This chicken has everything. It’s extremely moist, great taste, a little crunchiness. Plus, it is SIMPLE. You can never have enough great chicken recipes.
Originally Published December 12, 2012, this is a great recipe the has a skill level of 2/10. 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. Plus two dog pictues. What could be better?
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. But other wise, a wonderful recipe.
The recipe starts with a base of some mayo. Add some Parmesan and seasoning. Coat some well-trimmed skinless boneless chicken breasts. To add the crunch I wanted I then sprinkle all sides with some Italian bread crumbs. Bake and you’re in chicken heaven.
My Rating
The wife started chanting 5 and then changed Christmas dinner to this. I think she liked it. (So did I)
Recipe Notes for Parmesan Mayonnaise Baked Skinless Chicken Breast
First, lets talk chicken breast. Chicken breasts 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. If you are cooking more than two, larger breast to the outside of the pan helps a lot.
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 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 will be adding some suggestions to THE SHOP in the next few weeks.
The coating. You need a base and the original recipe calls for mayo. You will see in the comments that even the “mayo haters” love it. You can use a lower fat if you wish. Other similar recipes use yogurt. The yogurt is frequently non-fat.
The coat should be light.
A final note on the mayo. Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in this recipe.
The Bread Crumbs. 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.
This is an easy recipe to adjust. Cut in half for two or double for a full family. Cut the fat with low-fat mayo or use a nonfat Greek yogurt.
UPDATE April 25, 2018: most people are having great results but some not so much. I feel this is mostly from a too heavy coat of Mayo, releasing fluid. So keep it light, please.
Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This is more than you need.
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.
Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. Note: keep it light and do not try to use all the coating.
Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
1 Year Ago: Cheesy Chicken, Broccoli and Rice Casserole
4 Years Ago: Chicken Carnitas AKA Carnitas de Pollo
5 Years Ago: Easy General Tso Chicken
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 40 minutes |
|
|
| This chicken has everything. It's extremely moist, great taste, a little crunchiness. Plus, it is SIMPLE. You can never have enough great chicken recipes.
|
- 4 skinless boneless chicken breasts trimmed
- 1 cup mayonnaise
- 1/2 cup Parmesan cheese grated - fresh preferred
- 1 1/2 teaspoon seasoning salt Lawry’s
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/3 cup Italian bread crumbs
- Preheat oven to 375 convection or 400 regular. Trim and pat dry 3-4 skinless boneless chicken breasts.
- Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This will make more than you need.
- 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.
- Dip the chicken breasts in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. KEEP IT LIGHT and do not try to use all the coating.
- Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them. Just adding some crispy and flavor.
- Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken breast. About 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.
Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices. Please do not use it in 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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
October 22, 2017
Related Posts:
marla
This looks yummy though I do hate mayo. I may try a mixture of sour cream and some greek yogurt. TKU for sharing!
dawn
My boyfriend absolutely HATES mayonaise so I slyly made this for him and he absolutely raved about it. Said it was the best chicken he has ever had.
Patricia
You need the richness/oil of the mayo that is not in the yogurt. It will be very dry and tasteless with the yogurt. The mayo is non detectable and when cooked & does not taste like it does when it comes out of the jar. It just adds another dimension and richness. FISH is excellent this way too.. add lemon. Please try to mayo. YOU WON’T BE SORRY !!
(Is it mayo that you hate, or Miracle Whip? I don’t like Miracle Whip but it has its place in some recipes). Use a good quality/tasting mayo. I use Hellmans.
Janice
It does look great! Kind of a combination of 2 other chicken recipes I have – I’ll have to try it!
Unknown
Hello …
Just want to say thank you for the recipie. The weird thing is…I didn’t know, would never have guessed, that one can use mayonnaise i cooking!?
Tonight I cooked 3 small chicken (boneless/skinless) breasts. Following your recipie. Yes, they came out moist and really delicious. Who knew :-)
WOW!!!!
