This super crispy and golden Baked Parmesan Chicken is one of my favorite baked chicken recipes. And it is so easy!
Boneless chicken breasts are coated in mayonnaise that has been seasoned with seasoned salt, paprika, and garlic powder. Then they are pressed in a mixture of Panko crumbs and grated Parmesan cheese.
The mayonnaise does something magical to make the chicken stay super moist and tender.
Just 30 to 35 minutes in the oven and these golden chicken breasts are ready to be served up.
The Panko crumbs get super crispy and mixing them with Parmesan adds plenty of flavor. You could also use store bought or homemade bread crumbs, but I especially like the Panko crumbs.
I love to serve Baked Parmesan Chicken with Parmesan Rice or garlic shells and steamed broccoli. This is a super simple weeknight meal the whole family will love.
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Baked Parmesan Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/3 cup finely grated Parmesan cheese
- 3/4 cup Panko crumbs
- cooking spray
- chopped parsley,, optional
Instructions
- Grease a 9x13-inch baking pan and preheat oven to 425 degrees.
- In a shallow bowl, stir together mayonnaise, seasoned salt, paprika, and garlic powder.
- In a pie plate, combine Parmesan cheese and Panko crumbs.
- Coat each chicken breast in mayonnaise mixture and then press both sides in Parmesan mixture.
- Place chicken in prepared pan.
- Lightly spray top of chicken with cooking spray (will help it brown).
- Place in preheated oven for 30 to 35 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Chicken Recipes
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Do you think you could do the mayo / crumb coating steps and then freeze the chicken breasts? I’d love to make a big batch of these and throw them in the freezer. Or do them as chicken strips and freeze! Any idea what the cooking time would be to cook straight from frozen?
Wow. Amazing. Served it with para and Rao Marinara ( the only good store bought marinara) with fresh basil and charred zucchini. YUM! All in less than one hour.
I used a coating of olive oil instead of the mayo. Baked on parchment paper on a pan in my toaster oven. A quick spray of cooking oil made the coating brown and crispy. I’d definitely make it again.
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every time I make a version of baked chicken fingers, they stick to the pan. This recipe was no different. And I had a hard time getting the top to get crispy. The flavor was great but they did not hold up like I hoped.
I recently made a very similar version that came out perfectly. I placed a baking rack on top of a foil covered 9X13 cookie sheet and baked the chicken on there. The end result was delicious, crunchy chicken, not soggy. Bonus… clean up was a breeze!
Made the recipe exactly as directed and it was excellent. Have to share with friends.
So happy you enjoyed it Sandy!
Better than restaurant. Gluten free option would be toasting up a piece of gluten free bread.. Then grind them up in a food processor.
I made this tonight, now I look pregnant lmao. This was so good I couldn’t stop eating it! Great recipe!
Patted the breasts dry, sprinkled with Mrs Dash. Mixed the grated Parm with the mayo (2 generous Tbsp) and spread on top of the chicken breasts. Sprinkled with Panko crumbs. Baked @ 375° F convection and they were lovely & tender, crispy on the outside. Great recipe! I’ll be using this one from now on.
Trying this tonight. The mayo trick works great with boneless pork chops as well, but I use grated cheddar and no crumbs. They’re always juicy & tender. Love the idea of Parm and Panko crumbs with the chicken.