This baked Parmesan-crusted chicken recipe layers mayo, breadcrumbs, and high heat to make it crispy on the outside, juicy on the inside, and ready to eat in just about 30 minutes.
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“Love this recipe! Amazing taste and not dry at all! Will be making again!” -Amanda, FoodieCrush reader
These Crispy Chicken Cutlets Can Be on the Table in 30 Minutes Flat
I think crispy cutlets of Parmesan-coated chicken are one of the tastiest types of chicken you can eat. My crispy Parmesan buttermilk chicken tenders, crispy baked buffalo chicken breasts, and crispy chicken katsu all scratch that golden brown, tender but crisp chicken cutlet itch.
This easy Parmesan-crusted chicken recipe is yet another great iteration to make. It’s delicious stripped down as is, with the addition of veggies for a simple sheet pan meal, or turned into a healthier baked chicken Parmesan with marinara sauce and noodles.
My grandma had two versions of this recipe, with one ingredient variation: she’s use either mayo or butter to dredge the chicken breasts. Since it adds just a bit more tang and moisture to the chicken, I opt for mayo almost every time (more on why below).
Enjoy!
Heidi’s Tips for Recipe Success
Thinly sliced chicken breasts cook fast but stay juicy when baked on a sheet pan at high heat in the oven. I prefer chicken cutlets somewhere between ¼″ and ½″ but the thinner the better IMO.
For ease (and fewer ingredients), skip the typical flour/egg/breadcrumb dredge. Instead, use a slather of mayonnaise for the breadcrumbs and Parmesan cheese mixture to stick to
Skip the green can and use freshly grated Parmesan. Freshly grated Parm is the only way to go. Use finely grated Parmesan from the deli department, instead of shredded. If grating your own, be sure it’s extra fine so it melds in with the breadcrumbs, making the exterior crisp and not soggy.
Avoid adding extra cheese to the breadcrumbs. While more cheese always seems like a good thing, in this case adding extra can make the crust mushy as the cheese melts.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Boneless, skinless chicken breasts — Cut them in half lengthwise and pound them all the same thickness so they cook evenly.
- Italian seasoned breadcrumbs — You can certainly use Panko breadcrumbs, but I prefer good old Italian seasoned breadcrumbs for this chicken Parmesan. Regular breadcrumbs mix better with the grated cheese, and because the crumbs are smaller than panko, cover the chicken uniformly for an extra crisp crunch.
- Grated Parmesan cheese — Lends excellent flavor to our chicken breading
- Garlic powder — Gets mixed with the breadcrumbs, paprika, salt, and pepper to season our chicken breasts (you could also use 1 clove of fresh garlic that’s been pressed or very finely minced instead).
- Paprika — Lends a subtle smoky flavor, but it’s mainly used to add a warm sheen to the crust as it bakes.
- Mayonnaise — This gives the breadcrumbs and Parmesan cheese mixture to stick to (you could also use melted butter).
How to Make Parmesan-Crusted Chicken in the Oven
Step 1: Slice the Chicken into cutlets
To make my grandma’s recipe faster, I took a page from some of my other fast chicken dinners like Chicken Marsala and Chicken Piccata and halved the chicken breasts lengthwise with a long, sharp knife. This makes a thinner cut that cooks quicker and also gives more surface area for crispy sides. Because let’s be real, the crispy parts are everyone’s favorite parts.
Step 2: Pound Thinly
Slice the chicken breasts in half lengthwise then place between two pieces of plastic wrap on a cutting board. Use a meat tenderizer to gently pound the chicken breasts thinner, flattening them to about ⅜-inch thick. Not only does this make the meat more tender, it also stretches the amount needed and is a more appropriate serving size.
Step 3: Slather with mayo and dredge
Brush both sides of the chicken cutlets with mayo, then dredge in the seasoned breadcrumb and Parmesan mixture.
Heidi’s Tip: When it comes to dredging anything and avoiding a big, clumpy mess, it’s important to use only one hand for all the dirty work. Transferring the meat, dredging, patting…Keeping one hand free is the key to keeping things clean.
Step 4: Pat and shake
Be sure to gently pat the breadcrumb mixture into the mayo-glazed chicken breasts then shake off any excess before baking.
Step 5: Bake until the chicken reaches 165°F
Bake these boneless chicken breasts at 400°F for 17-20 minutes, or until golden on the outside and cooked through, yet still juicy on the inside. (A higher oven temperature creates a crust that crisps faster and keeps the meat juicy.)
