Baked Parmesan Crusted Chicken

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.

I’ve seen recipes for this in a variety of vintage cookbooks, and I’ve tried a few. The major problem with most recipes is soggy chicken. Yuck.

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!

We’ll brush it on the chicken to make the breadcrumbs stick. It’s thick 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!

This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these link.

Jump to:

Top tips

  • Use a good quality parmesan cheese for this (not the stuff from the green can, which won’t melt properly).
  • 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.


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.

How long to cook parmesan crusted 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

Make it ahead/reheating

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.

To reheat leftover parmesan crusted chicken, place it in the oven for 5–6 minutes at 425°F, or until warmed through.

the interior of a baked parmesan chicken breast on a white plate.


  • 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 (see recipe card for cooking time)

Can I freeze parmesan crusted chicken?

You can freeze parmesan crusted chicken for up to 3 months in a resealable freezer bag (get ALL of the air out first!). However, the breadcrumb topping may not be as crispy after defrosting/reheating the chicken.

baked chicken breasts topped with breadcrumbs and parmesan on a white platter.

More chicken dinner recipes

Here are a few more favorites from the archives!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 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


  • 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


  • 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.


Use real Parmesan cheese (not the stuff in the green can) for best results.
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


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
Did You Make This Recipe?Please leave a star rating and comment below!


No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating