Oven Fried Parmesan Chicken

Oven Fried Parmesan Chicken

These quick and easy chicken breasts get their crunchy coating from mayonnaise, Parmesan cheese and bread crumbs. For taking mere minutes to throw together the results are impressive. The inside stays juicy, tender and succulent, while the coating is crispy and flavorful.

So good this was I ended up making them twice in one week! The first time I used bone-in chicken with the skin on and the result was just like fried chicken. Super crispy and delectable. If you’re looking for an alternative to frying chicken this is the closest thing I’ve found.

The second time I used chicken cutlets. With barely 10 minutes of prep and a 12 minute cooking time they were on the table in record time. I turned the broiler on for the last-minute or two to help crisp them up, with such a short cooking time they needed a little help in that department.

I turned the leftovers into chicken Parmesan by briefly baking them with sauce and mozzarella on top, then broiling them to get the cheese bubbly and golden brown. Served over pasta, it was a delicious way to reinvent the leftovers.

Oven Fried Parmesan Chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Oven Fried Parmesan Chicken

An outrageously juicy way to change your dinnertime chicken routine.


1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs


  1. Preheat oven to 425° F.
  2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
  3. Bake 20 minutes or until chicken is thoroughly cooked.


Adapted from Hellmann's

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.


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  1. Saira says

    I tried this recipe last night for dinner and the chicken was fantastic! It was juicy and flavourful. It was so easy to make. Loved it!

  2. Suzanne says

    Looks simply delicious. For all you West Coasters, Hellman’s is Best Foods here. Also, if some of you out there have gluten problems, I know my local Kroger store has gluten free bread crumbs you can substitute. Can’t wait to try this one. Yummmmmmm!

  3. Cathy says

    Just came across your recipe on yummly & it looks delicious – sure to be a big hit with my little one. Quick question though, in your picture it appears as if the chicken is coated on both sides, but the instructions only require that I ‘top’ the chicken with the coating. Do you only put the coating on just one side, and/or do you flip the chicken mid-way through cooking?

    • says

      Thanks Cathy! I just coat the top – and I make sure to do the edges/sides too – that’s probably why it looks like I did both sides. Hope everyone enjoys it!

  4. Julie says

    Made it last night. So delicious- the combination of mayo and Parmesan cheese is fabulous, so moist but the topping gives it a nice crunch

  5. titus says

    I make something very similar. I don’t use mayo. Instead I use olive oil. Dip the chicken in it, then into a mixture equal parts panko and parm. It turns out so perfect.

    Oh, and the best seasoning? Mrs dash garlic herb and ranch seasoning. Omg.

  6. Denise Gonzalez says

    Huge hit! I was trying to figure out what to do with the chicken breasts I had thawed and searched Pinterest for a recipe with what I had on hand. Really fast and yummy just as you listed. I halved the breasts to flatten them a bit. The breasts stayed really moist and with the mixture just on the top, cleanup was easy. It really didn’t need it on both sides. Thanks so much!

  7. Natalie says

    This recipe didn’t come out right for me. Mine is wet and doesn’t look like the picture, definitely not crispy:(

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