Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (50g)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons chopped fresh parsley (about 5g)
  • 1 tablespoon chopped fresh thyme (about 3g)
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 2 cloves garlic, minced (about 6g)
  • 2 tablespoons melted unsalted butter (30g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. Season with salt and pepper.
  3. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, parsley, thyme, lemon zest, and minced garlic. Stir to combine. Drizzle with melted butter and mix until evenly moistened.
  4. Brush each chicken breast with olive oil. Dredge each breast in the breadcrumb mixture, pressing gently to adhere.
  5. Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown. Use a meat thermometer to be sure.
  6. Let the chicken rest for 5 minutes before serving.