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    🏠Home » Recipes » Chicken Recipes

    Oven Baked Mayonnaise Parmesan Split Chicken Breasts

    Sep 18, 2011 · Modified: Apr 16, 2021 by Dan Mikesell AKA DrDan · 20 Comments

    Recipe Table of Contents    
    4.32 from 64 votes

    Start with a spicy mayonnaise base then add a Parmesan topping and you have an excellent split chicken breast recipe. Just follow these easy step by step photo instructions.

    Oven Baked Mayonnaise Parmesan Split Chicken Breast on plate

    Jump To:
    • 🐓The Chicken
    • 📖Split Chicken Breast Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    So what is better than one Paula Deen recipe? Well, the answer is two Paula Deen recipes. And neither one had butter. Amazing.

    I was looking for an oven fried chicken recipe. And Paula Deen had a couple. With the first Paula Deen recipe, the topping looked good, but she used mustard as the base. But I'm not a mustard person. I thought of using mayo.

    I searched a little and found another recipe. Also, a Paula Deen for an oven-baked chicken with a spicy mayo base.

    I, of course, did a little modification. She would not recognize them, but we have a very tasty and easy baked chicken that is company-ready but weekday simple.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    An excellent everyday chicken recipe.

    🐓The Chicken

    It will work fine with skinless boneless chicken breasts but the cooking time will be a bit less. However, I have a specific recipe for the skinless boneless chicken breast that is what I would recommend you try. Parmesan Baked Chicken Breast

    In this recipe, I was aiming for a skin-on bone-in split chicken breast.

    The main issue most people have cooking split chicken breast is the size they now come in. They are so big; you almost need to rest them like a turkey breast.  Which makes them a non-weeknight recipe.

    My solution is simple. We cut them up. Suddenly cooking is easier and quicker. The serving size is more appropriate and there is more surface area for seasonings and coatings.

    1. Start with patting the chicken breast dry. We no longer rinse chicken. See Chicken… To Rinse or Not To Rinse?
    2. Cut off the rib section.
    3. Cut into 2 or 3 equal size pieces.

    📖Split Chicken Breast Recipes

    Crispy Baked Split Chicken Breasts

    Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Recipes
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    🖼️Step-by-Step Photo Instructions

    spary rack on tray and foil with pam

    Preheat oven to 375° convection. Prepare a baking pan by lining with aluminum foil and topping with a rack if you have one. Spray well with PAM.

    pat dry chicken breasts with paper towels

    Pat dry chicken breast.

    cutting a split chicken breast in half with knife

    Split the chicken breast in half.

    spices with mayo

    Mix ¼ cup mayonnaise, ½ teaspoon paprika, ¼ teaspoon each of salt, pepper, and garlic powder. Add ⅛ teaspoon cayenne and mix well.

    bread crumbs with Parmesan in tray

    Combine ½ cup panko breadcrumbs and ¼ cup Parmesan in a dredging pan or on a large plate.

    brushing pieces of chicken with spicy mayo

    Paint the breasts on all sides with the mayo paste.

    dipping chicken in the coating mixture

    Roll in the breadcrumb mixture and place on the prepared pan.

    adding more topping to chicken on rack

    Sprinkle the top with a little of the leftover breading mix and pat it on a little.

    four pieces of chicken on white plate

    Bake at 375° for about 50 minutes to an internal temp of 165°.

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    📝Recipe

    Oven Baked Mayonnaise Parmesan Split Chicken Breast on plate

    Oven Baked Mayonnaise Parmesan Split Chicken Breasts

    From Dan Mikesell AKA DrDan
    Start with a spicy mayonnaise base then add a Parmesan topping and you have an excellent split chicken breast recipe. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    4.32 from 64 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 bone-in skin-on chicken breasts - with ribs removed AKA split chicken breast
    • ¼ cup mayonnaise
    • ½ teaspoon paprika
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon cayenne
    • ½ cup Panko bread crumbs
    • ¼ cup Parmesan cheese
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    Instructions

    • Preheat oven to 375° convection or 400° for a regular oven. Prepare a baking pan by lining with aluminum foil and topping with a rack if you have one. Spray the rack with PAM.
      spary rack on tray and foil with pam
    • Pat dry chicken breast.
      pat dry chicken breasts with paper towels
    • Trim off ribs. Split the chicken breast in half
      cutting a split chicken breast in half with knife
    • Mix ¼ cup mayonnaise, ½ teaspoon paprika, ¼ teaspoon each of salt, pepper, and garlic powder. Add ⅛ teaspoon cayenne and mix well.
      spices with mayo
    • Combine ½ cup panko breadcrumbs and ¼ cup Parmesan in a dredging pan or on a large plate.
      bread crumbs with Parmesan in tray
    • Paint the breasts on all sides with the mayo paste.
      brushing pieces of chicken with spicy mayo
    • Roll in the breadcrumb mixture and place on the prepared pan. Sprinkle the top with a little of the leftover breading mix and pat it on a little.
      dipping chicken in the coating mixture
    • Bake at 375° for about 50 minutes to an internal temp of 165°.
      four pieces of chicken on white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Don't rinse chicken due to safety issues.
    2. Trim chicken by cutting off rib section and then cutting into 2-3 equal pieces.
    3. Elevation on a rack helps with even cooking.
    4. When placing on the baking tray or rack, put the thicker ends towards the outside of the tray.
    5. Minimum safe internal temperature is 165°. Do not cut it short. But if you go much longer, it will dry out.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Oven Baked Mayonnaise Parmesan Split Chicken Breasts
    Amount Per Serving
    Calories 332 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 4g20%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 5g
    Cholesterol 92mg31%
    Sodium 743mg31%
    Potassium 255mg7%
    Carbohydrates 14g5%
    Fiber 0.1g0%
    Sugar 2g2%
    Protein 34g68%
    Vitamin A 450IU9%
    Vitamin C 0.1mg0%
    Calcium 80mg8%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published September 18, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    More Chicken Recipes

