Here’s a restaurant-quality Steakhouse-Style Parmesan Crusted Chicken that delivers juicy, pan-seared chicken topped with a golden, crispy parmesan-herb crust. It’s rich, savoury, and impressive enough for guests but easy enough for a weeknight.
Overview
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Prep time: 15 minutes
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Cook time: 25-30 minutes
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Serves: 4
Ingredients
For the Chicken
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Chicken breasts: 4 medium (about 180g / 6 oz each), boneless and skinless
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Salt and black pepper: to season
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Olive oil: 2 tbsp, for searing
The Parmesan Crust
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Mayonnaise: 60g (¼ cup) — full-fat, good-quality; this is the steakhouse secret for a creamy, tangy crust that sticks perfectly
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Parmesan: 50g (½ cup), finely and freshly grated (not pre-grated)
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Panko breadcrumbs: 30g (⅓ cup) — for ultimate crunch
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Garlic: 2 cloves, minced
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Fresh parsley: 1 tbsp, finely chopped
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Dried oregano: ½ tsp
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Dried basil: ½ tsp
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Paprika: ¼ tsp (sweet or smoked)
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Black pepper: ¼ tsp
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Mozzarella or provolone: 4 thin slices (optional, for an even more indulgent melt underneath the crust)
For Serving
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Lemon wedges
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Extra fresh parsley, chopped
Method
1. Preheat the Oven
Preheat the oven to 200°C / 400°F / Gas Mark 6. Line a baking tray with baking paper or lightly grease an ovenproof dish.
2. Prepare the Chicken
Pat the chicken breasts completely dry. If they’re very thick, butterfly them or pound them gently between two sheets of cling film to an even 2-2.5cm (¾-1 inch) thickness. This ensures they cook evenly and stay juicy. Season both sides generously with salt and pepper.
3. Pan-Sear for Golden Crust
Heat the olive oil in a large oven-safe frying pan over medium-high heat. Once shimmering, add the chicken breasts. Sear for 3-4 minutes per side until deeply golden. The chicken won’t be cooked through yet — that’s intentional. Transfer to the prepared baking tray (or leave in the pan if it’s oven-safe).
4. Make the Parmesan Crust Mixture
In a small bowl, combine the mayonnaise, grated parmesan, panko breadcrumbs, minced garlic, parsley, oregano, basil, paprika, and black pepper. Stir until it forms a thick, paste-like consistency.
5. Top the Chicken
If using the optional cheese slice, lay one on top of each seared chicken breast first — it adds a creamy, melty layer beneath the crust. Then, divide the parmesan mixture evenly among the chicken breasts, spreading it across the top surface right to the edges. Pack it on firmly with the back of a spoon or your fingers.
6. Bake Until Golden
Transfer the baking tray to the centre of the oven. Bake for 15-18 minutes, until the crust is deeply golden and bubbling, and the internal temperature of the chicken reaches 74°C (165°F) at the thickest part.
7. The Final Crisp (Optional)
If the crust isn’t quite as golden as you’d like, switch the grill to high for the final 1-2 minutes — watch it carefully, as the panko and parmesan can go from golden to burnt quickly.
8. Rest and Serve
Remove from the oven and let the chicken rest for 5 minutes — this allows the crust to set and the juices to redistribute. Scatter with extra fresh parsley and serve with lemon wedges for squeezing over the top.
Why This Works (Steakhouse Secrets)
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Mayonnaise base: It sounds unusual but it’s the classic steakhouse trick. Mayo is mostly oil and egg, so it melts into the crust, browning beautifully while keeping the chicken moist. It also acts as the perfect glue.
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Panko + Parmesan combo: Freshly grated parmesan melts into nutty, crispy shards; panko adds that audible crunch.
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The sear-bake method: Searing locks in flavour and gives you a golden base, while the oven finishes cooking without drying it out.
Serving Suggestions
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Garlic mashed potatoes (like the ones from the Pot Roast recipe)
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Buttered green beans or roasted asparagus
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Creamy parmesan risotto
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A crisp Caesar salad on the side
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Lemon butter spaghetti for a simple, elegant pairing
Tips
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Don’t use pre-grated parmesan. The anti-caking agents stop it from melting into that glorious crust. Grate your own from a block.
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Want to skip the sear? You can bake entirely. Just increase the oven time to 22-25 minutes and consider broiling at the end. The crust won’t be quite as complex in flavour, but it’ll still be delicious.
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Chicken thighs work too: Use boneless, skinless thighs. Sear for 3 minutes per side and bake for 12-15 minutes.
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Make it ahead: Prepare the crust mixture and store in the fridge for up to 2 days. Assemble and bake when ready.