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.
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.
An excellent everyday chicken recipe.
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.
- 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.
📖Split Chicken Breast Recipes
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🖼️Step-by-Step Photo Instructions
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 breast.
Split the chicken breast in half.
Mix ¼ cup mayonnaise, ½ teaspoon paprika, ¼ teaspoon each of salt, pepper, and garlic powder. Add ⅛ teaspoon cayenne and mix well.
Combine ½ cup panko breadcrumbs and ¼ 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°.
Oven Baked Mayonnaise Parmesan Split Chicken Breasts
- 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
- 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 ¼ cup mayonnaise, ½ teaspoon paprika, ¼ teaspoon each of salt, pepper, and garlic powder. Add ⅛ teaspoon cayenne and mix well.
- Combine ½ cup panko breadcrumbs and ¼ 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°.
My Private Notes
- 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.
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.
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Editor's Note: Originally Published September 18, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.