp finely chopped parsley or mixed herbs of your choice
  • 1 clove garlic minced
  • 4 Tbsp butter melted
  • cracked black pepper
  • 4 chicken breasts 7oz/200g each breast, trimmed and halved to make 8 thin fillets

Instructions

  • Preheat oven to 400°F/200°C, combi steam setting. If your oven has variable steam settings, select 60% (high steam). If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the rest. Line a sheet pan with non stick parchment paper and set aside.
  • Combine the breadcrumbs, parmesan, parsley, garlic, butter, and a good amount of cracked pepper to taste.
    2 cups breadcrumbs, 1 cup grated parmesan cheese, 2 Tbsp finely chopped parsley, 1 clove garlic, 4 Tbsp butter, cracked black pepper
  • Lay the chicken into the prepared pan and top with the breadcrumb mixture. You want to pile it on top of each fillet and then press it down slightly, without squashing the life out of it.
    4 chicken breasts
  • Cook in the preheated oven until the chicken is cooked through and the crumbs are golden, about 12 minutes.
  • Serve with roasted vegetables or a green salad.

Video

Notes

  1. I recommend using breadcrumbs made from soft sandwich bread (stale is fine!) for this recipe. Firmer, sourdough type breads can make the crumb topping quite dense and chewy instead of light and crunchy.
  2. You can simplify this dish by omitting the parsley and garlic, or add to it by including ground cayenne or other dried herbs and spices.
  3. I've tried this recipe dairy free with oil instead of butter and dried, chopped seaweed instead of the parmesan, which gives it a salty umami hit. It's great. 
  4. Your cooking time may need to alter a minute or two either side of the recommended times, depending on the thickness of your chicken breasts. 
  5. Want to get ahead? Measure and prep all your ingredients up to 8 hours ahead of time, and top the chicken with the crumb mixture. Put the pan, loosely covered, in the fridge, and pop it in the oven 10-15 minutes before you want to eat. 

Nutrition

Calories: 681kcal | Carbohydrates: 40g | Protein: 65g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1141mg | Potassium: 991mg | Fiber: 3g | Sugar: 4g | Vitamin A: 802IU | Vitamin C: 6mg | Calcium: 395mg | Iron: 4mg