Chicken
Parmesan Rosemary Crusted Chicken
A crisp parmesan and rosemary crust over tender chicken, held on with parmesan garlic rosemary olive oil instead of egg wash.
- 40 min total
- 15 min prep
- 25 min cook
- Easy
- Serves 4
- Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 4 tbsp Parmesan Garlic Rosemary Olive Oil, divided
- 3/4 cup panko breadcrumbs
- 3/4 cup freshly grated Parmesan
- 1 tbsp chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Lemon wedges, to serve
Let’s make it
- Heat the oven to 400F and set a wire rack over a sheet pan.
- Pat the chicken dry and rub all over with 2 tbsp Parmesan Garlic Rosemary Olive Oil, then season with the salt and pepper.
- Combine the panko, Parmesan, rosemary and garlic powder with the remaining 2 tbsp oil, rubbing it through with your fingers until the crumbs look like damp sand.
- Press the crumb mixture firmly onto the top of each breast.
- Bake on the rack 22-25 minutes, until the crust is golden and the chicken reaches 165F.
- Rest 5 minutes and serve with lemon wedges.
Why it works
Oiling the crumbs before they go on means they toast rather than dry out, and a wire rack lets air reach the underside so the bottom does not go soggy while the top crisps.
The OTM finish
Parmesan Garlic Rosemary Olive Oil worked through the crumbs, which is what browns them.
Make it your own
Use pork chops or thick white fish, add lemon zest to the crumbs, or serve it over greens with a squeeze of lemon.
Quick tip
Press the crumbs on firmly and do not turn the chicken. The crust stays put if you leave it alone.
Shop the recipe
The bottle this recipe is built on.