Crispy Parmesan-Crusted Baked Chicken Breast Recipe

This recipe for Baked Parmesan Crusted Chicken is an easy and flavorful way to elevate chicken breasts using just a few pantry staples.

If you need reliable weeknight dinners, this Parmesan-crusted chicken joins favorites like Easy Ranch Chicken and Crockpot Pork Chops. It’s quick to prepare, bakes in about 20 minutes, and turns a simple package of chicken breasts into a satisfying meal.

One trick borrowed from an old family recipe keeps the breadcrumb topping crisp instead of soggy: mayonnaise. A light coating of mayo helps the breadcrumb-parmesan mixture adhere and adds fat that keeps the chicken juicy without making it greasy.

Top tips

• Use real Parmesan cheese (not the shelf-stable green-can variety) for best flavor and texture; pre-grated is fine.
• Choose chicken breasts that are roughly the same size so they cook evenly.
• Cook the chicken to the correct internal temperature for juicy results — 165°F in the thickest part. A meat thermometer is useful.

Ingredients

Most of these ingredients are pantry basics:

• Boneless, skinless chicken breasts or thighs (about 1 lb)
• ½ cup dry breadcrumbs (plain, Italian, or panko)
• ½ cup grated Parmesan cheese (real Parmesan recommended)
• ⅓ cup mayonnaise to help the topping stick
• ½ teaspoon dry mustard, ½ teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper

How to make baked parmesan crusted chicken

Preheat the oven to 425°F. Line a sheet pan with a wire rack or a silicone mat for easy cleanup and even air circulation.

Combine the breadcrumbs, grated Parmesan, dry mustard, paprika, salt, and pepper in a large resealable plastic bag and shake to mix evenly.

Brush each chicken breast generously on all sides with mayonnaise. Using tongs, place one piece at a time into the breadcrumb mixture, shake gently to coat, and repeat until all pieces are covered.

Arrange the coated chicken on the prepared sheet pan. Bake for 18–22 minutes at 425°F, or until the thickest part registers 165°F on a meat thermometer. Remove promptly to avoid overcooking.

A temperature guide for baking chicken

Cooking times vary by cut and thickness. For reliable results use a thermometer and pull the chicken when it reaches 165°F. Typical times at 425°F:

• Boneless skinless chicken breasts: 18–22 minutes
• Boneless skinless chicken thighs: 22–24 minutes
• Bone-in chicken thighs: 30–35 minutes
• Drumsticks: 35–40 minutes

More chicken dinner recipes

Try these other simple, family-friendly recipes when planning weeknight meals:

• Easy Ranch Chicken
• Cream of Mushroom Chicken
• Dorito Chicken Casserole
• Chicken & Sausage Jambalaya

📖 Recipe

Baked Parmesan Crusted Chicken

A simple baked chicken recipe with a crunchy Parmesan-breadcrumb crust—perfect for busy weeknights.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Calories: 282 kcal

Ingredients

• ½ cup dry breadcrumbs
• ½ cup grated Parmesan cheese
• ½ teaspoon dry mustard
• ½ teaspoon paprika
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 1 lb boneless, skinless chicken breasts or thighs
• ⅓ cup mayonnaise

Instructions

• Preheat oven to 425°F. Place a wire rack or silicone mat on a sheet pan.
• Combine breadcrumbs, Parmesan, dry mustard, paprika, salt, and pepper in a large resealable bag and shake to mix.
• Brush each chicken piece with mayonnaise on all sides. Add one piece to the bag, shake gently to coat, and repeat with the rest.
• Place the coated chicken on the prepared sheet pan and bake 18–22 minutes, or until the thickest part reaches 165°F.

Notes

Use real Parmesan for the best melting and flavor. Pre-grated works well.

For moist chicken, remove from the oven as soon as the internal temperature hits 165°F.

Make-ahead: mix the breadcrumb-parmesan blend ahead of time and refrigerate in a sealed bag until ready to coat and bake.

Reheating: warm in a 425°F oven for 5–6 minutes or until heated through.

Variations: swap panko for breadcrumbs, use Italian-seasoned crumbs, substitute pecorino romano, add ¼ teaspoon dried basil and oregano, use light mayo, or use thighs instead of breasts.

Nutrition

Calories: 282 kcal • Carbohydrates: 13 g • Protein: 30 g • Fat: 11 g • Sodium: 894 mg

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