When I first tasted Parmesan Crusted Chicken with Basil Aioli at a friend’s dinner party, I was taken aback by the explosion of flavors in every bite. The crispy, golden crust juxtaposed with the tender, juicy chicken left my taste buds dancing, while the creamy basil aioli provided a refreshing contrast that made each mouthful feel like a gourmet experience.
In my quest to recreate that moment at home, I discovered just how easy it can be to impress family and friends with this delightful dish. Whether you’re in the mood for a cozy weeknight dinner or hosting an elegant gathering, this recipe is a perfect fit. With just a handful of ingredients and a few simple steps, you’ll transform humble chicken into a show-stopping meal that balances comfort food and sophistication. Let’s dive into this crispy perfection that’s sure to become a favorite on your dinner table!
Why is Parmesan Crusted Chicken with Basil Aioli a Must-Try?
Irresistible Crunch: The unique blend of Parmesan and panko creates a crispy crust that’s simply addictive.
Quick and Easy: Minimal prep time makes this dish ideal for weeknight dinners or last-minute gatherings.
Flavor Bomb: The creamy basil aioli enhances the chicken’s savory taste, adding a fresh twist that will impress your guests.
Versatile Pairings: This dish pairs beautifully with a variety of sides, whether you choose roasted vegetables or a simple salad.
Gluten-Free Option: Easily adapted to meet gluten-free dietary needs, ensuring everyone can enjoy this delicious meal.
Indulge in this delightful recipe that fuses comfort and sophistication, transforming a standard dinner into something extraordinary!
Parmesan Crusted Chicken Ingredients
• Bring your crispy chicken to life with these essential ingredients!
For the Chicken
- 4 boneless, skinless chicken breasts – Main protein; tender and juicy texture when cooked.
- 1/2 cup all-purpose flour – Coating base; use gluten-free flour for a gluten-free version.
- 2 large eggs – Binds the coating; can use egg substitute for a lighter option.
- 1 cup grated Parmesan cheese – Adds rich flavor and crunch to the crust; can use Pecorino Romano for a sharper taste.
- 1 cup panko breadcrumbs – Provides extra crunch; regular breadcrumbs may be used but will yield a different texture.
- 1/2 teaspoon salt – Enhances flavor; adjust to taste.
- 1/2 teaspoon black pepper – Adds subtle heat; fresh ground is preferred.
- 2 tablespoons olive oil – For pan-searing; can substitute with canola or avocado oil.
For the Basil Aioli
- 1/2 cup mayonnaise – Base for the aioli; Greek yogurt can be used for a lighter version.
- 1/4 cup fresh basil leaves, finely chopped – Provides fresh herbal flavor; swap with parsley if necessary.
- 1 clove garlic, minced – Adds depth to the flavor; more can be used for a garlic-forward taste.
- 1 tablespoon lemon juice – Brightens the aioli and dish; lime juice can be an alternative.
Gather these ingredients and get ready to create a memorable meal with this delicious Parmesan Crusted Chicken with Basil Aioli!
How to Make Parmesan Crusted Chicken with Basil Aioli
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Preheat Oven: Set your oven to 400°F (200°C) and prepare the chicken by gently pounding it to an even thickness. This will ensure even cooking and prevent dry spots.
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Prepare Coating Station: Gather three bowls. In the first, combine flour with salt and pepper. In the second, whisk the eggs together. In the third, mix the grated Parmesan cheese with panko breadcrumbs for a deliciously crispy coating.
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Coat Chicken: Dredge each chicken breast in the flour mix first, then dip it in the eggs, allowing any excess to drip off. Finally, press it firmly into the Parmesan-panko mixture until fully coated, ensuring a good adherence of the crust.
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Pan-Sear: Heat olive oil in a skillet over medium-high heat. Add the coated chicken and sear for 2-3 minutes per side until golden brown but not fully cooked—this enhances the flavor and texture beautifully.
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Bake: Transfer the seared chicken to a prepared baking sheet and bake for 10-12 minutes or until the internal temperature reaches 165°F. This will ensure your chicken is both juicy and perfectly cooked.
