Parmesan Crusted Chicken

Ingredients

• 680 g (1.5 pounds)chicken breast, cut in half
• 79 ml (1/3 cup)mayonnaise
• about 33 g (1/3 cup)grated Parmesan cheese
• 1 teaspoonpaprika (smoked paprika, if preferred)
• to tasteblack pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Mix the topping

   Stir together the mayonnaise, Parmesan, paprika and black pepper.

3. 3

   Top and bake

   Divide the mayonnaise mixture over the chicken. Bake for about 20 minutes, or until the chicken is cooked through.

4. 4

   Grill if desired

   For a more browned top, place the chicken under the grill for a minute or two.

What is Parmesan crusted chicken?

This American-style chicken dinner gets its name from the Parmesan topping, which bakes into a savoury coating. The recipe keeps the preparation simple: mayonnaise helps bind the cheese and paprika to the chicken.

Smoked paprika is suggested for a deeper, smoky flavour, while black pepper adds a little bite. A short spell under the grill can give the surface extra colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 41g protein, 1g carbs, 20g fat.

The chicken supplies most of the protein, while the mayonnaise and Parmesan contribute much of the fat. There is very little carbohydrate in the listed ingredients; add vegetables and a modest portion of potatoes or another grain to make a more rounded plate.

Why use mayonnaise?

Mayonnaise makes a quick, spreadable base for the topping and helps it cling to the chicken. Mix it thoroughly with the grated Parmesan, paprika and pepper so the flavour is distributed evenly.

Getting the chicken ready

Cut the chicken breast in half as directed, aiming for pieces of similar thickness so they cook at a similar pace. Spread the topping over the pieces rather than leaving it in one thick mound.

How to check for doneness

The recipe gives about 20 minutes of baking time, but the exact time can vary with the thickness of the chicken. Check that the thickest part is cooked through before serving.

Using the grill

The optional minute or two under the grill is for extra browning, not a substitute for baking the chicken through. Keep a close eye on it, as the Parmesan topping can colour quickly.

What to serve alongside

Serve the chicken with vegetables such as green beans, broccoli or a crisp salad. Potatoes, rice or bread make a more substantial side and give the plate a source of carbohydrate.

Recipe notes & tips

• Use smoked paprika if you want the smoky flavour mentioned in the recipe.
• Spread the topping evenly so the chicken is coated from edge to edge.
• Arrange pieces with a little space between them for more even baking.
• Begin checking the chicken around the 20-minute mark, especially if the pieces are thin.
• Watch the chicken closely if you use the grill to brown the topping.

Variations

• Add garlic: Mix a little crushed garlic into the mayonnaise topping.
• Use fresh herbs: Stir chopped parsley into the cheese mixture before spreading it.
• Bring the heat: Add a pinch of chilli flakes alongside the paprika.
• Try another cheese: Replace some of the Parmesan with finely grated mature Cheddar.
• Serve with greens: Pair the chicken with broccoli or green beans for a simple side.

Common mistakes to avoid

• Uneven pieces: Chicken of different thicknesses cooks at different rates; cut the breast into similarly sized pieces.
• A thick topping: A heavy mound may brown unevenly; spread the mixture across the surface.
• Skipping the doneness check: Baking time can vary; check the thickest part before serving.
• Leaving it unattended under the grill: The cheese can darken fast; stay nearby and watch it closely.
• Crowding the dish: Pieces pressed together may cook less evenly; leave a little space between them.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in the oven or microwave; the topping may soften after storage.

Frequently asked questions