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    🏠Home » Recipes » Chicken Breast Recipes

    Mayo Parmesan Chicken

    Oct 14, 2021 · Modified: Oct 27, 2022 by Dan Mikesell AKA DrDan · 225 Comments

    Recipe Table of Contents    
    4.27 from 663 votes

    You can't have enough great chicken recipes, and this quick and easy recipe uses only a few ingredients and goes in the oven in about 10 minutes. Mayo Parmesan Chicken, also known as Melt in Your Mouth Chicken (MIYM), it makes a moist and delicious easy dinner.

    Parmesan Baked Chicken Breast on a fork

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🐓Ingredients for this recipe
    • ❓FAQs and Tips
    • 📖Chicken Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    This recipe has everything. It's extraordinarily moist, has a great taste of Parmesan, and a slight crunchiness. Plus, it has a skill level of 2/10. Anybody can handle this easy dinner recipe.

    This is a baked chicken recipe using an easy, tasty coating.  The "inspired by" for today goes to Melt in Your Mouth Chicken Breast at Food.com. While it is a top-rate recipe, I thought it needed a little crunch and some other small touches. But otherwise, a wonderful recipe.

    👨‍🍳How to make this recipe

    1. Preheat oven
    2. Trim and pat dry 3-4 skinless boneless chicken breasts. If thick, thin to ¾ inch thick with a meat mallet.
    3. Mix mayonnaise, Parmesan, and other ingredients for topping.
    4. Prepare a cooking sheet with foil and a rack.
    5. Dry the chicken with paper towels and cover the chicken with a light coating of the topping.
    6. Give the chicken a light sprinkle of Panko bread crumbs.
    7. Bake for about 45 minutes until internal temperature is 165° but filp gentley with a fork at 20 minutes.

    🐓Ingredients for this recipe

    Chicken

    This recipe uses skinless boneless chicken breasts, which have "grown" in my lifetime. Once upon a time, we were talking 6-8 oz. Now mostly about 10-12 oz and occasionally a full pound.

    Try to pick chicken that is all about the same size. The results overall will be better since they will cook more evenly. If you are cooking more than two, the larger breast should be to the outside of the pan.

    If the chicken is thicker than ¾ inch, flatten some with a meat mallet.

    Mayonnaise

    A good quality mayonnaise is an excellent choice, and you may use a lower fat version. People worry about the taste, but even the "mayo haters" love it in this recipe—see the comments.

    Miracle Whip will work nicely but will add a bit of a different taste.

    Other possible bases for the coating are Greek yogurt, sour cream, or even cream cheese.

    Some cheaper mayonnaise or another base will have more fluid and may not stick well. Also, applying it too thick will lead to the coating not sticking well.

    Cheese

    Parmesan cheese is the most commonly recommended cheese—usually grated, but I prefer shredded.

    Other cheeses like cheddar or Asiago can be used.

    Bread Crumbs

    Panko-type bread crumbs will add some crunch. I prefer the Italian spiced bread crumbs but use what you want.

    It is always tempting to add more of something you like. I like Panko breadcrumbs. But a LIGHT sprinkle. If you do more, you will have a "Panko Chicken," so let's be careful.

    Seasoning

    Seasoning salt, garlic powder, and black pepper, but modify to your taste.

    ❓FAQs and Tips

    Do I need a rack?

    You can cook directly on PAM-covered foil, but it will have a soggy bottom. A rack will help prevent this.

    I love cooking my chicken on a rack. You really need to get a rack. For a few dollars, you will become a much better cook. But get one that is "oven-safe." Some racks are cooling racks only and have a coating.

    If your local store does not have them, Amazon will. I list a few in Cooking for Two Shop, but others will work.

    Should I brine the chicken?

    If you have time, brining it will make the chicken more moist and tender.

    The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not identical, and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.

    As little as 15 minutes makes a big difference. But you can brine for up to 2 hours if you want. This is a "heavy brine" in the amount of salt and matches the Cooks Illustrated suggestions. You may see longer brine times suggested, but please limit it to 2 hours maximum.

    If you brine, be sure to gently wash off the salt. Also, instead of seasoning salt, use paprika in the coating.

    Do I need to flip the chicken during cooking?

    I'm adding a suggested flip of the chicken halfway through the cooking. Some (not me nor many others) have problems with a soggy bottom.

    A couple of possibilities occur to me. First, previously frozen chicken or older chicken can release more fluid. Also, too much or thinner mayo could contribute. Or nothing they did.

    Either way, the flip should help those cases and won't hurt. Use a fork for the flip. Tongs may remove some coating.

    How to get the coating to stick better?

    Nothing sticks well to wet chicken, so be sure to dry the chicken before coating.

    The mayonnaise needs to be of good quality. Cheap mayo will have more liquid.

    The mayonnaise coating needs to be thin—too heavy will just melt off the chicken.

    If the chicken is still partly frozen, it will release fluid.

    Never pick up coated or breaded meat with tongs—it will rip off the coating.

    How to store leftover mayo parmesan chicken.

    Storage for 3-4 days refrigerated or 3-4 months frozen, but the crunchiness will suffer.

