Parmesan-Crusted Baked Chicken Breasts with Garlic and Rosemary

How to Make Parmesan-Crusted Baked Chicken Breasts with Garlic and Rosemary

1. 1

   Step 1: Preheat and prep the chicken

   Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment; place a wire rack on the sheet if you have one for maximum crispness. Pat the chicken breasts dry with paper towels, then lightly pound to an even thickness (about 3/4 inch) so they cook evenly. Rub each breast with 1 tablespoon of olive oil and season both sides with kosher salt and freshly ground black pepper.

   For this step

   • 4 breastsBoneless skinless chicken breasts
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
2. 2

   Step 2: Make the Parmesan–rosemary crust

   In a shallow bowl combine the grated Parmesan, panko breadcrumbs, minced rosemary, minced garlic, and the lemon zest from one lemon; mix until evenly distributed. Season the mixture with a pinch of salt and a little black pepper so the crust is flavorful and well balanced.

   For this step

   • 3/4 cupGrated Parmesan cheese
   • 3/4 cupPanko breadcrumbs
   • 2 tbspFresh rosemary, minced
   • 3 clovesGarlic cloves, minced
   
3. 3

   Step 3: Dress and press the crust onto the chicken

   Beat the large egg in a separate shallow dish. Working one breast at a time, brush or dip the top side in the beaten egg, then firmly press the Parmesan–panko mixture onto the egg-coated side to form an even crust. Place crusted breasts, crust-side up, on the prepared wire rack or baking sheet; drizzle or brush the remaining 1 tablespoon olive oil over the crust to help browning.

   For this step

   • 1 largeLarge egg, beaten
   
4. 4

   Step 4: Bake until golden and cooked through

   Bake the chicken in the preheated oven for 18–22 minutes, or until the crust is golden and an instant-read thermometer inserted into the thickest part of a breast reads 165°F (74°C). If desired, switch the oven to broil for 1–2 minutes at the end to deepen the color—watch closely to avoid burning.
   
5. 5

   Step 5: Rest and finish with lemon

   Remove the chicken from the oven and let it rest for 5 minutes to retain juices and set the crust. Squeeze the remaining lemon over each breast before serving and garnish with an extra sprinkle of chopped rosemary if you like; serve whole or sliced over a salad, rice, or roasted vegetables.

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment; place a wire rack on the sheet if you have one for maximum crispness. Pat the chicken breasts dry with paper towels, then lightly pound to an even thickness (about 3/4 inch) so they cook evenly. Rub each breast with 1 tablespoon of olive oil and season both sides with kosher salt and freshly ground black pepper.
2. In a shallow bowl combine the grated Parmesan, panko breadcrumbs, minced rosemary, minced garlic, and the lemon zest from one lemon; mix until evenly distributed. Season the mixture with a pinch of salt and a little black pepper so the crust is flavorful and well balanced.
3. Beat the large egg in a separate shallow dish. Working one breast at a time, brush or dip the top side in the beaten egg, then firmly press the Parmesan–panko mixture onto the egg-coated side to form an even crust. Place crusted breasts, crust-side up, on the prepared wire rack or baking sheet; drizzle or brush the remaining 1 tablespoon olive oil over the crust to help browning.
4. Bake the chicken in the preheated oven for 18–22 minutes, or until the crust is golden and an instant-read thermometer inserted into the thickest part of a breast reads 165°F (74°C). If desired, switch the oven to broil for 1–2 minutes at the end to deepen the color—watch closely to avoid burning.
5. Remove the chicken from the oven and let it rest for 5 minutes to retain juices and set the crust. Squeeze the remaining lemon over each breast before serving and garnish with an extra sprinkle of chopped rosemary if you like; serve whole or sliced over a salad, rice, or roasted vegetables.