Name: Parmesan Crusted Chicken with Basil Aioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup grated Parmesan cheese; 1 cup breadcrumbs (panko or Italian-style); 2 eggs, beaten; 1/2 cup all-purpose flour; 1 tsp garlic powder; Salt and pepper to taste; 1 cup fresh basil leaves; 2 garlic cloves; 1 cup mayonnaise; 1 tbsp lemon juice; 2 tbsp olive oil (plus more for frying)

This Parmesan Crusted Chicken with Basil Aioli is a savory, crispy, and herbaceous dish that delivers big flavor with minimal effort. The chicken is coated in a golden Parmesan crust, pan-fried to perfection, and paired with a creamy basil aioli that’s bursting with fresh flavor. It’s a great option for weeknight dinners or a crowd-pleasing weekend meal. Parmesan Crusted Chicken with Basil Aioli

Why You’ll Love This Recipe

I love how this recipe combines crispy texture with creamy, herb-infused richness. The Parmesan crust adds a nutty, salty crunch to tender chicken breasts, while the basil aioli gives it a fresh and zesty punch. It’s easy to prepare, versatile enough for a main course or sandwich filler, and feels gourmet without the stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Grated Parmesan cheese
Breadcrumbs (panko or Italian-style work great)
Eggs
All-purpose flour
Garlic powder
Salt and pepper
Fresh basil leaves
Garlic cloves
Mayonnaise
Lemon juice
Olive oil

directions

I start by preparing the basil aioli: blending fresh basil, garlic, mayonnaise, lemon juice, and a touch of olive oil until smooth. Then I set it aside in the fridge to let the flavors meld.
Next, I pound the chicken breasts to an even thickness for uniform cooking.
I season the flour with garlic powder, salt, and pepper. Then, I dredge the chicken in the flour, dip it in beaten eggs, and coat it in a mixture of grated Parmesan and breadcrumbs.
I heat olive oil in a skillet over medium heat and cook the chicken for about 4-5 minutes per side, until the crust is golden brown and the chicken is cooked through.
Once done, I let the chicken rest briefly before serving it with a generous spoonful of basil aioli on top or on the side for dipping.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, making the total time around 30 minutes.

Variations

I sometimes swap basil for other herbs like parsley or cilantro for a different aioli flavor. If I’m out of mayo, Greek yogurt works well as a base for the aioli. For a gluten-free version, I use almond flour and gluten-free breadcrumbs. If I want extra spice, I add a pinch of red pepper flakes to the aioli or crust.

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. The aioli stays good for the same amount of time. To reheat the chicken and keep it crispy, I use an oven or air fryer at 350°F for 5-7 minutes. I avoid the microwave since it softens the crust.

FAQs

How do I keep the Parmesan crust from falling off?

I make sure the chicken is dry before dredging and press the crust mixture firmly onto the chicken. Chilling the breaded chicken for a few minutes before cooking also helps it stick better.

Can I bake the chicken instead of frying?

Yes, I can bake it at 400°F for 20–25 minutes, flipping halfway through. The crust won’t be as crisp as pan-frying, but it still turns out delicious.

Can I use chicken thighs instead of breasts?

Absolutely. I’ve used boneless, skinless thighs and they come out juicy and flavorful. I just adjust the cooking time since thighs take a bit longer.

Is the basil aioli spicy?

Not at all. It’s more fresh and tangy than spicy. If I want some heat, I’ll add a bit of crushed red pepper or a tiny piece of jalapeño.

Can I make the basil aioli ahead of time?

Yes, I often make it a day in advance. It actually tastes better after sitting in the fridge for a few hours as the flavors intensify.

Conclusion

Parmesan Crusted Chicken with Basil Aioli is one of those dishes that always impresses without requiring a ton of effort. The crispy, cheesy crust paired with that cool, herby aioli makes every bite satisfying. Whether I serve it with a salad, roasted veggies, or on a sandwich, it’s a guaranteed hit.