What’s up everybody. I’m going to cook a baked chicken with mayo and bread crumbs. So let’s get started. Firstly, we will need milk, egg, a cup and teaspoon of mayonnaise.
The weather is beginning to cool down and I could go for a real autumnal meal. Roasted pumpkin, sage and onion stuffing and maybe some squash? There’s something about the richness of these ingredients that makes me want to wrap myself inside a blanket, preferably one made out of cashmere.
Easy Baked Chicken with Basil Mayo and Breadcrumbs
Everyone needs a quick baked chicken recipe that turns out delicious and tender every single time. To make this easy baked chicken, top boneless skinless chicken breasts with mayo, breadcrumbs, Parmesan, and basil, and bake for 20 minutes.
It may not seem like it, but a good baked chicken recipe is a gift. It’s easy, reliable, and it saves you time and energy. There’s no standing at the stove, wondering if your seared chicken is browned enough or cooked all the way through, no time-consuming marinades or messy breading to do. You simply combine chicken breasts and 5 straightforward ingredients in a dish and bake. That’s it.
Boneless skinless chicken breasts
Seasoned panko breadcrumbs
Parmesan cheese
Garlic powder
Mayonnaise
Basil
For flavor and texture, these baked chicken breasts are topped with a thin, creamy layer of mayonnaise infused with fresh basil and a light coating of crispy, garlic Parmesan breadcrumbs. The mayo provides richness and seals in the chicken’s moisture without lending much flavor (the fresh basil is there for that, after all) so if you’re not much of a mayo fan, don’t worry. It also acts as the perfect surface for the crispy crumbs to adhere to.
Bake at 425 for about 20 minutes, until the topping is crispy and golden brown. Serve with lemon wedges.
Easy Baked Chicken with Basil Mayo and Breadcrumbs
Everyone needs a quick baked chicken recipe that turns out delicious and tender every single time. To make this easy baked chicken, top boneless skinless chicken breasts with mayo, breadcrumbs, Parmesan, and basil, and bake for 20 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: baked chicken recipe, basil mayonnaise recipe, breadcrumbed chicken
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 tablespoons Italian seasoned panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped fresh basil
- 4-6 ounces boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black paper
- 1 lemon
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the breadcrumbs, Parmesan cheese, and garlic powder.
- In a small bowl, combine the mayonnaise and basil.
- Pat the chicken breasts dry with paper towels and place them side by side in a baking dish. Season with the salt and pepper.
- Spread the mayo mixture evenly over the top of each chicken breast. Sprinkle the breadcrumb and Parmesan mixture over the tops, using the back of a spoon to gently press the crumbs into the mayonnaise to help them stick. Spray the tops with cooking spray.
- Bake until the breadcrumb topping is golden brown and crispy and an instant thermometer inserted into the center of the thickest breast registers 160 degrees, 18 to 22 minutes. Serve immediately, with lemon wedges.
Notes
1 Chicken Breast: 4 WW Freestyle Points
Use chicken breasts of equal size so they cook at the same rate.
Nutrition
Serving: 1chicken breast | Sodium: 259mg | Cholesterol: 130mg | Calories: 300kcal | Fat: 13g | Protein: 40g | Carbohydrates: 3g
baked chicken thighs
I have always loved the combination of mustard and mayonnaise together. I love potato salad made with it, egg salad or even making a sandwich with both on bread before adding the meat.
Mustard and mayonnaise kicks food up a notch, as in this recipe for Baked Chicken Thighs. In this recipe the mustard and mayonnaise helps to make the chicken very tender and moist as well as providing a wonderful flavor. But the flavor doesn’t stop there!
Following a mayonnaise and mustard coating, the chicken is wrapped in a mixture of bread crumbs, herbs, and Parmesan Cheese before being baked. The incredible flavor combination elevates chicken to a higher plane. For a fantastic, inexpensive dinner that (believe me) your family will adore, you may use either drumsticks or thighs. Gather the ingredients; we’re going to prepare baked chicken thighs together.
baked chicken thigh ingredients:
- 6 – 8 skinless chicken drumsticks or thighs
- 1/2 cup mayonnaise
- 2 Tablespoons regular mustard
- 1 cup bread crumbs
- 1/4 cup grated Parmesan Cheese
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon black pepper
The chicken thighs in the recipe must first be rinsed, dried with a towel, and then the skin must be peeled off. You could be thinking that I should forego removing the skin from my thighs. If you’re using drumsticks or thighs, don’t leave the skin on them. Trust me now because I made this error. The flavor will only be transferred to the skin if the skin is left on. After baking the chicken, the skin will come off the thighs, leaving you with flavorful cooked chicken skin in one hand and bare thighs in the other. Remove the skin.
