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Close-up overhead shot of a cooked Parmesan Crusted Chicken breast. The thick, golden-brown crust is visibly crispy with melted cheese and flecks of green parsley.

Parmesan Crusted Chicken: The Ultimate Golden-Brown Crust Recipe

The ultimate Parmesan Crusted Chicken recipe! Learn the secrets to a thick, impossibly crispy golden-brown crust and perfectly juicy, tender chicken every time. This easy baked recipe is a guaranteed weeknight dinner success that's ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 chicken breasts
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each) Pounded to an even thickness.
  • 1 cup (90g) Panko breadcrumbs Do not substitute with regular breadcrumbs for best results.
  • 1/2 cup (50g) freshly grated Parmesan cheese Use a block and grate it yourself.
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 2 tbsp (8g) finely chopped fresh parsley
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Baking sheet
  • 3 Mixing Bowls Shallow bowls work best for dredging.
  • 1 Instant-read thermometer Highly recommended for perfect results.

Instructions
 

Main Instructions
  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet. Pat chicken breasts completely dry with paper towels.
  2. In a shallow bowl, combine Panko breadcrumbs, grated Parmesan, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix well.
  3. In a separate shallow bowl, whisk together the mayonnaise and Dijon mustard until smooth.
  4. Coat each chicken breast in a thin, even layer of the mayonnaise mixture.
  5. Press the coated chicken firmly into the Panko mixture, patting to ensure a thick crust adheres to all sides. Place on the prepared baking sheet.
  6. Bake for 20-25 minutes, until the crust is golden-brown and crispy, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  7. Let the chicken rest on the baking sheet for 5 minutes before serving to lock in the juices.

Notes

Don't Crowd the Pan: Give each chicken breast enough space on the baking sheet to ensure a crispy crust.
Even Thickness is Key: Pounding chicken to an even thickness ensures it cooks evenly.
Embrace the Thermometer: The only way to guarantee perfectly cooked chicken that is both safe and juicy.
Rest is Best: A 5-minute rest before cutting is crucial for juicy results.
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