Description

This Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated with a flavorful mixture of parmesan cheese and breadcrumbs, then baked to golden perfection. The buttery, tangy mayonnaise mixture infused with Dijon mustard, Worcestershire sauce, and a touch of hot sauce creates an irresistible crust that is crispy on the outside and moist inside. Perfect for a quick weeknight dinner or a satisfying meal any day of the week.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Cheese & Crust

1 cup grated Parmesan cheese
2 cups breadcrumbs

Coating Mixture

1/2 cup melted butter
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Salt and pepper, to taste

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
Prepare the breadcrumb mixture: In a bowl, combine the grated Parmesan cheese and breadcrumbs thoroughly. This mixture will form the crispy crust on the chicken.
Mix the wet coating: In a separate bowl, whisk together the melted butter, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper until well blended.
Coat the chicken: Dip each chicken breast into the mayonnaise mixture, ensuring it is fully coated. Then dredge the chicken in the Parmesan breadcrumb mixture, pressing gently to adhere the coating well.
Bake the chicken: Place the coated chicken breasts on a baking sheet. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the crust turns golden brown and crispy.
Serve: Remove from the oven and serve the Parmesan Crusted Chicken hot. Enjoy this delicious meal with your favorite sides.

Notes

You can substitute mayonnaise with Greek yogurt for a lighter coating, though the texture of the crust may vary slightly.
For extra crispiness, broil the chicken for the last 2-3 minutes, watching closely to avoid burning.
Add chopped fresh herbs like parsley or basil to the breadcrumb mixture for added flavor.
Use panko breadcrumbs instead of regular for an even crunchier crust.
Ensure chicken breasts are of even thickness for uniform cooking; pounding them to an even thickness can help.