Who has time to make a fancy dinner on a Wednesday? I get it. You want something that feels special, but you don’t have hours to spend in the kitchen. If you love a good crispy chicken, you should definitely try my classic Parmesan Crusted Chicken.
That’s why I’m obsessed with this Truffle Oil & Herb Panko Parmesan Chicken. It’s your weeknight dinner hero. It looks and tastes like you spent all day. But it’s ready in about 30 minutes.
We’re talking juicy chicken with a crispy, golden crust. It’s packed with savory parmesan, fresh herbs, and that magic touch of truffle oil. This dish turns an ordinary night into a gourmet date night at home. No stress required.
Recipe Overview
- Cuisine: American/Italian Fusion
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ultimate Guide to Truffle Oil & Herb Panko Parmesan Chicken
This is the only guide you need. Why? Because I’ve tested every shortcut. I’ve found the fastest way to get that perfect, crunchy crust without deep frying.
The flavor combo here is a total win. Panko gives you that amazing crunch. Fresh herbs and parmesan add a salty, savory punch. And the truffle oil? It’s the game-changer.
It adds a deep, earthy luxury with just one ingredient. This recipe is all about maximum impact for minimal effort. You get a fancy dinner without the fancy work.
The Simple Ingredients
Here’s the best part. You probably have half of this in your kitchen right now. The rest is easy to find. Let’s check your pantry.
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 cup finely grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 2 tbsp white or black truffle oil (for finishing)
Let’s Get Cooking! (The Step-by-Step)
Ready? This process is simple. We set up a breading station, coat the chicken, and cook. It’s a fast assembly line that gets dinner done. For another fantastic way to enjoy garlic and parmesan with chicken, check out these easy Garlic Parmesan Chicken Skewers.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare your breading station. Get three shallow bowls. In the first, put the flour. In the second, beat the eggs. In the third, mix the panko, parmesan, parsley, thyme, garlic powder, salt, and pepper.
- Pat the chicken breasts dry with paper towels. This helps the coating stick.
- Dredge each piece. First, coat it in flour and shake off the excess. Then, dip it in the egg, letting the extra drip off. Finally, press it firmly into the panko mix. Make sure it’s fully covered.
- Heat the olive oil in a large skillet over medium-high heat. You want it hot but not smoking.
- Cook the chicken for 2-3 minutes per side. Just until the crust is golden brown. We’re not cooking it through here, just getting that perfect color.
- Transfer the chicken to your prepared baking sheet. Bake for 10-12 minutes, or until the chicken is cooked through.
- Right after it comes out of the oven, drizzle each piece with the truffle oil. This is key! The heat wakes up the truffle aroma.
What to Serve With This Dish
You need sides that are just as easy. These are my go-to picks for a complete, fast meal.
Truffle Oil & Herb Panko Parmesan Chicken Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Truffle Oil & Herb Panko Parmesan Chicken Recipe!
Nutrition Information
A simple arugula salad with lemon vinaigrette is perfect. The peppery greens cut through the rich chicken. Roasted asparagus or green beans work great too. Toss them in oil, salt, and pepper, and roast them on a second rack while the chicken bakes.
For carbs, try quick-cooking couscous or orzo pasta. Or, grab a crusty baguette to soak up any delicious bits left on the plate.
Make This Recipe Your Own (Quick Swaps)
Don’t have an ingredient? No problem. This recipe is super flexible. Here are my favorite easy swaps.
Use chicken thighs instead of breasts. They stay extra juicy. If you don’t have fresh herbs, use dried. Just use one-third the amount (so 1 tsp dried parsley instead of 1 tbsp fresh).
For the truffle oil, a good extra virgin olive oil with a squeeze of lemon works in a pinch. You’ll miss the truffle note, but it will still be delicious.
How to Store Leftovers (If You Have Any!)
This chicken is best fresh. But if you have leftovers, store them right. Let the chicken cool completely first.
Put it in an airtight container in the fridge. It will keep for up to 3 days. Reheat it in the oven or toaster oven at 350°F to keep the crust crispy. The microwave will make it soggy.
NUTRITION INFORMATION
- Calories: ~520 kcal
- Carbohydrates: 30g
- Protein: 45g
- Fat: 24g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 2g
*This is an estimate per serving, calculated with 1 tbsp of truffle oil divided among four servings.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend. Use gluten-free panko breadcrumbs. Everything else stays the same.
What’s the best truffle oil to buy?
Look for one that lists “truffle” or “truffle aroma” in the ingredients, not just “truffle flavor.” A little goes a long way, so it’s worth getting a decent bottle.
Can I air fry this chicken?
Absolutely! After the stovetop sear, air fry at 375°F for 6-8 minutes instead of baking. It gets incredibly crispy.
So there you have it. Your secret weapon for a stunning dinner that doesn’t steal your whole evening. This recipe proves you can have gourmet flavor on a busy night schedule. For a completely hands-off approach, my Crockpot Garlic Herb Chicken is another fantastic option for tender, flavorful chicken.
It’s perfect for date night, impressing guests, or just treating yourself. You deserve a great meal without the hassle. Now go reclaim your weeknight!
I want to hear how it goes for you. Did you try a swap? Did your family love it? Let me know by leaving a comment and rating below!
