Pin
Juicy chicken breasts get transformed with a golden Parmesan and breadcrumb crust that is crisp on the outside and perfectly tasty inside. This is a weeknight go-to and also feels special enough for guests. It is honestly one of those recipes that made me love classic, home-style cooking all over again.
My family first tried this recipe after a friend served it at a potluck. After just one bite everyone wanted the secret. Now it is our top request for family birthdays and lazy Sundays alike.
Gather Your Ingredients
- Boneless skinless chicken breasts: This cut cooks quickly and stays tender
- Grated Parmesan cheese: Adds nutty depth Use real cheese not the shelf-stable kind for better melt
- Plain breadcrumbs: Create the crisp coating Choose a brand with a fine texture
- Garlic powder: For warmth and rounded flavor Fresh is too assertive here
- Onion powder: Adds subtle savory sweetness Look for a fragrant jar
- Italian seasoning: Brings a fragrant herbal note Try to find a blend without fillers
- Salt and pepper: Balances the flavors Taste before adding too much
- Mayonnaise: Locks in moisture and helps crust adhere Use a high-quality or homemade
- Olive oil: For flavorful browning and preventing stick Choose extra virgin for best results
- Fresh parsley for garnish: Optional but adds color and brightness
How to Make It
- Prepare the Oven and Baking Sheet:
- Set your oven to four hundred degrees Fahrenheit and get your baking sheet ready by lightly greasing it or adding foil. This step ensures easy release and even heat.
- Make the Crust Mixture:
- In a small mixing bowl stir together the grated Parmesan cheese plain breadcrumbs garlic powder onion powder Italian seasoning salt and pepper. Whisk so the seasonings are distributed evenly and you do not get clumps of flavor.
- Prep the Chicken:
- Place chicken breasts on a large cutting board and pat both sides dry very well using paper towels. A dry surface is key for the crust to stick and crisp in the pan.
- Coat with Mayonnaise:
- Spread a thin layer of mayonnaise over the entire surface of each chicken breast. Use the back of a spoon for an even coat. This is essential for moisture and for the crust to form without falling off.
- Crust the Chicken:
- Firmly press each piece of chicken into the Parmesan breadcrumb mixture on both sides. Press down to ensure the coating adheres and do not forget the edges. Shake gently to remove excess crumbs.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat. Once the oil is shimmering lay in your coated chicken. Sear each side for two to three minutes until the crust turns golden and crisp. You are not cooking it through here just starting the crust and adding flavor.
- Bake to Perfection:
- Move the seared chicken to your prepared baking sheet. Bake for fifteen to twenty minutes until the thickest part reaches one hundred sixty five degrees Fahrenheit. The crust should be crisp and chicken juicy inside.
- Rest and Finish:
- Remove from the oven and let the chicken rest for five minutes This step lets juices redistribute inside for the most tender results. Garnish with fresh parsley and serve right away.
My favorite part is how the Parmesan adds toasty salty flavor while locking in juiciness. My kids love the golden crust and honestly they never complain when this is on the menu. The first time I served it everyone actually cheered at the table which has never happened with plain baked chicken.
Flavor Boosters
Let leftovers cool completely before storing in an airtight container and refrigerate for up to three days. For best texture reheat in an oven or air fryer rather than microwave. You can slice leftover chicken for salads wraps or sandwiches.
Serving Suggestions
This dish loves a crisp side salad with vinaigrette or classic roasted vegetables. It pairs beautifully with mashed potatoes garlic bread or steamed rice. Drizzle a little lemon juice over top for extra brightness.
Creative Twists
If you need gluten free use gluten free breadcrumbs which toast up just as crisp. You can swap out the Italian seasoning for just dried oregano and basil. Greek yogurt is a protein-rich substitute for mayonnaise if needed.
This is a dish you will want to make again and again. It is as easy for family weeknights as it is impressive for entertaining.
Common Questions About This Recipe
- → What makes the crust extra crispy?
Combining breadcrumbs with Parmesan cheese and pan-searing before baking creates a delightfully crisp exterior.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and remain juicy, though cooking time may vary slightly.
- → Is fresh Parmesan better than pre-grated?
Freshly grated Parmesan enhances both flavor and texture but pre-grated can be used for convenience.
- → Can I substitute mayonnaise with something else?
Greek yogurt or a light olive oil coating can be used to help the crust adhere and keep the chicken moist.
- → How can I make this ahead of time?
Prep and coat the chicken in advance, then refrigerate. Sear and bake just before serving for best results.