Unknown
P.S I forgot to mention,…the photos came really handy. Thank you again
Patricia
Fish is excellent this way too … squeeze lemon on too and black pepper .. no breadcrumbs.. I do it plain with the mayo and some herbs.
Samantha Rickabaugh
This is seriously amazing. It’s taking pretty much all of my willpower and love for my husband to restrain myself from eating his piece. I’ve had this before but not the same recipe, and your recipe completely blows that out of the water.
Dr Dan
To Unknown… I’m a “visual” guy and love big pictures to tell the story.
Samantha, I think the sprinkle of bread crumbs sets this apart. I had a similar issue with my wife. We had eaten two and a half of the three breast and were done. We usually treat the dog at that point and I reached for the half for him and got scolded since she was saving it.
Kym Bozarth
I just stumbled on this, looks delicious, making it right now!
Dan Mikesell
It is one of my favorites.
rae87
Made this for my family tonight. I was a hit. Tasted amazing and was really moist. GREAT recipe! Thanks
Heather Clem
I came across this recipe after looking at tons of other similar ones your variation seemed better. I like that you cook it on a rack so both sides are crispy and the seasoning you added no other recipes did that. I feed 9 and we just got tons of boneless skinless chicken breast very cheap and kids are complaining chicken again I made soups, tacos, sliced fried chicken breast but there tired of the same old dry chicken. My boys and me are excited to try this recipe, looks so fresh moist and yummy can’ t wait for there feed back.
DrDan
This is one of my wife’s favorites and mine too. It is just so easy and tasty.
Unknown
This was DELISH! I would not add the salt next time because Parm tends to be salty, anyways. Also, after breading and flipping it to the second side, I piled the remaining mixture so not to waste incredible yummyness.
DrDan
Thanks for the comment. I felt there was enough salt in the Lowery’s. In some of my other recipes, I “piled it on” but didn’t think about it here.
This is still a house hold favorite here since it has great taste and is very easy
DrDan
Sara
This recipe is also good with boneless pork chops .I also use grated parmesan and sometimes I’ll put a pack of ranch mix into breadcrumbs
Charlotte
Thank you for creating this website, it’s become my go-to for dinner recipes and I love the pictures, so helpful esp for a newbie cook like me. Tried this recipe tonight but the mayo and cheese mixture did not stick to the bottom of the chicken (i used the rack too), could it be that i put too much mayo? Other than that the chicken came out moist and tasty.
DrDan
Thanks for the note. A heavy coat of the mayo could cause it or not enough PAM on the rack. I spray the heck out of it since I hate to scrub.
DrDan
Amy K.
Just have to weigh in on this amazing recipe. This has become my go-to chicken recipe. Easy to throw together during the week, the coating keeps the chicken so moist and the flavor is SO GOOD. Thanks Dr. Dan!
DrDan
It is so easy and never fails. I have lost count of the number of times I have done this.
Thanks for the note
DrDan
RR
Hi!
Where did you buy the Panko bread crumbs that is in the picture above? I am having a hard time finding any brand of Panko Italian seasoned bread crumbs.
DrDan
I think Meijer’s but really don’t remember. If you can’t find them, just use regular Panko and it should be fine.
DrDan
E. clements
Amazing! I am a newlywed and have zero experience cooking. Husband had no idea how well I could cook.
DrDan
Thanks so much for the note and rating. Check out the recipe index for some other get ideas.
DrDan
Laurie
This is delicious, but I wanted it to be low carb, so instead of sprinkling with bread crumbs, I sprinkled with the powdered Parmesan cheese in a jar. It was amazing AND extremely low carb. Getting ready to try this with shrimp. Hope it’s just as good.
Mary Beth
Delicious! Made this tonight and your oven baked Blackened Tilapia last night. Both winners! 2 for 2! Love the photos and the easy to follow recipes.
DrDan
Thanks for the note. Keep working though them… about 400 to go… but you did pick two of the best.
DrDan
Mario
Becoming a regular very quickly – yesterday you explained very well the rationale for unsalted butter.
