Crispy Parmesan Chicken

One thing I love about the 21 Day Fix is what amount astonishing nourishment I get the chance to eat. Like this 21 Day Fix Crispy Parmesan Chicken. {also, I’ve as of late refreshed this post to incorporate WW focuses for every one of the three WW plans, too!}

A day or two ago, I shared this image in my feast arranging FB gathering and you all went insane for it. With great aim, as well… this family most loved has been in our feasting turn for quite a long time. It’s really my Mother-in-Law’s formula, and I’m almost certain she’s been making it since, as, 1979.

Be that as it may, we needed to change it a little to make it “fixed” – the old formula requires a great deal of mayonnaise and canned Parmesan cheddar, which is unreasonably handled for the Fix (and utilize a ton of focuses in case you’re on WW).

Crispy Parmesan Chicken

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Recipe by carrieelleCourse: MainCuisine: AmericanDifficulty: Easy


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This quick and easy recipe for crispy Parmesan chicken breasts goes well with pasta, on a salad, or even on its own.


  • 4 boneless skinless chicken breasts, sliced into strips (we sliced each breast into three strips)

  • 2 T and 2 tsp mayo

  • 1 cup Parmesan cheese grated very fine (a 2oz block of Parmesan will be about 1 cup)

  • 1/2 tsp Paprika

  • 1/8 tsp pepper

  • 1/2 tsp salt


  • Preheat oven to 425.
  • Cut your Parmesan (about 12oz worth) into 1″ chunks and run through your food processor until very finely ground. You could also grate the cheese – just remember that you are looking for the tiniest flakes possible.
  • In a bowl, mix together the Parmesan, paprika, salt, and pepper. (Alternately, you could also toss these ingredients into a gallon-size Ziplock bag.)
  • Place your chicken in a separate bowl. Add the mayo and toss until the chicken is covered evenly in mayonnaise. It should all have a light coating.
  • Add one piece at a time to the Parmesan mixture and coat thoroughly (if your Parmesan is in a bag, add one piece at a time and shake until covered).
  • Cover a large shallow pan (we used a cookie sheet with edges) with foil and add the pieces so they do not touch.
  • Bake 20-25 minutes in a preheated 425 degree oven until golden brown and tender. Every oven is different – start checking to see if they’re done around 20 minutes.


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