Description
Tender, juicy chicken breasts coated in a crispy garlic Parmesan crust and baked to golden perfection. This easy weeknight dinner requires just 15 minutes of prep and delivers restaurant-quality flavor with minimal effort. The combination of savory garlic, nutty Parmesan, and aromatic herbs creates an irresistible coating that stays crispy outside while keeping the chicken incredibly moist inside.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½-2 pounds total)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Coating:
- ½ cup mayonnaise (or Greek yogurt)
- 3 tablespoons melted butter
- 4-5 cloves garlic, minced or pressed
- 1 cup freshly grated Parmesan cheese, divided
- ¾ cup Italian-seasoned breadcrumbs (or panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coating of olive oil. This prevents sticking and makes cleanup easier.
- Prepare the chicken: Pat the chicken breasts completely dry with paper towels—this is crucial for the coating to adhere properly. If your chicken breasts are very thick (over 1 inch), place them between plastic wrap and gently pound to an even ¾-inch thickness for uniform cooking. Season both sides lightly with salt and pepper.
- Make the mayo mixture: In a shallow bowl, combine mayonnaise, melted butter, and minced garlic. Whisk together until smooth and well blended. This mixture acts as the “glue” for your coating and adds incredible moisture to the chicken.
- Prepare the breadcrumb mixture: In another shallow bowl or plate, combine breadcrumbs, ½ cup of the grated Parmesan (reserve the other ½ cup for later), garlic powder, Italian seasoning, paprika, and black pepper. Mix thoroughly with a fork to distribute all the seasonings evenly.
- Coat the chicken: Working with one chicken breast at a time, use tongs or your hands to coat it thoroughly with the mayo-garlic mixture on all sides. Let excess drip off, then press firmly into the breadcrumb mixture, coating all surfaces generously. Press the coating onto the chicken to ensure it adheres well. Place coated chicken in the prepared baking dish. Repeat with remaining chicken breasts.
- Add the final cheese layer: Once all chicken is coated and arranged in the baking dish (with a little space between pieces for air circulation), sprinkle the remaining ½ cup of Parmesan cheese evenly over the tops. This creates an extra cheesy, golden crust.
- Bake to perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F when measured with a meat thermometer inserted into the thickest part. The juices should run clear when pierced.
- Optional broil for extra crispiness: If you want an even crispier, more golden top, turn on the broiler for the last 2-3 minutes of cooking. Watch very carefully to prevent burning—broilers work fast!
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with freshly chopped parsley and serve with lemon wedges for squeezing over the top if desired.
Notes
- Don’t skip patting the chicken dry—excess moisture prevents the coating from adhering and crisping properly.
- For extra crispy chicken, place breasts on a wire rack set inside the baking dish rather than directly on the bottom. This allows hot air to circulate all around.
- If your breadcrumb coating isn’t browning enough, increase oven temperature to 425°F or finish under the broiler for 1-2 minutes.
- Internal temperature should reach 165°F for food safety. If your chicken reaches temperature but the coating isn’t golden enough, remove chicken and broil the coating separately, or increase oven temperature next time.
- Chicken breast size matters—smaller breasts (4-6 oz) will cook in about 20-25 minutes, while larger ones (8+ oz) may need 30-35 minutes.
- For maximum garlic flavor, add an extra clove or two to the mayo mixture.
- The coating can be made dairy-free by using nutritional yeast instead of Parmesan and olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with coating (approximately ¼ of recipe)
- Calories: 425
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 125mg