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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Watch the short video below to see how easy this recipe is to make!
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.
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I am going to do this!! Looks great! Thanks!
I didn’t have regular mayo and used miracle whip. The entire family loved it, great recipe!
Best baked chicken ever!
I love this recipe but 30-35 minutes at 425 is a fantasy way to dry out your chicken completely. Can almost cut 10 minutes off of that time and still have great chicken
Fantastic*
Made this last night and followed the video…note to anyone following the recipe it uses grated parm, but the video uses shredded parm. I prefer shredded so glad I followed along with the video ☺️
I agree… good recipe, but 20 minutes is sufficient. My chicken was way too dry at 30 minutes.
Just made the Parmesan chicken and loved it. Thank you!
I made this 2 times already my toddler loves it and ny 1 yr old does too thank you for this recipe!! I kake rice on the side and some steam brocolli 😍😍
I made this for a house party and then brought another batch in to work to share… The only adjustments I made were that I cut the chicken into “finger-food sized” bites and the seasoned salt I used Mrs. Dash Southwest Chipotle Seasoning Salt. (the only “seasoning salt” I had in the cupboard, lol). It seemed to be a hit both times. 🙂
I love this method. I made chicken parmigiana with the finished bake (put a couple tablespoons of warm marinara and a slice of fresh mozzarella on the chicken and then a minute under the broiler). It was a huge hit.
Trying method tonight with pork to make Japanese tonkatsu.
I made this for a little get-together with some friends [because who doesn’t love cheese and chicken?] and it was a hit!! I made some alfredo shells and broccoli as well as pictured and it was an amazing combo and absolutely filled our stomachs. Everyone’s plate was licked clean!
My all to. Its to die for. Am like so glad I read your receipts. Now all my family is fixing this am like me…..so so loving it….
Thank you for passing this dam great reciept…… I’LL NEVER EVER GO BACK TO JUST BAKING CHICKEN IN THIS LIFETIME… THANKS YOU MADE ME SO HAPPY… TERRU