Parmesan Crusted Chicken with Basil Aioli Recipe
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.
- 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
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 to ensure they cook evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