Several of your recipes are intriguing with the use of a cooking rack. When I google baking racks the description is usually for cooling baked foods. Are these racks appropriate for oven cookin? What do you use? Do you have any suggested sources for cooking racks (and I would also want non stick type).
Thanks again – I have a good appreciation for the effort you provide in sharing tasty and easy to prepare meals. Mario
DrDan
Hi again Mario, most cooling racks are “oven safe” but I suspect not all. I have several cooling racks with plastic coats. I have mostly nonstick and chrome racks that were labeled as either baking racks or oven safe. Mine came from Meijer’s. Many are available from Amazon.
Dan
Deana
I cooked this for dinner tonight but I added the frenches onions on top with the bread crumbs and let me tell you it turned out amazing!! I will be making this dish many more times. The entire family lived it!! Thanks for sharing this recipe.
DrDan
This is one of my favorites… Thanks for the comment.
DrDan
dawn
I actually fried the chicken in some butter and olive oil (oh so bad but oh so good) then sliced up 3 roma tomato’s, cooked them in the left over juice and drippings, added 1/2 cup white wine and let them simmer 5 mins each side, took them out sprinkled a little more parm cheese and some basil on top of the tomato and served the chicken right on top.
So delicious. Like other comments above, we (boyfriend and I) couldn’t stop eating it. We finished all four chicken breast.
I am making chicken cordon bleu and may use this mayo mix for the coating before baking them.
Thank you so much for this recipe.
Joy
Never thought that this would have been sooo darn delicious, effortless to prepare and moist. Hubby loved it!!! This is our little secret right?….thanks for making me look like a star :)
Charlotte H.
The hubs & teenaged daughter scarfed these down and asked if there were more! Wonderful, moist, such an improvement over the usual cardboard tasteless chicken breasts. Thank you!
DrDan
It is still one of my favorites.
Thanks for the note and rating.
DrDan
Miss Behaves
This was delicious!!! I pounded the breasts first so that they would cook more evenly, but other than that I followed the recipe to the letter and it turned out perfect. We will be eating this again very soon!
DrDan
Thanks so much for the note and rating. It is still one of my favorites.
Dan
Katherine Kelley
I think tonight is about the 8th time I’ve made this recipe, and WOW the chicken breasts come out perfectly moist and flavorful every time. Thank you for all your great recipes, Dan! This is my go-to site when I’m looking for supper ideas.
And to those who commented that they or a loved one did not care for the taste of mayo: Do not worry! If you follow the recipe, you will not taste it! It kind of magically melts into the Parmesan cheese & seasonings, and the mayo taste just disappears.
DrDan
Thanks for the note, it is still one of my go to favorites.
DrDan
Mary Smith
Chicken is delicious & moist. My family
Loves this.
Peter blanchette
Perfect simple delicious
First but not last time I will make this
Agree with Dawn-coating would probably be great on cordon bleu
I will let you know next week.
,
Jan
This was outrageous! I love a little mayo, my husband not a huge fan, we both love parses an, and both prefer skinless chicken. Gotta say, this was delicious, easy to make, and will become something I’ll use again and again. Thanks!
Rob
Absolutely fantastic!
If you are a low carb/fat cook don’t read on!
2 important things of note…
First, trim the breasts. This makes it more presentable and easier to coat.
Second, if the seasoned salt is too much, replace with Italian seasoning.
I have made this before as directed and loved it!
I opted to vary it this time in a small fashion.
After trimming the breasts, I used a filet knife and made a slit in JUST the center, end to end the long way,
and inserted a mozzarella cheese stick into the breasts.
I also substituted the seasoned salt for a dry ranch dip packet.
O
M
G
!!!!
Thanks for all the other recipes too!
DrDan
I admit to never have thought of that. As I always say “recipes are just guidelines”.
Thanks for the note and inspiration.
Dan
Greg
Great low carb recipe as long as full fat mayo is used and crushed up pork rinds are substituted for the breadcrumbs but the amount of breadcrumbs is negligible in this recipe so I don’t even sweat it if I don’t have the pork rinds
Dolly
Really good recipe I did find it to be to salty .
