Crispy Parmesan Crusted Chicken

Crispy Parmesan Crusted Chicken served with lemon wedges and honey mustard on white plate — Crispy Parmesan Crusted Chicken with golden crust, lemon garnish, and honey mustard sauce

Crispy Parmesan Crusted Chicken is the weeknight hero your dinner table deserves. With its juicy interior and irresistibly golden, crunchy crust, this oven-baked dish turns simple chicken breasts into something truly special. Plus, there’s no need to fry—just coat, bake, and enjoy!

What makes this recipe shine is the clever use of a creamy Dijon-mayo base that locks in moisture while helping the crust adhere perfectly. Freshly grated Parmesan mixed with panko delivers that signature crunch we all crave—without a greasy mess. It’s light, flavorful, and perfect for any night of the week.

Interestingly, Parmesan-crusted dishes first gained popularity in Italian-American kitchens, where nonnas would coat chicken cutlets with cheese for added flavor and crunch. Over time, the oven-baked version became a staple for home cooks looking for both ease and elegance.

Whether you’re serving it with roasted veggies, a crisp salad, or buttery mashed potatoes, Crispy Parmesan Crusted Chicken delivers every single time.

Recipe Yield: 4 servings

INGREDIENTS

4 boneless, skinless chicken breasts
¾ cup freshly grated Parmesan cheese
⅓ cup panko breadcrumbs
½ cup mayonnaise
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp lemon juice
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

INSTRUCTIONS

1. Preheat and prep:
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or foil, then lightly grease with olive oil for crispier results.

2. Mix the coating:
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. In a separate bowl, mix together Parmesan, panko, and olive oil.

3. Coat the chicken:
Pat chicken breasts dry with paper towels. Spread a thin, even layer of the mayo mixture on top of each breast (just the top side), then press the Parmesan-panko mixture generously over the coated side, pressing gently to adhere.

4. Bake until golden:
Place chicken, crusted side up, on the prepared sheet. Bake for 20–25 minutes, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).

5. Broil for extra crisp (optional):
For a deeper golden crust, broil on high for the last 1–2 minutes—watch closely to avoid burning.

6. Rest and serve:
Let the chicken rest 5 minutes before slicing. Serve with lemon wedges, fresh parsley, or your favorite sides.

Helpful Tips to Perfect This Recipe

Use Freshly Grated Parmesan: Pre-grated cheese won’t melt as evenly or taste as fresh—grate it yourself for the best flavor and texture.
Don’t Skip the Mayo Base: This keeps the chicken incredibly moist and gives the crust something to cling to without needing eggs or flour.
Broil for a Restaurant-Worthy Finish: A final broil adds gorgeous color and crunch—just keep your eyes on it!

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