parmesan crusted chicken


Can I share a total midwest recipe with you?

I know, I live in LA – land of green juice and salads – and I want to share a not-so-healthy recipe that is comprised of mayonnaise and cheese. But we can call it parmesan crusted chicken and pretend it’s fancier than it really is.

As much as I drink the “green juice and salad” kool-aid there are times when I enjoy some good old comfort food.

And an easy dinner. I know everyone loves an easy, no-fuss recipe for busy weeknights. It’s simple: mix together mayo + parmesan cheese, top chicken (or salmon – also amazing on salmon) and bake! Truthfully, it’s not made with the healthiest of ingredients, but its really not that terrible calorie-wise so I’m not concerned.

The original recipe from Hellman’s calls for bread crumbs, but I left them out both times and still loved the results! I think it is the juiciest chicken I’ve ever made. Just another reason to make it… 

 

Parmesan Crusted Chicken

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: bake entree gluten-free high protein low-carb chicken

 

Ingredients (2 servings)

  • 2 chicken breasts, cut in half (about 1 pound)
  • 1/4 cup light mayonnaise
  • 1/4 cup parmesan
  • 1 teaspoon paprika (try smoked)
  • pepper

Instructions

Pre-heat oven to 425 degrees.

Mix mayonnaise, parmesan and seasonings together.

Spread parmesan mixture over chicken and bake for 25-30 minutes until golden brown and cooked through.

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Comments

  1. says

    I have to admit that I haven’t tried the mayo/cheese on chicken thing yet (which is shocking because I LOVE mayo on and in everything) but it always looks amazing. I hadn’t thought of trying it on salmon, either – I’m going to have to do both soon.

  2. says

    I do something similar with salmon – mix mayo and fresh herbs. Super yummy. It’s crazy that the mayo makes a nice thick crust. And it doesn’t really taste like mayo at all!

  3. Emily says

    It really doesn’t taste like mayo at all! I love your idea of adding fresh herbs, I’ll have to try that next time.

  4. Tut says

    I’ll try this one! Am looking for the quick and easy these days, yet totally satisfying. Sounds like it fits the bill!

  5. says

    Classic! This makes me realize that you totally don’t need breadcrumbs for this dish which is perfect for a boy I know…..

  6. says

    That Parmesan crusted chicken looks really good, plus it is really easy to make, thanks for the recipe. I am heading out to get some chicken breasts right now.

  7. Lori says

    Pretend it’s fancier than it really is — love that! I do it all the time. Haha! This sounds great.

  8. says

    Hi Emily, thanks for sharing the recipe.

    The pictures are making me hungry! I like the roasted vegetables you have as sides as well.

    This recipe looks really quick and easy to make (which suits me well).

    I have been trying use less mayonnaise in my cooking. I’m thinking I might be able to get away with substituting the mayonnaise in this recipe with some plain greek yogurt.

    I think it might change the texture a bit. Have you ever tried it?

  9. says

    Love this recipe! So easy and looks darn good to…There are worse foods you could put in your body and amen to eating comfort foods once in a while. There is only so much green juice and salads a woman can eat. ;)

  10. says

    I just found your site through Psychology of Eating’s top 40 nutrition blogs.. I love how they describe your motto as “everything in moderation”. I once had an herb teacher who would always tell us, “the difference between medicine and poison is dosage”, and I believe that to be true for all things.
    As for this recipe, it looks delicious in moderation ;). I love a quick easy meal.. I bet it would be delicious with The Ojai Cook’s Lemonaise.

  11. Emily says

    Thanks for reading and I think your herb teacher was onto something! It would be great with the Ojai lemonaise, I wish I had some in the fridge to try it out!

  12. says

    Emily-
    I’m not kidding, this makes my mouth WATER!!
    And your photography is really beautiful, especially the first photo with the chicken in focus and the asparagus slightly out of focus…cool! You’re making me starving tho!!

  13. says

    I posted a comment before about how amazing this recipe is in its simplicity yet it doesnt’ show up. I’ll see if this one shows as awaiting moderation and then re-post if it does.

  14. says

    So it did, show up, sorry about that…

    Anyways, It really amazes me how simple this recipe is…I mean, mayo, parmigiana and paprika, cool.

    I like the presentation as well

  15. says

    The Parmesan crusted chicken looks interesting to me because I usually like cheese and chicken dishes. Baking is pretty good alternative to frying, which is oily and messy. Perhaps I will try this recipe soon as well as with the boiled vegetables and baked salmon too. Thank you very much for the wonderful recipe.

  16. says

    This is so going in the recipe rotation :) Love me some Midwestern comfort food! And, smoked paprika?! Sounds amazing!

  17. Jamey Nebarez says

    Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.;

    My current webpage
    http://www.caramoan.co/

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