This baked chicken breast recipe has everything. It’s extremely moist, great taste, a little crunchiness. Plus, it is SIMPLE. You can never have enough great chicken breast recipes.
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. And one modification to technique adding a flip in the middle of cooking. This is a great recipe that has a skill level of 2/10.
This is a baked skinless boneless chicken recipe using with 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.
The recipe starts with a base of some mayo. Add some Parmesan and seasoning. Coat some well-trimmed skinless boneless chicken breasts.
To add crunch 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. And so did I.
Pro Tips: Recipe Notes for Parmesan Baked Chicken Breast
First, The Chicken Breast
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, larger breast to the outside of the pan helps a lot.
Cooking Method.
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.
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 of the mayo should be light. Too much will make the chicken wet.
A final note on the mayo. Miracle Whip is NOT mayonnaise. It has some sweetness and multiple other spices. Please do not use it in this recipe. Or at least realize it may convey some tastes.
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 nonfat Greek yogurt.
The Flip
I’m adding a suggest flip of the chicken halfway through the cooking. Some (not me nor many others) are having 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.
Food Safety Tips
Chicken should not be rinsed for food safety. It will splatter germs over your kitchen. For more details, please see Chicken… To Rinse or Not To Rinse? .
Other Great Chicken Breast Suggestions
Baked Parmesan Crusted Chicken Breasts
Pan Seared Oven Baked Chicken Breast
Preheat oven to 375 convection or 400 regular oven. 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. At 20 minutes into baking, flip the breasts with a fork. The total cooking time of about 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.
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Parmesan Mayonnaise Baked Skinless Chicken Breast
Ingredients
- 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
Instructions
- Preheat oven to 375 convection or 400 regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts. Get them very dry.
- 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. At 20 minutes into baking, flip the breasts with a fork.
- Total cooking time of about 40 minutes for medium to large. 45 minute for huge. Let rest for 5 to 10 minutes before serving.
Recipe Notes
- Try to use chicken breasts of about the same size.
- Be sure to pat dry the chicken breasts. Very dry. The coating will stick better.
- Keep the coating light and bread crumbs light. Do not use all the coating.
- I added a flip in the middle of the recipes. Some appear to need it. Use a fork please. Not mandatory.
- Miracle Whip is NOT mayonnaise. It has some sweetness and multiple spices.
- Obviously an easy recipe to adjust.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for 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.
Originally Published December 12, 2012
This Recipe Featured in These Recipe Roundups
Katherine
I’ve been making this for years since you first posted it, Dr. D! Absolutely wonderful, so moist & tender & juicy, amazing flavor. I leave out the seasoned salt as my husband has to watch his sodium, but make up for it with a lot more garlic & some white pepper. Also found that the Panko crumbs were tasteless, so use regular generic Italian seasoned breadcrumbs. Best chicken ever!
Dan Mikesell AKA DrDan
Hi Katherine,
Welcome to the blog, I should say welcome to commenting… and sorry for the delayed reply.
This is a recipe I tend to do a lot, when I’m looking at those chicken breasts and just don’t want to work. I do love the white pepper idea, I did it a few times and my wife loved it.
On a lot of recipes where I use seasoning salt, if I brine, then I just use some paprika and garlic powder.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Maureen
This is my favorite recipe! So very good and so easy to make. Delicious.
Becky
I’m curious about the carb count. I’ve made without the breadcrumbs before and there’s not really any carbs in it. I don’t believe there’s 22 carbs in the full 1/3 cup of breadcrumbs.
Dan Mikesell AKA DrDan
Hi Becky,
Good eye. The nutrition calculations are done by a plugin and I just replaced it this morning (they calculate only once when published). I ran it again and go a more reasonable 13. About half from the bread crumbs and half from the mayo. And only a few from other things. A different brand mayo may be less. These are estimates based on all the ingredients being used. In reality only about half the mayo gets used and you control the bread crumbs.
Hope that helps.
Thanks for note.
