Crunchy, tangy, deliciously juicy chicken…are you intrigued yet? Then this is the recipe for you! My parmesan crusted chicken is inspired by a popular recipe that uses mayo (don’t freak out!) to create a mouthwatering crunchy topping for chicken breasts. I jazz up my recipe by adding some fresh herbs and spices to create a yummy spread that browns, bubbles and bakes into a golden, crisp coating on boneless, skinless chicken breasts. This might be the most delish chicken you EVER put in your mouth! There, I said it, now go make this chicken!
1/2 cup canola mayo
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves, chopped
1 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
4 tablespoons Panko breadcrumbs
Kosher salt
Preheat your oven to 425 degrees F.
Lightly season the chicken breasts on both sides with salt and pepper.
Mix the mayo, Parmesan cheese, thyme, garlic powder and black pepper until it’s thoroughly combined.
Divide the spread evenly onto each chicken breast.
Sprinkle 1 tablespoon of Panko breadcrumbs into each chicken breast.
Pop the chicken breasts into the oven and roast them for 20 minutes…
…until they’re golden brown and delish, like this!
Serve these nice and hot, they’d be perfect with some mashed potatoes and buttery garlic and dill corn!
- 4 boneless, skinless chicken breasts
- ½ cup canola mayo
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon garlic powder
- ½ teaspoon freshly ground black pepper
- 4 tablespoons Panko breadcrumbs
- Kosher salt
- Preheat your oven to 425 degrees F.
- Lightly season the chicken breasts on both sides with salt and pepper.
- Mix the mayo, Parmesan cheese, thyme, garlic powder and black pepper until it's thoroughly combined.
- Divide the spread evenly onto each chicken breast.
- Sprinkle 1 tablespoon of Panko breadcrumbs into each chicken breast.
- Pop the chicken breasts into the oven and roast them for 20 minutes, or until they're golden brown and cooked through.
- Serve hot.
