Oven-Baked Parmesan Herb Chicken Recipe

What a beautiful summer day it was — warm and bright enough to make me long for the pool. I spent most of the afternoon at my desk, watching the sun through the office window and dreaming of a swim. Even so, one of the perks of working with the internet at hand is being able to find new recipes any time. I wanted a light, fast chicken dish that felt summery, and when I saw a version that used fresh rosemary, thyme and Parmesan, I knew it would be perfect.

I made a few small adjustments to keep it lighter and quicker: I substituted chicken cutlets for whole breasts so the pieces cook evenly and quickly, and I reduced the amount of butter the original called for. The result is a crisp, flavorful baked chicken topped with a fragrant mix of herbs and Parmesan — the kind of meal that’s easy enough for weeknights but tasty enough for guests.

My favorite part of this baked Parmesan and herb chicken is the simple mustard-and-garlic butter mixture you use to coat the cutlets before dredging them in the breadcrumb-Parmesan-herb blend. The Dijon and Worcestershire add depth and a subtle tang that pairs beautifully with the fresh rosemary and thyme. I served the chicken with brown rice and rosemary-olive oil bread for a balanced, satisfying summer meal that stayed light without feeling skimpy.

RECIPE

Baked Parmesan and Herb Chicken

Yield: 4 servings

Ingredients

4 skinless chicken cutlets
1 cup panko bread crumbs
2/3 cup shredded Parmesan cheese
1 tsp fresh rosemary, chopped
2 tsp fresh thyme leaves
4 Tbsp light butter
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp minced garlic

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a shallow bowl, combine the panko bread crumbs, shredded Parmesan, chopped rosemary and thyme. Mix thoroughly so the herbs are evenly distributed.
In a small saucepan or microwave-safe bowl, melt the butter gently. Stir in the Dijon mustard, Worcestershire sauce and minced garlic until smooth. Remove from heat and let the mixture cool just slightly so it’s warm but not piping hot.
Dip each chicken cutlet into the butter-mustard-garlic mixture, coating both sides. Then press the cutlet into the breadcrumb-Parmesan-herb mixture, making sure the crumbs adhere well. Press gently so the coating clings to the chicken.
Arrange the coated cutlets in a single layer on the prepared baking sheet. Bake for about 25–30 minutes, or until the chicken is cooked through and the coating turns golden and crisp. Internal temperature should reach 165°F (74°C) for fully cooked chicken.
Remove from the oven and let the cutlets rest for a few minutes before serving. This helps the juices settle and keeps the coating crisp.

Notes

Serving suggestions: This baked Parmesan and herb chicken pairs nicely with brown rice, a simple green salad, or crusty rosemary-olive oil bread. For a lighter meal, serve with steamed vegetables or a lemony arugula salad.

Make-ahead and storage: You can prepare the breadcrumb mixture ahead of time and store it in an airtight container for several days. Cooked chicken will keep in the refrigerator for up to 3 days; reheat gently in a 350°F (175°C) oven to help restore crispness.

Variations: Try substituting panko with gluten-free breadcrumbs to make the dish gluten-free, or swap the light butter for olive oil for a dairy-free option (keep in mind the flavor profile will change slightly).

Nutrition estimate (per serving): 1 chicken cutlet • Calories: 241 • Fat: 9.5 g • Carbs: 6 g • Fiber: 0.1 g • Protein: 7 g • WW Points+: 4 pts