Parmesan Crusted Chicken with Basil Aioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
