OMG Chicken is an easy baked chicken dinner topped with a creamy Parmesan mixture and a crisp, golden breadcrumb finish. The rich topping helps protect the chicken from drying out while garlic, Italian seasoning, and paprika add savory flavor without requiring a separate marinade.
This version uses four evenly sized chicken breast cutlets so they cook at the same rate. Everything is assembled in one baking dish and ready in about 40 minutes, making it practical for weeknight dinners.
Why This Recipe Works
- Evenly sized chicken cutlets cook quickly and consistently. Thinner pieces reduce the chance of dry edges surrounding an undercooked center.
- Mayonnaise protects the chicken during baking. Its fat creates a creamy coating that helps reduce surface moisture loss.
- Parmesan adds both flavor and structure. It melts into the creamy topping while developing savory browned spots in the oven.
- Panko provides textural contrast. A thin layer of breadcrumbs gives the soft Parmesan topping a lightly crisp finish.
- Resting the chicken after baking preserves moisture. A brief rest allows the juices to settle before the meat is cut.
Equipment Needed
- 9 × 13-inch baking dish
- Small mixing bowl
- Measuring spoons
- Rubber spatula or spoon
- Instant-read thermometer
Ingredients List
For the Chicken
- 1½ pounds (680 g) boneless, skinless chicken breast cutlets, 4 pieces of similar thickness
- ½ teaspoon (about 1.5 g) kosher salt
- ¼ teaspoon (about 0.5 g) freshly ground black pepper
- ½ teaspoon (about 1 g) smoked paprika
For the Parmesan Topping
- ½ cup (112 g) mayonnaise
- ½ cup (50 g) finely grated Parmesan cheese
- 1 teaspoon (about 3 g) garlic powder
- 1 teaspoon (about 1 g) Italian seasoning
- ¼ teaspoon (about 0.5 g) onion powder
For the Crisp Topping
- ⅓ cup (20 g) panko breadcrumbs
- 1 tablespoon (15 mL) olive oil
Optional Garnish
- 2 tablespoons (8 g) chopped fresh parsley, optional
Ingredient Notes and Substitutions
- Chicken Breast Cutlets: Cutlets cook more evenly than very thick whole chicken breasts. If using whole breasts, slice them horizontally into thinner pieces or pound them to about ½–¾ inch thick. Boneless chicken thighs can also be used, but they may require a few extra minutes in the oven.
- Mayonnaise: Mayonnaise creates the creamy base and helps keep the surface of the chicken moist. Full-fat plain Greek yogurt can be substituted, but the topping will taste tangier and may brown a little less evenly.
- Parmesan Cheese: Finely grated Parmesan gives the topping saltiness, umami, and structure. Pecorino Romano can be substituted, but it is saltier and sharper, so reduce the added salt slightly.
- Panko Breadcrumbs: Panko creates a lighter, crunchier surface than fine breadcrumbs. Regular dry breadcrumbs can be used, but they produce a finer, more compact crust.
- Smoked Paprika: Smoked paprika adds color and a subtle smoky flavor. Regular sweet paprika can be substituted for a milder result without noticeable smokiness.
Step-by-Step Instructions
1. Preheat the Oven
Preheat the oven to 400°F (205°C).
Lightly grease a 9 × 13-inch baking dish or coat it with nonstick cooking spray.
2. Prepare the Chicken
Pat the chicken cutlets dry with paper towels.
Arrange them in a single layer in the prepared baking dish.
Season evenly with the kosher salt, black pepper, and smoked paprika.
The cutlets should be similar in thickness so they finish cooking at approximately the same time.
3. Make the Parmesan Mixture
In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic powder, Italian seasoning, and onion powder.
Mix until thick and uniform.
The topping should be spreadable rather than runny.
4. Coat the Chicken
Divide the Parmesan mixture evenly among the four chicken cutlets.
Spread it over the top surface of each piece in a layer about ⅛–¼ inch thick.
Keep most of the topping on the upper surface rather than allowing it to collect around the chicken in the baking dish.
5. Prepare the Breadcrumb Topping
In a small bowl, stir the panko breadcrumbs with the olive oil until the crumbs are lightly and evenly coated.
Sprinkle the mixture over the Parmesan-topped chicken.
Press very gently so the breadcrumbs adhere without pushing the creamy mixture off the chicken.
6. Bake the Chicken
Bake uncovered at 400°F (205°C) for 20–25 minutes.
The breadcrumb topping should turn golden, and the creamy Parmesan layer should bubble lightly around the edges.
