Mayo Parmesan Chicken is oven-baked skinless boneless chicken breasts coated with garlic Parmesan mayonnaise and then sprinkled with Panko bread crumbs. Crunchy, moist, and tender baked mayo chicken breasts for a perfect weeknight dinner.
🐓Ingredients
Chicken breasts
Mayonnaise
Parmesan cheese
Italian Panko bread crumbs
Pantry ingredients—seasoning salt, garlic powder, black pepper
TABLE OF CONTENTS
Featured comment from Katherine:
"Five-stars. This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!"
You can never have too many great chicken recipes; this one has everything. It's extraordinarily moist, has a great taste of Parmesan, and a slight crunchiness. Plus, it has a skill level of 2/10. Anybody can handle this easy dinner recipe.
Sometimes called "melt-in-your-mouth" chicken, this baked garlic Parmesan chicken is perfect for a healthy low-calorie. And since it is a lightly breaded, it is also a great low-carb chicken recipe.
👨🍳How to Make Mayo Parmesan Chicken
Preheat the oven to 375° convection or 400° for a regular oven. Trim and pat dry skinless boneless chicken breasts. If thick, thin it to ¾ inch with a meat mallet.
Mix mayonnaise, Parmesan cheese (freshly shredded or grated preferred), seasoning salt, garlic powder, and black 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. They can go directly on PAM-sprayed foil if you don't have a rack.
Dry the chicken with paper towels. Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surfaces coated. Finger use is allowed, but wash well before and after. Note: keep the coating light.
Lightly sprinkle with some Italian bread crumbs on both sides. You are not coating them but just adding some crispy flavor—about ¼ cup for two breasts.
Bake until an internal temp of 165°. This will vary by oven but mainly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork. The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Baked Chicken Recipes
Check out some of my favorite chicken breast recipes, like How to Bake Chicken Breasts in a Convection Oven, Baked Parmesan Crusted Chicken Breasts, and Pan Seared Oven Baked Chicken Breast.
🐓Ingredients options and variations
Chicken options
This recipe uses skinless boneless chicken breasts. You can use skinless chicken thighs, chicken cutlets, or tenders, but the cooking time varies.
TIPS: Try to use breasts of about the same size and thin if over ¾ inches thick. For other forms of chicken, cook to 180° for thighs for tenderness, but 165° for other chicken.
Mayonnaise options
Use good quality since cheaper versions may be more watery and not stick as well.
Other possible bases for the coating are Miracle Whip®️, Greek yogurt, sour cream, or even cream cheese. People worry about the mayonnaise taste, but even the "mayo haters" love it in this recipe—see the comments.
TIP: DO NOT apply the mayo layer too thick. It will lead to the coating not sticking well and "melting" off. A light coat only, please.
Cheese options
Parmesan cheese is the most commonly recommended cheese. Other cheeses like Ramono, cheddar, or Asiago may be used.
TIP: Grated cheese is usually used, but I prefer shredded cheese for added texture.
Bread crumb options
Panko-type bread crumbs will add some crunch. I prefer the Italian spiced bread crumbs, but use what you want.
TIP: Keep the bread crumbs light. You are not making "Panko chicken."
Seasoning options
Seasoning salt, garlic powder, and black pepper, but modify to your taste.
↕️How to make this a "for two" or "family size " recipe
The recipe is now set for two chicken breasts. But this is a very easy recipe to scale to any size. Make it for one, two, or a crowd.
- Use the recipe card and adjust the number of servings to the number of breasts you are cooking.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cooking instructions remain the same.
Serving
Serve with rice, potatoes, or noodles as a starch—hot vegetables like broccoli, brussels sprouts, or asparagus. A side salad and some crusty bread will round out a complete meal.
Check out these recipes for ideas: Roasted Asparagus with Parmesan, Oven Roasted Baby Potatoes, and Easy Yeast Dinner Rolls.
How to get the coating to stick better
- Nothing sticks well to wet chicken, so dry the chicken before coating.
- The mayonnaise needs to be of good quality. Cheap mayo will have more liquid.
- The mayonnaise coating must be thin—too heavy of a coat will melt off the chicken.
- If the chicken is still partly frozen, it will release fluid, and the coat will fall off.
- Never pick up coated or breaded meat with tongs—it will rip off the coating.
How to store leftovers
Store leftovers in an airtight container for 4 days refrigerated or 4 months frozen, but the crunchiness will suffer.
Reheat in a convection oven or an air fryer for best results.
❓FAQs and Tips
I'm adding a suggested flip of the chicken halfway through the cooking. Some (not me nor many others) have 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.
You can cook directly on PAM-covered foil, but it will have a soggy bottom. A rack will help prevent this.
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.
If you have time, brining it will make the chicken more moist and tender.
The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not identical, and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
As little as 15 minutes makes a big difference. But you can brine for up to 2 hours if you want. This is a "heavy brine" in the amount of salt and matches the Cooks Illustrated suggestions. You may see longer brine times suggested, but please limit it to 2 hours maximum.