Instead of using seasons salt just use garlic salt. Definitely will keep this recipe
DrDan
Thanks for the note.
Dan
Obie M Mullis
This was amazing, my daughter does not like mayonnaise, she ate two of these.
Michelle
This is by far the most awesome easiest and best tasting chicken Parmesan recipe I’ve tried. I just started cooking again after a long break and so thankful I found this recipe.:)
DrDan
Thanks Michelle,
It is one of my personal favorites.
Dan
Patty Usina
I have made and used this topping for many years. My husband loves this on chicken, but is wild about it on fresh red snapper (we live in a coastal city). I have added such things as onion, sweet peppers, fresh basil and rosemary. Each gives the basic recipe a delicious twist. Needless to say this is a go to recipe when looking to cook something tasty but without a lot of hassle..
DrDan
Hi Patty,
I try to make many of my recipes “basic”, maybe more of a technique, so others can modify to taste. I have two good fishmongers not far away and see some snapper in my future.
Thanks for the note.
Dan
Michelle
Cooked this last night and my husband loved it! I had to be real sneaky getting the mayo out or else he would not have tried it, lol. This will be my new go-to for chicken breasts. Super easy for juicy and delicious chicken breast. Thanks for sharing!
Leslie
Made this tonight, delicious. Husband loved it, had to take some & put up so I could take leftovers for lunch. Thank you
Lori Raborn Gibson
I made this last week and plan to make again tonight. So good and easy! I didn’t have Lawry seasoning but found an alternative recipe for it online.
DrDan
It is one of my favorites.
Thanks for the note.
Dan
Lisa T.
This was so easy to make and my husband raved about it! We are going to make it again for a dinner party with our good friends. All I had on hand the first time was grated parmesan in the can, but this time I’ll use fresh parmesan. Thanks for the recipe!
Jeanette F.-L.
Dan,
So I stumbled across your recipe when I looked up chicken breast recipes. I have a hard time following recipes. I am always making my own changes then end up eventually just throwing the recipe aside and winging it from there lol. I have always had a natural talent for cooking and am amazing at expanding on recipes to make them better. However, I intend to make this chicken tonight without making many changes. The pictures look awesome and I am quite excited about it (I’ve tried similar recipes and they were great so I know the chicken will be great). I have a vet husband, a 16 year old nephew, and an 8 month old son that will all be trying this meal tonight. I am quite excited and cannot wait to report back to you with outcome. Thank you for sharing this wonderful recipe and if your looking to hire to add to your site let me know 😉(lol).
Sincerely,
Jeanette F.L
Dana
I make this recipe all the time sans the bread crumbs because I’m gluten free. Makes the juiciest chix breast you’ve ever had in your life!
GSG
I made this last night and followed all the instructions. crispy yes, but horribly bland and You couldn’t taste the Parmesan cheese. I hate Mayo and I tasted the mayo in it. Whole family upset. I seen the reviews and thought it may be good. *Also this made my house smell for several hours afterwards. If you dont like mayo this is definitely not for you.
Monica Guthrie
I think maybe you could try this again with less mayo & more parmesean cheese. Do 1/2 cup mayo & full cup of parmesean cheese. Sounds like your household likes cheese and not mayo as much! Just a suggestion, Good Luck & Happy Cooking😄
DrDan
Hi Monica,
I think that is a reasonable suggestion. I use a very light coating of the mayo mixture and have not had much of an issue. Maybe I don’t expect the bottom to be as crispy as the top.
Dan
Sara Bufford
Hi. I was just wondering if you could use Miracle Whip in this recipe instead of Mayo?
DrDan
I wouldn’t because Miracle Whip has some sweetness and spicing added that I don’t want here. So it would “work” but I suspect a significant taste issue may be present.
Unfortunately, many people believe Miracle Whip and mayonnaise are the same.
They are definitely not the same thing.
