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Hellmann’s Crusted Parmesan Chicken is one of those reliable, go-to recipes that delivers big flavor with minimal effort. It’s quick enough for weeknights, versatile enough for meal prep, and satisfying enough to please even the pickiest eaters. The combination of Parmesan cheese and seasoned breadcrumbs creates a golden, savory, and satisfyingly crunchy crust.

Hellmann’s Crusted Parmesan Chicken
Hellmann’s Crusted Parmesan Chicken
Hellmann’s Crusted Parmesan Chicken
Hellmann’s Crusted Parmesan Chicken
Hellmann’s Crusted Parmesan Chicken
Hellmann’s Crusted Parmesan Chicken cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6

Hellmann’s Crusted Parmesan Chicken

Ingredients

0 allergens identified

Hellmann’s Crusted Parmesan Chicken

Instructions

1
Preheat oven to 425℉.
2
Place the chicken thighs in a 8” x 8” casserole dish and cover with the hot sauce. Set aside.
3
In a small bowl, mix together the mayonnaise, Parmesan and garlic powder.
4
Spread the mayonnaise mixture over the chicken and top with the breadcrumbs.
5
Bake until golden and an inserted meat thermometer reads 165℉.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Double-Dredge for Extra Crunch 🥖
    Coat the mayo-seasoned chicken, let it chill for 15 minutes, then dip in the panko mixture a second time for an exponentially crunchier, more golden crust that won't shed during cooking.
  • Dry Your Chicken Thoroughly 🧻
    Pat boneless chicken thighs completely dry with paper towels before applying the mayo base—excess moisture prevents proper crust adhesion and creates steam that makes breading soggy.
  • Toast Panko Before Coating 🔆
    Lightly toast your panko breadcrumbs in a dry skillet for 2-3 minutes before mixing with Parmesan and garlic powder to deepen flavor and achieve a richer, more golden-brown finish.
  • Use Mayo as Your Secret Binder 🧈
    The emulsified oils in Hellmann's Mayo create superior adhesion compared to egg wash—it also adds richness and helps achieve a restaurant-quality crust with better browning and moisture retention.
  • Pound for Even Cooking ⚒️
    Gently pound chicken thighs to uniform ½-inch thickness to ensure even cooking throughout and prevent dry edges while the center finishes—this is crucial for boneless thighs of varying sizes.

About the Cook

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