Parmesan Crusted Chicken with Basil Aioli Recipe

Introduction

Parmesan Crusted Chicken with Basil Aioli is a flavorful and crispy dish that’s perfect for any night of the week. Tender chicken breasts are coated in a cheesy breadcrumb mixture, pan-seared, and finished in the oven. The fresh basil aioli adds a bright, creamy touch that complements the savory crust beautifully.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup fresh basil leaves, finely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Pound the chicken breasts to an even thickness for uniform cooking.
2. Step 2: Set up three bowls: one with flour, salt, and pepper; a second with whisked eggs; and a third with combined Parmesan and panko breadcrumbs.
3. Step 3: Coat each chicken breast by dredging in the flour mixture, dipping into the egg, then pressing firmly into the Parmesan-panko mixture until fully coated.
4. Step 4: Heat olive oil in a skillet over medium-high heat. Sear the coated chicken breasts for 2–3 minutes on each side until golden brown but not cooked through.
5. Step 5: Transfer the seared chicken to a baking sheet and bake in the preheated oven for 10–12 minutes, or until the internal temperature reaches 165°F.
6. Step 6: While the chicken bakes, make the basil aioli by mixing mayonnaise, chopped basil, minced garlic, and lemon juice in a small bowl until smooth and creamy.
7. Step 7: Serve the baked chicken topped with a generous spoonful of basil aioli and garnish with extra fresh basil if desired.

Tips & Variations

• For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
• Try adding a pinch of smoked paprika to the breadcrumb mix for a subtle smoky flavor.
• If fresh basil isn’t available, substitute with 1 teaspoon dried basil but reduce garlic slightly to avoid overpowering.
• Make the aioli ahead of time and refrigerate to let flavors meld well.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to keep the crust somewhat crisp. Keep basil aioli separate and refrigerate; stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe. Adjust baking time as thighs may take a few minutes longer to cook through.

Is there a substitute for mayonnaise in the aioli?

You can use Greek yogurt or sour cream for a lighter aioli, though the texture and flavor will be slightly different but still delicious.

Parmesan Crusted Chicken with Basil Aioli Recipe

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4.5 from 144 reviews

This Parmesan Crusted Chicken with Basil Aioli is a flavorful and crispy dish featuring tender chicken breasts coated in a crunchy Parmesan and panko breadcrumb crust, pan-seared to golden perfection, then baked to juicy completion. Topped with a creamy, herbaceous basil aioli, this recipe offers a deliciously balanced meal that’s perfect for any weeknight or special occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Basil Aioli:

• 1/2 cup mayonnaise
• 1/4 cup fresh basil leaves, finely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Instructions

1. Preheat oven & prep chicken: Preheat your oven to 400°F (200°C). Pound the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure they cook evenly.
2. Prepare coating station: Set up three shallow bowls. In the first bowl, combine the flour, salt, and black pepper. In the second, whisk the eggs until smooth. In the third, mix together the grated Parmesan cheese and panko breadcrumbs.
3. Coat chicken: Dredge each chicken breast in the flour mixture first, shaking off any excess. Next, dip into the whisked eggs to fully coat, then press firmly into the Parmesan-panko mixture until well covered on all sides.
4. Pan-sear: Heat the olive oil in a skillet over medium-high heat. Add the coated chicken breasts and sear for 2 to 3 minutes on each side until they develop a golden-brown crust. The chicken will not be fully cooked at this stage.
5. Bake: Transfer the seared chicken breasts to a baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
6. Make aioli: While the chicken bakes, combine mayonnaise, finely chopped fresh basil, minced garlic, and lemon juice in a small bowl. Stir until smooth and creamy.
7. Serve: Remove the chicken from the oven and let rest briefly. Top each chicken breast with a generous spoonful of basil aioli. Garnish with extra fresh basil if desired and serve warm.

Notes

• Pound the chicken evenly for consistent cooking and better texture.
• You can substitute mayonnaise with Greek yogurt for a lighter aioli.
• For extra crispiness, broil the chicken for 1-2 minutes after baking, watching closely.
• Make sure the oil is hot before searing to prevent sticking and ensure a golden crust.
• Leftover aioli can be stored in the refrigerator for up to 3 days.

Keywords: Parmesan crusted chicken, basil aioli, crispy chicken breast, baked chicken, easy chicken recipe, panko crust chicken