Mayo Parmesan Chicken is an internet classic — often called Melt in Your Mouth Chicken. It’s made by coating chicken breasts with seasoned mayonnaise and Parmesan cheese, then baking until juicy and tender.
I added a light sprinkle of Panko for gentle crunch and golden edges without turning this into breaded chicken — a small upgrade that makes this version stand out.
Jump To (scroll for more)
- 🧾 TL;DR (Quick Answer Box)
- 🐓 Ingredients
- 👨🍳 Overview: How to Make Mayo Parmesan Chicken
- ⏱️ How Long to Bake Mayo Parmesan Chicken
- 🐓 Ingredient Options and Variations
- 👨🍳 Troubleshooting: Mayo Chicken Coating Tips
- 🍴 Serving Suggestions
- ❄️ Storage and Reheating
- 🍽 Related Chicken Breast Recipes
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Katherine:
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"This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!"
🧾 TL;DR (Quick Answer Box)
What is it: Mayo Parmesan Chicken is baked chicken breast coated with seasoned mayonnaise and Parmesan cheese for a juicy, tender result.
Why you’ll love it: Creamy, cheesy comfort food with a light Panko crunch — beginner-friendly and ready in under an hour.
How to make it: Mix mayo, Parmesan, and seasonings; coat the chicken; sprinkle lightly with Panko; and bake until tender and lightly crisp.
Jump to the Recipe Card or continue reading for step-by-step photos, tips, and flavor options.
🐓 Ingredients
- Chicken breasts – Boneless, skinless, about ¾ inch thick. Pound to an even thickness for consistent cooking.
- Mayonnaise – Real mayo (not light or fat-free). Keeps the chicken moist and helps the coating stick.
- Parmesan cheese – Grated or shredded, your choice. It adds that salty, cheesy flavor that makes this recipe work.
- Panko breadcrumbs (optional but recommended) – Adds light crunch and golden color without turning it into breaded chicken.
- Seasoning – Garlic powder, seasoning salt (like Lawry’s), and black pepper. Simple, balanced, and classic.
👨🍳 Overview: How to Make Mayo Parmesan Chicken
1. Trim and pound chicken breasts to about ¾ inch thick. Pat completely dry.
✅ Pro Tip: For safety, cover the chicken with plastic wrap or place it in a food storage bag before pounding to avoid splatter.
2. Mix the coating: mayonnaise, Parmesan (shredded or grated), and seasonings.
3. Coat chicken lightly with the mayo mixture and place on a prepared tray.
Optional: Sprinkle both sides with a little Italian Panko for extra crunch.
4. Bake at 375°F convection (400°F regular) until the internal temperature reaches 165°F — about 40 minutes, measured in the thickest part per USDA guidelines.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏱️ How Long to Bake Mayo Parmesan Chicken
Bake at 375°F convection (400°F regular) for about 35–40 minutes, or until the internal temperature reaches 165°F in the thickest part. Time is only a guide—always check doneness with an instant-read thermometer.
Thinner pieces may finish closer to 25–30 minutes, and thicker ones may need up to 45 minutes.
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🐓 Ingredient Options and Variations
- Chicken: Boneless, skinless breasts are standard, but thighs, tenders, or cutlets work—just adjust the cooking time.
- Mayonnaise: Use real mayo for the best flavor. Miracle Whip, Greek yogurt, or sour cream can substitute.
- Cheese: Parmesan is classic; Romano or Asiago are easy swaps.
- Breadcrumbs: Italian Panko adds light crunch without heavy breading; other flavored varieties may be used.
- Seasoning: Start with seasoning salt, garlic powder, and black pepper. Add paprika or cayenne for extra kick.
👨🍳 Troubleshooting: Mayo Chicken Coating Tips
- Start dry: Moisture keeps the coating from sticking. Pat chicken completely dry before coating.
- Use real mayo: Low-fat versions are watery and slide off instead of crisping.
- Thin layer: Too much mayo slides off; a light coat stays put.
- Thawed chicken only: Frozen spots cause soggy coating.
- Flip gently: A fork works better than tongs to keep the crust intact.
🍴 Serving Suggestions
Pair with simple sides like rice, noodles, or roasted potatoes, plus a green vegetable such as broccoli, Brussels sprouts, or asparagus. Leftovers are great sliced over salad or tucked into a sandwich.
Try it with:
❄️ Storage and Reheating
Store leftovers in an airtight container for up to 4 days in the fridge or 4 months in the freezer. The coating will soften a bit after storing.
