This chicken has everything. It’s extremely moist, great taste, a little crunchiness and it is SIMPLE.
My wife has changed the Christmas menu from my 5-star Chicken Parmesan to this recipe. The new leader for recipe of the year.
Start with some mayo. You could use lower fat if you wish here. Some recipes use zero fat Greek yogurt as the base instead. Add some Parmesan and seasoning. Coat some well-trimmed skinless boneless chicken breasts and then sprinkle all sides with some Italian bread crumbs. Bake and you’re in chicken heaven.
The “inspired by” today goes to Melt in Your Mouth Chicken Breast at Food.com. I added the bread crumbs and adjusted the technique a little.
Rating
The wife started chanting 5 and then changed Christmas dinner to this. I think she liked it. (So did I)
Notes: Not much to say other than this is a great tasting chicken.The is an easy recipe to adjust. Cut in half for 2 or double for a full family. Cut the fat with low-fat mayo or use a nonfat Greek yogurt.
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 tsp seasoning salt (I used Lawry’s), 1 t garlic powder and 1/2 t pepper.
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.
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.
Ain’t it beautiful.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 40 minutes |
|
|
| This chicken has everything. It’s extremely moist, great taste, a little crunchiness and it is SIMPLE. My wife has changed the Christmas menu from my 5-star Chicken Parmesan to this recipe.
|
- 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 tsp seasoning salt (I used Lawry’s), 1 t garlic powder and 1/2 t pepper.
- 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.
- 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.
________________________________
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
July 3, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
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.
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
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
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
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