Not all Italian chicken recipes are swimming in red sauce and this yummy parmesan crusted chicken is the proof positive! This particular Mediterranean chicken dish has a perfectly toasted cheesy crust that cooks up just right with no fuss and practically no mess.
Super easy totally delicious chicken recipes are just my game and this one checks all the scrumptious boxes. Plus, it’s baked to a healthy crisp so that second helping justification is built right in! We’re talking about moist succulent flavor-intense parmesan crusted chicken dinner with a built-in reason to ask for seconds!!
Apron up and let’s cook!
What I Love About This Recipe
There are so many wonderful things to love about this parmesan crusted chicken recipe it can be hard to know where to start! I love that the chicken is baked instead of fried. The oven does all the heavy lifting, so there’s no huge greasy mess to contend with. Just take your chicken out of the oven and plate it.
Here are some of the other great qualities of this recipe!
- Moist succulent insanely delicious chicken
- Slightly crispy parmesan & breadcrumb coating
- The oven does all the heavy lifting
- Ready in half an hour from start to finish
- No flipping necessary
How To Make Parmesan Crusted Chicken Recipe
This recipe comes with a Big Red Easy Button!! When the workdays are long and you’re short on energy, this is the perfect little Italian chicken dish. Just three easy steps to done and the flavor is gonna’ knock your socks off!
Chicken Parmesan Recipe Notes
When I say this parmesan chicken recipe comes with a Big Red Easy Button, that’s exactly what I mean. It’s a tasty new take on chicken parmesan that’s practically effortless. Here’s a couple of quick tips to ensure sheer perfection!
First, preheat the oven and maybe even the sheet pan. I know the jury is still out on this, but it matters with meat! Putting meat in a cold oven is a recipe for disaster because it must contend with changing temperatures.
The outside of the meat typically gets overcooked while the core may not reach the adequate temperature for safe consumption. Not good!
…And your chicken. This recipe works best with thinner chicken breasts. You’ll want them to be of similar size and thickness, leaving about 2 inches between breasts.
Overcrowding prevents the proper air circulation necessary for even cooking. Speaking of cooking evenly, using uniformly cut pieces of meat helps a lot too.
You’re going to love this ingredient list! Its short, sweet and you’ve probably got everything you need right in your cupboards. Here’s the stuff to make this awesome parmesan crusted chicken!
Chicken – You’ll want to use thin-sliced boneless skinless chicken breasts. If it’s easier (or more economical) buy a few regular boneless skinless breasts and cut them thin yourself.
Mayo – This is your secret ingredient. It locks in moisture and helps compose your ‘breading’ without the egg wash. I think the full-fat version yields better results here and you should grab a brand you really like – it makes a difference.
- Hellman’s or Best Food’s mayonnaise is a pretty well-known name. And it will work perfectly for this dish. In fact, this dish is sometimes called “Hellman’s Chicken.”
Cheese – Using grated parmesan really amps up the flavor ante on this dish to ensure you get to taste the parmesan without those little powdery bits. The larger shredded pieces also help hold everything together. If you want to try something a little unique, try grating fresh parmesan cheese with a microplane.
- You can substitute grated Pecorino Romano cheese for the Parmesan cheese in this recipe if you want to use a cheese that is slightly stronger with a little more tang. It’s readily available in most markets and also comes already grated.
- If you’re trying to make a low carb version, try a ground almond coating as opposed to breadcrumbs. Homemade, ground into small pieces, or store-bought (also sold as “almond meal”, or “almond flour”). I’d dip the chicken in the egg to make it stick!
- As you might suspect from the title, parmesan is an especially important ingredient in this recipe. Feel free to mess around with the parmesan cheese measurement – if your family goes nuts for cheesy chicken then up the measurement (maybe to something like 1/3 cup).
Breadcrumbs – I opt for the Italian seasoned breadcrumbs for this dish because it’s got the herbs built right in. Most convenient! If you’ve only got the plain jane version in the cabinet, don’t fret. You can always add your own seasonings.
Additions: A little squirt of fresh lemon juice never hurt anybody… at least that’s what I think. In this recipe, I think a squirt of lemon juice is actually quite delicious!
- If you want some extra spice, try adding a small amount (seriously small, like a ¼ teaspoon) of cayenne pepper. This will give it a nice little kick.
Your chicken can be wrapped and kept in the fridge until the family finds it. This dish seems to store best on a plate wrapped in cling wrap or foil, but it can also go into an airtight container with a secure lid.
I don’t recommend storing your chicken in a resealable bag because you’ll lose the parmesan crust. (Remember, we didn’t coat the bottom of the chicken).
Can You Freeze This?
If prepared properly, your chicken makes a great freezer meal. Be sure to let it cool completely, then slide it into the freezer on a plate or sheet pan until it hardens.
Once the chicken begins to freeze you can stack the individual pieces [separated by wax paper] in a freezer-safe container and label it. Good to go!
Your chicken can go straight from the freezer to a preheated oven. Let it heat thoroughly until the parmesan crust starts to crisp back up and dinner is served.
Make Ahead Tips
Making this tasty chicken recipe only takes a ten-minute prep and it can be on the table in half an hour. So, there’s really no prep to speak of.
For best results, I recommend serving this Italian chicken freshly made but you can always go the freezer route, too.
How Long Can You Keep This In The Fridge?
If you can keep it hidden behind something tall, your crusted chicken will stay fresh and yummy for 3-4 days in the fridge. You’ll want to let it cool completely before preparing it for storage and reserve the FDA recommended 2-hour serving time.
