This imperial chicken recipe is a weeknight-friendly classic with juicy chicken and a golden, herbed breadcrumb crust. Boneless, skinless chicken breasts are bathed in melted butter, pressed into seasoned crumbs with parsley and garlic, then baked low and steady for a tender interior and crisp edges. The method is simple, the ingredients are pantry-ready, and the results feel special enough for company while still practical for busy nights.
Tastyinspo Note
At Tastyinspo, we love recipes that feel a little bit “fancy” but still fit easily into a busy weeknight—and this imperial chicken is exactly that. With just a few pantry ingredients and one main baking dish, you get juicy chicken under a golden, herby breadcrumb crust that looks like it came straight from a cozy family restaurant. The low-and-slow bake keeps the meat tender, while the butter and seasoned crumbs do all the work of building big flavor.
What makes this recipe a true keeper is how flexible it is. You can serve the chicken as simple cutlets with potatoes and vegetables, slice it over a big salad, tuck it into wraps, or cube the leftovers for easy meal prep bowls. It reheats beautifully, which means tonight’s dinner can easily become tomorrow’s lunch with almost no extra effort.
When we tested this dish, two small details made the biggest difference: pressing the crumbs firmly into the buttered chicken so the crust stays put, and resisting the urge to overbake. Pulling the chicken just as it reaches temperature keeps every bite moist and tender inside, with crisp, flavorful edges outside. Simple technique, relaxed prep, and a result that always feels special—that’s exactly the kind of comfort cooking we love to share.
Why You’ll Love This Imperial Chicken Recipe
- Crisp, buttery crust: Dipping the chicken in melted butter before pressing into crumbs ensures even coating and a beautifully browned exterior that stays put.
- Juicy every time: Baking at 325°F (165°C) gives the chicken time to cook through without drying out, so you get succulent bites from edge to center.
- Hands-off and reliable: After a quick assembly, the oven does the work. No stovetop splatter, no complex breading station—just one bowl for crumbs and one dish for baking.
- Versatile: Serve as cutlets, slice over salads, tuck into wraps, or cube for casseroles. Leftovers reheat well and can easily be transformed into tomorrow’s lunch.
- Crowd-pleasing flavors: Familiar Italian-style herbs with a hint of garlic and parsley make it a “yes” dish for picky eaters and food lovers alike.
Ingredients for Imperial Chicken
Main Ingredients
- 8 boneless, skinless chicken breasts (about 4–5 lb / 1.8–2.3 kg total)
- 1 cup (225 g) melted butter
- 2 cups (120 g) Italian seasoned bread crumbs
- ¼ cup dried parsley flakes
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt (reduce slightly if using fine salt)
Pan Prep: Lightly grease a 13×9-inch (33×23 cm) baking dish or line it with parchment for easy cleanup.
Optional Add-Ons (Choose 1–2, keep it simple)
- ½ cup finely grated Parmesan-style hard cheese for an extra-savory top (sprinkle during the last 5–7 minutes of baking)
- ½ teaspoon onion powder for a rounder flavor
- Pinch of red pepper flakes for mild warmth
- Lemon wedges for serving
Ingredient Notes (Substitutions & Helpful Tips)
- Chicken breasts: Try to use pieces of similar size so they finish at the same time. If the breasts are very thick, slice horizontally to make cutlets or gently pound to an even ¾–1 inch thickness for faster, more even cooking.
- Butter: Delivers flavor and helps the crumbs adhere. If you prefer, swap up to half with a neutral oil to lighten the dish while keeping the crust crisp.
- Bread crumbs: Italian-seasoned crumbs are convenient and consistent. If you only have plain bread crumbs, add 1–1½ teaspoons Italian seasoning plus an extra ¼ teaspoon salt. Panko works too, producing a lighter but slightly less cohesive crust—combine half panko, half regular crumbs for a happy medium.
- Parsley & garlic: Dried parsley brings color and a clean herbal note; garlic powder distributes evenly without sharp raw garlic pockets.
- Salt & pepper: Season both the crumb mixture and the melted butter lightly so the chicken is well seasoned throughout.
Step-by-Step Instructions
Step 1 – Preheat and Prep
Heat your oven to 325°F (165°C). Lightly grease a 13×9-inch baking dish. Set two shallow bowls: one with melted butter, the other with the crumb mixture (bread crumbs, parsley, garlic powder, salt, pepper). Stir each so they’re ready to go.
