Description
Parmesan Crusted Chicken
Ingredients
4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper to taste
1/4 cup mayonnaise
2 tbsp Dijon mustard
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it.
Mix panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and pepper in a bowl.
Combine mayonnaise and Dijon mustard in a separate bowl.
Spread the mayo-mustard mixture evenly on both sides of the chicken breasts.
Coat the chicken with the breadcrumb mixture, pressing gently to adhere. Place on the prepared baking sheet.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect Parmesan Crusted Chicken every time. Begin by patting the chicken breasts dry with paper towels to ensure the coating sticks. Place them between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness for uniform cooking. In a shallow dish, thoroughly combine the panko, Parmesan, and all dried seasonings. In a second dish, mix the mayonnaise and Dijon until smooth. Working with one piece at a time, dip the chicken into the mayo-mustard mixture, ensuring full coverage. Let any excess drip off, then press firmly into the breadcrumb mixture, turning to coat all sides. For an extra-crispy crust, press the crumbs on with your hands.
Serving Suggestions
This versatile chicken pairs beautifully with a variety of sides. For a classic dinner, serve alongside garlic mashed potatoes and steamed green beans or asparagus. It also makes a fantastic topping for a Caesar salad when sliced into strips. For a lighter option, pair it with a fresh arugula salad dressed with lemon vinaigrette. Leftovers are excellent sliced cold for sandwiches or chopped over a pasta salad.
How-to Summary
Pound chicken to even thickness. Mix panko, Parmesan, and spices in one bowl. Mix mayo and mustard in another. Coat chicken first in the wet mixture, then in the dry crumb mixture, pressing to adhere. Bake at 400°F on a greased, foil-lined sheet for 20-25 minutes until golden and the internal temperature reaches 165°F.
Frequently Asked Questions
Can I use regular breadcrumbs instead of panko?
Yes, but panko breadcrumbs are recommended for their lighter, crispier texture. Regular breadcrumbs will result in a denser, finer crust.
How can I make this recipe gluten-free?
Use certified gluten-free panko breadcrumbs and ensure all other ingredients, like the Dijon mustard, are gluten-free.
Can I prepare this dish ahead of time?
You can coat the chicken up to 4 hours in advance. Store it covered in the refrigerator on the baking sheet until ready to bake. Let it sit at room temperature for 10 minutes before baking.
Why is my coating not sticking to the chicken?
This usually happens if the chicken is too wet. Pat it thoroughly dry before applying the mayo-mustard “glue.” Also, press the crumbs on firmly.
Can I air fry this chicken?Absolutely. Air fry at 375°F for 12-15 minutes, flipping halfway through, until golden and cooked through. Avoid overcrowding the basket.
Common Mistakes to Avoid
- Skipping the pounding step: Uneven chicken leads to uneven cooking—some parts dry, others undercooked.
- Not pressing the coating: A gentle sprinkle won’t adhere. Press firmly to form a solid, crispy crust.
- Using pre-grated Parmesan from a canister: These contain anti-caking agents that prevent proper melting. Freshly grated Parmesan cheese binds and browns much better.
- Overcrowding the pan: Space the chicken breasts apart to allow for proper air circulation and even browning.
Conclusion
Parmesan Crusted Chicken is a reliably delicious, crowd-pleasing meal that proves weeknight dinners don’t have to be boring. The simple combination of crispy panko, savory Parmesan, and a tangy binding mixture creates a flavorful crust that keeps the chicken incredibly juicy. By following the step-by-step guide and avoiding common pitfalls, you can master this restaurant-quality dish at home in just over 30 minutes. It’s a versatile recipe that will quickly become a trusted staple in your dinner rotation.