Welcome to the delicious world of Herb-Crusted Chicken Parmesan, where crispy meets cheesy in a delightful dance of flavors. This recipe is a twist on the classic, with a herb-infused breadcrumb crust that elevates every bite. It's perfect for a cozy family dinner or an impressive dish for guests.
The star of our dish, boneless skinless chicken breasts, offer a lean and tender canvas that soaks up the flavors of the herbs and cheese. All-purpose flour helps create a base layer for the crust to adhere to, while a touch of salt and black pepper seasons the chicken from the get-go.
Eggs act as the glue, binding the flavorful crust. The crust itself is a beautiful blend of Italian breadcrumbs, grated Parmesan cheese, and a mix of dried herbs: basil, oregano, and thyme. This combination gives the chicken its signature aromatic and crispy exterior.
Olive oil is used for frying, providing a rich flavor and perfect browning. Marinara sauce brings a tangy, savory element that pairs beautifully with the creamy, melted mozzarella cheese. Finally, a sprinkle of fresh parsley brightens up the dish just before serving.
This dish pairs beautifully with a simple side salad of arugula, cherry tomatoes, and a lemon vinaigrette. Or, go classic with spaghetti tossed in olive oil and garlic. A side of roasted vegetables like zucchini or asparagus also complements the flavors well.
Start by preheating your oven to 375°F (190°C). This ensures it's hot and ready to finish off our chicken once it's been fried. While the oven heats, season each of the chicken breasts with a little salt and black pepper to lay the foundation of flavor.
Next, dredge the chicken in the flour, making sure to shake off any excess. This step helps the egg wash and breadcrumb mixture stick better. In a shallow bowl, beat the eggs until smooth. Then, in another bowl, mix together the Italian breadcrumbs, Parmesan cheese, and our trio of herbs: basil, oregano, and thyme.
Dip each piece of chicken into the egg, letting the excess drip off, then coat it thoroughly in the breadcrumb mixture. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chicken breasts and fry until golden brown on both sides, about 4-5 minutes per side. The goal here is a crispy, golden crust.
Transfer the browned chicken to a baking dish. Top each piece with a generous spoonful of marinara sauce and a good handful of shredded mozzarella cheese. Pop the dish in the oven for about 20 minutes, or until the cheese is bubbly and the chicken is cooked through. Before serving, sprinkle with chopped fresh parsley for a burst of color and freshness.
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