    📖Chicken Recipes

    Baked Parmesan Crusted Chicken Breasts

    How to Bake Chicken Breasts in a Convection Oven

    Pan Seared Oven Baked Chicken Breast

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

    101's Best Recipes, Chicken Breast Recipes, Chicken Recipes, Italian Recipes
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    🖼️Step-by-Step Photo Instructions

    chicken breast with mayo and seasoning

    Preheat oven to 375° convection or 400° regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts. If thick, thin to ¾ inch thick with a meat mallet.

    mixing mayo with Parmesan and spices in white bowl

    Mix in a medium bowl ½ cup mayonnaise, ¼ cup Parmesan cheese (freshly shredded or grated preferred), ¾ teaspoon seasoning salt (I used Lawry's), ½ teaspoon garlic powder, and ¼ teaspoon pepper.

    spary rack on tray and foil with pam

    Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM. If you don't have a rack, they can go directly on PAM sprayed foil.

    coating a chicken breast with mayo mixture

    Dry the chicken with paper towels. Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surfaces coated. Finger use is allowed, but be sure to wash well after. Note: keep the coating light.

    a light coat of bread crumbs on chicken breasts on a rack

    Lightly sprinkle with some Italian bread crumbs on both sides. You are not coating them but just adding some crispy and flavor—about ½ cup for four breasts.

    Melt in your mouth chicken on a white plate

    Bake until an internal temp of 165°. This will vary by oven but mainly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork. The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.

    mayo Paarmesan Chicken on a white plate
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    📝Recipe

    bite of mayo parmesan chicken on a fork

    Mayo Parmesan Chicken

    From Dan Mikesell AKA DrDan
    You can't have enough great chicken recipes, and this quick and easy recipe uses only a few ingredients and goes in the oven in about 10 minutes. Also known as Melt in Your Mouth Chicken (MIYM), it makes a moist and delicious easy dinner.
    Tap to leave a Rating
    4.27 from 663 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 4 skinless boneless chicken breasts trimmed
    • ½ cup mayonnaise
    • ¼ cup Parmesan cheese - grated - fresh preferred
    • ¾ teaspoon seasoning salt - Lawry’s
    • ½ teaspoon garlic powder
    • ¼ teaspoon pepper
    • ½ cup Italian Panko bread crumbs - Very light coat
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375° convection or 400° regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts. If thick, thin to ¾ inch thick with a meat mallet.
      chicken breast with mayo and seasoning
    • Mix in a medium bowl ½ cup mayonnaise, ¼ cup Parmesan cheese (freshly shredded or grated preferred), ¾ teaspoon seasoning salt (I used Lawry's), ½ teaspoon garlic powder, and ¼ teaspoon pepper.
      mixing mayo with Parmesan and spices in white bowl
    • Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM. If you don't have a rack, they can go directly on PAM sprayed foil.
      spary rack on tray and foil with pam
    • Dry the chicken with paper towels. Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surfaces coated. Finger use is allowed, but be sure to wash well after. Note: keep the coating light.
      coating a chicken breast with mayo mixture
    • Lightly sprinkle with some Italian bread crumbs on both sides. You are not coating them but just adding some crispy and flavor—about ½ cup for four breasts
      a light coat of bread crumbs on chicken breasts on a rack
    • Bake until an internal temp of 165°. This will vary by oven but mostly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork.
      Melt in your mouth chicken on a white plate
    • The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.
      mayo Paarmesan Chicken on a 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. Try to use chicken of about the same size. If over ¾ inch thick, flatten it out a bit with a meat mallet.
    2. Be sure to pat dry the chicken. Very dry. The coating will stick better.
    3. Keep the coating light and bread crumbs light. You may not need all the coating.
    4. I added a flip in the middle of the recipes. Some appear to need it. Use a fork, please. Not mandatory.
    5. Miracle Whip, Greek yogurt, sour cream, or even cream cheese can be used.
    6. Obviously, an easy recipe to adjust.
    7. Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise, previously frozen chicken will release more fluid.
    8. Be sure to cook to the final internal temperature of 165°.
    9. Storage for 3-4 days refrigerated or 3-4 months frozen but the crunchiness will suffer.

    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
    Mayo Parmesan Chicken
    Amount Per Serving
    Calories 260 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g15%
    Cholesterol 81mg27%
    Sodium 631mg26%
    Potassium 441mg13%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 2g2%
    Protein 28g56%
    Vitamin A 122IU2%
    Vitamin C 2mg2%
    Calcium 98mg10%
    Iron 1mg6%
    * 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.

    Editors Note: Originally Published December 12, 2012, It has been buried on the blog for a while and needed to see the light of day. The pictures are re-edited. The text is re-written and buffed up.

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    More Chicken Breast Recipes

    • Super Moist Grilled Reversed Seared Chicken Breast with Marinade
    • Pan Seared Oven Baked Chicken Breasts
    • Grilled Chicken Marinade with Lemon, Garlic, and Butter
    • Waldorf Chicken Salad

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    1. Shannon

      August 06, 2022 at 7:45 pm

      Hi! Can this be prepared one evening, refrigerated overnight
      and baked the next?

      Reply
      • Dan Mikesell AKA DrDan

        August 06, 2022 at 7:50 pm

        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

    2. Racheal

      August 04, 2022 at 7:45 pm

      5 stars
      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!

      Reply
    3. KRK

      July 16, 2022 at 6:37 pm

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        July 16, 2022 at 8:32 pm

        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

    4. Kathleen

      March 06, 2022 at 7:15 pm

      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 😣

      Reply
    5. Darlene

      March 05, 2022 at 1:30 pm

      4 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        March 05, 2022 at 1:37 pm

        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

    6. Katherine Kelley

      January 17, 2022 at 11:41 pm

      5 stars
      This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!

      Reply
    7. regina

      January 03, 2022 at 11:13 pm

      5 stars
      Made this recipe tonight, my two teens and husband and myself all loved it. Thank you! The tips you gave were really helpful. We used breast tenders and cooked for about 20-25 min.

      Reply
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