This makes it an even better weeknight meal as it can be served as a main entrée, alongside another entrée (like pasta salad), or as a sandwich.
You can doll it up by serving it with vegetables like sauteed asparagus and roasted green beans, or doll it down by serving it with something like everyone’s favorite, Tater Tots.
I love garlic mashed potatoes as a side dish. If you’re trying to eat healthily, a nice side pea salad would work as well. (In fact, the chicken tastes awesome as part of a salad!)
Tweaking this recipe to your personal preference is super simple and you have options. You can try cutting the chicken into smaller strips and making parmesan crusted chicken fingers the kiddos will go gaga over!
Here are some other popular suggestions, too.
- Balsamic is good stuff! Sometimes I like to dip my parmesan chicken in Balsamic for that extra pop of flavor. Of course, you can always simplify things and make Balsamic chicken instead.
- This chicken is amazing with potatoes! When it’s time for a one-pot meal with some cultural influence pull out an Italian inspired favorite like chicken murphy or a Chicago specialty like chicken vesuvio. They’re always avid crowd-pleasers.
- This yummy recipe belongs to you and a few simple changes turn it into Greek chicken deliciousness without any fuss at all. You easily make a Greek lemon chicken with a refreshing twist or pull out some Greek chicken kabobs with a little flavor kick.
- Travel from Italy to France in a single bite by turning your parmesan chicken into French onion chicken or even a decadent chicken cordon bleu.
- You can also combine the best of French and Italian cuisine by making a delectable chicken Francaise finished in a light lemon and white wine sauce. Yum!
Parmesan Crusted Chicken
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian seasoned bread crumbs
- 4-5 (1 ½ - 2 pounds) thin cut chicken breasts
- Preheat oven to 425 degrees.
- In a small mixing bowl, stir together mayonnaise and Parmesan cheese.
- Lay chicken breast in a single layer on a parchment-lined, rimmed baking sheet. Top each breast with an even amount of mayo/cheese mixture. Sprinkle breadcrumbs evenly over top.
- Bake in the preheated oven until chicken is cooked through, about 17-20 minutes (depending on the thickness).
Fans Also Made:
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More Italian Chicken Recipes
There are so many delicious chicken recipes, but few overshadow the crusted chicken (in my humble opinion). That said, different occasions call for different meals and there are some great options. Here are some more Italian recipes you may want to try.
- Chicken Marsala – Succulent chicken, sliced mushrooms and a savory pan sauce!
- Chicken Murphy – An Italian inspired one-pot meal of deliciousness.
- Chicken Cacciatore – Deep herbaceous layers of yummy flavor to fill hungry tummies.
- Chicken Croquettes – A fun simple dish just brimming with awesomeness.
- Chicken Primavera – Moist tender chicken and plenty of crisp summer veggies.
Whipping up a batch of parmesan crusted chicken is an easy way to take dinner from difficult to delicious! That Big Red Easy Button does exist….and it can help you get dinner on the table in 30 minutes without tearing up the kitchen. Plus, it’s insanely scrumptious!
That moist tender chicken takes the parmesan by the hand and practically dances down to their tummies. And trust me – they’re gonna’ want seconds!!
This sounds great, but I’m a little confused. The second ingredient is 1/4 cup seasoned bread crumbs, and the third ingredient is 3 teaspoons Italian seasoned bread crumbs. Was that supposed to be 1/4 cup bread crumbs and 3 teaspoons Italian seasoning?
Also, Step Two says to stir together mayo, bread crumbs, Italian seasoning and Parmesan cheese. Then Step Three says to put the mayo/cheese mixture over the chicken and sprinkle with bread crumbs. Is that supposed to be additional bread crumbs? Or were they not supposed to have been mixed in with the mayo and cheese?
Were I as good a cook as you, I’d know the answers already. Thank you for bearing with me.
Hey Sonya! Thank you so much for bringing this to my attention. I must have written this up when I was half asleep. I’m very sorry!! I’ve rewritten it and hope it makes sense. Please let me know if you need any help. This is one of the easiest and most delicious recipes ever! Sorry again <3
My entire family loved this
I see Italian seasoning mentioned in the directions, but not in the list of ingredients. Am I missing something?
Hi Dana. They are listed in #2 of the directions, right after the bread crumbs <3
My family oved this recipe! Chicken stayed moist and the recipe is EASY!
Thanks for sharing it!
You’re so welcome Melanie!
Carol Maddox says
I use Hellmann’s and have made this many times I will add the Italian breadcrumbs next time
Thank you <3
Faye lunsford says
Love this website!
Kathleen Smith says
Thanks so much Faye!
Even easier and more flavorful – dip chicken legs or breasts, etc. in melted margarine and roll them in ‘store grated’ Parmesan cheese (yes the green can stuff works great here). No bread crumbs required.
Place on parchment lined sheet and into the oven (350 degrees) for 30 – 45 minutes until done. Less time if you are using breast strips obviously.
The mayonnaise coating instead of melted margarine would work well here too.
Kathleen Smith says
Thanks for sharing that info Linda. My sister used to dip chicken in melted butter an roll in crushed corn flakes. There are so many delicios versions its hard to choose which to cook for dinner! <3
I have cooked this chicken dish a few times; very good and the chicken stays moist.
Kathleen Smith says
Hi Joanne. Thanks for sharing. I love how moist the chicken comes out in this recipe! <3