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Make Aioli: While the chicken bakes, mix together mayonnaise, chopped basil, minced garlic, and lemon juice in a bowl until smooth and creamy. Take a moment to enjoy that fragrant aroma!
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Serve: Once the chicken is done, plate it up and generously top with the delightful basil aioli. Feel free to garnish with extra fresh basil for an appealing presentation!
Optional: Serve with a fresh salad or roasted vegetables for a complete meal.
Exact quantities are listed in the recipe card below.
Expert Tips for Parmesan Crusted Chicken
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Even Thickness: Ensure chicken breasts are pounded to an even thickness to prevent dry spots during cooking and ensure consistent juiciness.
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Root for Crispiness: Press firmly into the Parmesan-panko mixture to make sure the coating adheres well, resulting in a crunchy exterior when cooked.
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Flavorful Sear: Searing the chicken in the skillet before baking not only adds depth of flavor but also enhances the texture of the crust.
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Rest for Juiciness: Allow the baked chicken to rest for a few minutes after coming out of the oven, which helps it retain moisture and tenderness.
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Customize the Aioli: Feel free to experiment with different herbs in the aioli, such as tarragon or cilantro, to create a unique twist on the traditional basil aioli.
How to Store and Freeze Parmesan Crusted Chicken
Fridge: Store leftovers in an airtight container for up to 3 days. To maintain freshness, place parchment paper between layers if stacking.
Freezer: Freeze the cooked chicken in airtight containers or heavy-duty freezer bags for up to 2 months. To reheat, thaw overnight in the fridge before warming.
Reheating: For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes to keep the crust crispy. Avoid microwaving, as it can make the coating soggy.
Make-Ahead: You can prepare the Parmesan Crusted Chicken in advance: coat and sear the chicken, then freeze it prior to baking. Just bake when you’re ready to serve!
What to Serve with Parmesan Crusted Chicken with Basil Aioli?
When it’s time to build a scrumptious meal around your crispy chicken, let your imagination run wild with these delightful pairings.
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Buttery Mashed Potatoes: The creamy, buttery texture of mashed potatoes makes for a comforting side that balances the chicken’s crunch beautifully.
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Garlicky Roasted Vegetables: A medley of seasonal veggies roasted with garlic and herbs complements the dish, adding vibrant colors and flavors.
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Simple Green Salad: Crisp greens tossed with a light vinaigrette offer refreshing brightness that cuts through the richness of the aioli, enhancing every bite.
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Herbed Quinoa: With its nutty flavor and fluffy texture, quinoa adds depth while infusing your meal with wholesome goodness that pairs effortlessly with the chicken.
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Lemon Rice Pilaf: The zesty notes of lemon in a fluffy rice pilaf provide a refreshing counterpoint to the savory chicken, creating a harmonious balance of flavors.
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Sparkling White Wine: An elegant glass of sparkling white wine can elevate your dining experience, cutting through the richness with its acidity and lively bubbles.
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Homemade Coleslaw: A crunchy, tangy coleslaw dresses your meal with a delightful crunch, making it a textural surprise that pleases the palate.
By mixing and matching these sides, you can create a memorable dinner that keeps everyone coming back for more!
Make Ahead Options
These Parmesan Crusted Chicken with Basil Aioli are perfect for busy home cooks looking to save time during the week! You can coat the chicken breasts up to 24 hours in advance; simply dredge them in flour, dip in the egg, and press into the Parmesan-panko mixture, then store them on a parchment-lined baking sheet in the refrigerator. This ensures that the crust adheres beautifully when cooked. Additionally, the basil aioli can be made up to 3 days ahead; just mix mayonnaise, chopped basil, garlic, and lemon juice, and refrigerate in an airtight container. When you’re ready to serve, pan-sear the chicken and bake as directed for a meal that’s just as delicious as when freshly made!
Parmesan Crusted Chicken Variations
Feel free to personalize this recipe and take your Parmesan Crusted Chicken to the next level with these delightful variations!
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Gluten-Free: Use gluten-free breadcrumbs and flour to ensure everyone can enjoy this dish without sacrificing taste or texture.
