This baked mayonnaise chicken is the weeknight classic—juicy, cheesy, and melt-in-your-mouth tender. But there’s a small upgrade with a large effect: a light sprinkle of breadcrumbs. Not much, just enough to add a little crunch and boost the flavor. Still simple, still foolproof—just better than the usual.
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- 😊 Why You’ll Love This Mayo Chicken
- 🐓Ingredients
- 👨🍳Quick Overview: How to Make Mayonnaise Chicken
- 🐓 Ingredient Options and Variations
- 👨🍳 Troubleshooting: Getting the Coating to Stick Better
- 🍴 Serving Suggestions
- ❄️ How to Store Leftovers
- Baked Chicken Breast Recipes
- ❓FAQs
- ⚕️ Food Safety
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Katherine:
⭐⭐⭐⭐⭐
"This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!"
😊 Why You’ll Love This Mayo Chicken
- Beginner-friendly: You don’t need cooking skills—just mix, coat, and bake.
- That crispy edge: A simple breadcrumb sprinkle adds just enough crunch—without turning it into breaded chicken.
- Rich flavor, simple method: Parmesan, garlic, and mayo give you big flavor with minimal effort.
- Still melt-in-your-mouth: Juicy inside with just enough texture outside.
- Weeknight-ready: Quick to prep, hands-off in the oven, and made with ingredients you have on hand.
🐓Ingredients
- Chicken breasts – Skinless, boneless, and about ¾ inch thick. Thighs or tenders also work by adjusting the cooking time.
- Mayonnaise – Keeps the chicken moist and helps the coating stick. Use real mayo, not low-fat or watery generic versions.
- Parmesan cheese – Grated or shredded. Shredded adds more texture; both work.
- Italian Panko breadcrumbs – A light sprinkle adds crunch and flavor. Plain Panko or regular crumbs are fine.
- Seasoning – Garlic powder, seasoning salt (like Lawry’s), and black pepper for balanced flavor.
👨🍳Quick Overview: How to Make Mayonnaise Chicken
1. Prepare the tray and preheat
Preheat the oven to 375° convection or 400° regular. Line a baking sheet with foil for easy cleanup and place a rack on top (optional). Spray with cooking spray.
2. Prepare chicken
Trim and pat dry boneless, skinless chicken breasts. If they’re thick, pound to about ¾ inch with a meat mallet for even cooking.
✅Pro Tip: For safety, cover the chicken with plastic wrap or place it in a food storage bag before pounding to avoid splatter.
3. Mix the coating
In a bowl, combine mayonnaise, Parmesan (shredded or grated), seasoning salt, garlic powder, and black pepper.
4. Apply coating and breadcrumbs
Pat the chicken dry again. Lightly coat all sides with the mayo mixture, then place on the tray and sprinkle both sides with a bit of Italian Panko.
5. Bake chicken
Bake until the internal temperature reaches 165°—about 40 minutes. Flip at the 20-minute mark using a fork.
✅Pro Tip: According to the USDA, chicken should always be cooked to 165°F before consuming.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🐓 Ingredient Options and Variations
Chicken Options
This recipe uses boneless, skinless chicken breasts, but thighs, tenders, or cutlets will also work. Just adjust the cooking time—tenders cook faster, and thighs are best cooked to 180°F for tenderness.
Tip: Use pieces of similar size and thickness (¾ inch is ideal) for even cooking.
Mayonnaise Substitutes
Use real mayo for best results—cheaper versions can be watery and won’t coat well. Other creamy options like Miracle Whip, Greek yogurt, sour cream, or even cream cheese can work.
Pro Tip: Don’t go heavy on the mayo—too thick a layer will slide right off while baking. Keep it light.
Cheese Options
Parmesan is classic, but feel free to use Romano, Asiago, or even a bit of shredded cheddar.
Tip: Shredded cheese gives more texture, but grated works fine too.
