When it comes to classic chicken there is nothing more classic than Parm Crusted Chicken. There is just something about the combination of chicken breast and parmesan cheese. This recipe specifically calls for grated parmesan and not shredded or shaved parmesan cheese. But the real big reveal is the (not so) secret ingredient…. Mayonnaise!
The mayonnaise allows for the chicken breast to cook through without getting dried out. Mayo is a combination of eggs and oil that leaves you with a luscious and rich flavor that tastes fatty but really isn’t. If you have backyard chickens, you are able to make your own mayo, if not then use the best mayo you can find. If you are trying to watch the calories – Greek Yogurt works as well in this recipe. PS the secret to super crispy golden grilled cheese is actually spreading mayo on the outside “grilled” side of the bread.
As it is mentioned more than once in the recipe – you need to use grated parmesan and not shredded or shaved – this is all about texture. Grated parmesan basically acts as a breadcrumb to make a delicious and crispy coating. If you use shredded or shaved cheese, you just aren’t going to get the same even crust.
I like to serve this over a garlicky pasta like my Garlic Parm Pasta – it just works together. If you wanted to go the classic chicken parm route – you could add some tomato sauce and serve it over spaghetti. You can also turn this chicken into a tasty sandwich with some toasted Italian bread, red sauce, red onion, arugula and more cheese!
Now Let’s Get Cookin’!
Parm Crusted Chicken
Equipment
Ingredients
- 6 Chicken Breast boneless, skinless
- 1½ cup Mayonnaise can use Greek yogurt
- ⅔ cup Grated Parmesan Cheese
- 1 tsp Onion Powder
- 1 tsp Thyme
- 1 tbsp Italian Seasoning see recipe below
Instructions
- Preheat oven to 375degF
- In a small bowl, combine mayo, parmesan and seasonings.
- Line a 9×13 baking dish with parchment paper. Place chicken breasts in single layer. Smear each breast with mayo mixture. (sprinkle with extra parmesan cheese, if desired).
- Place in oven and back for 40 minutes.
- Let rest at least 10 minutes before slicing to serve.
Notes
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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