Parmesan Crusted Chicken With Mayo

Parmesan Crusted Chicken With Mayo is an easy baked chicken dinner topped with a creamy Parmesan-mayo mixture and seasoned breadcrumbs. It bakes up juicy inside with a golden, crispy crust in about 30 minutes.

Course Chicken Dinner, Main Course

Cuisine American

Keyword How do I make Parmesan Crusted Chicken, How to make Parmesan Crusted Chicken, Parmesan Crusted Chicken, Parmesan Crusted Chicken Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 510kcal

Author Kathleen

Ingredients

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

US Customary - Metric

Instructions

Preheat oven to 425ºF (218ºC).
In a small mixing bowl, stir together mayonnaise (1/2 cup) and Parmesan cheese (1/4 cup).
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 (1/4 cup) evenly over top.
Bake in the preheated oven until chicken is cooked through, about 17-20 minutes (depending on the thickness).

Notes

Keep the chicken an even thickness. Thin, evenly sized breasts cook at the same rate, so you don’t end up with dry edges while waiting for the center to finish.
Don’t mix the breadcrumbs into the mayo. Layering them on top keeps the crumbs drier so they can become golden and crisp in the oven.
Use finely grated Parmesan. It incorporates smoothly into the mayonnaise and creates a more even topping than larger shreds.
Don’t overdo the mayo mixture. Spread it in an even layer over the chicken rather than piling it on. Too much can make the topping heavy and prevent the breadcrumbs from crisping.
Give a pale crust a quick finish. If the chicken is cooked but you’d like the topping more golden, place it briefly under the broiler. Watch it closely—the Parmesan and breadcrumbs can brown quickly.
Give the chicken some breathing room. Arrange the breasts in a single layer with space between them. Crowding the pan traps steam, which can keep that breadcrumb topping from getting as crisp and golden.
Let it rest before serving. A short rest gives the juices a chance to redistribute through the chicken instead of running out as soon as you cut into it.

Nutrition