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When I’m craving something cozy but don’t want a lot of cleanup, this one always saves the day. Chicken breasts turn out juicy with a golden cheesy crust from a quick blend of Parmesan, Dijon, and pantry basics. Toss in a squirt of lemon and a couple of shakes of herbs and you’ve got a plate that’s bright and super tasty.
First time I threw this together on a hectic weekday, my kitchen started to smell amazing almost instantly. The crew at home said it tasted like takeout from a nice place—their plates were polished clean.
Mouthwatering Ingredients
- Fresh parsley chopped: Toss a handful on at the end for color and a fresh burst
- Salt: Helps boost all the flavors
- Melted butter: Makes everything brown up and adds even more richness
- Fresh lemon juice: Squeeze it in for brightness—fresh is best but bottled works
- Black pepper: Turns up the flavor and balances the creamy mix
- Paprika: Sprinkle for warmth and a pop of color—go for sweet or smoky
- Dried Italian seasoning: Classic dried herbs, mainly oregano and basil, bring the flavor up a notch
- Onion powder: Brings a little sweetness and full flavor
- Garlic powder: Adds that gentle garlicky base without any chopping
- Dijon mustard: Brings tang and depth—choose a nice one if you can
- Grated Parmesan cheese: Savory and nutty—grate it yourself if possible for more punch
- Mayonnaise: Makes the chicken super moist and lends that rich creamy sauce
- Boneless skinless chicken breasts: Go for good quality so everything turns out tender
Simple Step-by-Step
- Garnish and Enjoy:
- After everything’s baked, throw some chopped parsley on top. Serve right away while it’s nice and hot.
- Rest and Serve:
- Give the chicken about five minutes after it comes out so the juices can settle. That means you’ll get max tenderness.
- Crisp the Top:
- Take the foil off and slide the pan back in for 5 to 10 minutes. This gets you that dreamy golden topping.
- Cover and Bake:
- Cover it all snug with foil and bake for 25–30 minutes. You’re aiming for the thickest part to be 165 F inside before moving on.
- Add Extra Sauce:
- Spoon whatever sauce is left over the chicken for a little bonus flavor and extra crust on top.
- Coat the Chicken:
- Drop your chicken into the baking dish, then spread the creamy sauce over each one so they’re good and covered.
- Mix the Sauce:
- In a bowl, stir together mayonnaise, Parmesan, Dijon, lemon juice, butter, and all the seasonings. Mix until it’s totally smooth and everything is combined.
- Prepare the Oven:
- Fire up your oven to 375 F first thing so it’s hot and ready for the chicken. You’ll get even cooking from the start.
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I’ve gotta say, the Parmesan really shines. Besides amping up the taste, it goes crisp in the oven for that golden crunchy layer. My crew scrapes every bit from the pan, and if we want extra crunch, we load the top with even more cheese before baking.
How To Store Leftovers
Put any extras in a sealed container and stick them in the fridge for up to three days. Reheat in the oven covered with foil, or use the microwave if you’re in a hurry. You can also freeze individual chicken pieces for those super busy times.
Swap Options
If mayo isn’t your thing, Greek yogurt adds a tangy twist and lightens things up. No lemon? White wine vinegar or even bottled lemon juice will fill in. Don’t have Parmesan? Grated Romano works pretty well here too.
Tasty Pairings
This chicken goes great with crispy roast potatoes, a pile of fluffy mash, or any seasonal veggie you like. Keep it light by serving over greens for a salad dinner. The sauce is so good on rice or spooned on leftover veggies too.
Quick History
Coated baked chicken dinners got big back in the 1970s—they were a clever way to keep chicken from getting dry. This updated version kicks up the freshness by adding lemon and herbs, so it’s cozy but never dull. It’s a weeknight favorite, always hits the spot.
Common Recipe Questions
- → Why does the chicken turn out so juicy?
The creamy mix with mayo and Parmesan keeps the chicken super moist while it cooks at 375°F so it stays nice and tender.
- → Can I swap the mayo for Greek yogurt?
Totally! Greek yogurt gives a bit more tang and makes it a little lighter, but it works just fine.
- → Is it alright to use chicken thighs instead of breasts?
Go for it. Boneless, skinless thighs are great. Since they’re a little thicker, they might just need a couple extra minutes in the oven.
- → How will I know when the chicken’s ready?
You’ll want to see it hit 165°F (74°C) in the thickest part and the juices should run clear—that’s it.
- → What sides go well with this chicken?
This goes awesome with roasted veggies or mashed potatoes—or just toss together a green salad if you’re in a hurry.
- → Can I toss on extra Parmesan at the end?
Of course! Sprinkle on some more before popping it back in the oven for those last few minutes and you’ll get a gooey, cheesy top.