Crispy Baked Parmesan Crusted Chicken Breast
A quick and easy recipe for crispy, juicy chicken breasts coated in a Parmesan and panko breadcrumb crust, baked to perfection without frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds / 680 grams)
- 1/4 cup mayonnaise (60 ml), plain or light
- 3/4 cup finely grated Parmesan cheese (75 grams)
- 3/4 cup panko breadcrumbs (75 grams)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Olive oil spray for greasing and misting
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly spray with olive oil.
- If chicken breasts are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2-inch (1.3 cm) thickness.
- Lightly sprinkle both sides of the chicken breasts with salt and pepper.
- In one bowl, spread the mayonnaise. In a second bowl, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. Mix well.
- Dip each chicken breast into the mayonnaise, coating evenly but not dripping, then press firmly into the Parmesan breadcrumb mixture to create a crust. Repeat on both sides.
- Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with olive oil spray.
- Bake for 18-22 minutes or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Optionally, flip halfway through baking for even crispness.
- Let the chicken rest for 5 minutes before slicing to lock in juices.
Notes
Use mayonnaise as a binder to keep chicken moist and help crust stick better than egg wash. Panko breadcrumbs provide extra crispiness compared to regular breadcrumbs. For a low-carb version, substitute panko with almond flour or crushed pork rinds. May substitute mayonnaise with Greek yogurt for a lighter coating. Avoid overcrowding the pan to keep crust crispy. Rest chicken for 5 minutes before slicing to retain juices. If crust browns too quickly, tent with foil and continue baking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 45
Keywords: crispy baked chicken, Parmesan crusted chicken, baked chicken breast, easy chicken dinner, panko chicken, Parmesan chicken recipe