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Crispy Baked Parmesan Crusted Chicken Breast (Easy 30-Minute Recipe)

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This crispy baked parmesan crusted chicken breast is fast enough for a busy weeknight, impressive enough for company, and simple enough that you don’t need a culinary degree to pull it off. The crust stays crunchy, the chicken stays juicy, and the whole thing comes together with ingredients you probably already have in your kitchen.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1/4 cup mayonnaise (full-fat, such as Hellmann’s or Duke’s)
  • 1/2 cup freshly grated Parmesan cheese (from a block of Parmigiano-Reggiano)
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a rimmed baking sheet and spray it lightly with nonstick cooking spray or brush with a little oil.
  2. If your chicken breasts are thick (more than 1 inch), place them between two sheets of plastic wrap and gently pound them to an even 3/4-inch thickness using a meat mallet or rolling pin. Pat the chicken dry with paper towels. Season both sides lightly with salt and pepper.
  3. In a medium bowl, combine 1/4 cup mayonnaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1 teaspoon Italian seasoning. Mix until smooth.
  4. In a shallow dish, combine 1/2 cup finely grated Parmesan cheese and 1/2 cup panko breadcrumbs. Toss together with a fork.
  5. Using a spoon or silicone brush, spread the mayo mixture evenly over each chicken breast—top, bottom, and sides. Press each breast into the Parmesan-panko mixture, coating all sides. Press firmly so the crust adheres. Place the coated chicken on the prepared wire rack.
  6. Bake for 20-25 minutes, depending on thickness. The crust should be deep golden brown and the internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part. If the top is browning too quickly but the chicken isn’t done yet, tent loosely with foil for the last 5 minutes.
  7. Let the chicken rest on the wire rack for 5 minutes before slicing. Garnish with fresh parsley if desired. Serve immediately while the crust is still crispy.

Notes

Don’t crowd the chicken on the rack; leave at least an inch of space between pieces. For maximum crispiness, use a wire rack and pat chicken dry. Grate your own Parmesan for best results. Let chicken rest 5 minutes before slicing. For gluten-free, use gluten-free panko. For keto, replace panko with almond flour or crushed pork rinds. Can be prepped up to 4 hours ahead and refrigerated.

Nutrition

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