Parmesan Crusted Chicken (Crispy, Juicy & Easy to Make)
Parmesan Crusted Chicken features tender chicken breasts coated in Parmesan and breadcrumbs, then baked until golden and crispy. The crunchy crust locks in moisture for juicy, flavorful chicken every time.
Servings 8
Ingredients
Crusted Parmesan Chicken Ingredients
- 5 large organic chicken breasts
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise (I used homemade mayonnaise)
- 1 tsp. sea salt (or to taste)
- 4 small garlic cloves (I used homegrown garlic)
- ¼ tsp. freshly ground pepper
- 1 cup Italian bread crumbs (I used homemade Italian bread crumbs recipe)
Instructions
- Trim excess fat and make shallow slashes across each breast. Rinse and pat dry.
- Mix salt, pepper, garlic, Parmesan, and mayonnaise. Coat each chicken breast, then refrigerate for at least 2 hours (up to 12 hours for best results).
- Place breadcrumbs on a plate, then dredge each breast in the mixture, shaking off any excess. Arrange on a parchment-lined baking sheet.
- Bake for 30–40 minutes, or until golden and cooked through (165°F/74°C). Cover and let rest for 15 minutes before serving.
Notes
- Even thickness: Pound or slice chicken breasts so they cook evenly.
- Dry before coating: Pat chicken dry to help the crust stick and crisp.
- Use fresh Parmesan: It melts better and creates a crispier crust.
- Marinate longer: 2 hours minimum; 8 - 12 hours for juicier flavor.
- Bake to 165°F: Use a thermometer to prevent overcooking.
- Rest before serving: Let the chicken rest 10 - 15 minutes to stay juicy.
- Broil for extra crunch: Optional 1 - 2 minutes under broil for a crispier top.