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Baked Parmesan Crusted Chicken Recipe
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- 1 cup seasoned Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground paprika
- ⅓ cup mayonnaise (or 4 tablespoons melted butter)
Instructions
- Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
- Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about ⅜-inch with a meat tenderizer.
- Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken fillets in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.
Notes
Nutrition
FAQs
Most chicken parm recipes feature an egg wash, but for this baked chicken Parmesan, mayo (or softened butter) is all you need to help the breadcrumbs adhere.
Thinking this recipe might be better with the extra crunch panko breadcrumbs, I tried it with both panko and regular breadcrumbs. While the panko did have a nice crunch, my family preferred good old Italian seasoned breadcrumbs more. The coating mixes in better with the grated cheese and covers the chicken uniformly for an extra crisp crunch.
Dredging meats usually call for eggs, milk, and flour before coating them with bread crumbs. Not this recipe. We’re consolidating steps and ingredients by using mayonnaise to adhere to the breadcrumbs instead.
Butter is another option my grandma gave me, but here’s why I use mayo instead:
1. A ready-made combination of eggs and oil, mayo does the job in one easy slathering step.
2. Mayo acts as a tenderizer that melts into the meat, adding tang, fat, and flavor to the low-fat, skinless chicken breasts
3. It also protects the chicken than butter would to keep the thin fillets juicy while cooking at a higher heat.
Ingredient Substitutions
- Instead of garlic powder, use 1 clove of fresh garlic that’s been pressed or very finely minced instead.
- Rather than Italian-seasoned breadcrumbs, use regular breadcrumbs with 1 ½ teaspoons of Italian seasoning added to them.
- If you don’t like mayonnaise, use 4 tablespoons of melted butter instead.
What to Serve with Parmesan-Crusted Chicken
More 30-Minute Chicken Dinner Ideas
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Muriel M
This is one of my fav meals for family And company. I get raves every time! So easy to prepare.
Terrific to hear Muriel and I’m glad it’s enjoyed by all.
AJ
Made this tonight in oven! Juicy chicken with crisp breading! We loved it! Will make it again
So glad you liked it AJ!
Diane
Can I prepare this ahead of time?
I would only go so far as to slice the chicken. Otherwise the coating will be soggy.
Colleen Hafner Hummel
I made these last night for a Women’s bible study potluck at my house. They were delicious, everyone loved them. I made them gluten free which was an easy safe & switch, one member has celiac. I made a lot more than necessary. Do they freeze well?
Glad they were enjoyed Colleen! Yes you can freeze them as well :)
Deanna Forsythe
Could I pan fry this?
Hayley
Yes, absolutely! We’d suggest using this recipe as a guide for the pan-fryibng method: https://www.foodiecrush.com/chicken-katsu/ Let us know what you think!
Danielle
Can these be made stove top?
Hayley
Hi Danielle, yes, absolutely! You could follow this frying method here: https://www.foodiecrush.com/chicken-katsu/
Amanda
Love this recipe! Amazing taste and not dry at all! Will be making again!
My grandma would love to hear this Amanda. Thanks for the comment and 5 stars!
Patricia
Love this quick receipe. My granddaughter, who is a celiac, literally begs me to make this for her ever time she comes over. Just substitute the bread crumbs for GLuTEN FREE ones and you’re all set.
I also make a sheet pan dinner with this receipe and all kinds of veggies. My favorites are brussel sprouts, asparagas, green beans, tomatoes and zuchinni. So quick and easy clean up!
So glad it works for her Patricia! The sheet pan idea sounds great. Thanks for the 5 star rating!
June Thompson
Had made this previously but need a reminder. Found this when Googling and really appreciated your easy to follow recipe. Thanks!
Debbie Rishavy
Cooked as directed. Bottom browned nicely but top did not. May need to turn half way through cooking time.
Sheri Lynn Middle
Scrumptious, just scrumptious!
Nancy
Made this tonight for dinner.So good and so easy!
Sandy
I loved these. So tasty and moist. You must try it!!!
So glad you tried them Sandy, I hope they become a regular fixture on the dinner table.
Ellen Lang
I made this chicken recipe for dinner the other night . I was so easy and Delicious and tender. I will make this again. We could not get chicken breast ( due to availability) so I bought large boneless thighs with the dark meat I think it was more moist. I hope other cooks try this.
Ashley @ Foodie Crush
Thanks Ellen!