Dina Mukhtar
Loved it. It was so simple and nice!
Mary
Hello, love this recipe but could I substitute sour cream for the mayo?
DrDan
It would probably “work” but I’m not sure the taste profile would be good. Plain yogurt is suggested by many.
Ashley Skillman
This is the best chicken even made it on Christmas Eve when me neither n mom we’re over with my husband myself and my one year old. All ages LOVED this! My hubby raved saying it was his new favorite and he normally does not like chicken. I completely agree. We will be making this often! Make sure to use at least foil if not also the rack cuz if not clean up can be tuff. But worth it!
Ashley Skillman
My brother not my neither!
Dennis
I was a bit disappointed in this chicken. I followed the recipe exactly, and placed the chicken on a rack inside a foil-lined pan. When I took the pan out of the oven all of the mayonnaise and breadcrumbs from the bottom of the breast had fallen through the rack onto the bottom of the pan. The chicken was essentially bare on the bottom.
DrDan
Hi Dennis,
Sorry it didn’t work well for you. I have not had that issue. The only suggestions I can give are to be sure to dry the chicken with a paper towel well before applying. Be sure the rack has a good coat of PAM. Maybe a different brand of Mayo. I use standard (not low fat) Kraft.
Dan
Lois Button
In the words of Guy Fieri, “winner, winner, chicken dinner” This recipe is a definite keeper. Thank you. Love it just as written. I wouldn’t change a thing.
DrDan
Hi Lois,
I was wondering who’s uses that saying. My wife does’t like him so he doesn’t appear at our house. Thanks for the note.
Dan
Andea
I used Miracle Whip instead of mayo or God forbid Greek yogurt. Was delicious.
DrDan
Hi Andea,
Thanks for the note. I wondered how it would be. It seemed like the added spices might not be a good combo to me.
Dan
Kristine
Thank you for a great recipe! Easy and delicious! This will be a favorite.
Shannon
Wow this was amazing just made it tonight for dinner and everyone loved it! It was nice and moist and just delicious thanks so much for sharing! Will definitely make again😀
Michele
I followed this recipe exactly and although I thought the taste was great, my chicken turned out really dry! They were thick breasts so 375 degress for 45 mins. Any suggestions?
Thanks,
Michele
DrDan
Hi Michele,
What was the internal temperature of the chicken if you checked?
Dan
Elizabeth
Did you tenderize the chicken before baking? I’ve noticed when I don’t, mine turns out dry, especially the thicker pieces. I was wondering if this recipe requires tenderizing or if the mayo takes care of it.
DrDan
Hi Elizabeth,
Almost any chicken breast recipe can benefit from brining so not a bad idea if you have time. With this recipe, I have never had a problem with drying. The mayo seems to help.
Most of the time people have dry chicken, it is over cooked (that is why I always use a thermometer) or the chicken was previously frozen and lost moisture there.
Thanks for the note.
Dan
Mary
It’s cooking now, chicken looks delicious!
DrDan
Hi Mary,
It is one of my top recipes and I love it. Thanks for the note.
Dan
Dorothy
Great recipe except the chicken doesn’t get crispy on both sides, just one side.
De
Just made this and it was AWESOME! I used a rack but it didnt get crispy on the bottom but it didnt matter. I used a spatula to place the mayo mix on each side and then sprinkled the parmesan and bread crumbs. AWESOME! Thank you for sharing.
DrDan
Hi De,
Thanks for the note. I don’t think it is possible to get the bottom equal to the top. We could try flip halfway through but I think I would lose some coating.
I do love the flavor of this one and it is so easy.
Thanks for the note.
Dan
Patty gustafson
Love the recipe. But you didn’t mentioned in the recipe, if you should turn the chicken over half way through cooking.
DrDan
Hi Patty,
I don’t flip but I suggested to De that it might crisp up the bottom some. I think I would lose coating and not affect it much. I use a very light coat of mayo and don’t think it is much of an issue. Monica has a suggestion that sounds reasonable.