Reheat in a convection oven or air fryer for the best texture; the microwave works in a pinch but you loss crispiness and the chicken texture may suffer.
🍽 Related Chicken Breast Recipes
If you liked these baked mayo chicken breasts, try one of these easy favorites:
❓ FAQs
Yes, once halfway through helps the bottom stay crisp—especially if you’re not using a rack.
Yes. Bake directly on foil sprayed with cooking spray, but flip halfway with a fork for the best texture.
Optional. Even a quick 15-minute brine (2 cups water + 1 tablespoon salt) can make it extra juicy. Rinse, pat dry, and skip the seasoning salt if you do. Brine for up to 2 hours maximum for the best texture.
📖The Recipe Card
Mayo Parmesan Chicken (Easy Baked Chicken Breast)
Ingredients
- 2 skinless boneless chicken breasts trimmed
- ½ cup mayonnaise
- ¼ cup Parmesan cheese—grated or shredded - fresh preferred
- ¼ teaspoon seasoning salt - Lawry’s
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup Italian Panko bread crumbs - Very light coat
Step-by-Step Instructions
Prepare the tray and preheat
- Preheat the oven to 375°F convection or 400°F conventional.
- Line a baking sheet with foil for easy cleanup and place a rack on top (optional). Spray with cooking spray.
Prepare chicken breasts
- Trim and pat dry boneless, skinless chicken breasts. If they’re thick, pound to about ¾ inch with a meat mallet for even cooking. For safety, cover the chicken with plastic wrap or place it in a food storage bag before pounding to avoid splatter.
Prepare the coating
- In a bowl, combine ½ cup mayonnaise, ¼ cup Parmesan cheese (freshly shredded or grated preferred), ¼ teaspoon seasoning salt (I used Lawry's), ½ teaspoon garlic powder, and ¼ teaspoon black pepper.
Apply mayonnaise coating and breadcrumbs
- Pat the chicken breasts dry again. Lightly coat all sides with the mayo mixture, then place on the tray.
- Sprinkle both sides with Italian Panko. You are not breading them, just adding some crispy flavor (about ¼ cup for two breasts).
Bake the chicken
- Bake in the preheated oven until the internal temperature reaches 165°F. At around 20 minutes, you can flip the breasts with a fork to help keep the bottom from getting soggy. Depending on the size, the total cooking time is about 40 minutes. Let rest for 5 minutes before serving.
Recipe Notes
Pro Tips
- Use breasts of similar size and thickness. Flatten to ¾ inch if needed.
- Pat the chicken dry—really dry—before coating.
- Keep both the mayo and breadcrumb layers light.
- Flipping is optional, but it helps keep the bottom from getting soggy.
- Miracle Whip, Greek yogurt, sour cream, or cream cheese may be used instead of mayonnaise.
- Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise, and previously frozen chicken will release more fluid.
- Cook to the final internal temperature of 165°. If using chicken thighs, cook to an internal temperature of 180°F for tenderness.
- Store for 4 days refrigerated or 4 months frozen—reheat in a convection oven or air fryer to revive some crunch.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published December 12, 2012.
Deana says
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 says
This is one of my favorites... Thanks for the comment.
DrDan
Mario says
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 says
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
Mary Beth says
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 says
Thanks for the note. Keep working though them... about 400 to go... but you did pick two of the best.
DrDan
Laurie says
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.
E. clements says
Amazing! I am a newlywed and have zero experience cooking. Husband had no idea how well I could cook.
DrDan says
Thanks so much for the note and rating. Check out the recipe index for some other get ideas.
DrDan
Amy K. says
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 says
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 says
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 says
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
Charlotte says
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 says
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
Unknown says
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 says
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 says
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
Heather Clem says
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 says
This is one of my wife's favorites and mine too. It is just so easy and tasty.
rae87 says
Made this for my family tonight. I was a hit. Tasted amazing and was really moist. GREAT recipe! Thanks
Kym Bozarth says
I just stumbled on this, looks delicious, making it right now!
Dan Mikesell says
It is one of my favorites.
Dr Dan says
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.
Samantha Rickabaugh says
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.
Unknown says
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 says
P.S I forgot to mention,...the photos came really handy. Thank you again
Patricia says
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.
Janice says
It does look great! Kind of a combination of 2 other chicken recipes I have - I'll have to try it!
marla says
This looks yummy though I do hate mayo. I may try a mixture of sour cream and some greek yogurt. TKU for sharing!
dawn says
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 says
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.