These baked boneless chicken breasts with mayonnaise is a weeknight classic—juicy, cheesy, and melt-in-your-mouth tender. The mayo coating locks in moisture, and a light sprinkle of breadcrumbs adds just enough crisp without turning it into breaded chicken.
Parmesan brings savory depth, turning simple mayo chicken breasts into something special. Still easy, still foolproof—just better.
Jump To (scroll for more)
- 😊 Why You’ll Love This Mayo Chicken
- 🐓 Ingredients
- 👨🍳 Quick Overview: How to Make Mayonnaise Chicken Breasts
- ⏱️ How Long to Bake Mayonnaise Chicken Breasts
- 🐓 Ingredient Options and Variations
- 👨🍳 Troubleshooting: Mayonnaise Chicken Coating Tips
- 🍴 Serving Suggestions
- ❄️ How to Store Leftovers
- 🍽 Related Chicken Breast Recipes
- ❓FAQs
- 📖The Recipe Card
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 light breadcrumb sprinkle adds crunch without making it fully breaded chicken.
- Rich flavor, simple method: Parmesan, garlic, and mayo give 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.
💡 For baked chicken breasts with mayonnaise and Parmesan, this version adds just a light breadcrumb sprinkle—so it’s quick, stays juicy, and bakes up with the perfect amount of crisp.
🐓 Ingredients
- Chicken breasts – Skinless, boneless, and about ¾ inch thick. Thighs or tenders also work by adjusting the cooking time. For baked boneless chicken breasts with mayonnaise, choose pieces of a similar size for even cooking.
- 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. Parmesan adds savory depth in baked chicken breast with mayonnaise and Parmesan.
- Italian Panko breadcrumbs – A light sprinkle adds crunch and flavor without turning it into breaded chicken.
- Seasoning – Garlic powder, seasoning salt (like Lawry’s), and black pepper for balanced flavor.
👨🍳 Quick Overview: How to Make Mayonnaise Chicken Breasts
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 breasts
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. This light mayo coating keeps baked chicken breasts juicy while adding savory flavor.
4. Apply mayonnaise coating and breadcrumbs
Pat the chicken breasts dry again. Lightly coat all sides with the mayo mixture, then place on the tray. Sprinkle both sides with a bit of Italian Panko so they bake up with a light crisp and tender inside.
5. Bake chicken breasts
Bake until the internal temperature reaches 165° – about 40 minutes. The baked mayo chicken will be golden and ready to serve.
✅ 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.
⏱️ How Long to Bake Mayonnaise Chicken Breasts
At 375°F convection (or 400°F regular), boneless skinless chicken breasts coated with mayonnaise will usually take about 35–40 minutes to reach the safe internal temperature of 165°F.
- Thinner pieces may finish in as little as 25 minutes.
- Thicker or larger breasts may need closer to 45 minutes.
According to the USDA, chicken is safe to eat when it reaches 165°F in the thickest part. Always check doneness with an instant-read thermometer—time is only an estimate.
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🐓 Ingredient Options and Variations
- Chicken: This mayonnaise chicken breast recipe uses boneless, skinless chicken breasts, but thighs, tenders, or cutlets work too—just adjust cooking time.
- Mayonnaise: Use real mayo for best results. Miracle Whip, Greek yogurt, or sour cream are possible swaps.
- Cheese: Parmesan is classic in baked chicken breast with mayonnaise; Romano or Asiago also work.
- Breadcrumbs: Italian Panko adds light crunch without fully breading—just enough to give the mayonnaise baked chicken breast a crisp edge.
- Seasoning: Seasoning salt, garlic powder, and black pepper are basics; smoked paprika or cayenne add extra kick.
👨🍳 Troubleshooting: Mayonnaise Chicken Coating Tips
- Start dry: Pat the chicken breasts completely dry before adding the coating—moisture keeps mayo and breadcrumbs from sticking well.
- Use good mayo: Real mayonnaise clings better than low-fat or watery versions.
- Keep the layer thin: Too much mayo will slide off during baking instead of crisping in place.
- Fully thaw the chicken: Partially frozen chicken releases excess moisture, which prevents the coating from crisping (and can leave soggy spots).
- Flip gently: Use a fork at the edge—tongs can pull away bits of the crust from your baked mayo chicken.
🍴 Serving Suggestions
These baked mayonnaise chicken breasts are best with simple starches like rice, noodles, or roasted potatoes. Add a hot vegetable — broccoli, Brussels sprouts, or asparagus all work great — and finish with a side salad for a complete meal.
💡 Baked mayo chicken also makes great leftovers – slice it over a green salad or tuck it into a sandwich.
Try it with one of these easy sides:
❄️ How to Store Leftovers
Store leftover baked mayonnaise chicken breasts in an airtight container for up to 4 days in the refrigerator or up to 4 months in the freezer. The breadcrumb crunch will soften after storing.
Reheat in a convection oven or air fryer to bring back some crisp. The microwave works in a pinch but will soften the coating.
🍽 Related Chicken Breast Recipes
If you liked these baked mayo chicken breasts, try one of these easy favorites:
❓FAQs
Yes – flipping halfway helps prevent a soggy bottom, especially if you're not using a rack. Use a fork (not tongs) to protect the coating on your baked mayo chicken breasts.
Yes, but the bottom won’t crisp 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 and still flip halfway through.
It’s optional, but even a quick 15-minute brine can make the chicken moist and tender. Use 2 cups of water and 1 tablespoon of table salt, for up to 2 hours.
Rinse off the brine, skip the seasoning salt in the coating, and dry the chicken thoroughly before applying the mayo mixture.
📖The Recipe Card
Baked Mayonnaise Chicken Breasts (Juicy with Parmesan Crunch)
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 chicken breasts
- 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 mayonnaise coating and breadcrumbs
- Pat the chicken breasts dry again. Lightly coat all sides with the mayo mixture, then place on the tray.
- 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 around 20 minutes, you can flip the breasts with a fork to help keep the bottom from getting soggy. 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 an internal temperature of 180°F for tenderness.
- Store for 4 days refrigerated or 4 months frozen—reheat in a convection oven or air fryer to revive some crunch.
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.
Windy says
What do you think is a good mayo?
Dan Mikesell AKA DrDan says
Hi Windy,
Generally, for mayonnaises: Hellmann’s and Duke’s are the best reviewed and Kraft's is always close. So, I buy any of those three. I 100% avoid generic mayos that are guaranteed to have cheap ingredients.
I should metion that Duke's has a bit more of vinegar twang that many love. I think if it as southern and Carolina BBQish. So, it may be the best on a chicken sandwich but for cooking dishes, I tend to the other two.
Dan
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