Breadcrumb Options
Italian Panko breadcrumbs add a little crunch and flavor without fully breading the chicken.
Tip: Keep it light—this isn’t “Panko chicken,” just a little sprinkle to boost the texture.
Seasoning Ideas
The basics—seasoning salt, garlic powder, and black pepper—give excellent results. Or add other flavors like onion powder, smoked paprika, or a pinch of cayenne for a little kick.
👨🍳 Troubleshooting: Getting the Coating to Stick Better
- Start dry: Nothing sticks to wet chicken—pat it dry before adding the coating.
- Use good mayo: Cheap mayo tends to be watery and won’t hold the coating.
- Keep the layer thin: A thick coating will slide off as it bakes.
- Fully thaw the chicken: Partially frozen chicken will release moisture and cause the coating to fall off. Better yet, use fresh, never frozen chicken.
- Skip the tongs: Use a fork on the edge for flipping—tongs can rip the coating right off.
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🍴 Serving Suggestions
Serve this chicken with a simple starch like rice, noodles, or roasted potatoes. Add a hot vegetable—broccoli, Brussels sprouts, or asparagus all work great. Round it out with a side salad and some crusty bread for a full meal.
Pair it with one of these easy sides:
❄️ How to Store Leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator or 4 months in the freezer. Just know the breadcrumb crunch won’t be the same after storing.
Reheat in a convection oven or air fryer to help bring back some of that crispy texture. The microwave works in a pinch, but it’ll be soft.
Baked Chicken Breast Recipes
Check out some of my favorite chicken breast recipes, like How to Bake Chicken Breasts in a Convection Oven, Baked Parmesan Crusted Chicken Breasts, and Pan Seared Oven Baked Chicken Breast.
❓FAQs
Flipping halfway through helps prevent a soggy bottom—especially if you're not using a rack. Use a fork (not tongs) to protect the coating.
Yes, but the bottom won’t crisp up as well. A rack allows air to circulate and keeps the coating drier. If you don’t have one, bake directly on foil sprayed with cooking spray. Don’t skip flipping halfway through—it helps keep the bottom from getting soggy.
It’s optional, but even a quick 15-minute brine can make the chicken moist and tender. Use 2 cups of water + 1 tablespoon of table salt. Up to 2 hours is fine, but don’t go longer.
Rinse off the brine before seasoning, skip the seasoning salt in the coating, and dry the chicken thoroughly before applying the mayo mixture.
⚕️ Food Safety
Raw chicken should always be handled with care. Wash your hands thoroughly before and after handling it.
Do not rinse raw chicken. Washing spreads bacteria through water splatter and increases the risk of cross-contamination. Learn more: Chicken... To Rinse or Not To Rinse?
According to the USDA, chicken should always be cooked to an internal temperature of 165°F for safety. Use an instant-read thermometer to check doneness—don’t rely on cooking time alone.
Recipe times are estimates for planning. You can’t cook safely by time—only by temperature.
📖The Recipe Card with Step-by-Step Instructions
Baked Mayonnaise Chicken with Parmesan and Crunchy Breadcrumbs
Ingredients
- 2 skinless boneless chicken breasts trimmed
- ½ cup mayonnaise
- ¼ cup Parmesan cheese—grated or shredded - fresh preferred
- ¼ teaspoon seasoning salt - Lawry’s
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup Italian Panko bread crumbs - Very light coat
Step-by-Step Instructions
Prepare the tray and preheat
- Preheat the oven to 375°F (convection or 400°F (conventional).
- Line a baking sheet with foil for easy cleanup and place a rack on top (optional). Spray with cooking spray.
Prepare the chicken
- Trim and pat dry boneless, skinless chicken breasts. If they’re thick, pound to about ¾ inch with a meat mallet for even cooking. For safety, cover the chicken with plastic wrap or place it in a food storage bag before pounding to avoid splatter.