    • Grilled Whole Chicken without Spatchcocking
    • Super Moist Grilled Reversed Seared Chicken Breast with Marinade
    • Extra Crispy Oven Baked Chicken Wings
    • Baked Split Chicken Breasts (Bone-in)

    Reader Interactions

    Comments

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    1. Tami Letosky

      December 11, 2020 at 2:14 pm

      5 stars
      Love this chicken. We have it at least once a month!

      Reply
    2. JANINE

      March 25, 2019 at 11:36 am

      Is this covered with tinfoil to bake

      Reply
      • Dan Mikesell AKA DrDan

        March 25, 2019 at 4:26 pm

        Hi Janine,
        Welcome to the blog.
        Uncovered. Hope you enjoy the chicken.
        Dan

    3. SCV

      May 22, 2018 at 4:26 pm

      This is really good. :) Made it twice in one week, because hubby ask for it again. The only thing I did differently the second time ,( because I make it just as the recipe says the first time. ) I added some poultry seasoning and that was good too, Thanks for sharing a great recipe. =D

      Reply
    4. Erica

      August 27, 2017 at 7:15 pm

      Just made this for the first time for my family of 5. We all absolutely loved it. We'll be making it often. Thanks!

      Reply
    5. Elizabeth

      June 29, 2017 at 4:08 pm

      Made it
      I know it's going to be good
      The only thing I did different
      Was bake it a little longer , for fear that 50 minutes would not be long enough !!

      Reply
    6. Jordan

      January 27, 2017 at 12:16 pm

      This recipe was really good. I used skinless bone in chicken thighs because of flavor. My son 2 year old son who doesn't eat very much meat are a whole new thigh and even started a second. When I was making it I also did something a little different and put the bread crumbs and Parmesan cheese in a gallon sized bag, shook it up to mix it together than put my mayo chicken in the bag and shook to coat the chicken. Just made clean up that much easier. We will be making this recipe for a long time. It's simple to make and turns out really good. The mayo mix only coats three thighs just FYI when you try it that way.

      Reply
    7. Lee

      December 23, 2016 at 1:22 am

      Question: what would happen if you mix the chicken in the mayo paste and left it sitting over night in the refrigerator and baked it the next morning ?

      Reply
      • DrDan

        December 23, 2016 at 8:10 am

        I suspect it would transfer some flavor to the meat but have never done it. If you try, please post the results.
        Dan

    8. Dan

      September 29, 2016 at 10:05 am

      This was very good. But I am wondering what recipes recieved a 5 rating from you? Any links?

      Reply
      • DrDan

        September 29, 2016 at 10:15 am

        Thanks for the note.
        I don't keep track of my personal "5" ratings but I believe all will be in my top recipe category https://www.101cookingfortwo.com/category/101s-top-posts/ this is entirely my opinion and not influenced by public ratings.

        Public ratings which everyone looks at are very odd. I have people praise the heck out of a recipe and then give a one or two. I have people with issues give a 5. I don't understand sometimes.

      • Kristin

        April 20, 2020 at 10:18 pm

        Years ago I read that rubbing mayonnaise under the skin of a turkey helps maintain its moisture. Now I do that with chicken breast, as well. Turns out awesome every time.

    9. Mike R.

      May 14, 2016 at 7:40 pm

      Question-You say 375 convection. I have a still oven, should I heat to 400 degrees F? Please don't use my E-mail for anything but responses to my questions or ratings, Thank You.

      Reply
      • DrDan

        May 14, 2016 at 8:08 pm

        Yep 400 conventional oven will do fine. As for the email... safe here. If you sign up for emails in the widget... you will probably get the email updates ... if it still works. Notice no email pop-ups etc.

        DrDan

    10. Marci P

      January 28, 2016 at 9:54 am

      We love this recipe. I do what you do and combine recipes searching for substitutes we like.
      Sensitive stomachs here...nothing spicy. The only change I made was the mayo mixture...used some Lawrys seasoning...no pepper, paprika or garlic. It worked out very well. Thanks for sharing. 5 stars

      Reply
    11. john sharp

      September 22, 2015 at 2:21 pm

      5 stars
      Today will be using this recipe for the 4th time in as many weeks. ABSOLUTELY EXCELLENT

      Reply
      • DrDan

        September 23, 2015 at 9:09 pm

        Thanks for the note and rating. This is one I did over and over for a while but it has been a year. I need to do this again.
        DrDan

      • Pat

        May 12, 2020 at 7:32 pm

        5 stars
        My husband called me a chef after serving this dish! We are 85 and still stretching our palettes! I neglected to read recipe all the way thru to see temperature on conventional oven! Mine does both but have never used the convection feature. I wasted some time looking at conversions. Will definitely make again!

    12. Tonia Johnson

      October 26, 2014 at 3:37 pm

      5 stars
      Great site and very informative. Think I'm going to try the mayonnaise and parmesan chicken tonight.

      Reply
      • DrDan

        October 26, 2014 at 7:27 pm

        I really like this recipe. Thanks so much for being the first commenter and the rating.
        DrDan

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