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Parmesan Crusted Chicken

A quick and delicious take on the beloved Longhorn Steakhouse dish, this Parmesan Crusted Chicken features a crispy, cheesy crust over juicy chicken breasts, making it perfect for busy weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard Can be substituted with lemon juice for a zestier flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 cup shredded Parmesan cheese
  • 1 cup panko breadcrumbs Key for a satisfying crunch.
  • Salt and pepper to taste
  • Fresh parsley for garnish Optional, for a pop of color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry with a paper towel.
  3. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, onion powder, Italian seasoning, salt, and pepper.
  4. Dip each chicken breast into the mayonnaise mixture, making sure it is coated on all sides.
  5. In a separate bowl, mix the Parmesan cheese and panko breadcrumbs. Press this mixture onto the coated chicken.
Cooking
  1. Place the coated chicken on a baking sheet lined with parchment paper.
  2. Bake for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.
  3. Once out, let the chicken rest for a few minutes. Top with fresh parsley and serve.

Notes

For best results, do not skimp on the panko breadcrumbs. You can also substitute Greek yogurt for mayonnaise for a lighter coating. Add shredded mozzarella for extra flavor.