If you brine, be sure to wash off the salt gently. Also, instead of seasoning salt, use paprika in the coating.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
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📖 Recipe
Mayo Parmesan Chicken
Ingredients
- 2 skinless boneless chicken breasts trimmed
- ½ cup mayonnaise
- ¼ cup Parmesan cheese - grated - 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
Instructions
- Preheat the oven to 375° convection or 400° for a regular oven. Trim and pat dry 2 skinless boneless chicken breasts. If thick, thin it to ¾ inch with a meat mallet.
- Mix 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.
- 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. If you don't have a rack, they can go directly on PAM sprayed foil.
- Dry the chicken with paper towels. Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surfaces coated. Finger use is allowed, but wash well before and after. Note: keep the coating light.
- Lightly sprinkle with some Italian bread crumbs on both sides. You are not coating them but just adding some crispy flavor—about ¼ cup for two breasts.
- Bake until an internal temp of 165°. This will vary by oven but mainly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork. The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.
Your Own Private Notes
Recipe Notes
Pro Tips
- Try to use chicken of about the same size. If over ¾ inch thick, flatten it out a bit with a meat mallet.
- Be sure to pat dry the chicken. Very dry. The coating will stick better.
- Keep the coating light and bread crumbs light. You may not need 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, Greek yogurt, sour cream, or even cream cheese may be used.
- Obviously, an easy recipe to adjust.
- Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise, previously frozen chicken will release more fluid.
- Be sure to cook to the final internal temperature of 165°. Or cook to 180° if using chicken thighs for tenderness.
- Storage for 4 days refrigerated or 4 months frozen, but the crunchiness will suffer.
- Reheat leftovers in a convection oven or air fryer.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
The "inspired by" for today goes to Melt in Your Mouth Chicken Breast at Food.com.
Editor's Note: Originally published December 12, 2012, it has been buried on the blog for a while and needs to see the light of day. The pictures are re-edited. The text is rewritten and buffed up.
Kristi Huckabee
This recipe looked so good I had to try it right away. It is in the oven right now with 30 minutes to go. I can't wait to try it. Thank you for an idea of something a little different.
Brandon
Thank you so much for this recipe! I followed it to a tee and it came out amazing. I made it for a second time last night and my wife and children can't get enough of it.
DrDan
Hi Brandon,
I still do this recipe frequently.
Thanks for the note.
Dan
Twila
I replaced the Lawry's Seasoning Salt with Adobo (because we're a spanish household lol) and it was absolutely divine.
A good shake up from always making porkchops or ham or our usual chicken recipe.
Served with some Puerto Rican style rice and beans- my gradma's recipe- and pan fried yucca root with a little olive oil drizzled on top.
Got demands to make more!!
Suzanne
I made this last night and it was so yummy! After I finished getting the chicken ready to go in the oven, I tossed about 3/4 cup of quartered baby bella mushrooms in a tablespoon of the mayo/parm mixture I set aside, then baked them in a little foil boat on the side of my baking rack. Good heavens, the whole thing was ridiculously good!
Larry
Roger that,
Thanks DrDan !
Larry
Will cooking the breasts at 400 for 40 mins be too long? I normally bake them at 400 for 22 mins.
DrDan
Hi Larry,
Exact cooking time varies. The endpoint is a safe internal temperature of 165. If your chicken breast is smaller and thinner plus your oven runs a bit hot, then 22 minutes might be right for you but it seems very short. I have done this recipe with smaller (about 8 oz) breast and they still took a little over 30 minutes in my oven which is right on for temperature.
So to sum up, internal temperature not time is the important number.
Thanks for the note.
Dan
Patty gustafson
Love the recipe. But you didn't mentioned in the recipe, if you should turn the chicken over half way through cooking.
DrDan
Hi Patty,
I don't flip but I suggested to De that it might crisp up the bottom some. I think I would lose coating and not affect it much. I use a very light coat of mayo and don't think it is much of an issue. Monica has a suggestion that sounds reasonable.
Dan
De
Just made this and it was AWESOME! I used a rack but it didnt get crispy on the bottom but it didnt matter. I used a spatula to place the mayo mix on each side and then sprinkled the parmesan and bread crumbs. AWESOME! Thank you for sharing.
DrDan
Hi De,
Thanks for the note. I don't think it is possible to get the bottom equal to the top. We could try flip halfway through but I think I would lose some coating.
I do love the flavor of this one and it is so easy.
Thanks for the note.
Dan
Dorothy
Great recipe except the chicken doesn't get crispy on both sides, just one side.
Mary
It's cooking now, chicken looks delicious!
DrDan
Hi Mary,
It is one of my top recipes and I love it. Thanks for the note.
Dan
Michele
I followed this recipe exactly and although I thought the taste was great, my chicken turned out really dry! They were thick breasts so 375 degress for 45 mins. Any suggestions?
Thanks,
Michele
DrDan
Hi Michele,
What was the internal temperature of the chicken if you checked?
