This parmesan-crusted chicken recipe has tender chicken breasts topped with creamy mayo, salty Parmesan cheese, and crispy breading. Longhorn Steakhouse copycat baked Parmesan crusted chicken is an easy, delicious, and family friendly dinner! Low carb, low calorie, and keto friendly. It's an easy, quick and delicious chicken recipe that everybody is going to love.
There is no food on earth that tastes as good as the food you pick from your own garden (or your dad's garden, as the case was for us today).
This afternoon, we walked to my parents' house and cut the first asparagus of the season. Less than two hours later, we were eating the tender, buttery stalks (roasted, of course) alongside parmesan crusted chicken breasts.
Everything was perfectly cooked and perfectly fresh and perfectly juicy. It could not have tasted better.
It was the kind of meal that makes you want to overeat because it just tastes so good.
Besides tasting amazing, this recipe is nice because it takes a little less than a half hour to prepare. Including the time we spent washing and chopping the asparagus, we had dinner on the table in less than 45 minutes.
Why this is the best Baked Parmesan Crusted Chicken Recipe
It's very quick & very easy:ย This recipe has only four very easy steps. You can have it prepped and in the oven in less than five minutes.
It uses standard ingredients: This recipe uses basic ingredients that you probably already have on hand. Nothing fancy here!
It tastes great!ย The flavor of the salty Parmesan and the rich, creamy mayonnaise in this recipe makes the chicken melt-in-your-mouth delicious.
It's allergy-friendly and great for special diets:ย This recipe is nut-free and great for keto, low-carb, low-calorie, and bariatric diets. As written, it does contain dairy, eggs, and gluten.
What you'll need to make the best Baked Parmesan Crusted Chicken Breasts
EQUIPMENT
- Paper towels - You'll need these to pat the chicken breasts dry, ensuring the toppings stick well.
- Plastic wrap - You will need to flatten the chicken breasts a bit so that they cook more quickly and don't dry out. The easiest way to flatten them is to place them one at a time in between two layers of plastic wrap and use a rolling pin to squish them.
- Rolling Pin - You'll use this to flatten the chicken.
- Baking sheetย - Must have edges to catch the juices released during cooking. You could also use a 9x13 pan if that's what you have.
- Instant read thermometer - You will need a thermometer so you know when the chicken breasts are fully cooked.
INGREDIENTS
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
- Mayonnaiseย - You do not want to use Miracle Whip in this recipe.
- Grated Parmesan cheeseย - This is a hard cheese that's available in the dairy case. It is NOT the powdery stuff in the green can.
- Boneless skinless chicken breast - If you'd rather, you could use boneless skinless chicken thighs instead.
- Salt & black pepper - To season your chicken before cooking.
- Italian seasoned breadcrumbs - You could substitute plain or panko bread crumbs if you prefer.
- Asparagus spears - I love this recipe with fresh asparagus, but you could use any vegetable that you like.
How to make Longhorn Copycat Baked Parmesan Crusted Chicken
- Preheat the oven to 425ยบF.
- In a small bowl, combine the mayonnaise and cheese.
- Pat the chicken breasts dry with a paper towel, and then place them between two layers of plastic wrap. Use a rolling pin the flatten the breasts to about a half-inch thickness. Lay the flattened chicken breasts in a single layer on a baking sheet with raised edges and sprinkle with salt and pepper on each side.
- Divide the mayonnaise mixture evenly between the four pieces of chicken. Spread it out in an even layer.
- Sprinkle bread crumbs over top.
- Arrange asparagus spears around the chicken breasts.
- Bake the chicken and asparagus for 20-25 minutes or until the chicken has reached an internal temperature of 165ยบF in the thickest part. (If they're extra thick, they may require 2-4 additional minutes.)
Chef's Tips for the Best Parmesan Crusted Chicken
Make sure to get good Parmesan cheese. This is NOT the powdery stuff in a can. It is slivered or grated and usually sold in a pouch or tub. You can also buy a block or wedge of Parmesan and grate your own.
Substitutions
There's not much in this recipe to substitute. I do NOT recommend using Miracle Whip or salad dressing in place of the mayonnaise. I don't think you'll like the taste, and real mayo (which is made with eggs and oil) acts as a tenderizer that melts into the meat, adding flavor to the low fat chicken breasts. If you can't use mayo for some reason, you could use an equal amount of softened (but not melted) butter, but it won't taste as good as mayo does.
You can use boneless skinless chicken thighs instead of breasts, if you prefer.
You can use panko or plain breadcrumbs instead of Italian-flavored breadcrumbs, but if you do that, I think you would want to mix a tablespoon of Italian seasoning into the Parmesan mayo mixture, or else the chicken might taste flat and underseasoned.
You could use a different cheese in the topping, and that would give the chicken breasts a whole different flavor. Although a melty cheese like mozzarella would probably not get the golden brown crispy crust you're looking for, it would still taste good.
Variations
You can add a tablespoon of Italian seasoning to the mayo mixture.
You can also add a clove of garlic, pressed or finely minced, into the mayo mixture.
Storing leftover Parmesan crusted chicken
How to store: Parmesan crusted chicken is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
I don't recommend freezing leftovers.
How to reheat: Place chicken breasts on a sheet pan in the oven or air fryer at 300ยบF for 5-10 minutes or until hot.
Frequently Asked Questions
How do I know when the chicken is done?
You should cook all chicken to an internal temperature of 165ยบF as measured in the thickest part of the piece of meat using a meat thermometer.
Why did my chicken breasts get dry?
You overcooked them. It's best to check for doneness using a meat thermometer and take them out of the oven when they reach 165ยบF.
Try these other delicious chicken dinners:
- Copycat Carrabba's Chicken Bryan - Chicken in lemon butter sauce with sun-dried tomatoes and fresh basil
- CrockPot Chicken and Potatoes
- Instant Pot Coconut Chicken Curry
- Gluten-Free Dairy-Free Amazingly Tasty Nut-Crusted Chicken Fingers
- Indonesian Peanut Butter Chicken
- Cheesy Chicken Hash Brown Casserole
Recipe
Baked Parmesan Crusted Chicken Breasts with Fresh Asparagus
Equipment
- Baking sheet Must have edges to catch the juices that are released during cooking
Ingredients
- ยฝ cups mayonnaise not Miracle Whip
- ยฝ cups Parmesan cheese This is a hard cheese that's available in the dairy case. It is NOT the stuff in the green can.
- 1ยผ pounds boneless skinless chicken breast cut into 4 pieces
- Salt & pepper
- 4 teaspoons Italian seasoned bread crumbs
- 1 pound asparagus spears
Instructions
- Preheat the oven to 425ยบF.
- In a small bowl, combine the mayonnaise and cheese.
- Pat the chicken breasts dry with a paper towel, and then place them between two layers of plastic wrap. Use a rolling pin the flatten the breasts to about a half-inch thickness. Lay the flattened chicken breasts in a single layer on a baking sheet with raised edges and sprinkle with salt and pepper on each side. Lay the chicken in a single layer on a baking sheet with raised edges.
- Divide the mayonnaise mixture evenly between the four pieces of chicken. Spread it out in an even layer. Sprinkle bread crumbs over top.
- Arrange asparagus spears around the chicken breasts.
- Bake the chicken and asparagus for 20-25 minutes or until the chicken has reached an internal temperature of 165ยบF in the thickest part. (If they're extra thick, they may require 2-4 additional minutes.)
Rosann says
YUM! Looks and sounds delicious. Thanks for sharing your recipe. ๐
Blessings,
~Rosann
Sha says
it's very delicious
Cam says
My family loved this!