Go Back

Parmesan Crusted Chicken

Parmesan crusted chicken with a crunchy panko-Parmesan coating that bakes until golden and juicy. Bake bone- and skinless breasts at 400°F for a crisp crust with an internal temperature of 165°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
Crust
  • 0.5 cup mayonnaise
  • 1 cup grated Parmesan
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
To serve
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Pound the chicken breasts to an even thickness so they cook at the same rate.
  3. Spread a thin, even layer of mayonnaise over both sides of each chicken breast.
  4. In a shallow dish, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, kosher salt, and black pepper.
  5. Press each chicken breast firmly into the Parmesan mixture, coating both sides completely, then place on the prepared sheet pan.
Bake and serve
  1. Bake at 400°F for 22–25 minutes, until the crust is golden and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley before serving.

Notes

For the crispiest crust, press the chicken firmly into the Parmesan mixture so it adheres in an even layer, and keep the breasts to the same thickness while pounding. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing isn’t recommended for best texture. If you want a lighter option, use a reduced-fat mayonnaise to reduce overall calories while keeping the coating method the same.