Slow Cooker Herb‑Crusted Chicken Breast
Crusted Chicken Breast features juicy chicken coated in a flavorful, crunchy breadcrumb and Parmesan crust, then baked to golden perfection—an easy and elegant main dish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil or melted butter (for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mix of Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper.
- Coat each chicken breast first in flour, then dip into the egg, and finally press into the breadcrumb mixture to coat thoroughly.
- Place coated chicken breasts on the prepared baking sheet and drizzle lightly with olive oil or melted butter.
- Bake for 25–30 minutes, or until internal temperature reaches 165°F and crust is golden brown.
- Let rest for 5 minutes before serving. Serve with lemon wedges or a side salad if desired.
Notes
- Use crushed cornflakes or crushed Ritz crackers as a fun alternative crust.
- Add cayenne or paprika to the coating mix for a spicier version.
- Reheats well in the oven or air fryer to maintain the crispy texture.
- For extra juicy results, pound chicken breasts to even thickness before coating.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 135mg