Baked Parmesan Chicken
This baked parmesan chicken recipe is simple to prep, throw in the oven, and enjoy in no time at all! It has an irresistible cheesy, golden crust with Italian American flavors.
Servings: 4
Ingredients
- 2 pounds boneless skinless chicken breasts (aim for 4 chicken breasts roughly 8 oz each)
- Salt & pepper to taste
- 1 cup freshly grated parmesan cheese see note
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons mayo
- Fresh chopped parsley optional, for serving
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Pat the chicken breasts dry with paper towels and season each side with salt & pepper. Place them side-by-side in a greased 9x13 baking dish (I use cooking spray).
- In a medium bowl, combine the parmesan, Italian seasoning, garlic powder, and onion powder.
- Spread an equal amount of mayo on the top of each chicken breast and then sprinkle with the parm mixture (you may need to pat it down a bit).
- Bake, uncovered, for 30-35 minutes or until the chicken is cooked through (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
- Take it out of the oven and let the chicken rest for 5 minutes before serving or cutting with parsley sprinkled on top if desired. The juices remaining in the baking dish can be poured over the chicken and side dishes (e.g. mashed potatoes or rice).
Notes
- I highly recommend grating your own parm for this recipe! It melts much better.
- Chicken breasts vary in size, so you may need to adjust cooking time. An instant read thermometer is a good idea for this recipe.
Nutrition
Calories: 415kcal | Carbohydrates: 4g | Protein: 56g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 170mg | Sodium: 746mg | Potassium: 900mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 297IU | Vitamin C: 3mg | Calcium: 242mg | Iron: 1mg
