Parmesan Herb Crusted Chicken w/ Mashed Potatoes
This Parmesan Herb Crusted Chicken takes a different spin on the classic parmesan crusted chicken recipe. The parmesan crust does not fully cover the chicken breast so you can enjoy the best of both.
It’s a flavorful dish which combines the nutty taste of Parmesan cheese, Mediterranean herbs and spices, along with a satisfying crispy chicken bite to create a scrumptious and comforting meal.
The Parmesan does a lot of work here in terms of aroma, but it cannot withstand the high temperatures of the oven alone. The breadcrumbs give it structure, the finely chopped fresh herbs provide some extra flavor, and the egg brings everything together.
Instructions:
Mix the egg with the cheese, breadcrumbs, and finely chopped fresh herbs until well combined. Place the mixture between two sheets of parchment paper and roll out with a rolling pin to a thickness of 0.5 cm (0.2 inch). Using parchment paper makes it easy to flatten it to our desired thickness (see images below).
Chicken Breast
Season the chicken breast with salt and pepper and fry on both sides in a pan over a high heat. Add some oil to a pan and fry on high heat until both sides are nicely browned.
Transfer the chicken breasts to a baking tray, and generously spread the Parmesan crust mixture on top of each.
Halve the cherry tomatoes and arrange them around the chicken on the baking tray. Also season them with salt and pepper.
Preheat your oven to 180°C (355°F). It will take only 10 to 12 minutes in a preheated oven to bake to perfection. The chicken should be firm to the touch and the crust a golden brown hue.
This dish pairs well with a variety of sides and garnishes. It can be served alongside a vibrant salad, green beans, roasted vegetables, or mashed potatoes.
Please find the full recipe below!
Parmesan Herb Crusted Chicken w/ Mashed Potatoes
Ingredients
- 300 g chicken breast
- salt
- pepper
- 6-8 cherry tomatoes
Parmesan crust:
- 1 egg
- 40 g Parmesan cheese (grated)
- 30 g breadcrumbs
- herbs basil, parsley, thyme, oregano
Mashed potatoes:
- 6 medium potatoes
- 100 g butter
- 200 ml milk
- salt
Instructions
Parmesan crust:
- For the Parmesan crust, mix the egg with the cheese, breadcrumbs, and finely chopped fresh herbs until well combined. Place the mixture between two sheets of parchment paper and roll out with a rolling pin to a thickness of 0.5 cm (0.2 inch).
The chicken
- Season the chicken breast with salt and pepper and fry on both sides in a pan over a high heat. Then add the Parmesan crust over the chicken and place on a baking tray.
- Halve the cherry tomatoes and place them on the baking tray around the chicken. Season with salt and pepper.
- Place the tray in the oven and cook for 10 to 12 minutes at 180°C (355°F), until the chicken is firm to the touch and the crust becomes golden brown.
- Serve with creamy mashed potatoes.
Mashed potatoes
- Clean and cut the potatoes into cubes and boil them in salted water. When they are cooked throughout, drain and crush them with a masher. Incorporate the butter, making sure it melts completely. Then add the milk and a pinch of salt if necessary, kneading until you get a fine and fluffy mash.
Notes
