Step 4: Add the Parmesan
In another shallow dish, mix the grated Parmesan cheese with the Italian herbs (if using). Sprinkle the Parmesan mixture generously over each chicken breast, pressing lightly so it sticks to the mayonnaise. The Parmesan will melt slightly in the oven, forming a deliciously crunchy topping.
Step 5: Bake
Place the coated chicken breasts on a baking sheet lined with parchment paper or lightly greased with olive oil. Bake in the preheated oven for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). The top should be golden brown and crispy.
Step 6: Optional Broil for Extra Crispiness
For an even crunchier top, switch the oven to the broil setting for the last 2–3 minutes. Keep a close eye on the chicken to prevent burning.
Step 7: Rest and Serve
Once baked, let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping your chicken moist. Serve with a side of roasted vegetables, mashed potatoes, or a crisp salad.
Tips for Success
- Don’t skip drying the chicken: Wet chicken can prevent the coating from sticking properly.
- Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that can affect browning.
- Adjust seasoning: Feel free to add a pinch of cayenne pepper or smoked paprika for a subtle kick.
- Meal prep-friendly: This dish can be cooked in advance and reheated in the oven; the crust remains deliciously crispy.
Why This Recipe Works:
The magic of this dish is in the balance between the creamy mayonnaise and the salty, nutty Parmesan. Unlike traditional breaded chicken, this method requires no messy dredging or frying, making it healthier and faster. The mayonnaise locks in moisture while the Parmesan forms a naturally golden, flavorful crust that makes every bite satisfying.
If you want, I can also make a quick 5-minute version of this recipe for the air fryer that keeps it just as crispy but even faster.
Do you want me to do that?
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