Dan
Sybil
I made this tonight. I didn’t deviate from your recipe. It was moist and delicious! Thank you!
Jill M
Hi:
This turned out great; very juicy and tender. It didn’t have the nice golden brown volir but was pretty much perfect. Thanks.
Dan Mikesell AKA DrDan
Hi Jill,
Glad you enjoyed the recipe.
I have two convection ovens. One will brown wonderfully, the other not nearly as good only on the browning. The cooking times are identical and both measure to be accurate on temperature. Guess which one I use for blog pictures.
Don’t be afraid to hit something with a bit of broiler if your oven is like my #2.
Dan
Angie
Dr. Dan,
I’m making this tonight! This sounds too easy! I’m trying Asiago/Parmesan/Romano blend, it’s what I had on hand.
Heather
Hello dan I plan on trying this recipe out tonight. I have everything I need except the Italian bread crumbs. I do have Shake n Bake though, do you think that sprinkling some shake n bake on top would be a good alternative? Thanks in advance dan.
DrDan
Hi Heather,
Welcome to the blog.
I haven’t seen Shake n Bake for years but I believe it is more just fancied up flour for “oven frying” things. So not close to bread crumbs.
You can use non-Italian Panko bread crumbs or make your own by running a slice of bread through a blender the brown in a little oil over medium-high heat.
Hope that helps.
Dan
Brian1960
Thanks so much for posting this unbelievably succulent delicious recipe. I am kind of new to cooking and never would have bought boneless skinless chicken breasts until I noticed all the positive reviews. I wouldn’t change a thing it’s perfect! I’m excited to browse and learn even if it’s trial n error. I will be sure to make this for friends and family. They’ll be so impressed.
DrDan
Hi Brian,
Welcome to the blog.
Thanks for the compliment and glad it worked well for you.
Let me know if you have questions of recipe. I have most well documented with step by step photo that help newer cooks.
Dan
Sarah Gibson
I am not a big fan of chicken breast due to them always being on the dry side, but I bought a pack of chicken breast the other day they were on sale, and figured I would look online to find a recipe to see if I could find a way to cook them that was good. I found this recipe, and decided to give it a try, and OH MY GOSH!!! I absolutely love how this chicken tastes, and the breasts were so juicy and tender, it was life changing in a chicken cooking way. Next time my family has a big get together I’m going to cook and I’m going to make this. my 4 year old is a very picky eater, and when he tasted it he let out a big “mmmm! Its delicious!!” Haha. Thank you so much for this recipe, it is awesome!!!!!!
DrDan
Hi Sarah,
Welcome to the blog.
I do love this recipe, simple and reliable. We use it for family meals and semi-special meals.
Glad it worked for you and thanks for the note.
Dan
Dawna
Hi I was wondering about maybe adding some brown sugar to the mix, just wondering what you think.
DrDan
Hi Dawna,
Welcome to the blog.
I think a touch of brown sugar would be a great addition. Like all recipes, this is just guidelines. See https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/
Thanks for the note.
Dan
Joan Diloreto
I take 1 breast and slice it into 4-6 smaller pieces, then spread mayo mixture on them, top w/crumbs and bake at 425 for about 15 minutes..I use about 1/2 c. mayo, some cheese, sprinkle of Italian seasoning and garlic powder…mix and spread…delicious..
DrDan
Hi Joan,
Welcome to the blog.
I’m always in favor of for surface area for flavor. Sounds great.
Thanks for the note and variation.
Dan
Gene
I just made this with an additional 1/2 c shredded cheddar because who doesn’t like more cheese! Came out moist and delicious and cant wait to attempt again. I did the flip but will bypass next time as it baked well on the rack. Presentation made me look like a pro.
Sam
What sidedishes would you pair it with?
DrDan
Hi Sam,
Welcome to the blog.
Nothing specific. We like the green beans with bacon.https://www.101cookingfortwo.com/baked-bacon-green-beans/ or a side salad.
Thanks for the note.
Dan