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Baked Chicken Parmesan | Fork Knife Swoon

Crispy Baked Parmesan Chicken

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 Servings 1x


A crispy, baked Parmesan Chicken recipe inspired by Mario Batali’s Favorite Parm Chicken recipe created in celebration of Hellmann’s 100th Anniversary.


  • 1/2 cup Hellmann’s Mayonnaise Dressing with Olive Oil
  • 1/3 cup Parmesan cheese, finely grated
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 1/4 cup Panko (Japanese-style breadcrumbs)
  • 1/2 tbsp fresh oregano leaves, finely minced (or sub. 1/2 tsp dried oregano)
  • 1 tbsp fresh basil leaves, finely minced (or sub. 1tsp dried basil)
  • 4 slices fresh mozzarella cheese, about 1/8-inch thick


  1. Preheat oven to 425 degrees F. In a large mixing bowl, mix together the Hellmann’s with 1/4 cup of the Parmesan until well combined. In a separate bowl, mix together the Panko, the remaining Parmesan, and the oregano and basil. Set aside.
  2. Season the chicken pieces with salt and pepper, and dip each piece in the Hellmann’s mixture, coating both sides well. Place the chicken on a baking sheet and sprinkle the tops with the panko mixture.
  3. Bake until the chicken is cooked through and beginning to brown, about 12-15 minutes. Place the mozzarella slices on top of each piece of chicken and continue baking for another 4-5 minutes until the cheese is melted and bubbling.
  4. Serve warm with marinara sauce and fresh basil.