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Baked chicken breasts displayed in enamelware pan.

Crispy Onion Parmesan Chicken

Easy, crispy and juicy chicken made with mayonnaise, parmesan and canned fried onions, on the table in 30 minutes.
Course Main Course
Cuisine American
Keyword crispy baked chicken, onion parmesan chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 624kcal
Author Kelly Wildenhaus


  • ½ cup good quality mayonnaise Hellmann's, Best Foods or Dukes
  • ¼ cup grated Parmesan cheese
  • 4 boneless, skinless chicken breast halves about 1 pound
  • Kosher salt and pepper
  • 3 - 4 teaspoons Dijon mustard
  • 4 teaspoons seasoned bread crumbs
  • 1 can French fried onions, crushed to make about 8 tablespoons


  • Preheat oven to 425º
  • Combine mayonnaise and parmesan cheese in bowl, set aside. Gently pound chicken breast halves between plastic wrap to thin slightly and make uniform pieces. Place pounded chicken on foil-lined baking sheet.
  • Sprinkle chicken with salt and pepper. Spread about 1 teaspoon of Dijon mustard on top of each breast half. Evenly top with mayonnaise mixture and then sprinkle each with 1 teaspoon of Italian seasoned bread crumbs. Lastly, evenly top each with 2 tablespoons crushed fried onions.
  • Baked until the chicken is done and tops are browned, about 15 - 20 minutes. Serve and enjoy.


  • Sometimes I gently pound the chicken to be more uniform and thinner, or I cut in half horizontally if really big.  Just looking for four even sized boneless chicken breasts.
  • Inspired and adapted from Hellmann's Parmesan Crusted Chicken recipe


Calories: 624kcal | Carbohydrates: 20g | Protein: 27g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 895mg | Potassium: 453mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg