Instructions

• Preheat the oven to 375°F (190°C) and place a rack in the center position.
• In a small bowl, combine ¼ cup melted unsalted butter, 2 tablespoons olive oil, 1 cup grated Parmesan, 4 cloves minced garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, and ½ teaspoon red pepper flakes. Stir until evenly mixed.
• Pat the 4 boneless, skinless chicken breasts dry with paper towels. Season both sides with salt and pepper to taste.
• Arrange the chicken breasts in a single layer in a baking dish (do not overlap).
• Spoon the Parmesan herb mixture evenly over the top of each chicken breast, spreading it so each breast is coated.
• Bake uncovered for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the largest breast reads 165°F (75°C).
• Remove the dish from the oven and let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley and serve.