Dan
Elizabeth
Did you tenderize the chicken before baking? I've noticed when I don't, mine turns out dry, especially the thicker pieces. I was wondering if this recipe requires tenderizing or if the mayo takes care of it.
DrDan
Hi Elizabeth,
Almost any chicken breast recipe can benefit from brining so not a bad idea if you have time. With this recipe, I have never had a problem with drying. The mayo seems to help.
Most of the time people have dry chicken, it is over cooked (that is why I always use a thermometer) or the chicken was previously frozen and lost moisture there.
Thanks for the note.
Dan
Shannon
Wow this was amazing just made it tonight for dinner and everyone loved it! It was nice and moist and just delicious thanks so much for sharing! Will definitely make again😀
Kristine
Thank you for a great recipe! Easy and delicious! This will be a favorite.
Andea
I used Miracle Whip instead of mayo or God forbid Greek yogurt. Was delicious.
DrDan
Hi Andea,
Thanks for the note. I wondered how it would be. It seemed like the added spices might not be a good combo to me.
Dan
Lois Button
In the words of Guy Fieri, "winner, winner, chicken dinner" This recipe is a definite keeper. Thank you. Love it just as written. I wouldn't change a thing.
DrDan
Hi Lois,
I was wondering who's uses that saying. My wife does't like him so he doesn't appear at our house. Thanks for the note.
Dan
Dennis
I was a bit disappointed in this chicken. I followed the recipe exactly, and placed the chicken on a rack inside a foil-lined pan. When I took the pan out of the oven all of the mayonnaise and breadcrumbs from the bottom of the breast had fallen through the rack onto the bottom of the pan. The chicken was essentially bare on the bottom.
DrDan
Hi Dennis,
Sorry it didn't work well for you. I have not had that issue. The only suggestions I can give are to be sure to dry the chicken with a paper towel well before applying. Be sure the rack has a good coat of PAM. Maybe a different brand of Mayo. I use standard (not low fat) Kraft.
Dan
Ashley Skillman
This is the best chicken even made it on Christmas Eve when me neither n mom we're over with my husband myself and my one year old. All ages LOVED this! My hubby raved saying it was his new favorite and he normally does not like chicken. I completely agree. We will be making this often! Make sure to use at least foil if not also the rack cuz if not clean up can be tuff. But worth it!
Ashley Skillman
My brother not my neither!
Mary
Hello, love this recipe but could I substitute sour cream for the mayo?
DrDan
It would probably "work" but I'm not sure the taste profile would be good. Plain yogurt is suggested by many.
Dina Mukhtar
Loved it. It was so simple and nice!
Sara Bufford
Hi. I was just wondering if you could use Miracle Whip in this recipe instead of Mayo?
DrDan
I wouldn't because Miracle Whip has some sweetness and spicing added that I don't want here. So it would "work" but I suspect a significant taste issue may be present.
Unfortunately, many people believe Miracle Whip and mayonnaise are the same.
They are definitely not the same thing.
GSG
I made this last night and followed all the instructions. crispy yes, but horribly bland and You couldn't taste the Parmesan cheese. I hate Mayo and I tasted the mayo in it. Whole family upset. I seen the reviews and thought it may be good. *Also this made my house smell for several hours afterwards. If you dont like mayo this is definitely not for you.
Monica Guthrie
I think maybe you could try this again with less mayo & more parmesean cheese. Do 1/2 cup mayo & full cup of parmesean cheese. Sounds like your household likes cheese and not mayo as much! Just a suggestion, Good Luck & Happy Cooking😄
DrDan
Hi Monica,
I think that is a reasonable suggestion. I use a very light coating of the mayo mixture and have not had much of an issue. Maybe I don't expect the bottom to be as crispy as the top.
Dan
Dana
I make this recipe all the time sans the bread crumbs because I'm gluten free. Makes the juiciest chix breast you've ever had in your life!
Jeanette F.-L.
Dan,
So I stumbled across your recipe when I looked up chicken breast recipes. I have a hard time following recipes. I am always making my own changes then end up eventually just throwing the recipe aside and winging it from there lol. I have always had a natural talent for cooking and am amazing at expanding on recipes to make them better. However, I intend to make this chicken tonight without making many changes. The pictures look awesome and I am quite excited about it (I've tried similar recipes and they were great so I know the chicken will be great). I have a vet husband, a 16 year old nephew, and an 8 month old son that will all be trying this meal tonight. I am quite excited and cannot wait to report back to you with outcome. Thank you for sharing this wonderful recipe and if your looking to hire to add to your site let me know 😉(lol).
Sincerely,
Jeanette F.L
Lisa T.
This was so easy to make and my husband raved about it! We are going to make it again for a dinner party with our good friends. All I had on hand the first time was grated parmesan in the can, but this time I’ll use fresh parmesan. Thanks for the recipe!
Lori Raborn Gibson
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
It is one of my favorites.
Thanks for the note.
Dan
Leslie
Made this tonight, delicious. Husband loved it, had to take some & put up so I could take leftovers for lunch. