Parmesan crusted chicken breasts with a fresh herb sauce is a wonderful weeknight meal. The parmesan breading keeps the chicken tender, while fresh chives, oregano, and parsley make the lemon butter sauce irresistible.
I've said it before and will probably keep saying it, but fresh herbs really are a game changer.
You really don't need much to make a quick and fabulous meal. Herb butter makes a lovely sauce. And adding parmesan to the breading makes the chicken extra moist.
I don't like cooking chicken breasts without first cutting them in half lengthwise. I always find that they become dry and rubbery by the time they're cooked through. Pounding them is extra work, so butterflying and then cutting them in half is my preferred method.
The broccolini was a nice accompaniment, but you could choose any vegetable (and/or mashed potatoes!) and it would be equally delicious.
Hope you enjoy these parmesan crusted chicken breasts with a fresh herb sauce!
Parmesan Crusted Chicken Breasts with a Fresh Herb Sauce
Parmesan breaded chicken breasts. Ready in 30 mins.
- 2 chicken breasts cut in half lengthwise
- 2 eggs
- Flour for dredging
- Garlic powder
- Salt & pepper
- 1/2 cup Italian breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- Prepare three bowls: put eggs (and whisk them with a fork) in a bowl, flour in a bowl, and breadcrumbs and parmesan in the third bowl.
- Heat olive oil and half the butter in a skillet on medium heat.
- Prepare chicken by cutting them in half lengthwise (butterfly them then cut them so there's 4 pieces of chicken in total). Sprinkle them with garlic powder and salt and pepper, to taste.
- Dunk the chicken pieces one by one first in the flour, then the egg, and then the parmesan/breadcrumbs. Once all the pieces of chicken have been breaded, add them to the pan. Cook them for about five to seven minutes per side.
- While the chicken is cooking, chop the herbs.
- Once you've cooked the chicken, remove them to a plate and set aside.
Add the Dijon mustard, remaining butter, lemon juice, water, and herbs to the skillet. Stir to ensure it's a consistent mixture.
- Add the chicken back into the pan and cook for a few more minutes until the sauce has slightly thickened and the chicken is cooked through. Take care not to overcook the chicken.
- Serve immediately with sauce drizzled on top of the chicken.