Parmesan Crusted Chicken

Parmesan Crusted Chicken is one of those recipes that feels like a win every time you make it.

With ingredients like mayonnaise, garlic, Parmesan cheese, and panko breadcrumbs, this recipe comes together effortlessly for a dish that feels anything but ordinary.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CHICKEN – Boneless, skinless chicken breasts are ideal because they cook evenly and stay juicy under the crispy coating. If the breasts are thick, slice them in half horizontally to ensure even cooking and faster bake time. Chicken thighs or tenders are also great options for this recipe—just adjust the cooking time slightly (tenders will cook faster, and thighs may take a bit longer). For a fun twist, this recipe also works well with mild white fish like cod or tilapia.

MAYONNAISE – Mayonnaise keeps the chicken moist while helping the breadcrumb coating stick. For extra flavor, try using Japanese mayo, which has a slightly sweet and rich taste. If you’re looking for a lighter option, plain Greek yogurt can work as a substitute, but keep in mind it has a tangier flavor. Make sure to spread the mayo mixture evenly on the chicken for the best results.

BUTTER – Softened butter blends seamlessly with the mayo to create a creamy, flavorful coating that locks in moisture. If you only have unsalted butter, just add a pinch of salt to the mayo mixture. Pro tip: Let the butter sit at room temperature for 15-20 minutes so it’s easy to mix.

GARLIC – Freshly grated garlic adds bold, aromatic flavor to the dish. If you don’t have fresh garlic, ½ teaspoon of garlic powder works just as well. For an easy way to grate garlic, use a microplane or the smallest side of a box grater. If you’re out of both fresh and powdered garlic, finely mince garlic and mash it into a paste with a pinch of salt using the flat side of your knife.

PANKO BREADCRUMBS – Panko breadcrumbs are key to creating a crispy, golden crust. Their light, airy texture makes them a standout choice over regular breadcrumbs. If you only have traditional breadcrumbs, they’ll work too, but the crust may be less crunchy. For a flavor boost, use seasoned breadcrumbs and skip the Italian seasoning in the recipe. Press the breadcrumbs firmly onto the chicken to ensure an even coating that stays in place while baking.

SEASONING – Italian seasoning brings the perfect balance of herbs to the dish, but you can get creative here. Swap it for a mix of dried oregano, thyme, and basil, or even your favorite spice blend. If you want a little heat, sprinkle in a pinch of red pepper flakes or smoked paprika for a smoky kick.

CHEESE – Freshly grated Parmesan cheese is the best choice for bold, nutty flavor and a crisp texture. Avoid pre-shredded Parmesan, as it often contains anti-caking agents that can affect the coating’s texture. Pecorino Romano or Asiago cheese are excellent substitutes if you prefer a different twist. Make sure to grate the cheese finely so it mixes well with the breadcrumbs and creates a uniform coating.

How To Make Parmesan Crusted Chicken

Please check the printable recipe card below for more detailed instructions.

Serving Suggestions

BUTTERED GREEN BEANS – Steam or lightly sauté green beans, then toss them with a bit of butter, salt, and pepper for a simple side dish. Their mild flavor and slight crunch balance the richness of the chicken while adding a touch of freshness to the plate.

CREAMY CUCUMBER SALAD – This cool and tangy side is perfect for cutting through the rich, cheesy crust of the chicken. Slice cucumbers thinly and toss them in a mix of sour cream, dill, and a splash of vinegar for a refreshing and flavorful pairing.

MASHED POTATOES – A classic, creamy side dish that works wonderfully with the crispy coating of the chicken. For extra flavor, try adding roasted garlic or freshly grated Parmesan to your mashed potatoes to tie the flavors together.

ROASTED SEASONAL VEGETABLES – Broccoli, carrots, or zucchini tossed in olive oil, garlic, and a pinch of salt roast beautifully at 400º Fahrenheit alongside the chicken. Their caramelized edges bring a bit of sweetness and contrast to the savory dish, making them an easy and delicious choice.

PASTA OR RICE – For a more filling option, serve the chicken over pasta (like our easy homemade German Spaetzle) tossed with olive oil and Parmesan or fluffy white rice. Add a drizzle of lemon juice or a sprinkle of fresh parsley to brighten the flavors and bring everything together.

More Easy and Delicious Chicken Recipes

Chicken Caprese

Crockpot Chicken Alfredo

Crockpot Tuscan Chicken

Sheet Pan Chicken Thighs

Tarragon Chicken

Crockpot Chicken and Stuffing

Recipe Success Tips

USE EVEN CHICKEN PIECES – If your chicken breasts are thick or uneven, slice them horizontally into thinner, uniform pieces. Not only will this help the chicken cook faster and more evenly, but it also prevents the edges from drying out while waiting for the center to cook through. For even easier slicing, place the chicken in the freezer for about 15 minutes before cutting—it firms up slightly and is easier to handle.

PRESS THE BREADCRUMBS – To achieve a crunchy coating that stays put, firmly press the breadcrumb mixture onto the chicken with your fingers or the back of a spoon. Make sure the mayo mixture fully covers each piece, as it acts like glue for the breadcrumbs. If needed, sprinkle additional crumbs over bare spots and press again to ensure full coverage.

CHECK THE TEMPERATURE – Use a digital meat thermometer to guarantee perfectly cooked chicken. Insert the probe into the thickest part of the meat, avoiding contact with the pan or coating, and look for 165º Fahrenheit. This ensures the chicken is both safe to eat and incredibly juicy. If you’re cooking smaller pieces, check them a couple of minutes earlier to avoid overcooking.

LET IT REST BEFORE SERVING – After baking, let the chicken rest for 3-5 minutes before cutting or serving. This allows the juices to redistribute, keeping the meat tender and flavorful. Skipping this step can result in dry chicken as the juices escape when sliced too soon.

KEEP THE CRUST CRISPY – If you’re reheating leftovers or making this dish ahead, use a wire rack over a baking sheet during baking or reheating. Elevating the chicken ensures heat circulates evenly, preventing the bottom from becoming soggy.