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Herb-Infused Aioli: Swap basil for dill or tarragon in the aioli to create a completely different flavor profile that still enhances the chicken beautifully.
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Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the Parmesan-panko mixture to introduce a hint of heat that contrasts perfectly with the creamy aioli.
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White Wine Splash: Replace some of the olive oil with a splash of white wine during the searing for a subtle depth of flavor that elevates your dish.
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Chicken Thighs: Opt for chicken thighs instead of breasts for a juicier, more flavorful experience; just adjust the cooking time slightly to ensure perfect tenderness.
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Zesty Citrus: Incorporate lemon or lime zest into the aioli for an added zing that complements the richness of the mayonnaise beautifully.
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Cheesy Variation: Mix in some grated mozzarella or cheddar cheese with the Parmesan for an even more indulgent crust that melty cheese lovers will adore.
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Nutty Finish: Add finely chopped nuts, like pecans or almonds, to the breadcrumb mixture for an extra crunch and nutty flavor that adds complexity to each bite.
Let your culinary creativity shine and make this dish uniquely yours!
Parmesan Crusted Chicken with Basil Aioli Recipe FAQs
How do I choose the best chicken breasts for this recipe?
Absolutely! When selecting chicken breasts, look for ones that are plump and have a uniform color. Avoid any with dark spots or a slimy texture. Additionally, free-range or organic chicken is often more flavorful and a healthier choice.
How should I store leftovers of Parmesan Crusted Chicken?
Very! To store leftovers, place them in airtight containers. They can last in the fridge for up to 3 days. I often recommend separating the chicken and any sauces to keep the coating crispy for longer. You can reheat the chicken in the oven to maintain that delicious crunch!
Can I freeze Parmesan Crusted Chicken?
Yes, indeed! To freeze, cool the chicken completely after cooking, then place it in airtight containers or freezer bags. It will last up to 2 months in the freezer. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for about 10-15 minutes. This method keeps that crispy texture intact!
What should I do if the coating doesn’t stick well to the chicken?
If you’re having trouble with the coating adhering, try pressing the chicken firmly into the Parmesan-panko mixture. Make sure the chicken is patted dry before dredging. Another tip is to ensure your egg wash is well-beaten, as this helps create a better bond for the crust.
Is this recipe suitable for gluten-free diets?
Absolutely! To make the Parmesan Crusted Chicken gluten-free, simply substitute the all-purpose flour with your favorite gluten-free flour blend and use gluten-free panko breadcrumbs. This way, everyone at your table can enjoy this delicious meal!
What’s the best way to make the basil aioli?
To whip up the basil aioli, combine ½ cup of mayonnaise, ¼ cup of finely chopped fresh basil, 1 clove of minced garlic, and 1 tablespoon of lemon juice in a bowl. Mix until smooth and creamy! If you prefer a lighter version, swap out the mayonnaise for Greek yogurt, which adds a tangy flavor along with fewer calories.
Parmesan Crusted Chicken with Basil Aioli for Perfect Evenings
Ingredients
Equipment
Method
- Preheat Oven: Set your oven to 400°F (200°C) and prepare the chicken by gently pounding it to an even thickness.
- Prepare Coating Station: Gather three bowls. In the first, combine flour with salt and pepper. In the second, whisk the eggs together. In the third, mix the grated Parmesan cheese with panko breadcrumbs.
- Coat Chicken: Dredge each chicken breast in the flour mix first, then dip it in the eggs, allowing any excess to drip off. Finally, press it firmly into the Parmesan-panko mixture until fully coated.
- Pan-Sear: Heat olive oil in a skillet over medium-high heat. Add the coated chicken and sear for 2-3 minutes per side until golden brown but not fully cooked.
- Bake: Transfer the seared chicken to a prepared baking sheet and bake for 10-12 minutes or until the internal temperature reaches 165°F.
- Make Aioli: While the chicken bakes, mix together mayonnaise, chopped basil, minced garlic, and lemon juice in a bowl until smooth and creamy.
- Serve: Once the chicken is done, plate it up and generously top with the delightful basil aioli.