Description
This Parmesan Crusted Chicken recipe delivers a crispy, flavorful coating on tender, juicy chicken breasts. Featuring a blend of Parmesan cheese, breadcrumbs, and a tangy mayonnaise-based mixture, it’s baked to golden perfection for a satisfying main dish that’s easy to prepare and ideal for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Parmesan Coating
- 1 cup grated Parmesan cheese
- 2 cups breadcrumbs
Wet Mixture
- 1/2 cup melted butter
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Salt and pepper, to taste
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
- Mix Parmesan and breadcrumbs: In a bowl, thoroughly combine the grated Parmesan cheese with the breadcrumbs to create a flavorful crust mixture that will coat the chicken.
- Prepare wet mixture: In a separate bowl, stir together melted butter, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper to form a creamy, tangy coating base.
- Coat the chicken: Dip each chicken breast into the mayonnaise mixture first, ensuring it’s well coated, then dredge in the Parmesan breadcrumb mixture, pressing gently so the crust sticks well.
- Bake the chicken: Place the coated chicken breasts on a baking sheet and bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown and crispy.
- Serve hot: Remove from oven and serve immediately while hot for the best texture and flavor. Enjoy your delicious Parmesan Crusted Chicken!
Notes
- For extra crispiness, you can broil the chicken for the last 2-3 minutes, but watch closely to prevent burning.
- Use fresh Parmesan cheese for the best flavor and texture.
- This recipe can be doubled to serve a larger crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep the crust crisp when reheating, warm in a 350°F oven for 10-15 minutes rather than microwaving.
