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This hellmann’s parmesan crusted chicken is an easy and quick chicken recipe. Tender chicken breasts nested inside crispy coating and topped with parmesan, mayonnaise and panko breadcrumbs. Perfect for a weeknight dinner!
Love parmesan crusted chicken? Be sure to try our Longhorn Parmesan Crusted Chicken or Parmesan Crusted Chicken without breadcrumbs (a gluten free recipe). You are going to love them!
Parmesan crusted chicken
If you’ve never tried chicken topped with Hellmann’s mayo and Parmesan, you’re in for a treat. This dish is incredibly flavorful and makes the perfect quick weeknight dinner—yet it’s elegant enough to serve to guests.
Tender chicken fillets are seasoned, coated in a Parmesan-flour mixture, and pan-fried until golden. They’re then topped with a blend of Hellmann’s mayo, Parmesan, and panko breadcrumbs, and finished in the oven for a crisp, restaurant-quality result. A must-add to your recipe rotation!
Ingredient notes
- Parmesan Cheese: You can use store-bought shredded parmesan or grate it yourself for the best results. Don’t use powdery parmesan, it won’t melt on chicken. The best ways to grate the cheese is to use a microplane grater or food processor.
- Flour: To make this recipe gluten free, use almond flour.
- Hellmann’s mayo: If you can’t get hellmann’s mayonnaise, use any mayo available in your place. I prefer Hellmann’s mayo because I love its richness and salt level. It tastes like homemade mayo and is thicker than other brands available at the market.
- Panko bread crumbs: Don’t skip on this! They make this mayo topping so delicious and crunchy.
- Chicken: The recipe calls for boneless and skinless chicken breasts, but if you love darker meat, use chicken thighs for this hellmann’s parmesan crusted chicken. Thighs cook longer than chicken breasts. Be sure to pound them to get flat fillets.
How to make Hellmann’s parmesan crusted chicken
- Cut chicken breasts in half to make them thinner. They cook faster too. Season with salt and cracked black pepper.
- Dip each chicken fillet in a flavorful egg wash.
- Dredge in parmesan mixture and shake off excess.
- Fry until golden and crispy over medium high heat, about 4 minutes per side.
- Top with hellmann’s mayo mixture and panko bread crumbs.
- Broil for 3-4 minutes or until the cheese melts and crumbs become crispy and golden.
How to prevent chicken from sticking to pan?
To keep the parmesan coating from sticking to the pan, use a non-stick pan (or skillet).
Cook chicken for 4 minutes, untouched; push with a wooden spatula to check if the crust is golden. If it is golden, flip using tongs and cook further for 3-4 minutes or until done.
How to make hellmann’s parmesan chicken ahead?
Cook the chicken and allow to cool completely. Cover the plate with plastic and refrigerate. When ready to serve, finish it in the preheated oven.
- Preheat your oven to 400 F|200 C.
- Place the chicken on the tray or baking sheet. Top with helman’s mayo mixture and panko bread crumbs.
- Bake for 10 minutes or until cheese melts. Broil for the last 2 minutes.
You can customize the recipe with your favourite seasonings and let chicken marinate overnight.
Serving suggestions
We love to serve this parmesan crusted chicken fillets with pasta and Roasted Brussels Sprouts.
Low carb side dishes: Serve it with Instant Pot Mashed Cauliflower, Sauteed Mushrooms or Steamed Broccoli.
If you are fine with carbs, serve it with Mashed potatoes, Naan bread or Scalloped potatoes.
More chicken breasts recipes
- Creamy gralic parmesan chicken
- Crispy parmesan chicken milanese & veggies
- Chicken Parmesan Meatloaf
- Creamy Lemon Parmesan Chicken
- Air Fryer Parmesan Crusted Chicken with Mayo
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Hellmann’s Parmesan Crusted Chicken
Equipment
Ingredients
For the Chicken:
- Chicken breasts, cut in half lengthwise to make 6-3, about 1.5 lbs (700 g)
- Salt and pepper, to taste
- Oil- 2-3 tablespoons, for frying
Egg wash:
- Eggs-2
- Italian seasoning- 1 teaspoon
- Salt and pepper, to taste
Parmesan Coating:
- Fresh grated Parmesan cheese-1 cup
- All-purpose flour- 1/2 cup
For the Topping:
- Hellman’s mayonnaise or any mayo- 1 cup
- Parmesan cheese-1/2 cup
- Onion powder-1/2 teaspoon
- Garlic powder-1/2 teaspoon
- Panko breadcrumbs-6 tablespoons
- Fresh parsley, finely chopped- 1 tablespoon, to garnish
Instructions
- Cut each chicken breast in half horizontally to make 6 fillets. Season with salt and pepper on both sides. Keep aside.
- Whisk together eggs , Italian seasoning, salt and pepper in a shallow bowl.
- Combine the flour and parmesan cheese in another shallow bowl.
- Dip each fillet in the egg wash and let excess drip off. Dredge in the parmesan mixture, pressing the fillet into the coating. Shake off excess coating and repeat with the remaining chicken fillets.
- In a large non stick skillet or pan heat oil over medium high heat. Cook chicken in batches of 3 for 4 minutes or until golden. Don’t move the chicken as the coating will not stick. Flip and fry on the other side until golden.
- Preheat your oven broiler. Grease a baking tray with cooking oil spray.
- In a medium bowl, combine the mayonnaise, parmesan cheese, onion powder and garlic powder.
- Place the cooked chicken on the tray and top each fillet with the mayo mixture and 1 tablespoon of panko bread crumbs.
- Broil for 3-4 minutes until golden.
- Garnish with fresh parsley and serve immediately. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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