Mayo Parmesan Chicken is an internet classic—often called Melt in Your Mouth Chicken. Coat chicken breasts with seasoned mayonnaise and Parmesan cheese, then bake until juicy and tender.
I add a light sprinkle of Panko for golden edges and a little crunch without turning it into breaded chicken.
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- 🧾 TL;DR — Recipe Summary
- 🐓 Ingredients
- 👨🍳 Quick Overview: Baked Chicken Breasts with Mayo and Parmesan
- ⏱️ How Long to Bake Mayo Parmesan Chicken
- 🐓 Ingredient Options and Variations
- 👨🍳 Troubleshooting the Mayo Coating
- 🍴 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 — Recipe Summary
- What: Baked chicken breasts coated with seasoned mayo and Parmesan, with a light Panko topping.
- Why: The coating keeps the chicken juicy; Panko adds golden edges and a little crunch.
- How: Coat the chicken, sprinkle with Panko, and bake at 400°F (375°F convection) until it reaches 165°F internally—about 35–40 minutes.
🐓 Ingredients
- Chicken breasts: Boneless and skinless. Pound to an even thickness for consistent cooking.
- Mayonnaise: Use regular mayo; light or fat-free versions can make the coating watery.
- Parmesan cheese: Grated or shredded both work.
- Panko breadcrumbs: For a little crunch.
- Seasoning: Garlic powder, seasoning salt (such as Lawry’s), and black pepper.
👨🍳 Quick Overview: Baked Chicken Breasts with Mayo and Parmesan
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 the chicken lightly with the mayo mixture and place it on a prepared tray. Sprinkle both sides with a little Italian Panko breadcrumbs 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 full instructions and amounts, see the printable recipe card below.
⏱️ How Long to Bake Mayo Parmesan Chicken
Bake at 400°F (375°F convection) for about 35–40 minutes, until the thickest part reaches 165°F. Thin breasts may take 25–30 minutes; thick ones may take up to 45 minutes. Use a thermometer—the thickness matters more than the clock.
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🐓 Ingredient Options and Variations
- Chicken: Boneless thighs, tenders, or cutlets also work. Adjust the baking time and cook to 165°F.
- Mayo: Miracle Whip, Greek yogurt, or sour cream can be used, but the coating and flavor will differ.
- Cheese: Romano or Asiago can replace Parmesan.
- Breadcrumbs: Use plain Panko if you don’t have Italian Panko.
- Seasoning: Add paprika or cayenne if you want a little heat.
👨🍳 Troubleshooting the Mayo Coating
- Coating slides off: Pat the chicken dry and use a thin, even layer of the mayo mixture. A thick coating tends to slip.
- Topping is soggy: Thaw the chicken completely before coating it, and use a light sprinkle of Panko.
- Crust sticks when turning: Lift gently with a fork to avoid pulling off the coating.
🍴 Serving Suggestions
Serve with rice, noodles, or roasted potatoes and a green vegetable. Leftovers are good sliced over a 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 Panko topping will soften during storage.
Reheat in a convection oven or air fryer to bring back some crunch. The microwave works, but the topping will stay soft.
🍽 Related Chicken Breast Recipes
❓ FAQs
A rack helps the bottom stay crisp. Without one, bake on foil sprayed with cooking spray and gently flip the chicken halfway through with a fork near the edge of the breast.
It’s optional. For a quick brine, soak for 15 minutes in 2 cups of water with 1 tablespoon of salt. Rinse, pat dry, and skip the seasoning salt. Don’t brine longer than 2 hours.
📖The Recipe Card
Baked Mayo Parmesan 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 or similar
- 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. Halfway through baking, gently flip the chicken with a fork near the edge of the breast. Flip if baking without a rack; with a rack, flipping is optional. Cook until the thickest part reaches 165°F.
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 if using a rack, but it helps keep the bottom from getting soggy.
- You can use Miracle Whip, Greek yogurt, or sour cream instead of mayonnaise.
- Common problems: Wet chicken, too much mayo mixture or Panko, and previously frozen chicken releasing extra moisture can leave the topping soggy.
- 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. Updated with refreshed photos, added options, and edited for better navigation.
Lori Raborn Gibson says
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 says
It is one of my favorites.
Thanks for the note.
Dan
Leslie says
Made this tonight, delicious. Husband loved it, had to take some & put up so I could take leftovers for lunch. Thank you
Michelle says
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!
Patty Usina says
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 says
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 says
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 says
Thanks Michelle,
It is one of my personal favorites.
Dan
Obie M Mullis says
This was amazing, my daughter does not like mayonnaise, she ate two of these.
Dolly says
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 says
Thanks for the note.
Dan
Rob says
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 says
I admit to never have thought of that. As I always say "recipes are just guidelines".
Thanks for the note and inspiration.
Dan
Greg says
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
Jan says
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!
Peter blanchette says
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.
,
Mary Smith says
Chicken is delicious & moist. My family
Loves this.
Katherine Kelley says
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 says
Thanks for the note, it is still one of my go to favorites.
DrDan
Miss Behaves says
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 says
Thanks so much for the note and rating. It is still one of my favorites.
Dan
Charlotte H. says
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 says
It is still one of my favorites.
Thanks for the note and rating.
DrDan
Joy says
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 :)
dawn says
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.