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.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Additional Time: 5 minutes
- Total Time: 40 minutes
- Yield: 4 chicken cutlets
- Servings: 4
- Difficulty: Easy
What Makes This Recipe Work
- 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.
Tools for This Recipe
- 9 × 13-inch baking dish
- Small mixing bowl
- Measuring spoons
- Rubber spatula or spoon
- Instant-read thermometer
Ingredient Notes
- ■Chicken Breast Cutlets: Cutlets cook more evenly than thick whole chicken breasts. Slice whole breasts horizontally or pound them to ½–¾ inch thick.
- â– Mayonnaise: Creates a creamy base and keeps the chicken moist. Full-fat plain Greek yogurt can be substituted for a tangier flavor.
- â– Parmesan Cheese: Finely grated Parmesan gives the topping saltiness and structure. Pecorino Romano can be used but is saltier.
- â– Panko Breadcrumbs: Creates a lighter, crunchier surface. Regular dry breadcrumbs can be used but will produce a denser crust.
- â– Smoked Paprika: Adds color and a subtle smoky flavor. Regular sweet paprika can be substituted for a milder taste.
Step-by-Step 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.
- In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic powder, Italian seasoning, and onion powder until thick and uniform.
- 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.
- 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.
- 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.
- Insert an instant-read thermometer into the thickest part of each cutlet. The chicken is safely cooked when it reaches 165°F (74°C) .
- Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.
- Sprinkle with the optional chopped parsley. Serve the chicken warm, spooning any flavorful juices from the baking dish around each portion if desired.
Make-Ahead and Storage Notes
- 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.
- Freezing: Cooked chicken can be frozen for up to 2 months. Wrap cooled portions individually and place them in a freezer-safe container.
- 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) .
FAQ
Can I make OMG Chicken with chicken thighs?
Yes. Use boneless, skinless chicken thighs of similar size.
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.
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.
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.
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).
Ingredients
Method
Method
- Preheat the Oven: Lightly grease a 9 × 13-inch baking dish or coat it with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and Serve: Serve the chicken warm, spooning any flavorful juices from the baking dish around each portion if desired.
