Introducing your family’s new favorite meal: Baked Parmesan Chicken! This easy, crowd-pleasing dinner is golden and cheesy on the outside and juicy and tender inside.
Golden, crispy baked parmesan chicken is a reliable weeknight dinner that comes together quickly. Chicken breasts are brushed with mayonnaise, coated in parmesan and seasoned breadcrumbs, then baked until the crust is crisp and the meat is perfectly cooked. It’s a comforting, flavorful meal you can have on the table in about 30 minutes.
The parmesan in the coating brings a salty, cheesy boost and helps create a satisfyingly crunchy crust. This simple technique delivers maximum flavor with minimal fuss.
This recipe is a great base to pair with a variety of sides or to serve over pasta. Try it with a crisp salad, roasted vegetables, or spoon it over creamy pasta for a more indulgent plate.
Recipe features
- A straightforward weeknight dinner ready in roughly 30 minutes.
- Baked parmesan-crusted chicken gets crispy and golden using less oil than frying.
- Versatile: serve as a crunchy main, slice over pasta, or finish with marinara and melted cheese for a classic chicken parmesan-style dish.
Ingredients for Baked Parmesan Chicken
Chicken breasts – Slice the breasts in half lengthwise so they cook evenly and remain juicy while the crust browns. If using frozen breasts, thaw completely before slicing and breading.
Breadcrumbs – Use store-bought seasoned breadcrumbs or plain breadcrumbs seasoned with the suggested dry spices. Regular or panko breadcrumbs both work.
Dry seasonings – Garlic powder, onion powder, and dried parsley add a pleasant Italian-inspired flavor to the crumb mixture.
Parmesan cheese – Shredded parmesan mixed with the breadcrumbs gives each bite a salty, cheesy taste that enhances the crust.
Mayonnaise – A thin layer of mayo brushed on the chicken locks in moisture and helps the coating adhere. Use your favorite mayonnaise or a compliant substitute if needed.
How to Make Baked Parmesan Chicken
Step 1: Bread the chicken. Put mayonnaise in a small bowl and combine the breadcrumbs and parmesan in a separate shallow bowl. Brush both sides of each chicken breast with mayo, then press the breasts into the breadcrumb-parmesan mixture so they are evenly coated.
Step 2: Bake. Arrange the breaded chicken on a wire rack set over a baking sheet and bake until the chicken is cooked through and the coating is golden and crisp.
Step 3: Serve. Plate the parmesan-crusted chicken with your favorite sides and enjoy while hot.
Erin’s Expert Tips
- To butterfly chicken breasts: Use a sharp knife to slice each breast lengthwise to create thinner cutlets—aim for four even pieces.
- If breasts are uneven: Cover with plastic wrap and pound to an even thickness so they cook quickly and the coating doesn’t burn.
- For maximum crispiness: Bake on a wire rack set over a baking sheet so air circulates underneath. A light mist of nonstick spray over the tops can help them brown—use sparingly to avoid sogginess.
Baked Parmesan Chicken FAQs
Can you air fry the chicken instead?
Yes. Place one or two breaded pieces in the air fryer without overlapping. Air fry at 400°F for about 7 minutes, flip, then cook another 3–4 minutes or until the internal temperature reaches 165°F. Repeat with remaining pieces.
Is this recipe gluten free?
Not by default, but you can make it gluten-free by using gluten-free breadcrumbs. Almond flour can also work as a low-carb, gluten-free alternative, though results may vary.
How do you serve parmesan chicken?
Serve it as the main protein with sides like a Caesar or arugula salad, roasted broccoli, or roasted or air-fried potatoes. Slicing the chicken and topping pasta with it is another great option. For a classic finish, spoon marinara and melted mozzarella over the baked breasts to create a chicken parmesan-style dish, served with a simple salad or bread.
Storage
Refrigerator: Leftovers will lose some crispness but can be stored wrapped in foil in an airtight container for 3–4 days.
Reheat: To help preserve crunch, reheat in a 350°F oven on a baking sheet, covered with foil, until warmed through (about 10–15 minutes).
More irresistible chicken dinners to try
Slow Cooker Chicken Tacos
Honey Turmeric Chicken
Baked Chicken Meatballs
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Baked Parmesan Chicken
Ingredients
- 2 chicken breasts, sliced in half to create 4 thin breasts
- 1/2 cup seasoned breadcrumbs or 1 cup plain breadcrumbs + 1 1/2 tsp garlic powder, 1 1/2 tsp parsley and 1/2 tsp onion powder
- 1/3 cup shredded parmesan cheese
- 2 tbsp mayonnaise
Instructions
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Preheat oven to 425°. Line a large baking sheet with parchment paper, place a wire rack on top, and spray the rack with nonstick spray; set aside.
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Slice both chicken breasts lengthwise, if not already done, to create 4 thin cutlets.
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Add the mayo to a small bowl and combine the breadcrumbs and parmesan in a shallow bowl.
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Brush each cutlet with mayo, then press into the breadcrumb mixture so all sides are coated. Place the coated pieces on the wire rack. Repeat with remaining pieces.
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Bake for 20 minutes, flipping once halfway through, until the chicken reaches an internal temperature of 165°F. Slice and serve immediately.
Notes
*Cooking on a wire rack is optional but helps the chicken get crispier; you can also lightly spray the top of the chicken with nonstick spray—use sparingly to avoid sogginess.
Nutrition
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