Crispy Parmesan Crusted Chicken Recipe
This Crispy Parmesan Crusted Chicken recipe features tender, boneless chicken breasts coated with a flavorful mixture of Parmesan cheese, panko breadcrumbs, and Italian seasonings, then baked to golden perfection. The use of mayonnaise helps the crumb coating adhere firmly while keeping the chicken moist. Perfect for a quick and delicious weeknight dinner, this recipe offers a crunchy texture and savory flavor with a simple preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Chicken
- 2 large chicken breasts (boneless and skinless)
Coating
- 1/2 cup Parmesan cheese (grated)
- 1 cup panko breadcrumbs (or Italian breadcrumbs)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Others
- 1/3 cup mayonnaise
- Olive oil (for drizzling)
- Lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, and for extra crispiness, place a wire rack on top of the sheet pan.
- Prepare Chicken Cutlets: Place the chicken breasts on a cutting board and slice each horizontally into two equal cutlets for a total of four pieces. If necessary, cover the cutlets with plastic wrap and gently pound them to an even thickness of about 1/4 inch to ensure uniform cooking.
- Mix Coating: In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir well to create an even breadcrumb mixture.
- Apply Mayonnaise: Using a pastry brush, evenly spread mayonnaise over both sides of each chicken cutlet. This will help the breadcrumb coating stick and add moisture to the chicken.
- Coat Chicken: Press each mayonnaise-coated chicken cutlet into the breadcrumb mixture, making sure to coat both sides thoroughly. Repeat this process for all cutlets.
- Arrange and Oil: Place the coated cutlets in a single layer on the prepared baking sheet or wire rack, leaving some space between each piece. Lightly drizzle or spray olive oil over the top of the cutlets to promote browning and crispiness.
- Bake: Bake the chicken in the preheated oven for 18-20 minutes, or until the crust is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Serve with fresh lemon wedges and garnish with herbs if desired for added flavor.
Notes
- For an even crispier crust, use a wire rack placed on the baking sheet to allow air circulation around the chicken.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Adjust salt according to dietary preference, especially if using salted breadcrumbs or cheese.
- Serve with a side of steamed vegetables or a fresh salad to balance the meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.