Step 2 – Mix the Crust
In the crumb bowl, combine 2 cups Italian bread crumbs, ¼ cup parsley, ½ tsp garlic powder, ½ tsp black pepper, and ½ tsp salt. Toss well to distribute seasonings evenly. If using optional onion powder or a pinch of red pepper flakes, add them now.
Step 3 – Coat the Chicken
Working one piece at a time, dip the chicken in melted butter, turning to coat fully. Let excess drip off, then press firmly into the crumb mixture, coating both sides. Pressing, not just sprinkling, ensures a cohesive crust. Transfer to the prepared baking dish.
Pro move: If you want a slightly thicker crust, dip each buttered breast into crumbs, then back into butter, then crumbs again. It’s optional, but it builds a satisfying crunch.
Step 4 – Add Remaining Butter
Once all chicken pieces are nestled in the dish, spoon or drizzle any remaining melted butter evenly over the tops. This encourages browning and a crisp, flavorful finish.
Step 5 – Bake Low and Steady
Bake at 325°F (165°C) for about 40–50 minutes, depending on thickness. Start checking at 40 minutes. The chicken is done when the thickest part reaches 160°F (71°C) on an instant-read thermometer; it will carryover to 165°F (74°C) as it rests.
Step 6 – Rest and Serve
Let the chicken rest in the pan for 5–7 minutes so juices redistribute. If adding grated Parmesan-style cheese, sprinkle it on during the last 5 minutes of baking or right after removal so the residual heat softens it. Serve hot with lemon wedges if you like a bright finish.
Pro Tips for Success
- Even thickness matters. A quick pound with a flat mallet (between sheets of parchment) helps every piece cook at the same pace and gives you a more uniform crust.
- Press, don’t just dredge. Pressing the crumbs into the buttered chicken builds a sturdier, crunchier coating that won’t flake off when you slice.
- Don’t overbake. Pull the chicken at 160°F (71°C). It will coast to a perfect 165°F (74°C) while resting, staying juicy instead of dry.
- Use the right dish. A metal pan browns a bit more; glass or ceramic bakes gently and evenly. If you prefer extra browning, move the pan to the top third of the oven for the last 5–7 minutes.
- Let it rest. That short 5–7 minute rest stabilizes juices and keeps the crust crisp when you cut.
- Make-ahead friendly. Assemble in the morning, cover, and refrigerate. Bake in the evening, adding 5–10 minutes if going from fridge-cold.
Flavor Variations
- Herb Garden: Add ½ tsp each dried basil and oregano to the crumbs. Finish with a shower of fresh chopped parsley or basil after baking.
- Citrus-Lemon: Add 1 tsp finely grated lemon zest to the crumb mixture and serve with lemon wedges. The hint of citrus brightens the buttery crust.
- Garlic-Lovers: Increase garlic powder to 1 tsp and add ¼ tsp onion powder for roundness.
- Crunch Supreme: Use a 50/50 blend of panko and Italian bread crumbs and double-press the coating (butter → crumbs → butter → crumbs).
- Kid-Approved Mild: Skip pepper and garlic, use only Italian crumbs and parsley; serve with ketchup, honey-mustard, or your house sauce.
Serving Suggestions
- Classic Dinner Plate: Pair with roasted potatoes or rice and a simple green vegetable like steamed broccoli or sautéed green beans.
- Salad Topper: Slice warm or cold and fan over a big salad—romaine, cherry tomatoes, cucumber, and a light vinaigrette balance the rich crust.
- Pasta Night: Serve alongside buttered noodles with parsley and a squeeze of lemon.
- Sandwiches & Wraps: Chill leftovers and slice thin for sandwiches with lettuce and tomato, or tuck into wraps with crunchy slaw.
- Meal Prep Bowls: Cube the chicken and portion with grains and veggies for satisfying lunches.
Storage and Freezing Instructions
- Refrigerate: Cool completely, then store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven or air fryer for 6–10 minutes to re-crisp the crust (microwaves soften crumbs).
- Freeze: Place cooked, cooled chicken on a sheet pan to freeze until firm, then transfer to freezer bags for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 20–25 minutes, or thaw overnight first for quicker reheating.
- Make-Ahead (Unbaked): Bread the chicken, arrange in a dish, cover tightly, and refrigerate up to 8 hours before baking. If chilled, add 5–10 minutes to the oven time.
Nutrition Facts (Per Serving)
Estimated for 8 servings. Values vary with brand and exact portion size.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 1 chicken breast | ~450 | ~41 g | ~18 g | ~24 g | ~1 g | ~540 mg |
FAQ About Imperial Chicken recipe
What makes this imperial chicken different from typical baked chicken?
