Easy Parmesan Crusted Chicken
Crispy, golden Parmesan-crusted chicken with a tender center and bright lemon finish. Weeknight-easy, restaurant-worthy.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts pounded to even thickness
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 0.75 cup finely grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 1 tbsp unsalted butter optional, for extra browning
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Lightly oil a sheet pan or heat an oven-safe skillet.
- Pound chicken to about 1/2-inch thickness and pat dry with paper towels.
- Stir mayonnaise, Dijon, lemon juice, and half the garlic powder in a bowl.
- Season chicken with half the salt and pepper. Brush on a thin mayo mixture coat.
- Combine Parmesan, panko, Italian seasoning, remaining garlic powder, paprika, and remaining salt and pepper.
- Press chicken into crumb mixture to coat both sides, gently packing crumbs on.
- Heat olive oil and butter over medium-high. Sear chicken 2–3 minutes per side until golden.
- Transfer to oven and bake 8–10 minutes, until 165°F inside. Rest 5 minutes, then garnish with parsley.
Notes
Variation: Skip searing and bake on a rack at 425°F for 16–18 minutes. Air fryer works too: 400°F for 10–12 minutes, flipping once. Serve with a squeeze of lemon or a spoonful of warm marinara. Leftovers reheat best in a 375°F oven for 8–10 minutes to re-crisp.
This recipe is an original creation inspired by classic Easy Parmesan Crusted Chicken flavors. All ingredient ratios and instructions are independently developed.