Parmesan Crusted Chicken with Basil Aioli
This Parmesan Crusted Chicken with Basil Aioli is crispy, juicy, and full of flavor. The golden Parmesan-panko crust adds irresistible crunch, while the creamy basil aioli brings a refreshing, tangy finish. A restaurant-worthy dinner made simple enough for busy weeknights!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup fresh basil leaves, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Instructions
- Preheat oven & prep chicken. Preheat oven to 400°F (200°C). Pound chicken breasts to an even thickness.
- Prepare coating station. In one bowl, mix flour, salt, and pepper. In a second bowl, whisk eggs. In a third bowl, combine Parmesan and panko.
- Coat chicken. Dredge chicken in flour, dip in egg, then press into Parmesan-panko mixture until fully coated.
- Pan-sear. Heat olive oil in a skillet over medium-high heat. Sear chicken 23 minutes per side until golden brown (not fully cooked yet).
- Bake. Transfer chicken to a baking sheet and bake 1012 minutes, or until internal temp reaches 165°F.
- Make aioli. While chicken bakes, mix mayonnaise, basil, garlic, and lemon juice in a small bowl until creamy.
- Serve. Top chicken with basil aioli and garnish with extra fresh basil if desired.
Nutrition
- Calories: 480 kcal
- Sugar: 1 g
- Fat: 27 g
- Carbohydrates: 18 g
- Protein: 41 g
Find it online: http://ingredientidea.com/parmesan-crusted-chicken-basil-aioli/