Dan
Larry
Will cooking the breasts at 400 for 40 mins be too long? I normally bake them at 400 for 22 mins.
DrDan
Hi Larry,
Exact cooking time varies. The endpoint is a safe internal temperature of 165. If your chicken breast is smaller and thinner plus your oven runs a bit hot, then 22 minutes might be right for you but it seems very short. I have done this recipe with smaller (about 8 oz) breast and they still took a little over 30 minutes in my oven which is right on for temperature.
So to sum up, internal temperature not time is the important number.
Thanks for the note.
Dan
Larry
Roger that,
Thanks DrDan !
Suzanne
I made this last night and it was so yummy! After I finished getting the chicken ready to go in the oven, I tossed about 3/4 cup of quartered baby bella mushrooms in a tablespoon of the mayo/parm mixture I set aside, then baked them in a little foil boat on the side of my baking rack. Good heavens, the whole thing was ridiculously good!
Twila
I replaced the Lawry’s Seasoning Salt with Adobo (because we’re a spanish household lol) and it was absolutely divine.
A good shake up from always making porkchops or ham or our usual chicken recipe.
Served with some Puerto Rican style rice and beans- my gradma’s recipe- and pan fried yucca root with a little olive oil drizzled on top.
Got demands to make more!!
Brandon
Thank you so much for this recipe! I followed it to a tee and it came out amazing. I made it for a second time last night and my wife and children can’t get enough of it.
DrDan
Hi Brandon,
I still do this recipe frequently.
Thanks for the note.
Dan
Kristi Huckabee
This recipe looked so good I had to try it right away. It is in the oven right now with 30 minutes to go. I can’t wait to try it. Thank you for an idea of something a little different.
Rodney Hobbs
Excellent and extremely easy:)
Daphne
I agree that it is easy. However, I have made it twice and it is definitely something I will not make again.
Maybe I am not a chicken breast fan, but the chicken was NOT tender, either time I prepared it. There was not enough coating or wetness to make the chicken interesting. So it was just another big tough chicken breast. Perhaps it would have worked better if the instructions were to flatten the breast to about 3/8″ or less, but they weren’t, and I’m not going to try it again. See next point!
I set my oven to 400F as instructed and the smell and mess in my oven and kitchen were just horrible. Burnt oil smell lasting again the next day. I literally had to clean my oven because of baking this recipe. The smoke wasn’t only near the end of the cooking process, it was from early on, so it wasn’t as if I overcooked the mayonaise mixture.
Laura
Some people just can’t cook
Another Cooking Dad
Hi, Daphne:
Chicken breasts can be tricky to not turn out dry (especially boneless skinless). Whenever I end up with tough and dry chicken breasts the culprit is always overcooking. The trick I’ve learned with any chicken dish is to not let the internal temperature of the meat exceed 170 degrees (F). 165 is the sweet spot. I purchased an inexpensive digital instant-read thermometer and it has made all the difference in my cooking skills.
3/8 inch-thick breasts will definitely require much less cooking time. I’d guess as little as 15 to 20 minutes. I’m also thinking you might want to check the temperature of your oven–it might be running too hot.
Also, the Mayo sauce shouldn’t be placed on the chicken in a thick layer. A very thin layer will do. It sounds like there was so much sauce that it boiled off and spattered all over the inside of your oven.
Give it another try. With some changes in technique my bet is you will create a perfect dish.
Good luck!
Jx
Just baked and cooked mine! I am now a believer and follower of this site! this is officially my new recipe…T
hat cooking rack 👍. Family loved it.
Warrior_mouse
I realized that I bought chicken breast strips. Didn’t have seasoning salt so used some dried savory and basil as substitute. (We try to avoid too much salt) Baked on foil covered baking pan and flipped with tongs carefully about halfway through. Because the chicken pieces were smaller I baked them for less time. Ohhh sooooo goood and moist! Thanks for a delightful new way of cooking chicken breast meat. Mr Rat is kind of a picky eater but rates this at 5 stars :)
DrDan
Hi Warrior_mouse, great handle.
