Mains · American
Baked Chicken Breast with Parmesan-Garlic Crust
Juicy oven-baked chicken breasts under a golden, garlicky Parmesan crumb, with almost no washing-up.
- Hands-on
- 15 min
- Hands-off
- 30 min
- Total
- 45 min
- Makes
- 4 chicken breasts
- Serves
- 4
The oven heats while you mix the crumbs and coat the chicken, so preheating isn't added. Bake 18-22 min, sometimes a few minutes more until the centre reaches 74°C (165°F), then rest 5 min. Total = 15 min active + 30 min hands-off (up to 25 min baking, 5 min resting).
Oven 220 °C · 200 °C fan (425 °F)
Pan 33 x 23 cm baking dish (US: 13 x 9 in baking dish)
- easy
- weeknight
- family-dinner
- kid-friendly
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Use one 33 x 23 cm (13 x 9 in) dish for 4 breasts; for 8, use two dishes rather than crowding one. Bake time depends on how thick each breast is, not on how many you cook, so go by the thermometer. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 33 x 23 cm (13 x 9 in) baking dish · 2 small bowls · paper towels · instant-read thermometer · oven mitts
Contains: egg · milk · wheat
Method
Heat the oven, mix the crumbs
Put a rack in the upper-middle position and heat the oven to 220°C (200°C fan, 425°F). In a bowl, mix 1 cup fresh breadcrumbs, 1/2 cup grated Parmesan, 3 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp salt and a pinch of pepper.
Ready when: The oven has finished heating (the preheat light or signal has gone off) before the chicken goes in.
Dry the chicken
Pat the 4 chicken breasts dry with paper towels and lay them in the baking dish. Throw away the towels and wash your hands before you touch anything else.
Ready when: No heat yet: the chicken is raw. Its surface should feel dry to the touch so the coating sticks.
Otto tried this firstOtto rinses the raw chicken under the tap 'to clean it' and splashes the whole sink. He stops, cleans the sink and counter with hot soapy water, and just pats the next piece dry with paper towels.Spread and press on the crust
Mix 1/4 cup minced basil with 1/4 cup mayonnaise and spread it evenly over the tops of the chicken. Sprinkle the crumb mixture over and press it on lightly so it sticks.
Bake
Bake for 18 to 22 minutes, then check the temperature. If it isn't there yet, keep baking and check every 2 to 3 minutes.
Ready when: The crumbs are golden brown and a thermometer in the thickest part of each breast reads at least 74°C (165°F). Check every piece; thicker breasts take longer.
Rest and serve
Let the chicken rest for 5 minutes, then serve with the lemon wedges.
Swaps
- Instead of fresh breadcrumbs: panko or dried coarse breadcrumbs Use the same amount and mix it with the Parmesan, garlic, oil and seasoning as above.
- Instead of basil mayonnaise layer: about 2 tbsp Dijon mustard brushed over the chicken Coat the tops with it instead of the mayonnaise; it holds the crumbs on the same way.
Make ahead, store & reheat
- Storage
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Plain cooked chicken pieces keep best quality in the freezer for up to 4 months; the crust will soften.
- Reheat
- Reheat until the centre is steaming hot and reaches 74°C (165°F).
If something goes wrong
- The crust slides off Why: The crumbs weren't pressed onto the mayonnaise layer, or the chicken was wet.
Pat the chicken dry first, and press the crumbs on lightly with your hand. - Golden crust, but the chicken isn't at 74°C (165°F) Why: Thick breasts need longer.
Keep baking and check every 2 to 3 minutes. Next time, pick breasts of a similar size so they finish together.
Good to know
- Push the thermometer tip into the centre of the thickest part of each breast.
- You can also cook the crusted chicken in a little oil in a frying pan over medium to medium-high heat, still to 74°C (165°F).
Safety
- Chicken must reach at least 74°C (165°F) in the thickest part. Check every breast with a thermometer, not by colour or time alone.
- Keep raw chicken away from food that won't be cooked. Wash hands, boards and knives in hot, soapy water after touching it, and don't put the cooked chicken back on a plate that held it raw.
- The baking dish and oven are very hot. Use oven mitts; kids should let an adult take the dish out.
- Mayonnaise contains egg; Parmesan contains milk; breadcrumbs contain wheat.