How To Make Parmesan-Crusted Chicken
This Parmesan-crusted chicken delivers a golden, cheesy finish with tender meat inside—an easy way to recreate a steakhouse-style dinner at home.
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Servings: 4
Notes
Ingredients
For the Chicken- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter, melted
- 1 tablespoon mayonnaise
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Fresh parsley, chopped
- Lemon wedges
Instructions
Step 1: Preheat the Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Step 2: Season the Chicken Pat the chicken breasts dry with paper towels. Brush each breast lightly with olive oil, then season with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides. Step 3: Sear the Chicken Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken for 2–3 minutes per side until golden brown. Transfer the chicken to the prepared baking sheet. Step 4: Prepare the Parmesan Crust In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, mozzarella cheese, melted butter, mayonnaise, dried parsley, and garlic powder. Mix until a crumbly, well-coated texture forms. Step 5: Add the Crust and Bake Top each chicken breast with a generous amount of the Parmesan crust mixture, pressing lightly to adhere. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Step 6: Garnish and Serve Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges for a burst of freshness. Helpful Tips- Sear before baking: This adds depth of flavor and improves texture.
- Use a thermometer: 165°F (74°C) ensures the chicken is fully cooked but not dry.
- Let it rest: A short rest keeps the meat tender and juicy.
- Don’t overmix the topping: Stir just until combined so the crust stays light.
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for about 10 minutes to help maintain crispness.
- Freezer (Cooked): Cool completely, wrap tightly, and freeze for up to 2 months.
- Freezer (Uncooked): Assemble with topping, freeze on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding 5–7 minutes to the cooking time.