We’ll then combine the mustard and mayonnaise in a medium bowl and stir the two ingredients together with a spoon. In another medium-sized bowl, combine the bread crumbs, grated Parmesan cheese (use genuine Parmesan, not the shaker stuff), Italian seasoning, garlic powder, and black pepper. The ingredients are combined, then put on a big plate.
coating the baked chicken thighs
Using a pastry brush or knife, we’ll cover the chicken in the mayo/mustard mixture. Give the thighs a great, generous coating of the mixture rather than being conservative with it.
Roll the chicken thighs in the crumb mixture after coating them with the mayo/mustard mixture. The flavor lies in the coating, so don’t be afraid to cover the entire surface of the thighs. On a baking sheet covered with parchment paper, put the breaded chicken thighs. Why use a baking sheet with parchment? For the simple reason that you don’t want the parmesan cheese to bake, burn, or adhere to the pan. The thighs should bake for an hour or until done in a 350 degree oven.
This is one to cherish. You’ll be baking baked chicken thighs more often than you might guess, sweetie, so keep an eye out for shop discounts and stock up! What’s for dinner? Baked Chicken Thighs, and it’s great!
oven baked chicken parmesan recipe
To share is to care!
Recipe for oven-baked chicken parmesan | Happy New Year, I know I’m a little late! I am so far behind since the past several weeks have been quite busy. What a great way to begin the new year!
Many people make resolutions for the new year. The most typical resolutions involve either losing weight or simply improving one’s general health. I’ve been able to lose weight and improve my fitness over the past two years. I’ve therefore made the decision to begin talking a little about that journey.
I don’t restrict any certain food or food group when it comes to “diet.” I consume every food. Simply said, I’m wiser and more impartial about your decisions. I’m going to share baked chicken parmesan today because it’s one of my favorite comfort foods in a lighter version.
I adore chicken parmesan so much. A excellent chicken parmesan should be tasty, tender, and have a crust that is crispy enough to withstand the rich cheese sauce.
my super secret to make bake chicken parmesan crispy
In order to make baked chicken parmesan crispy, I have a secret technique. To be quite honest, it could appear incredibly strange to some people and is in no way truly Italian, but it’s wonderful and will ensure your chicken parmesan will be crispy. What’s my little-known secret? Mayonnaise.
Please don’t give me that look! Believe me. I’ll tell you why mayo is the best dressing. Eggs and oil are simply emulsified to create mayonnaise. Furthermore, if you have ever made a traditional chicken parmesan, you are aware that you must first pan sear the chicken in oil before dredging it in eggs. Mayonnaise, then!
In comparison to butter, mayonnaise crisps and browns better and has a less greasy aftertaste. You are less likely to get burnt, bitter edges because it has a greater smoke point than butter. Additionally, I’ve found that if you want a beautiful crispy golden crust, you don’t need as much mayonnaise as you need butter.
how to make oven baked chicken parmesan
- Heat oven to 450°F. and line a sheet pan with parchment paper
- Combine mayonnaise, Italian seasoning, and salt. Whisk together until well combined.
- Toss the chicken breast in the mayonnaise mixture until evenly coated. Pour panko bread crumbs in a shallow dish. Coat the chicken with panko breadcrumbs. Place on baking sheet.
- Bake in the oven for 25 minutes.
- In a small bowl combine mozzarella and parmesan, mix until well combined. Remove chicken from the oven, spoon 1 tablespoon of sauce over each piece of chicken and top each cheese mixture.
- Bake 5 more minutes or until cheese is melted.
Oven Baked Chicken Parmesan Recipe
why i make oven baked chicken parmesan with panko bread crumbs vs. traditional bread crumbs
I’ll just jump to the main idea. I like using panko breadcrumbs over regular breadcrumbs since they are superior. Since Panko breadcrumbs are substantially larger than regular breadcrumbs, they maintain their crispness longer.
To make the crispiest chicken parmesan, combine mayonnaise with panko breadcrumbs, which can withstand cheese and sauce.
Additionally, compared to regular breadcrumbs, 1 cup of panko breadcrumbs has fewer calories, fat, and carbohydrates. Therefore, panko breadcrumbs are the way to go if you are breading something and keeping track of your food.
oven baked chicken parmesan recipe ingredients
2 8-oz chicken breasts
1 tablespoon italian seasoning
2 tablespoons olive oil mayo
1 cup panko breadcrumbs
2 tablespoons parmesan cheese
1/2 cup shredded mozzarella
1/2 cup pasta sauce
do you cover chicken parmesan?
Never cover chicken parmesan that has been roasted in the oven. Anything that is covered holds heat from the food you are cooking, which produces steam. Chicken parmesan will be sad and mushy as a result of the steam. The last thing you want is soggy chicken parmesan after all that effort.