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!
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.
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
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.
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.
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.
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.
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.