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There’s something undeniably comforting about a dish that feels indulgent but comes together in minutes. Mayonnaise and Parmesan Chicken is exactly that kind of recipe. It’s the kind of meal that turns an ordinary weeknight into a cozy, flavorful experience, and yet it has a simplicity that makes you feel like a kitchen superstar every time you serve it. I still remember the first time I made this recipe. I was pressed for time, juggling emails and homework, and just needed something easy for dinner. I grabbed a few pantry staples—mayonnaise, parmesan, and some chicken breasts—and what came out of the oven was pure magic. Crispy, golden cheese, tender chicken, and a rich, buttery flavor that made everyone at the table smile. From that moment on, it became a go-to recipe in my house for quick, comforting dinners.
Ingredients
- Chicken breasts: Boneless skinless chicken breasts work best. For extra juiciness pound to even thickness before baking.
- Mayonnaise: Full-fat mayo is ideal for a rich golden crust. Light mayo can be used but will be less creamy.
- Parmesan cheese: Freshly grated parmesan creates the best flavor and texture. Pre-grated works in a pinch but avoid the pre-shredded with anti-caking agents for best melting.
- Garlic powder: Adds subtle depth and aroma. Optional but highly recommended.
- Paprika: For mild smoky flavor and a beautiful color. Smoked paprika adds a richer taste.
- Italian seasoning: A simple blend of dried basil oregano and thyme works perfectly. Can be adjusted to taste.
- Salt and pepper: Season generously for maximum flavor. Taste before serving.
Step-by-Step Instructions
- Preheat the oven:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the chicken:
- Pat chicken breasts dry with paper towels to remove excess moisture. If they are uneven in thickness pound them gently to an even thickness so they cook uniformly.
- Mix the topping:
- In a small bowl combine mayonnaise parmesan garlic powder paprika Italian seasoning salt and pepper. Stir everything until smooth and thoroughly combined to create the flavorful crust mixture.
- Coat the chicken:
- Spread the mayonnaise and parmesan mixture evenly over each chicken breast. Make sure each piece is fully covered so the crust becomes golden and crispy when baked.
- Bake to perfection:
- Place the coated chicken breasts on the prepared baking sheet. Bake for 20 to 25 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit or 74 degrees Celsius and the top is beautifully golden brown.
- Optional broil for extra crispiness:
- If you want an even crisper crust turn the oven to broil for 1 to 2 minutes. Keep a close eye to avoid burning the parmesan topping.
- Serve immediately:
- Remove the chicken from the oven and let it rest for 2 to 3 minutes. Serve hot. Garnish with fresh parsley if you like for extra color and freshness.
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I have always loved the savory richness that the mayonnaise brings to this dish. It keeps the chicken juicy while helping the parmesan cheese develop a crispy crust. One memorable dinner was when my kids asked for this meal three nights in a row because they loved it so much. It quickly became a family favorite.
Storage Tips
To keep leftovers fresh store cooled chicken in an airtight container in the refrigerator. It should be eaten within three days for the best texture and flavor. For longer storage freeze the uncooked coated chicken in a freezer-safe bag or container. When baking from frozen add at least 5 to 10 minutes to the cooking time to ensure it is fully cooked. Reheat leftovers in a 350 degrees Fahrenheit oven for 10 to 15 minutes to keep the crust crisp. Avoid microwaving for long periods as that tends to soften the parmesan topping.
Ingredient Substitutions
If you want to use chicken thighs instead of breasts that works well and often results in even juicier meat. Full-fat mayonnaise yields the best richness but light mayo is an okay substitute if preferred. For a different cheese flavor you can experiment with romano or asiago but parmesan is ideal for that classic nutty taste. If you do not have Italian seasoning use a mix of basil oregano and thyme separately or even dried herbs you like best. Optional paprika can be replaced with a mild chili powder for a bit of warmth.
Serving Suggestions
This chicken pairs wonderfully with roasted vegetables like asparagus carrots or Brussels sprouts. A fresh arugula salad tossed with lemon vinaigrette adds brightness to the meal. Pasta tossed with olive oil garlic and herbs works great for a heartier option. For a low carb meal steamed green beans or a simple side of sautéed spinach are excellent choices. Adding a wedge of lemon or sprinkle of chopped fresh parsley makes for a lovely finishing touch.
Pro Tips
Always pat the chicken dry before coating to help the topping adhere better. Do not skip pounding the chicken to even thickness this ensures even cooking and juicy results. Keep a close watch during broiling because the parmesan can burn quickly if unattended.
Commonly Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well and can stay even juicier when baked with the parmesan-mayo topping.
- → Is mayonnaise necessary for the crust?
Mayonnaise helps keep the chicken moist during baking and aids in forming a golden, crispy crust with the parmesan.
- → Can this be made gluten-free?
Absolutely. Just ensure the parmesan cheese and seasonings don’t contain gluten or additives that include it.
- → Can I prepare the dish ahead of time?
You can assemble the chicken with the mayo-parmesan coating and refrigerate for a few hours before baking.
- → How should leftovers be stored?
Keep cooked chicken in an airtight container in the fridge for up to three days to preserve flavor and texture.
- → What’s the best way to reheat this dish?
Reheat in an oven at 350°F for 10–15 minutes to maintain the crispy parmesan crust. Avoid microwaving for prolonged periods.