Tulo

Parmesan Crusted Chicken Recipe

Parmesan crusted chicken with a crisp, cheesy crust and a juicy center, baked (not fried) in about 30 minutes.
Photo by Adriano Bragi on Pexels

A mayonnaise-and-parmesan coating keeps the chicken moist while it bakes, and gives the panko topping something to cling to so it turns deeply golden without deep-frying.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 4 medium boneless, skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1/2 cup grated parmesan
  • 3/4 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Nutrition per serving

Calories
494
Protein
46g
Carbs
8g
Fat
29g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. 2Pat the chicken breasts dry and season both sides with salt and pepper.
  3. 3Stir the mayonnaise, parmesan, and garlic powder together in a small bowl.
  4. 4Spread the mayonnaise mixture evenly over the top of each chicken breast.
  5. 5Press panko breadcrumbs on top of the mayonnaise layer so it sticks.
  6. 6Bake for 22-25 minutes, until the crust is golden and the internal temperature reaches 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  7. 7Let rest for 5 minutes before slicing.

Tips & variations

  • Pound thicker breasts to an even ½-inch thickness first so they cook through at the same rate the crust browns.
  • For extra crunch, broil for the last 1-2 minutes, watch closely, panko browns fast under a broiler.

Storage & reheating

Refrigerate leftovers up to 3 days. Reheat in a 350°F oven or air fryer to re-crisp the topping, microwaving works but leaves the crust soft.

Tips from the Tulo kitchen

  • A wire rack set inside the baking sheet keeps the bottom of the crust from steaming against the pan, so it stays crisp all the way around, not just on top.
  • Freshly grated parmesan from a block melts and browns better than the pre-shredded kind, which is coated in anti-caking starch.

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and are more forgiving if slightly overcooked. Cook to the same 165°F (74°C) internal temperature; thighs may need a few extra minutes depending on thickness.

Why is my parmesan crust soggy instead of crisp?

Usually too much moisture in the mayonnaise layer, or crowding the baking sheet so steam can't escape. Use a single layer with space between pieces, and finish under the broiler briefly if the crust needs more color.

More recipes