Description
Juicy chicken breasts coated in a crispy, golden crust of Parmesan cheese, breadcrumbs, and garlic. This baked chicken is healthier than fried but delivers all the crunch and flavor you crave. Perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- Salt and black pepper, to taste
- 1 teaspoon paprika
For the Coating:
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Lemon wedges, for serving
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Prepare the chicken: Pat the chicken breasts completely dry with paper towels—this is crucial for the coating to stick properly. If your chicken breasts are very thick (more than 1.5 inches), place them between two pieces of plastic wrap and gently pound them to an even thickness with a meat mallet. Season both sides of each chicken breast with salt, pepper, and paprika.
- Make the mayo mixture: In a shallow bowl, whisk together the mayonnaise, lemon juice, and half of the minced garlic (about 2 cloves) until smooth and well combined.
- Create the breading mixture: In another shallow bowl, combine the Parmesan cheese, panko breadcrumbs, melted butter, Italian seasoning, garlic powder, onion powder, remaining minced garlic, cayenne pepper (if using), and fresh parsley. Mix thoroughly until everything is evenly distributed and the mixture is slightly moistened by the butter.
- Bread the chicken: Working with one chicken breast at a time, use a brush or your hands to coat both sides generously with the mayo mixture. Then press the chicken firmly into the breadcrumb mixture, making sure to coat all sides completely. Press the coating onto the chicken so it adheres well. Place the breaded chicken on your prepared baking sheet, leaving space between each piece.
- Bake: Place the baking sheet in the preheated oven and bake for 22-28 minutes, depending on the thickness of your chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part. The coating should be golden brown and crispy.
- 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 additional fresh parsley and serve with lemon wedges for squeezing over the top.
Notes
- Even thickness matters: If your chicken breasts vary significantly in thickness, consider butterflying the thicker ones or pounding them to ensure even cooking.
- Don’t skip the mayo: The mayonnaise keeps the chicken incredibly moist and helps the breading stick. Don’t worry—you won’t taste it in the final dish!
- Extra crispy hack: For an even crispier crust, broil the chicken for the last 1-2 minutes of cooking time, watching carefully to prevent burning.
- Check the temperature: Invest in a good meat thermometer. Chicken is perfectly cooked at 165°F and will be juicy and safe to eat.
- Make extra coating: If you love extra-thick crusts, consider making 1.5 times the breading mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with coating
- Calories: 485
- Sugar: 2g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 145mg