Easy Parmesan Crusted Chicken Recipe

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ByMaria August 9, 2025August 9, 2025

Okay, buckle up buttercups, because I’m about to drop my easy parmesan Crusted chicken Recipe! This isn’t just any chicken, it’s the kind that gets devoured in approximately 7.2 seconds flat. It’s crispy, cheesy, and honestly, almost too easy to make. If you’re looking for a weeknight dinner that doesn’t involve tears or takeout menus, this is it.

My husband? Obsessed. My kids? They actually eat it! We’re talking clean plates, people! The first time I made this, I wasn’t even planning on it. I had some chicken breasts that were this close to their expiration date, a pathetic-looking hunk of parmesan, and a prayer. Boom. This recipe was born. Now, it’s in the regular rotation, and honestly, I think they’d riot if I tried to take it off the menu.

Why You’ll Love This Easy parmesan crusted chicken recipe

It’s faster than ordering pizza (and probably healthier, let’s be real).
The parmesan crust is seriously addictive. Like, fight-your-family-for-the-last-piece addictive.
Even picky eaters will inhale it. I swear, it’s magic.
You probably have most of the ingredients already.
Cleanup is a breeze – because who has time for dishes after a long day?

How to Make It

Alright, listen up, here’s how we do this thing. First, grab your chicken breasts. Pat ’em dry with a paper towel, because soggy chicken is a NO. Then, in a bowl, you’re gonna whisk together some mayo (yes, mayo!), parmesan cheese (the good stuff, if you have it), garlic powder, onion powder, italian seasoning (don’t skimp!), salt, and pepper. Mix it all up real good – it should look like a thick, cheesy paste.

Now, slather that mixture all over your chicken. Get it nice and coated on both sides. Don’t be shy! Next, lay those bad boys on a baking sheet lined with parchment paper. Parchment paper is your friend. It keeps things from sticking and makes cleanup a dream.

Pop that sheet into a preheated oven (375°F/190°C) and bake for about 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy. The internal temperature should reach 165°F (74°C). If you don’t have a meat thermometer, just cut into the thickest part – if the juices run clear, you’re good to go. If not, pop it back in for a few more minutes.

Let it rest for a couple of minutes before slicing and serving. This is important! Letting it rest keeps the juices inside, so you don’t end up with dry chicken. And there you have it – Easy Parmesan crusted chicken! Boom!

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Ingredient Notes

Chicken Breasts: Gotta have ’em! I usually go for boneless, skinless because, well, convenience. But bone-in, skin-on would probably be amazing too, just adjust the cooking time.
Mayonnaise: Yes, mayonnaise. Trust me. It’s the secret ingredient that keeps the chicken moist and helps the parmesan stick. Don’t knock it ’til you try it! I prefer the full-fat stuff, but light mayo works in a pinch.
Parmesan Cheese: The real deal, please! Not that green-can stuff. Freshly grated is best, but pre-shredded is fine if you’re in a rush (like I usually am).
Garlic Powder, Onion Powder, Italian Seasoning, Salt & Pepper: These are your flavor buddies. Don’t be afraid to get a little heavy-handed – nobody likes bland chicken! And honestly, if you are missing one… eh. It’ll still taste pretty darn good!

Recipe Steps:

Preheat oven to 375°F (190°C).
Pat chicken breasts dry.
Whisk together mayonnaise, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl.
Slather the mixture on both sides of the chicken breasts.
Place chicken on a parchment-lined baking sheet.
Bake for 20-25 minutes, or until chicken is cooked through.
Let the chicken rest for a few minutes before slicing and serving.

What to Serve It With

Honestly, this chicken goes with everything. Roasted veggies? Check. Salad? Check. Mashed potatoes? Double-check! Rice? Quinoa? Breadsticks? Yep, yep, and yep. I’ve even been known to just eat it straight up with a side of hot sauce. No judgment.

Tips & Mistakes

Don’t overcook the chicken! Dry chicken is sad chicken. Use a meat thermometer to be sure.
If the parmesan crust starts to brown too quickly, loosely tent the baking sheet with foil.
Don’t overcrowd the baking sheet. If your chicken breasts are huge, you might need to bake them in batches.
I once tried using dried herbs instead of Italian seasoning. It was… fine. But the Italian seasoning is definitely better. Learn from my mistakes!

Storage Tips

Okay, so, if you actually have leftovers (which is a miracle in my house), store them in an airtight container in the fridge. They’ll be good for about 3-4 days. You can reheat them in the oven, microwave, or even eat them cold. Cold parmesan chicken on a sandwich? Don’t knock it ’til you try it. I’ve even been known to sneak a piece for breakfast. Don’t tell anyone.

Variations and Substitutions

Alright, let’s get real – sometimes you gotta make do with what you got. If you don’t have parmesan, asiago or pecorino romano will work in a pinch. If you’re out of mayo (gasp!), plain Greek yogurt can sub, but it’ll be a little tangier. I once used Dijon mustard when I was out of mayo AND yogurt. It was… interesting. Not my favorite, but hey, it worked. You can also add a dash of red pepper flakes for a little kick! I skip the salt sometimes, just because of the parmesan, so feel free to taste the mixture before you add salt!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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