Parmesan Crusted Chicken
This Parmesan Crusted Chicken delivers crispy, golden perfection on the outside with tender, juicy meat on the inside. A simple coating of grated parmesan cheese and crispy panko breadcrumbs creates an incredible crust that bakes up beautifully golden brown — ready in under 30 minutes with minimal prep and pantry staples you likely already have on hand.
Equipment
- Large baking sheet
- Parchment paper or aluminum foil For lining the baking sheet
- Mixing bowls 2 medium-sized
- Measuring cups and spoons
- Meat mallet or rolling pin (optional) for flattening chicken to even thickness
- Sharp knife For mincing garlic
- Pastry brush or spoon For spreading mayonnaise mixture
- Instant-read meat thermometer To check internal temperature
Ingredients
- 4 chicken breasts boneless, skinless; about 6–8 oz each
- salt and pepper to taste
Parmesan Coating
- 1 cup parmesan cheese about 100g; freshly grated preferred
- 1 cup panko breadcrumbs about 60g; Japanese-style for best crunch
Mayonnaise Spread
- 1/2 cup mayonnaise about 115g
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
For Serving
- fresh parsley chopped, for garnish
- lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly greased aluminum foil.
- Pat the chicken breasts completely dry with paper towels, then pound any thick pieces to an even ¾-inch thickness. Season both sides lightly with salt and pepper and arrange on the prepared baking sheet.
- In a medium bowl, combine the grated parmesan cheese and panko breadcrumbs, mixing with a fork until well combined. Set aside.
- In a separate bowl, stir together the mayonnaise, minced garlic, Italian seasoning, and paprika until smooth and evenly combined.
- Using a pastry brush or spoon, spread the mayonnaise mixture generously over the top of each chicken breast, covering the entire surface.
- Sprinkle the parmesan-panko mixture generously over each breast and press down gently with your hands or a spoon to help it adhere.
- Bake on the center rack for 18–22 minutes, until the coating is golden brown and the internal temperature reaches 165°F (74°C). For extra browning, broil for the last 1–2 minutes, watching carefully.
- Let the chicken rest for 5 minutes before serving, then garnish with freshly chopped parsley and lemon wedges on the side.
Notes
- Use freshly grated parmesan cheese rather than pre-grated from a canister — it melts better and has far superior flavor.
- Always pat the chicken completely dry before coating; excess moisture leads to a soggy crust that doesn't adhere properly.
- Pound chicken breasts to an even ¾-inch thickness so all pieces cook at the same rate and none dry out.
- Let the chicken sit at room temperature for 10–15 minutes before baking for more even cooking throughout.
- Use an instant-read thermometer to check doneness — 165°F is the safe internal temperature. Don't guess!
- Don't overcrowd the baking sheet; leave at least 1 inch between pieces so hot air circulates for a crispy crust.
- Chicken thighs work great as a substitute and stay even more moist — just adjust cook time as needed.
- Make ahead: coat the chicken, cover tightly, and refrigerate up to 4 hours before baking.
- Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F for 10–15 minutes or in an air fryer at 375°F for 5–7 minutes to restore crispiness. Avoid the microwave.
- For a gluten-free version, substitute gluten-free panko or crushed gluten-free crackers for the panko breadcrumbs.
Nutrition
Serving: 1chicken breastCalories: 420kcalCarbohydrates: 15gProtein: 48gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 135mgSodium: 650mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 4mgCalcium: 28mgIron: 10mg
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