This Mayonnaise and Parmesan Chicken is one of those recipes that sounds almost too simple to be this good — but trust me, it absolutely delivers. A creamy, cheesy coating bakes right onto juicy chicken breasts and creates the most incredible golden crust. This is one of those weeknight dinners that comes together in minutes and tastes like you spent way more time on it than you actually did!
I make this on repeat in my house and it never gets old. Serve it alongside some Garlic Bread, Roasted Broccoli or a simple salad and you have a complete, wholesome meal the entire family will love. Even the picky eaters!
A Deliciously Easy Chicken Recipe
This is the kind of dinner that gets added to the permanent rotation after the very first bite. The combination of mayonnaise and Parmesan cheese creates this unbelievably rich, savory crust that keeps the chicken incredibly moist and tender underneath. No dry chicken here! It’s budget-friendly, uses simple ingredients you probably already have on hand, and it is on the table in about 30 minutes. Boom — dinner is served!
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work really well here. They are a bit more forgiving in the oven and tend to stay very juicy. Just keep in mind the cooking time may vary slightly depending on the thickness of the thighs.
Can I use light mayonnaise?
Yes, you can use light mayo if that is what you prefer or what you have on hand. The coating may be slightly less rich but the result will still be delicious. I would just avoid using a fat-free version as it tends to separate and get a little watery in the oven.
What if I don’t have Parmesan cheese?
You can swap it out for Pecorino Romano which has a similar salty, nutty flavor profile. In a pinch, an Asiago or even a finely shredded sharp cheddar can work too. Just use whatever shredded or grated cheese you enjoy and is in your budget.
Can I add extra seasoning to the coating?
Of course! This recipe is very easy to customize. A pinch of smoked paprika, a little Italian seasoning, or even some red pepper flakes are great additions. Want an extra kick? Try adding some cayenne pepper to the mixture!
Can I make this ahead of time?
Yes. You can mix up the mayonnaise and Parmesan coating the night before and store it covered in the refrigerator. When you are ready to cook, just spread it onto the chicken and bake. Easy as that!
How do I store leftover Mayonnaise and Parmesan Chicken?
Allow it to cool fully then put it in a covered airtight container and into the refrigerator where it will keep for up to 3 days. Reheat in the oven at 325°F for best results to help bring that crust back to life. You can also reheat in the microwave — just be aware it won’t be quite as crispy.
Can this be frozen?
I don’t recommend freezing this one. The mayonnaise-based coating can sometimes separate and get a bit watery once thawed, which takes away from that beautiful crust. It really is best enjoyed fresh or within a couple of days from the refrigerator.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- chicken breasts — you’ll want to use boneless, skinless chicken breasts that are fairly even in thickness. If yours are very thick, you can butterfly them or use a meat mallet to pound them out so they cook evenly. Boneless, skinless chicken thighs also work great here.
- mayonnaise — this is the star of the coating and it does double duty: it adds incredible richness and it locks in all the moisture so the chicken stays juicy. Use your favorite brand. I really love Duke’s or Hellmann’s here.
- grated Parmesan cheese — use the good stuff if you can! Freshly grated Parmesan melts beautifully and gives the crust the best flavor. The pre-grated kind in the green can also works in a pinch.
- garlic powder — a little garlic powder goes a long way here. You can also use freshly minced garlic if you prefer a stronger garlic flavor.
- onion powder — this adds a subtle savory depth to the coating without being overpowering. Feel free to leave it out if you don’t have it.
- Italian seasoning — a simple blend that ties all the flavors together beautifully. You can use dried oregano, dried basil or any combination of dried herbs you enjoy.
- black pepper — freshly cracked black pepper gives the best flavor but pre-ground works perfectly fine.
- paprika — this adds a beautiful golden color to the finished crust and a very mild, slightly smoky flavor.
How to Make Mayonnaise and Parmesan Chicken
Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Pat your chicken breasts completely dry with paper towels — this is really important because it helps the coating stick and gives you a better crust!
In a small bowl, combine the mayonnaise, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, black pepper and paprika. Stir until thoroughly combined into a thick, creamy paste.
Place your chicken breasts into the prepared baking dish. Spread the mayonnaise and Parmesan mixture evenly over the top of each chicken breast, coating it generously. You want a nice, thick layer all over the top.
Bake uncovered for 25-30 minutes, until the coating is deeply golden and the internal temperature of the chicken reaches 165°F on an instant-read thermometer. The crust should be beautifully browned and set. If you want a little extra browning on top, you can switch the broiler on for the last 2-3 minutes — just keep a close eye on it so it doesn’t burn! Let the chicken rest for about 5 minutes before serving.
Pro Tips for the Best Mayonnaise and Parmesan Chicken
- Pat the chicken completely dry. I know I mentioned this above but it really does make a difference. Moisture is the enemy of a good crust, so take that extra 30 seconds with the paper towels. You will be glad you did!
- Don’t be shy with the coating. A generous, thick layer of the mayo and Parmesan mixture is what gives you that incredible golden crust. Spread it on there nice and thick. More is more with this one!
- Use a meat thermometer. This is by far the best way to make sure your chicken is perfectly cooked without drying it out. Pull it out of the oven the moment it hits 165°F internally and let it rest — it will stay perfectly juicy!
- Even thickness matters. If your chicken breasts are very uneven, pound the thicker end down with a meat mallet or place them in a zip-lock bag and give them a few whacks. This ensures even cooking all the way through so you don’t end up with dry edges and an undercooked center.
- Let it rest! I know it is tempting to dig right in but letting the chicken rest for 5 minutes after coming out of the oven gives the juices a chance to redistribute throughout the meat. So worth the wait!
What to Serve with Mayonnaise and Parmesan Chicken
This chicken goes with just about everything! Here are some of my favorite ways to round out the meal into a wholesome, satisfying dinner the whole family will love:
- Mashed Potatoes — a classic pairing that never fails. The creamy, savory chicken pairs perfectly with buttery mashed potatoes.
- Garlic Bread — because there is always room for garlic bread.
- Roasted Vegetables — broccoli, asparagus, zucchini or green beans roasted in the oven are a great nutritious side dish that you can cook right alongside the chicken.
- Egg Noodles or Rice — both are great options for soaking up any of the delicious, savory juices in the pan.
- A Simple Green Salad — sometimes all you need is a crisp salad to complete the plate and balance out the richness of the chicken.
Mayonnaise and Parmesan Chicken
Ingredients
Method
- Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Pat all 4 chicken breasts completely dry with paper towels and place them in the prepared baking dish.
- In a small bowl, stir together ½ cup mayonnaise, ¾ cup grated Parmesan, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon black pepper and ½ teaspoon paprika until fully combined into a thick paste.
- Spread the mayonnaise and Parmesan mixture generously and evenly over the top of each chicken breast, covering the entire surface with a thick layer.
- Bake uncovered for 25-30 minutes, until the coating is deeply golden brown and a meat thermometer inserted into the thickest part of the chicken reads 165°F.
- For extra browning, switch the broiler to high for the last 2-3 minutes, keeping a close eye so it doesn’t burn.
- Remove from oven and let rest for 5 minutes before serving.
