Crispy Parmesan Crusted Baked Chicken Breasts Recipe (6 Ingredients, 30 Minutes) by Jan Mostrom

I’m always on the lookout for easy weeknight dinners, and that’s why I love this Parmesan-crusted chicken recipe. Baked in the oven to make this a healthier choice, this crispy baked chicken recipe adds a lot of moisture under the panko with mayonnaise and the addition of just a little olive oil. Plus, you get all the crisp without the fat and calories of deep frying.

To make this easy baked chicken breasts recipe you only need six simple ingredients. Here is your shopping list: boneless/skinless chicken breasts, panko breadcrumbs (regular or gluten-free), freshly grated Parmesan cheese, fresh parsley, olive oil and either mayonnaise, Dijon mustard or Caesar salad dressing (you could also use ranch if you like). The chicken breasts bake for about 20 to 25 minutes in the oven.

Serve these juicy, crispy, cheesy high-protein chicken breasts for dinner with your favorite side dishes. We like to add a vegetable like asparagus, green beans or broccoli, and sometimes a salad and sourdough bread.  

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 4

Ingredients

• 2 boneless, skinless chicken breasts (about 8 ounces each)
• 1 1/4 cups panko breadcrumbs (I used gluten-free panko)
• 3/4 cup grated Parmesan
• 1 tablespoon finely chopped fresh parsley, plus more for garnishing
• 2 tablespoons extra virgin olive oil
• 1/4 cup mayonnaise, Dijon mustard or Caesar salad dressing

Here's how to make it: 

1. Place a large baking sheet in the oven. Preheat the oven to 425 degrees F with the pan inside. Cut a piece of parchment about the size of the baking sheet and set to the side.
2. Pat the chicken breasts dry with a paper towel. With a very sharp knife, cut them horizontally to make one breast into two cutlets. Be very careful while you cut! Place the chicken on the parchment and use a meat mallet or rolling pin to pound or roll the cutlets until they are about 1/4 inches thick. Season the cutlets with salt and pepper.
   
3. In a shallow bowl add your panko, Parmesan and fresh parsley, with a pinch of salt and black pepper. Mix together. Add the olive oil and use a fork to blend the oil in well. For a gluten-free dinner, use gluten-free panko breadcrumbs. For some spice, sprinkle in crushed red pepper flakes.
   
4. Take one cutlet and spread about 1 tablespoon of mayonnaise all over it. Dredge it in the panko mixture, pressing gently to get the crumbs to stick to the chicken on both sides. Place the cutlet back onto the parchment and repeat with the other three cutlets.
   
5. Gently transfer the parchment paper with chicken onto the hot baking sheet.
   
6. Bake for 20 to 25 minutes, turning them over halfway through the cooking time.
   
7. Serve with lemon wedges, if desired, and enjoy!
   

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