Cooking time will vary with the thickness of the chicken.
7. Check for Doneness
Insert an instant-read thermometer into the thickest part of each cutlet.
The chicken is safely cooked when it reaches 165°F (74°C).
If the topping is brown but the chicken has not reached temperature, loosely cover the dish with foil and continue baking in 2–3 minute increments.
8. Rest the Chicken
Remove the baking dish from the oven.
Let the chicken rest for 5 minutes before serving.
The topping will firm slightly during this time, and the meat will retain more of its juices when sliced.
9. Garnish and Serve
Sprinkle with the optional chopped parsley.
Serve the chicken warm, spooning any flavorful juices from the baking dish around each portion if desired.
Storage, Freezing, and Make-Ahead Instructions
- Refrigeration: Cool leftover OMG Chicken slightly, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and store for up to 3–4 days. The breadcrumb topping will soften during refrigeration.
- Freezing: Cooked chicken can be frozen, although the creamy topping and breadcrumbs will be softer after thawing. Wrap cooled portions individually and place them in a freezer-safe container. Freeze for up to 2 months.
- Thawing and Reheating: Thaw frozen chicken overnight in the refrigerator. Reheat in a 350°F (175°C) oven for about 12–15 minutes, or until the center reaches 165°F (74°C) . For a crisper topping, leave the chicken uncovered while reheating.
- Make-Ahead Preparation: The Parmesan topping can be mixed up to 2 days ahead and stored covered in the refrigerator. You can also season the chicken and spread on the creamy topping up to 8 hours ahead. Keep it covered and refrigerated, then add the panko mixture immediately before baking so the breadcrumbs stay dry and crisp.
FAQ
Can I make OMG Chicken with chicken thighs?
Yes. Use boneless, skinless chicken thighs of similar size. They may need a few additional minutes of baking and should reach an internal temperature of at least 165°F (74°C).
Can I use Greek yogurt instead of mayonnaise?
Yes. Full-fat plain Greek yogurt works well, but the topping will be tangier and somewhat less rich. It may also brown differently from mayonnaise.
Why did the topping slide off my chicken?
The chicken may have been wet, or too much topping may have been applied. Pat the chicken dry and spread the mixture in a thin, even layer over the upper surface.
Can I leave out the breadcrumbs?
Yes. The chicken will still have a creamy Parmesan topping, but it will not have the same crisp surface. Bake it according to the same temperature and internal-temperature guidelines.
How do I keep baked chicken breast from drying out?
Use evenly sized cutlets and begin checking their temperature toward the lower end of the baking range. Remove the chicken once it reaches 165°F (74°C), then rest it for 5 minutes before serving.
Ingredients
Method
- Preheat the oven to 400°F (205°C) . Lightly grease a 9 × 13-inch baking dish or coat it with nonstick cooking spray.
- Pat the chicken cutlets dry with paper towels: Arrange them in a single layer in the prepared baking dish. Season evenly with the kosher salt, black pepper, and smoked paprika. The cutlets should be similar in thickness so they finish cooking at approximately the same time.
- In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic powder, Italian seasoning, and onion powder. Mix until thick and uniform. The topping should be spreadable rather than runny.
- Divide the Parmesan mixture evenly among the four chicken cutlets. Spread it over the top surface of each piece in a layer about ⅛–¼ inch thick. Keep most of the topping on the upper surface rather than allowing it to collect around the chicken in the baking dish.
- In a small bowl, stir the panko breadcrumbs with the olive oil until the crumbs are lightly and evenly coated. Sprinkle the mixture over the Parmesan-topped chicken. Press very gently so the breadcrumbs adhere without pushing the creamy mixture off the chicken.
- Bake uncovered at 400°F (205°C) for 20–25 minutes. The breadcrumb topping should turn golden, and the creamy Parmesan layer should bubble lightly around the edges. Cooking time will vary with the thickness of the chicken.
- Insert an instant-read thermometer into the thickest part of each cutlet. The chicken is safely cooked when it reaches 165°F (74°C) . If the topping is brown but the chicken has not reached temperature, loosely cover the dish with foil and continue baking in 2–3 minute increments.
- Remove the baking dish from the oven: Let the chicken rest for 5 minutes before serving. The topping will firm slightly during this time, and the meat will retain more of its juices when sliced.
- Sprinkle with the optional chopped parsley: Serve the chicken warm, spooning any flavorful juices from the baking dish around each portion if desired.