Prepare the coating
- In a bowl, combine ½ cup mayonnaise, ¼ cup Parmesan cheese (freshly shredded or grated preferred), ¼ teaspoon seasoning salt (I used Lawry's), ½ teaspoon garlic powder, and ¼ teaspoon black pepper.
Apply coating and breadcrumbs
- Pat the chicken dry again. Lightly coat all sides with the mayo mixture,
- Place the chicken on the tray and sprinkle both sides with Italian Panko. You are not breading them, just adding some crispy flavor (about ¼ cup for two breasts).
Bake the chicken
- Bake in the preheated oven until the internal temperature reaches 165°F. At 20 minutes into baking, flip the breasts with a fork. Depending on the size, the total cooking time is about 40 minutes. Let rest for 5 minutes before serving.
Recipe Notes
Pro Tips
- Use breasts of similar size and thickness. Flatten to ¾ inch if needed.
- Pat the chicken dry—really dry—before coating.
- Keep both the mayo and breadcrumb layers light.
- Flipping is optional, but it helps keep the bottom from getting soggy.
- Miracle Whip, Greek yogurt, sour cream, or cream cheese may be used instead of mayonnaise.
- Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise, and previously frozen chicken will release more fluid.
- Cook to the final internal temperature of 165°. If using chicken thighs, cook to 180° for tenderness.
- Store for 4 days refrigerated or 4 months frozen—reheat in a convection oven or air fryer to revive some crunch.
- Reheat leftovers in a convection oven or air fryer.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published December 12, 2012.
Shannon says
Hi! Can this be prepared one evening, refrigerated overnight
and baked the next?
Dan Mikesell AKA DrDan says
Hi Shannon,
Welcome to the blog.
Make up the coating, trim and even out the chicken, the store. Bring it together the next day. I would not coat the chicken until time to cook.
Dan
Racheal says
I'm not a fan of mayo but I've been seeing this recipe all over online lately so I decided to give it a try. Overall.... my family and I loved it! We didn't use a rack so the crust was alittle soggy on the bottom. But the taste was delicious! We also didn't flip the chicken, we just cooked it until it was 165°. Definitely going to make this more often. Super easy and yummy!
KRK says
Hi, Dr. Dan! Have been making this recipe often for years and loving the result! Today, though, I find myself with chicken tenders instead of whole breasts. Please advise on baking time for tenders.
Dan Mikesell AKA DrDan says
Welcome to the blog.
Cooking time to the minimum safe 165° is mostly dependent on thickness. Tenders usually will take only 15-18 minutes at 400° oven. You don't want to overcook the meat but need the surface browned some. So see https://www.101cookingfortwo.com/spicy-baked-chicken-strips/#recipe to see some discussion about baking tenders. You may need to just turn on a broiler at the end to brown the surface some. I'm not too hopeful it will end up as well as the whole breasts.
Dan
Kathleen says
Exactly...it was awful. Not one person in my family enjoyed it at all
Was hoping for a good chicken recipe as we eat a lot of it. Won't be making this one again 😣
Darlene says
I tried this last night and I was sad. The coating came off at the flip. Then when I went to serve, the coating that was now on the bottom also came off. Naked chicken. Sad. It was still pretty moist, just no coating. I scraped some of the coating off the bottom of the pan/foil/rack and placed it on top to serve. The coating was delicious! I used a well-oiled rack, Hellmans Mayo, fresh chicken carefully dried, and fresh grated parm. The coating was too thick to "dip" so I had to spread it on. I will make this again, use foil, and put the coating only on the top with no flip.
Dan Mikesell AKA DrDan says
Hi Darlene,
Welcome to the blog. Sorry you had a problem.
A few hints on getting the coating to stick. Most important is dry meat. Nothing sticks well to wet chicken. If the chicken was previously frozen then be sure it is totally thawed—if not it will release fluid.
The coating layer needs to be light. You should be able to see the chicken through it. Lastly, use a good quality real mayo.
Hope that helps.
Dan