Parmesan Crusted Chicken: Golden Baked Chicken Breasts
This parmesan crusted chicken relies on a binder of mayonnaise and melted butter to keep the meat moist while supporting a crisp, golden crust. Pound your chicken breasts to an even thickness of 1.5 cm. Do this to guarantee uniform cooking and prevent the outer parts from drying out while the centre reaches 74°C (165°F). Let the meat rest for 5 minutes after baking so the juices redistribute for a moist result.
Parmesan Crusted Chicken: Golden Baked Chicken Breasts
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Line a baking tin with baking parchment and brush the surface with a little olive oil. This prevents the cheese from sticking to the paper.
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Even out the chicken
Place the chicken breasts between two large sheets of parchment or plastic wrap. Pound each to a thickness of 1.5 cm using a meat mallet or rolling pin. This ensures the meat cooks uniformly so the edges do not dry out.
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Mix the binder
Whisk the mayonnaise and melted butter in a small bowl until fully blended. Stir in the garlic powder, oregano, basil, paprika, salt and pepper. The fats in this mixture keep the interior juicy.
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Prepare the crust
Combine the breadcrumbs and grated Parmesan in a separate bowl. Add a pinch of salt and pepper if needed. Ensure the crumbs are well mixed for a consistent colour.
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Coat the breasts
Dip each breast into the mayo-butter mixture and let the excess drip back into the bowl. Press the chicken firmly into the breadcrumb-Parmesan mixture. Pack the coating tightly so it adheres during baking.
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Bake the chicken
Arrange the breasts on the tin and brush the tops with olive oil to aid browning. Bake for 17 minutes, rotate the tin, and bake for 2-3 more minutes. Cook until the internal temperature reaches 74°C (165°F).
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Rest the meat
Remove the chicken from the tin and let it rest on a wire rack or platter. Wait for 5 minutes before slicing. This allows the juices to redistribute so the meat stays moist.
Ensure you pound the chicken to an even thickness. If the breasts are uneven, the thinner ends will overcook and become tough while the centre remains raw. Use a probe thermometer to check the thickest part of the meat to avoid drying it out.
Getting the texture right
Pound your chicken breasts to a thickness of 1.5 cm. This ensures the meat cooks uniformly so the centre reaches 74°C (165°F) without the outer edges drying out. Using a mixture of mayonnaise and melted butter as a binder keeps the interior moist while supporting a firm, golden crust.
What to serve with it
Pair the chicken with roasted root vegetables seasoned with rosemary and sea salt for a hearty meal. A mixed green salad with a light lemon vinaigrette provides acidity to balance the richness of the cheese. Finish the plate with a splash of fresh lemon juice and chopped parsley for brightness.
Storing and reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 180°C (350°F) oven for 10 minutes to restore the crispness. Never leave cooked chicken at room temperature for more than 2 hours to ensure food safety and quality.
Making it ahead
Prepare the breading and coat the chicken breasts several hours before cooking. Store them covered in the refrigerator. This allows the coating to adhere more firmly to the meat. When ready to eat, bake them according to the instructions to maintain a savoury crunch and juicy interior.
Nutrition per serving
- Calories
- 412
- Protein
- 42.5 g
- Carbs
- 14.2 g
- Fat
- 22.8 g
- Fiber
- 1.1 g
- Sugar
- 2.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How to get Parmesan crust to stick to chicken?
Use a binder made of mayonnaise and melted butter. The fat and protein in the mayonnaise create a tacky surface that grips the breadcrumbs and Parmesan, preventing the crust from peeling away during the baking process.
What is the secret to crispy chicken parmesan?
Brush the tops of the coated breasts with olive oil before baking. This fat helps the breadcrumbs caramelise and brown in the 200°C (400°F) oven, resulting in a deeper golden colour and a more pronounced crunch.
What do you coat chicken parmesan with?
Coat the meat in a mixture of mayonnaise and melted butter, then press it into a blend of plain breadcrumbs and grated Parmigiano-reggiano. This combination provides both a savoury flavour and a sturdy, golden-brown exterior.
