Can I substitute chicken thighs instead of breasts?

Yes! Just adjust the cooking time—thighs may need a couple of extra minutes in the oven.

How do I store leftovers?

Keep the chicken and aioli separate. Store both in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven (not the microwave) to keep it crispy.

Can I make the basil aioli ahead of time?

Absolutely. It keeps well in the fridge for up to 4 days—just give it a quick stir before serving.

Is there a gluten-free option?

Yes, swap the flour for a gluten-free blend and use gluten-free panko breadcrumbs.

Parmesan Crusted Chicken with Basil Aioli

Description

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

For the Chicken:

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

For the Basil Aioli:

1/2 cup mayonnaise
1/4 cup fresh basil leaves, finely chopped
1 clove garlic, minced
1 tablespoon lemon juice

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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 2–3 minutes per side until golden brown (not fully cooked yet).
Bake. Transfer chicken to a baking sheet and bake 10–12 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.

Notes

For extra crunch, toast the panko breadcrumbs before coating.
Make the aioli a day ahead for even deeper flavor.
Keep chicken crispy by reheating in the oven instead of the microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Main Dish
Method: Baked + Pan-Fried
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 1 g
Sodium: 750 mg
Fat: 27 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 41 g
Cholesterol: 155 mg