Baked Parmesan Crusted Chicken

By Kate Shungu ● Updated February 11, 2025

This recipe for Baked Parmesan Crusted Chicken is an easy way to jazz up chicken breasts. You just need a few ingredients from your pantry to make it!

baked parmesan crusted chicken breasts on a white platter.

I’m constantly on the lookout for easy weeknight meals. This Easy Ranch Chicken and Crockpot Pork Chops are a few of our favorites.

And now we can add Baked Parmesan Crusted Chicken to the dinner rotation. It’s a seriously easy, quick, and delicious way to make a package of chicken breasts into a meal.

Many breadcrumb toppings for baked chicken can get soggy, fast. This recipe, which I found clipped from a newspaper in my Grandma’s recipe book, uses one special ingredient to avoid a soggy topping: mayonnaise!

The mayo is enough that it doesn’t drench the chicken and make it soggy (like a butter coating would). And, the fat from the mayo helps to keep the chicken moist as it bakes. A win-win!

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Top tips

  • Use a good quality parmesan cheese for this (not the stuff from the green can, which won’t melt properly). Pre-grated is just fine.
  • The chicken breasts should be roughly the same size so they’ll cook evenly in the oven.
  • The key to moist, juicy chicken breasts is cooking them to the correct temperature. A meat thermometer is helpful for this.

Ingredients

Hopefully most of these items can already be found in your fridge/pantry!

chicken, parmesan, breadcrumbs, and seasonings on a white table.
  • You can use either boneless skinless chicken breasts or boneless skinless chicken thighs for this recipe.
  • We’ll coat the chicken with mayonnaise to help the breadcrumb/parmesan mixture stick.
  • Paprika and dried mustard add flavor to the breadcrumb coating. Use smoked paprika if you’d like!

How to make baked parmesan crusted chicken

Start by placing the parmesan, breadcrumbs, salt, pepper, paprika, and dried mustard into a gallon-size resealable plastic bag. Shake to combine.

plastic bag with a breadcrumb mixture inside.

Then, brush the chicken breasts generously on all sides with the mayonnaise.

brushing chicken breasts with mayonnaise using a pastry brush.

Using tongs, place the chicken breasts, on at a time, into the breadcrumb mixture and shake gently to coat.

breadcrumb coated chicken breast in a large plastic bag.

Repeat with the remaining chicken breasts.

Place the chicken on a sheet pan. (I line mine with a silicone mat for easy clean-up.)

Bake for 20–22 minutes at 425°F, or until the thickest part of the chicken reaches 165°F on a meat thermometer.

baked parmesan chicken breasts on a sheet pan.

A temperature guide for baking chicken

The cooking time will depend on the cut of chicken that you are using.

For best results, use a meat thermometer—the thickest part of the chicken should reach 165°F when the chicken is cooked through. Remove the chicken from the oven promptly after it reaches 165°F so the chicken doesn’t dry out.

Here’s a quick guide for cooking chicken 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
the interior of a baked parmesan chicken breast on a white plate.

More chicken dinner recipes

Here are a few more favorites from the archives!

📖 Recipe

baked parmesan crusted chicken breasts on a white platter.

Baked Parmesan Crusted Chicken

Published by Kate
This simple baked chicken recipe, with parmesan and breadcrumbs, is an easy weeknight meal.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine American
Servings 4 servings
Calories 282 kcal

Ingredients
  

  • ½ cup dry bread crumbs
  • ½ cup grated Parmesan cheese
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 lb boneless skinless chicken breasts or thighs
  • cup mayonnaise

Instructions
 

  • Preheat oven to 425°F. Place a wire rack or silicone mat on top of a sheet pan.
  • Place the breadcrumbs, Parmesan, dry mustard, paprika, salt, and pepper in a large resealable plastic bag. Shake to combine.
  • Brush the chicken breasts generously with the mayonnaise on all sides. Add one chicken breast to the bag and shake gently to coat. Repeat with the remaining chicken breasts.
  • Place the chicken breasts on the wire racked-topped sheet pan. Bake for 18–22 minutes, or until the chicken registers 165°F in the thickest part.

Notes

Use real Parmesan cheese (not the stuff in the green can) for best results. Pre-grated is just fine!
Use a meat thermometer to ensure moist and juicy chicken. The thickest part of the chicken should reach 165°F. 
Cooking times for other cuts of chicken:
  • Boneless skinless chicken thighs: 22–24 minutes
  • Bone-in chicken thighs: 30–35 minutes
  • Drumsticks: 35–40 minutes
Make ahead instructions: I recommend baking the chicken right before you plan to serve it. However, you can mix the breadcrumb/parmesan mixture ahead of time. Just seal the bag and store in the refrigerator until you’re ready to coat the chicken breasts and bake it.
Reheating: place the chicken in the oven for 5–6 minutes at 425°F, or until warmed through.
Variations:
    • Use panko breadcrumbs instead of fine breadcrumbs
    • Use Italian seasoned breadcrumbs instead of plain
    • Substitute pecorino romano cheese for the parmesan
    • Add dried herbs such as dried basil and dried oregano (¼ teaspoon each)
    • Light or low-fat mayo will work just fine instead of full-fat
    • Use chicken thighs in place of chicken breasts

Nutrition

Calories: 282kcalCarbohydrates: 13gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 86mgSodium: 894mgPotassium: 483mgFiber: 1gSugar: 2gVitamin A: 279IUVitamin C: 1mgCalcium: 144mgIron: 1mg
Keyword parmesan baked chicken
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5 from 2 votes (2 ratings without comment)

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