Dinner · Italian-American

Baked Parmesan Chicken

Name: Baked Parmesan Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g); 1/3 cup mayonnaise; 1 tablespoon Dijon mustard; 1 cup panko breadcrumbs; 3/4 cup finely grated parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons chopped fresh parsley; Lemon wedges, to serve

Crunchy parmesan crust, tender inside, straight from the oven.

Share this recipe

Baked chicken with a parmesan crust gives you the crunch of frying without the pan of hot oil or the smell that lingers in the kitchen for two days. The coating is panko, grated parmesan and dried herbs, pressed onto chicken brushed with mayonnaise rather than dipped in egg — the mayonnaise sounds unlikely but it holds the crumb beautifully and keeps the meat underneath moist. Baking on a wire rack lets hot air circulate underneath so the bottom crisps rather than steams. Serve it whole with lemon and salad, or slice it over pasta with marinara for something closer to a chicken parmesan without the extra step.

❤️ Why You'll Love This Recipe

Properly crunchy without deep frying.
The mayonnaise trick keeps the chicken moist and the crumb attached.
Reheats crisp in the oven or air fryer, unlike most breaded chicken.
Ready in 35 minutes with about 10 minutes of hands-on work.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 cup panko breadcrumbs
3/4 cup finely grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Lemon wedges, to serve

👨‍🍳 Step-by-Step Instructions

1
Heat the oven to 425°F (220°C). Set a wire rack over a rimmed sheet pan; if you do not have a rack, line the pan with parchment.
2
Pat the chicken breasts dry. If any are thicker than 3/4 inch, pound them to an even thickness.
3
Mix the mayonnaise and Dijon in a small bowl and brush it evenly over all sides of the chicken.
4
In a shallow dish, combine the panko, parmesan, garlic powder, oregano, basil, salt and pepper. Drizzle in the olive oil and toss with your fingers so the crumbs are lightly coated — this is what makes them brown.
5
Press each chicken breast firmly into the crumb mixture on both sides, packing it on.
6
Place on the rack and bake for 20 to 25 minutes, until the crust is deep golden and the internal temperature reaches 165°F (74°C) on a food thermometer.
7
Rest for 5 minutes, scatter with parsley and serve with lemon wedges.

💡 Cooking Tips

Tossing the panko with oil before coating is the difference between golden and pale.
A wire rack gives an all-over crust; without one, flip the chicken at the 15-minute mark.
Press the coating on firmly rather than sprinkling it.
Grate the parmesan finely so it melts into the crumb rather than sitting on top.

🔄 Ingredient Substitutions

Greek yogurt can replace mayonnaise, though the crust is slightly less crisp.
Chicken thighs work; bake for 25 to 28 minutes.
Gluten-free panko or crushed cornflakes make it gluten-free.
Pecorino romano can replace parmesan for a sharper, saltier crust.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days. Store uncovered for 10 minutes before sealing so steam does not soften the crust.

♨️ How to Reheat

Reheat at 400°F (200°C) for 8 to 10 minutes, or in an air fryer at 375°F (190°C) for 5 minutes, to restore the crunch. Avoid the microwave, which makes the coating soggy. Heat until 165°F (74°C).

❄️ Can I Freeze It?

Yes. Freeze cooked and cooled chicken in a single layer for up to 3 months. Reheat straight from frozen at 375°F (190°C) for 20 to 25 minutes, until hot through and crisp. You can also freeze it uncooked and coated, then bake from frozen with an extra 10 minutes.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 560 kcal
Protein: 48 g
Carbs: 18 g
Fat: 32 g
Sodium: 890 mg

❓ Frequently Asked Questions

Can I taste the mayonnaise?

No. It bakes into the coating and simply acts as glue and insurance against dryness.

Why did my crust fall off?

Usually not enough pressure when coating, or moving the chicken too much during baking. Press firmly and let it set on the rack.

Can I turn this into chicken parmesan?

Yes. Spoon marinara and mozzarella over the baked chicken and return it to the oven for 5 minutes.

💭 Final Thoughts

Crunchy chicken without a frying pan of oil is a fair trade on a weeknight. Make a double batch — it is one of the few breaded dishes that genuinely reheats well.

🎉 Loved it? Share this recipe!