Magic Crunchy Parmesan Baked Chicken Breasts Recipe (6 Ingredients, 30 Minutes) by Jan Mostrom

This recipe for Parmesan baked chicken breasts is just what is needed when you have no time to cook. The baked chicken recipe comes together in just five quick minutes and is magically moist due to a secret weapon ingredient: mayonnaise. The golden, crunchy Parmesan-crusted chicken breasts are a wonderful high-protein dinner. Your family gets the health benefits of protein with minimal effort from you!

To make this crunchy baked chicken recipe you just need six simple ingredients. Here is your short list for this high-protein dinner recipe: boneless/skinless chicken breasts, panko breadcrumbs (regular or gluten-free), Parmesan cheese (check out the health benefits of Parmesan cheese), fresh parsley, extra-virgin olive oil and mayonnaise.

Photo credit (all photos): Jan Mostrom

Serve the crunchy oven-baked chicken breasts for dinner with your favorite side dishes. We like a fresh vegetable and a salad as a side dish. Sometimes we'll have a side of pasta with alfredo sauce or homemade marinara sauce. Kind of like a deconstructed chicken Parmesan!

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes 
Total Time: 30 minutes
Servings: 4

Ingredients

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

Here's how to make it: 

1. Use a paper towel to pat the chicken dry and then slice each breast across horizontally to have 2 thin pieces of chicken per breast. Use a meat mallet or rolling pin to  pound the breasts until they are about 1/3 inches thick. Season the chicken on both sides with salt and pepper.
2. Place the panko, Parmesan, parsley and a pinch of salt and pepper in a low-rimmed bowl. Drizzle the olive oil on top and use a fork to combine. Place the mayonnaise in another low-rim bowl.
   
3. Coat each breast with the mayo and then press into the panko mixture to coat them thoroughly.
   
4. Place on a parchment paper-lined baking sheet. Repeat with the other 3 breasts.
   
5. Bake the chicken in a preheated 425-degree F oven for 20 to 25 minutes, flipping over the chicken halfway through. Cook the chicken until it is nice a browned and the internal temperature is at least 165 degrees F on a food thermometer.
   
6. Sprinkle with salt, if desired, and serve. (I like to garnish mine with lemon slices.) Store any leftovers in an airtight container in the fridge and reheat in the microwave. This recipe can easily be doubled or tripled like I did to feed bigger families or for meal prepping.
   

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