Thanks for the note.
Dan
David
Funny I just saw the no mirical wip comment. I have made it 15 times now with it and love it.
DrDan
Hi David,
Thanks for the note and test driving Miricle Whip for us.
Dan
Justin
Would suggest flipping chicken atleast once even with rack it did not crisp up on bottom it was very soggy
DrDan
Hi Justin,
With the mayo, the coating doesn’t stick the best so if you flip, use a fork and be careful.
Dan
Linda L.
This recipe was easy and delicious!! Mayo and chicken go really well together.
DrDan
Hi Linda,
Thanks for the note. It is one of our favorites.
Dan
Brandi
This is in the oven as we speak, what type of fish would this go on?
DrDan
Assuming you mean wine and got done in by spell check. I like a nice Sauvignon blanc.
Sweet Bee
Great recipe! Abolished new favorite! I substituted the breadcrumbs for crushed Hot Fries and the flavors were explosive. Looking forward to making this over and over.
Sweet Bee
Absolute new favorite*
Jessica
Making this tonight super excited thank you!
Mitsuko sato
I’ve made the recipe from Hellmann’s/best foods. (It’s basically just mayo, Parmesan, and Italian bread crumbs piled on top of the chicken breast and then baked). I figured this recipe had to be better, since it had the mayo mixture on both sides and extra spices and utilized a rack. Unfortunately, I was wrong. The rack and to double sided coating did not make both sides crisp up. In fact, I would say the bottom side was even more soggy. For reference, I used a rack and hellmanns, best foods mayonnaise, and Panko bread crumbs with Italian seasoning mixed in. I had rather large chicken breasts and an oven without convection, so I baked them in a 400 degree oven for 45minutes. Nonetheless, the bottoms of my breast were grossly soggy-more so than the original recipe I’ve done before (which I used all the same items and did all the same steps, minus coating them on both sides and using a rack). I’m sorry to say, I would not make this recipe again.
Amy
This is a family fav – juicy and tender every time without standing at the range all night. A delicious substitution we use is Chosen Foods Avacado mayo. You’d never know the difference and so much better for you!
DrDan
Hi Amy,
First, sorry for the delayed reply.
I like the idea, I will pick some of that up.
Thanks for the note.
Dan
Sue K
I made this last night. I did use Miracle Whip because that is what I had. While the chicken was good and moist, I felt that the chicken was pretty bland. I would have liked to have a little more crisp on it as well. So for a base recipe this is good. I will add more spices, maybe some paprika, more pepper and seasoning salt for starters. I put garlic salt on them when I ate them which amped them up a little.
Maureen Kmieciak
I wish I went with my gut and made half of the mayo coating. Why use 1 cup of mayo for a light coating when I can use 1/2 a cup and save waste. They are in the oven now. Hope they live up to the hype.
Savannah Magowan
If you hate mayo, please don’t let this recipe turn you off! Half of my family hates mayo and I made this without telling them about the mayo and everyone wanted seconds! Only after they ate it did I tell them and they don’t believe me. Try it out, you won’t be sorry.
Kasey Ng
I just finished making this recipe tonight. This was the first time I’ve cooked a homecooked meal, and I am SO glad I chose this chicken recipe. As with everyone else, my boyfriend and I hate Mayo. I trusted what everyone said about not tasting it, but my boyfriend was skeptical. I’ve never seen him so happy :) Thank you a million times Dan!!! If it’s okay with you, this will be going in my personal cookbook!
Meghan
Yum! Made this tonight for the family, and it was delicious! I cut my chicken breasts into halves and used the rack from my toaster oven over a cookie sheet. It baked perfectly crisp. Definitely going into my regular menu rotation!
DrDan
Hi Meghan,
The rack does make this recipe. I have rack of every size for my sheet pans.
Glad it worked well for you and thanks for the note.
Dan
Chris
I used miracle whip and it was an absolute orgasm in my mouth.