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.
Editor’s Note: Originally Published September 18, 2011. Updated with re-edited text and photos.
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 Dean 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.
Do you need a skinless boneless version? Click here to go to my 5-star rated version.
My Rating:
Recipe Tips for Oven Baked Mayonnaise Parmesan Chicken
In this recipe, I was aiming for a skin-on bone-in split chicken breast.
It will work fine with skinless boneless chicken breasts but 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
The Chicken:
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.
- Start with patting the chicken breast dry. We no longer rinse chicken. See Chicken… To Rinse or Not To Rinse?
- Cut off the rib section.
- Cut into 2 or 3 equal size pieces.
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.
Other Split Chicken Breast Recipes
Crispy Baked Split Chicken Breasts
Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast
Garlic Chicken with Herbs de Provence
Pat dry chicken breast.
Split the chicken breast in half.
Mix 1/4 cup mayonnaise, 1/2 t paprika, 1/4 t each of salt, pepper, and garlic powder. Add 1/8 t cayenne and mix well.
Combine 1/2 cup panko breadcrumbs and 1/4 cup Parmesan in a dredging pan or on a large plate.
Paint the breasts on all sides with the mayo paste.
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.
Bake at 375 for about 50 minutes to an internal temp of 165.
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Oven Baked Mayonnaise Parmesan Split Chicken Breasts
Ingredients
- 2 bone-in skin-on chicken breasts - with ribs removed AKA split chicken breast
- 1/4 cup mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 1/2 cup Panko bread crumbs
- 1/4 cup Parmesan cheese
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.
- Pat dry chicken breast.
- Trim off ribs. Split the chicken breast in half
- Mix 1/4 cup mayonnaise, 1/2 t paprika, 1/4 t each of salt, pepper, and garlic powder. Add 1/8 t cayenne and mix well.
- Combine 1/2 cup panko breadcrumbs and 1/4 cup Parmesan in a dredging pan or on a large plate.
- Paint the breasts on all sides with the mayo paste.
- 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.
- Bake at 375 for about 50 minutes to an internal temp of 165.
Recipe Notes
Pro Tips:
- Don't rinse chicken due to safety issues.
- Trim chicken by cutting off rib section and then cutting into 2-3 equal pieces.
- Elevation on a rack helps with even cooking.
- When placing on the baking tray or rack, put the thicker ends towards the outside of the tray.
- Minimum safe internal temperature is 165. Do not cut it short. But if you go much longer, it will dry out.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published September 18, 2011
JANINE
Is this covered with tinfoil to bake
Dan Mikesell AKA DrDan
Hi Janine,
Welcome to the blog.
Uncovered. Hope you enjoy the chicken.
Dan
SCV
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
Erica
Just made this for the first time for my family of 5. We all absolutely loved it. We’ll be making it often. Thanks!
Elizabeth
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 !!
Jordan
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.
Lee
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 ?
DrDan
I suspect it would transfer some flavor to the meat but have never done it. If you try, please post the results.
Dan
Dan
This was very good. But I am wondering what recipes recieved a 5 rating from you? Any links?
DrDan
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.
Mike R.
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.
DrDan
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
Marci P
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
john sharp
Today will be using this recipe for the 4th time in as many weeks. ABSOLUTELY EXCELLENT
DrDan
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
Tonia Johnson
Great site and very informative. Think I’m going to try the mayonnaise and parmesan chicken tonight.
DrDan
I really like this recipe. Thanks so much for being the first commenter and the rating.
DrDan