Crispy Oven-Baked Parmesan Herb Chicken

What a beautiful summer day—though it felt like an oven for much of the afternoon. I always love this season because it gives a perfect excuse to head to the pool, even if I can only admire it from my office window. Still, one of the perks of working with the internet at my fingertips is finding recipes that bring summer flavors to the table without much fuss.

I was searching for a light, quick chicken dish and discovered a simple baked Parmesan and herb chicken that fit the bill. With an abundance of fresh rosemary, thyme, and parmesan cheese on hand, this recipe was an obvious choice. I made a small change to lighten it: I reduced the butter and used thin chicken cutlets instead of full breasts. The result was a crisp, flavorful crust and juicy, tender chicken inside—an ideal summer dinner that’s satisfying without feeling heavy.

The flavor combination is what sold me: a butter-based mixture flavored with Dijon mustard, Worcestershire sauce, and garlic coats the cutlets before they’re pressed into a panko, Parmesan, and herb crust. The Dijon adds a subtle tang, the Worcestershire contributes depth, and the fresh rosemary and thyme brighten the whole dish. I served the chicken with brown rice and rosemary–olive oil bread for a complete meal, but it also pairs nicely with a simple green salad or roasted vegetables.

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

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Instructions

Preheat the oven to 375°F (190°C).
In a bowl, combine the panko breadcrumbs, shredded Parmesan, chopped rosemary, and thyme. In a small saucepan, melt the butter and whisk in the Dijon mustard, Worcestershire sauce, and minced garlic. Remove the butter mixture from heat.
Dip each chicken cutlet into the butter mixture, then press into the breadcrumb mixture so the crumbs adhere and form an even coating. Place the coated cutlets on a baking pan lined with parchment paper or lightly greased.
Bake for approximately 25–30 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C). Let the cutlets rest a few minutes before serving. Enjoy!

Notes

Serving Size: 1 chicken cutlet • Calories: 241 • Fat: 9.5 g • Carbs: 6 g • Fiber: 0.1 g • Protein: 7 g • WW Points+: 4 pts

Tips and Variations: For extra crispiness, broil the cutlets for 1–2 minutes at the end of baking—watch closely to prevent burning. Use whole-grain panko for a nuttier flavor, or swap light butter for olive oil if you prefer. If you don’t have fresh herbs, 1 tsp each of dried rosemary and thyme can be used, though fresh herbs deliver the best aroma.

Serving Suggestions: Pair with a light grain like brown rice, quinoa, or a simple arugula and cherry tomato salad dressed with lemon and olive oil. Leftovers keep well in the refrigerator for 2–3 days and can be reheated gently in the oven to preserve crispness.

Keywords: baked chicken, Parmesan crust, herb chicken, easy summer chicken recipe, healthy chicken cutlets