Description

This Parmesan Crusted Chicken recipe features tender boneless, skinless chicken breasts coated in a flavorful mixture of mayonnaise, mustard, and hot sauce, then crusted with a blend of Parmesan cheese and breadcrumbs before being baked to golden perfection. It’s a simple yet delicious dish perfect for an easy weeknight dinner that delivers a crispy exterior and juicy interior.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Crust

1 cup grated Parmesan cheese
2 cups breadcrumbs

Coating Sauce

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: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken.
Prepare the breadcrumb mixture: In a bowl, combine the grated Parmesan cheese and breadcrumbs thoroughly to create the flavorful crust mixture.
Make the coating sauce: In a separate bowl, whisk together the melted butter, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper until smooth.
Coat the chicken: Dip each chicken breast into the mayonnaise mixture ensuring it’s evenly coated, then press each piece into the Parmesan breadcrumb mixture so that the crust sticks well.
Bake the chicken: Arrange the coated chicken breasts on a baking sheet, and bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked through and the crust is golden brown and crispy.
Serve and enjoy: Remove the chicken from the oven, serve it hot, and enjoy the crispy, cheesy crust with tender, juicy chicken inside.

Notes

For extra crispiness, lightly spray the baking sheet or line it with parchment paper before placing the chicken.
You can substitute regular mayonnaise with a low-fat version to reduce fat content.
Adjust the hot sauce amount according to your spice preference.
To check doneness, use a meat thermometer—the internal temperature should reach 165°F (74°C).
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.