This imperial chicken recipe is all about the buttery breadcrumb crust and gentle baking temperature. The melted butter helps the crumbs stick, brown deeply, and lock in moisture so the chicken stays juicy instead of dry. Baking at 325°F (165°C) gives the meat time to cook through without turning tough. The result is a simple, reliable, and elegant baked chicken that feels a little more special than everyday recipes.
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs in this imperial chicken recipe. Thighs stay naturally juicy and are very forgiving if they cook a few minutes longer. Plan on a similar bake time, usually around 35–45 minutes depending on thickness. Just make sure the thickest part reaches 165°F (74°C). The crust will turn rich and flavorful thanks to the extra moisture in the thighs.
Do I need eggs or flour for the coating?
No, you don’t need eggs or flour for this imperial chicken. The melted butter acts like an all-in-one dip that helps the crumbs cling to the chicken. As long as you press the crumbs on firmly, the coating will stick well and bake into a cohesive crust. Skipping the flour-and-egg station also keeps the method quick, simple, and easier to clean up.
How can I keep the bottom from getting soggy?
To keep the bottom crisp, avoid overcrowding the pan and use a lightly greased metal baking dish if possible. Leaving a little space between each piece lets hot air circulate around the chicken. For maximum crunch, you can place the chicken on a lightly oiled wire rack set inside the baking dish so heat reaches all sides. Reheating leftovers in the oven or air fryer also helps re-crisp the crust.
What if my chicken breasts are very thick?
If your chicken breasts are very thick, slice them horizontally to make cutlets or gently pound them to an even ¾–1 inch thickness. This helps the imperial chicken cook more evenly and prevents the outside from drying out while the inside is still undercooked. Even thickness also gives you a more uniform, golden crust on every piece.
Can I assemble and freeze imperial chicken before baking?
For best texture, it’s ideal to bake first and then freeze. You can freeze the cooked, cooled chicken and reheat it later in the oven. If you want to freeze it unbaked, freeze the buttered and breaded pieces in a single layer on a tray, then transfer them to a bag once solid. Bake from frozen at 350°F (175°C) until the internal temperature reaches 165°F (74°C), allowing extra time as needed.
How can I add a cheesy finish?
To add a cheesy finish to your imperial chicken recipe, sprinkle finely grated Parmesan-style cheese over the top during the last 5–7 minutes of baking. The cheese will melt gently and cling to the crumb crust without burning. You can also stir a tablespoon or two into the breadcrumb mixture for a more subtle, savory flavor all the way through.
Why bake at 325°F instead of a hotter oven?
Baking at 325°F (165°C) gives the breadcrumb crust time to crisp and brown without scorching while the chicken cooks gently to a safe temperature. Hotter ovens can brown the outside very fast but risk drying out the meat inside. This moderate temperature is a good balance, especially when you want juicy chicken with a deep golden, even crust.
Final Thoughts
If you’re craving a dinner that checks all the boxes—simple, dependable, and downright delicious—this imperial chicken recipe delivers. The buttery crumb technique turns everyday chicken into something special, while the low-and-steady bake preserves juiciness. It’s the kind of dish that slides seamlessly into your weekly rotation and still impresses guests on the weekend. Keep a box of seasoned crumbs in the pantry and a few chicken breasts in the fridge, and you’re never more than an hour away from a table of happy eaters.
Imperial Chicken Recipe
Ingredients
Main Ingredients
- 8 boneless, skinless chicken breasts about 4–5 lb / 1.8–2.3 kg total
- 1 cup melted butter
- 2 cups Italian seasoned bread crumbs
- 0.25 cup dried parsley flakes
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon kosher salt reduce slightly if using fine salt
Instructions
- Step 1 – Preheat and prep: Preheat oven to 325°F (165°C). Lightly grease a 13×9-inch baking dish or line with parchment.
- Step 2 – Mix the crust: In a shallow bowl, combine breadcrumbs, parsley, garlic powder, black pepper, and salt. Stir well to mix evenly.
- Step 3 – Coat the chicken: Dip each chicken breast in melted butter, then press firmly into the crumb mixture to coat both sides. Transfer to the prepared baking dish.
- Step 4 – Add remaining butter: Drizzle or spoon remaining melted butter over the tops of the coated chicken in the dish.
- Step 5 – Bake: Bake for 40–50 minutes, or until the internal temperature reaches 160°F (71°C). Rest 5–7 minutes before serving to reach 165°F (74°C).
