This baked Parmesan Crusted Chicken recipe is a quick and easy dinner that even the pickiest eaters will devour! Seasoned mayo keeps the chicken tender and juicy, while the cheesy breadcrumb coating makes each bite oh so crispy.
This crispy and easy parmesan crusted chicken has quickly become my new go-to chicken dinner recipe for busy weeknights. Just like our recipes for baked pork chops or air fryer chicken thighs, the secret to keeping your chicken super juicy is a little hidden mayonnaise. Don’t worry, we aren’t mayo fans either — we promise you won’t taste it! However, it works perfectly to adhere the breadcrumbs to the chicken while not letting it dry out as it bakes. Just trust us and try it, you won’t regret it!
What Makes This Baked Parmesan Crusted Chicken Recipe So Good?
- Crispy and Juicy: Crispy, cheesy, and bursting with flavor, the chicken remains moist and flavorful inside, thanks to the mayo!
- Quick and Easy: Ready in 30 minutes, this chicken cooks very quickly since it’s cut thin.
- Simple Ingredients: You may already have everything you need — chicken, mayo, seasonings, parmesan, and panko breadcrumbs. That’s it!
- Versatile Pairings: This crispy chicken pairs perfectly with just about any side dish recipe you can think of.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this baked parmesan crusted chicken recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken Breasts: We use boneless, skinless chicken breasts that we slice in half and pound thin with a meat tenderizer. You can save a little time by buying thin chicken breasts! Boneless, skinless chicken thighs will also work, but the cook time may vary, so watch closely.
- Mayonnaise: We like to use regular (not low-fat) mayo for the best juicy results, but have used the olive oil based mayonnaise without issue.
- Parmesan Cheese: For the best flavor and consistency, consider grating your parmesan fresh off the block. If not, make sure to use the fresh parmesan sold in the refrigerated section, not the kind in the green shaker can.
- Panko Breadcrumbs: You can swap these with plain breadcrumbs, if preferred. However, we like to use panko breadcrumbs as they are a much coarser texture making the coating extra crispy!
How to Make Parmesan Crusted Chicken
To keep your chicken extra crispy, you can place an oven-safe wire rack on top of the baking sheet to allow air to circulate under the chicken as it bakes. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Slice the Chicken: Slice the chicken in half to make two thin pieces (do this for each breast). Tenderize each piece of chicken with a meat mallet. This of course keeps the chicken tender, but also helps the coating stick to the chicken!
- Season the Mayo: Mix the mayo together with the seasonings.
- Mix the Coating: Stir together the parmesan, panko breadcrumbs, and parsley.
- Coat the Chicken: Coat each side of the chicken with the mayo mixture. Dredge with the breadcrumbs on both sides to fully coat.
- Bake: Bake until the chicken is golden and cooked through. Serve immediately and dig in!
Cook’s Tips & Variations
- Flip Halfway: The bottom side of the chicken won’t crisp on the tray. If you want it crunchy on both sides, flip the chicken breast halfway through cooking time.
- Quick Cook Time: These chicken breasts cook quickly in the oven because they’re thinned and tenderized. If you choose to use a thicker chicken breast instead, expect a longer cook time.
- Air Fryer Method: Follow our directions for air fryer chicken cutlets recipe, cooking the chicken at 400°F for 10 to 12 minutes, flipping halfway through.
- Add Lemon Zest: A teaspoon of lemon zest in the breading adds a refreshing citrus note.
What To Serve With Parmesan Crusted Chicken
- Veggies: Lighten up your plate with oven roasted brussels sprouts, sautéed zucchini and squash, or a fresh cucumber tomato salad!
- Pasta and Rice: Craving something more hearty? Plate your baked chicken with our favorite garlic butter noodles or this easy parmesan garlic rice recipe.
- Potatoes: You can’t go wrong with a side of crispy air fryer sweet potato wedges or creamy garlic mashed potatoes on the side!
- Serve with Sauce: Pair this crispy chicken with creamy homemade Alfredo sauce or try topping it with marinara sauce and a slice of mozzarella cheese during the last few minutes of cooking.
Can You Prepare This Chicken in Advance?
For an easy meal prep option, coat the chicken in the seasoned mayo in advance and store it (uncooked) in the fridge for up to 48 hours before cooking. You can also combine the cheese and breadcrumb coating and store it in an airtight container in the fridge as well. Whenever you’re ready for a super quick dinner, quickly coat the chicken and bake as directed!
Baked Parmesan Crusted Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- ⅓ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs
- 2 tablespoons dried parsley
Instructions
- Preheat the oven to 400°F. Line a baking sheet pan with parchment paper and set aside. For extra crispy results, place an oven-safe wire rack on top of the baking sheet to allow air to circulate under the chicken as it bakes.
- Lay the chicken breasts on a flat surface. Using a sharp knife, slice the chicken breasts in half lengthwise to turn each breast into 2 thin pieces. Using a meat tenderizer, pound the chicken breast on both sides.
- In a medium size bowl, mix to combine the mayonnaise, Italian seasoning, garlic powder, salt, and pepper. In a separate bowl, stir the parmesan cheese, breadcrumbs, and parsley until combined.
- Lightly coat all sides of the chicken breast with the seasoned mayonnaise. Then immediately dredge the breast through the parmesan cheese mixture and place it on the prepared sheet pan. Repeat until all breasts have been coated. Keep the chicken in an even layer, making sure to not overlap the chicken so it bakes up crispy.
- Bake at 400°F for 20 to 25 minutes, until an instant read meat thermometer reads 165°F. Serve immediately, garnished with a little extra parmesan cheese and fresh parsley, if desired.
Notes
- Store: Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. We recommend placing a piece of parchment paper between each piece of chicken so the coating stays attached better.
- Reheat: To bring back that crispy texture, we recommend reheating the chicken in the air fryer at 350°F for 3 to 4 minutes. You can also use the oven set to 375°F for about 10 minutes. Avoid microwaving, as it will make the coating soft instead of crispy.
