Description
Parmesan crusted chicken with basil aioli delivers crispy texture and herby richness. It’s a simple dish with restaurant-style flavor.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
Supporting Ingredients:
- 2 large eggs
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce Ingredients:
- ½ cup mayonnaise
- ¼ cup fresh basil leaves, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and grab your chicken breasts. Pound them gently to create an even thickness, about ½ inch thick.
- Set up three shallow dishes: Mix ½ cup flour with ½ teaspoon salt and ½ teaspoon black pepper in the first. Whisk 2 large eggs in the second. Combine 1 cup Parmesan cheese and 1 cup panko breadcrumbs in the third.
- Coat each chicken breast by first rolling it in the seasoned flour, then dipping completely in beaten eggs. Press firmly into the Parmesan-panko mixture, ensuring every inch gets a thick, crispy layer.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the coated chicken for 2-3 minutes per side until a gorgeous golden-brown crust forms.
- Transfer the partially cooked chicken to a baking sheet. Slide into the 400°F oven and bake for 10-12 minutes until the internal temperature hits 165°F.
- While the chicken bakes, whisk ½ cup mayonnaise with ¼ cup finely chopped basil, 1 minced garlic clove, and 1 tablespoon lemon juice until smooth and creamy.
- Plate the chicken and generously drizzle with the fresh basil aioli. Sprinkle extra chopped basil on top for a vibrant finish.
Notes
- Always pound chicken breasts to an even thickness so they cook uniformly and remain tender throughout.
- Use freshly grated Parmesan for the crispiest, most flavorful crust that adheres perfectly to the chicken.
- Pan-searing before baking creates a golden, crispy exterior while keeping the inside juicy and preventing the coating from becoming soggy.
- For a gluten-free version, swap wheat flour with almond flour or cornstarch, and ensure your Parmesan and panko are gluten-free certified.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 165 mg