Why This Crispy Parmesan Chicken Is Everything
Every time I get bored with dinner, I make crispy chicken. Everyone in our house loves crispy chicken every single time. And this crispy chicken might be the most delicious I’ve ever made. The flavor is locked in thanks to the Parmesan and — don’t be mad — the mayo. One bite and I was like, yeah. There it is. That juicy, umami, crispy golden flavor.
I find the mayo coating is actually easiest to work with if you brush it on, and then just spoon the crumbles on top, so everything happens right on the sheet pan. Low lift, high reward! The combination of the golden crispy chicken with the creamy, luscious lemony pasta? Get out. It was glorious. Fresh basil and lemon zest on top? Served with green beans or salad? 10/10!
All family members completely devoured this and went back for seconds on everything. Even my pickiest eater was singing the praises of the chicken. (She’s five and she decided to dip it in soy sauce? I don’t know. Kids are really something.) Best feeling ever. Hope you guys love it!
Crispy Parmesan Chicken with Creamy Lemon Pasta
Author: Lindsay | Total Time: 40 minutes | Yield: 4 servings | Prep Time: 20 minutes | Cook Time: 20 minutes | Category: Dinner | Method: Boiling, Frying | Cuisine: Italian | Keywords: lemon pasta, creamy pasta, pasta dinner, chicken cutlets, crispy chicken | Rating: 4.5 stars from 14 reviews
This golden, crispy Parmesan chicken atop creamy, luscious, lemony pasta is the combo of my dreams.
Ingredients: Crispy Parmesan Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup grated Parmesan cheese
- 1 1/2 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/3 cup mayo
- avocado oil spray
Ingredients: Creamy Lemon Pasta
- 8 ounces pasta (I love mafalda for this, about half the box)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/2 tablespoon flour
- 1/2 cup water
- 1/2 teaspoon Better Than Bouillon chicken base
- 1 cup heavy cream
- zest of half of a lemon
- 1 tablespoon lemon juice (half a lemon)
Ingredients: For Garnish
- a handful of fresh basil leaves, cut into fine ribbons
- a lemon wedge for serving
Step-by-Step Instructions
Prep and Bake the Chicken
- Prep the chicken: Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces — not bite-sized, but something that looks like a thin chicken breast. For example, if a one-pound package gives you two chicken breasts, cut it into 3-4 thin pieces per breast. Thin chicken is essential. And delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
- Prep the topping: Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.
- Coat the chicken: Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece of chicken. Press firmly to adhere the crumbs, getting it as well-coated as you can. Carefully flip chicken pieces over and repeat on the other side. Finally, spray the top side with avocado oil spray until coated. Some crumbles remaining on the baking sheet is fine.
- Bake the chicken: Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler; broil for 1-2 minutes. Grab each piece along the sides with tongs, flip, and broil the back side so it gets very golden and crispy all around and reaches an internal temp of 165.
Make the Creamy Lemon Sauce and Pasta
- Make the lemon sauce: Melt butter over medium low heat. Add garlic; sauté for 2-3 minutes. Add flour; sauté for another 2-3 minutes. It will bubble and get a bit foamy.
- Finish the sauce: Add cream, water, and Better Than Bouillon. Simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon. Remove the sauce from heat to cool slightly. Stir in the lemon zest and lemon juice.
- Cook the pasta: Cook pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.
- Serve: Slice your crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with the basil ribbons. Sometimes I like to grab the extra crumbles from the sheet pan and sprinkle them on top, and serve with a lemon wedge. OOOOH BABY!
Community Feedback and Recipe Tips
Published July 22, 2026, this recipe has 40 comments and a 4.5-star rating from 14 reviews. Commenters included Donna, Jill Curry, Gretchen Garnett, Rebecca, Cheryl, Linda, Liza M, Sarah, Joaney, Allison Nelson, Yolanda Chang, Becca, Cara, Wensy, Terry G, Liz, Lisa, Haley, Alicia, Andi Guy, Jill, Karen, Theresa Jensen, Sarah, Anne, Annie Charters, and Dee.
- Substitutions: Donna asked about heavy cream substitutes. Jill Curry suggested evaporated milk; Gretchen Garnett suggested cashew cream; Cara also asked about alternatives. Alicia used reduced-fat milk for a lighter sauce, while Sarah used light mayo and unsweetened soy milk and added cornstarch before the lemon juice. Joaney made the recipe gluten-free. Haley added extra Parmesan to the sauce.
- Chicken tips: Cheryl and Sarah asked for a video on cutting the chicken; Linda noted Wegmans sells thinly sliced chicken breast. Liza M said Bar Italia in Lakewood, Ohio serves a dish just like this, malfadine and all, and she wanted to recreate it at home. Yolanda Chang found the mayo-breading method disappointing and said the crumbs slid off; Theresa Jensen asked how to keep the underside crispy; Dee asked how to keep panko from sticking to parchment; Anne suggested doubling the sauce and made the chicken with tenders.
- Air fryer and broiler questions: Wensy, Terry G, and Lisa asked about air-fryer cooking. Terry G noted a similar recipe did not get crispy enough, and Jill said the chicken never got remotely crispy even after an air-fryer attempt. Cara found breadcrumbs started to burn during the second broil. Andi Guy added cornstarch to help the sauce thicken.
- Raves: Rebecca said she loves Lindsay’s recipes; Joaney gave 5 stars; Allison Nelson’s pickiest eater declared it delicious; Becca said her family devoured it exactly as written; Liz, Haley, Alicia, Karen, Theresa Jensen, Anne, and Annie Charters shared glowing reviews. Karen said it was easy, full of flavor, and going on high rotation; Haley said it was easy and quick enough for weeknight rotation while feeling fancy; Annie’s 17-year-old had four pieces of chicken.
Did you make this recipe? I love hearing from you! Leave a comment or rating below. Lindsay is a former 4th grade teacher and now full-time blogger. She and her husband Bjork live in Minnesota. Favorite things include her camera, lake days, and dark chocolate. Pinch of Yum is a Raptive Partner Site. Sign up for email updates to get a free eCookbook with the top 25 recipes, plus the 10-year journey to blogging full-time. All the food, right to your inbox — and a FREE eCookbook, too.