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Parmesan Crusted Chicken: The Crispy, Juicy Weeknight Dinner You’ve Been Craving

Golden brown Parmesan crusted chicken on a white plate with roasted vegetables
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Restaurant-quality Parmesan Crusted Chicken with a perfectly crispy, cheesy crust and incredibly juicy interior. Quick, easy weeknight dinner made with simple pantry staples.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each, pounded to 1/2-inch thickness)
  • 1/2 cup mayonnaise
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (freshly grated is best)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Pat chicken breasts dry. Place each breast between two sheets of plastic wrap or parchment paper and pound with a meat mallet from center outward until you reach an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. In a small bowl, mix together mayonnaise, garlic powder, and onion powder. Spread this mixture evenly over the top of each chicken breast.
  3. In a shallow dish, combine Panko breadcrumbs, grated Parmesan cheese, and dried parsley. Mix well to distribute cheese evenly.
  4. Press the mayonnaise-coated top of each chicken breast firmly into the breadcrumb mixture, pressing down for 5-10 seconds to ensure coating sticks to the mayo-covered surface.
  5. Place coated chicken on prepared baking sheet with breaded side facing up, making sure pieces don’t touch. Bake for 20-25 minutes until internal temperature reaches 165°F (74°C) and crust is golden brown and crispy when gently tapped.
  6. Let chicken rest for 3-5 minutes before slicing and serving to allow juices to redistribute.

Notes

  • Use freshly grated Parmesan for best results – it melts better and has much richer flavor than pre-shredded.
  • Pounding chicken to even thickness is essential for even cooking and preventing dry spots.
  • For extra crispy crust, lightly spray the top of coated chicken with cooking spray before baking.
  • Can be made in air fryer at 375°F for 15-20 minutes, flipping halfway through.
  • Freeze cooked chicken for up to 2 months in freezer-safe container.

Nutrition

Find it online: https://www.benefitiany.com/parmesan-crusted-chicken/