Copycat Parmesan Crusted Chicken
Seared chicken breasts topped with a creamy parmesan spread and a crunchy garlic panko crust, baked until golden.
Equipment
- Oven
- Skillet
- Baking dish
- Mixing bowl
Ingredients
- 4 boneless, skinless chicken breasts
- salt to taste
- black pepper to taste
- 1 cup shredded Parmesan cheese finely grated for a smoother finish
- 0.5 cup shredded provolone cheese
- 1 cup panko breadcrumbs
- 0.5 cup butter melted
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 cup mayonnaise
- olive oil as needed
Instructions
- Preheat the oven to 400°F and grease a baking dish with olive oil.
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Sear each chicken breast in an oiled skillet for 2 to 3 minutes per side until golden brown. Transfer to the baking dish.
- Mix the mayonnaise with 1/2 cup of the shredded Parmesan cheese until well combined. Spread this mixture on the chicken.
- Combine the panko breadcrumbs, melted butter, garlic powder, remaining Parmesan, and provolone cheese in a bowl. Sprinkle over the chicken.
- Bake for 18 to 22 minutes until the chicken is cooked through and the topping is golden and crispy. Let rest a few minutes, then serve.
Notes
For added brightness, squeeze fresh lemon over the chicken just before serving. Store leftovers in an airtight container in the fridge for up to 3 days. Freezing before baking works better than freezing after, since the crust can lose its crunch.
