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Mayo Parmesan Chicken

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Creamy, juicy, and ready in just 30 minutes—this Mayo Parmesan Chicken is a foolproof weeknight dinner made with pantry staples. Topped with a golden cheesy crust and optionally finished with crunchy breadcrumbs, this oven-baked chicken is bursting with flavor and moisture in every bite.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts (about 6–8 oz each)

Salt and pepper, to taste

Mayo-Parmesan Coating:

½ cup mayonnaise (or Greek yogurt for a lighter version)

½ cup grated Parmesan cheese (preferably fresh)

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried Italian seasoning

¼ teaspoon salt

¼ teaspoon black pepper

Optional Crunch Topping:

½ cup seasoned breadcrumbs or Panko (omit for low-carb version)

Garnish:

1 tablespoon fresh chopped parsley (optional)

Instructions

Preheat oven to 425°F (220°C). Lightly grease a baking dish or line a baking sheet with parchment paper.

Prepare chicken: Pat chicken breasts dry with paper towels. If the breasts are thick, pound them to an even ¾-inch thickness for even cooking. Season lightly with salt and pepper.

Make the mayo-Parmesan mixture:
In a medium mixing bowl, combine:

½ cup mayonnaise

½ cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon black pepper
Mix until smooth and well-combined.

Coat the chicken:
Place chicken breasts in the prepared baking dish. Spread a thick, even layer of the mayo-Parmesan mixture over the top of each piece.

Optional—Add crunch:
If using, sprinkle breadcrumbs or Panko evenly over the coated chicken breasts. Press gently to help them adhere.

Bake:
Bake in the preheated oven for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the topping is golden and bubbly.

Rest and serve:
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Don’t skip pounding the chicken. This ensures even cooking and prevents dryness.

  • Use fresh Parmesan for the best flavor and melting.

  • For low-carb/keto: Skip the breadcrumbs or use crushed pork rinds or almond flour.

  • To reheat leftovers: Place in a 350°F oven for 10–12 minutes or microwave on 50% power to prevent drying out.

  • Make it spicy: Add a pinch of cayenne pepper or red chili flakes to the mayo mixture.

Find it online: https://claradelish.com/mayo-parmesan-chicken/