Parmesan Crusted Chicken with Basil Aioli Recipe

Parmesan Crusted Chicken with Basil Aioli is a deliciously crispy and flavorful dish perfect for a weeknight dinner or special occasion. The combination of crunchy Parmesan coating and fresh basil aioli creates a satisfying and vibrant meal.

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 the oven to 400°F (200°C). Pound the chicken breasts to an even thickness for even cooking.
2. Step 2: Prepare three bowls: mix flour, salt, and pepper in the first; whisk eggs in the second; combine Parmesan and panko in the third.
3. Step 3: Dredge each chicken breast in the flour mixture, dip into the eggs, then press into the Parmesan-panko mixture until fully coated.
4. Step 4: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown but not fully cooked.
5. Step 5: Transfer the seared chicken to a baking sheet and bake for 10–12 minutes, or until the internal temperature reaches 165°F.
6. Step 6: While the chicken bakes, mix mayonnaise, chopped basil, minced garlic, and lemon juice in a small bowl until creamy to make the aioli.
7. Step 7: Serve the chicken topped with basil aioli and garnish with extra fresh basil if desired.

Tips & Variations

• For extra crispiness, toast the panko breadcrumbs lightly before mixing with Parmesan.
• Use fresh lemon juice for a brighter aioli flavor.
• Try substituting basil with fresh parsley or cilantro for a different herb twist.

Storage

Store leftover chicken covered in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to maintain crispiness. The basil aioli can be kept in an airtight container for up to 2 days; stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the basil aioli ahead of time?

Yes, the aioli can be made a day in advance and refrigerated. Let it come to room temperature and stir well before serving.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers work as alternatives, though the texture may be less crunchy.

Parmesan Crusted Chicken with Basil Aioli Recipe

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4.5 from 116 reviews

This Parmesan Crusted Chicken with Basil Aioli is a crispy, flavorful dish perfect for a satisfying dinner. Tender chicken breasts are coated in a crunchy Parmesan and panko breadcrumb crust, pan-seared to golden perfection, then baked to juicy doneness. Finished with a fresh, creamy basil aioli, this meal combines crisp texture and bright, herby flavor for a delicious and impressive entree.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-frying and Baking
• Cuisine: 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 to ensure they cook evenly.
2. Prepare coating station. Set up three bowls: in the first, mix the flour, salt, and pepper; in the second, whisk the eggs; in the third, combine the grated Parmesan cheese and panko breadcrumbs.
3. Coat chicken. Dredge each chicken breast first in the flour mixture, then dip into the beaten eggs, and finally press firmly into the Parmesan-panko mixture until fully coated for a crispy crust.
4. Pan-sear. Heat the olive oil in a skillet over medium-high heat. Sear the coated chicken breasts for 2–3 minutes on each side, until they turn golden brown. This step locks in flavor but does not fully cook the chicken.
5. Bake. Transfer the seared chicken breasts to a baking sheet and bake in the preheated oven for 10–12 minutes, or until the internal temperature reaches 165°F (74°C), indicating that 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 the mixture is creamy and well blended.
7. Serve. Remove the chicken from the oven and top each breast with a generous dollop of basil aioli. Garnish with extra fresh basil leaves if desired, and enjoy your flavorful meal.

Notes

• For extra crispy chicken, use fresh panko breadcrumbs rather than seasoned or pre-packaged ones.
• If you prefer, substitute mayonnaise in the aioli with Greek yogurt for a lighter sauce.
• Ensure chicken breasts are pounded evenly to avoid undercooked or overcooked spots.
• Cooking times may vary based on chicken breast thickness; always confirm doneness with a meat thermometer.
• Leftover basil aioli can be stored in the refrigerator for up to 3 days.

Keywords: Parmesan crusted chicken, basil aioli, crispy chicken, baked chicken, panko coated chicken, easy chicken recipes