Delicious Parmesan Chicken (Print version)
Juicy baked chicken breasts with a creamy Parmesan layer and crisp golden panko topping.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
For the Parmesan topping
04 -
1/2 cup (115 g) mayonnaise
05 -
1/2 cup (50 g) freshly grated Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon paprika
09 -
1/3 cup (25 g) panko breadcrumbs
10 -
Olive oil spray, as needed
11 -
2 tablespoons chopped fresh parsley
12 -
1/2 lemon, cut into wedges
# Instructions:
01 -
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
02 -
Pat the chicken dry. Pound the thick ends until the breasts are about 1/2 inch thick, then season both sides with salt and pepper.
03 -
Stir mayonnaise, Parmesan, garlic powder, Italian seasoning, paprika, and a pinch of black pepper in a small bowl until combined.
04 -
Place the chicken on the baking sheet. Spread the Parmesan mixture evenly over the top of each piece, then sprinkle with panko and press gently. Mist lightly with olive oil spray.
05 -
Bake for 18-22 minutes, until the topping is golden and the thickest part of the chicken reaches 165°F.
06 -
Rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
# Good to know:
01 -
Pound chicken evenly so it cooks at the same pace.
02 -
Best served right after baking while the topping is crisp.
03 -
Use a thermometer for the juiciest result.