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.
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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October 22, 2017