Baked & Roasted
Parmesan Crusted Chicken
A thin layer of mayonnaise sounds like an unusual step, but it's what makes this parmesan crusted chicken so reliably crispy and juicy — it seals in moisture while giving the panko-parmesan coating something to cling to. This bakes up golden with none of the mess of pan-frying breaded cutlets.
Why you'll love this recipe
- Mayo coating keeps chicken juicy under the crust
- Panko-parmesan topping bakes shatter-crisp
- No standing over a skillet frying
- Great for meal prep and reheats well
Instructions
- Preheat the oven to 400°F (204°C) and set a wire rack over a baking sheet, or lightly grease the sheet directly.
- Season the chicken with salt and pepper. Stir together the mayonnaise and Dijon mustard, then spread a thin, even layer over both sides of each breast.
- In a shallow dish, mix the panko, parmesan, Italian seasoning and garlic powder. Drizzle in the olive oil and toss with your fingers until the crumbs are evenly moistened.
- Press the panko-parmesan mixture firmly onto both sides of each mayo-coated breast, packing it on generously.
- Bake for 20-22 minutes until the crust is deep golden and the internal temperature reaches 165°F (74°C).
- Rest 3-4 minutes, then serve with lemon wedges.
How to tell it's done
The crust should be deep golden brown with no pale patches, and the chicken should read 165°F (74°C) at the center of the thickest breast. If the crust browns before the inside is done, tent it loosely with foil for the remaining minutes. When sliced, the meat should be opaque and juicy.
Tips for success
- The mayo layer sounds unusual but is what makes the crust stick and the chicken stay juicy — you won't taste it in the final dish.
- Pressing the crumbs on firmly, rather than just sprinkling, is what gives you a thick, crunchy crust.
- Broil for the final 1-2 minutes if you want extra browning, watching closely so it doesn't burn.
- Reheat leftovers in the oven or air fryer, not the microwave, to keep the crust crisp.
Ingredient notes & swaps
- Mayonnaise: Greek yogurt or a beaten egg can replace the mayo-mustard layer. The crust won't be quite as rich, but it will still stick.
- Panko vs. breadcrumbs: panko gives the crispest result. Italian breadcrumbs work but make a denser crust.
- Parmesan: use finely grated parmesan (from a block or the jar kind) here, not shredded, so it blends evenly with the crumbs.
- Chicken thighs: boneless thighs work with the same coating. Bake them a few minutes longer, to about 175°F, for tender dark meat.
Storage & reheating
Refrigerate leftovers uncovered or loosely covered for up to 3-4 days so the crust doesn't get soggy. Reheat in an air fryer at 370°F for 5-6 minutes or in a 400°F oven for 10 minutes until the crust is crisp again. Leftovers are good sliced onto a Caesar salad.
Make ahead & freezing
Coat the chicken up to 8 hours ahead and refrigerate it on the baking rack, uncovered. Bake straight from the fridge, adding 2-3 minutes. Baked, cooled breasts freeze for up to 2 months. Re-crisp them from frozen in a 375°F oven for about 20 minutes.
What to serve with it
Lemon is a must. Pair it with roasted asparagus, a simple green salad, garlic pasta, or roasted potatoes. It also makes a good sandwich on ciabatta with marinara and mozzarella.
Frequently asked questions
Why use mayonnaise on chicken?
Mayo is mostly oil and egg, so it acts like a binder and bastes the chicken from the outside as it bakes, keeping the meat moist under the crust.
Can I make this dairy-free?
Swap the parmesan for a dairy-free parmesan alternative or nutritional yeast; the crust will be slightly less rich but still crispy.
Can I air fry this instead of baking?
Yes — air fry at 375°F for about 14-16 minutes, checking for a 165°F internal temperature.
What sides go well with parmesan crusted chicken?
A simple arugula salad, roasted broccoli, or garlic butter pasta all pair nicely.
Nutrition (per serving)
| Calories | 388 |
| Protein | 38g |
| Carbs | 10g |
| Fat | 21g |
| Sodium | 590mg |
| Sugar | 1g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Baked & Roasted Chicken Recipes
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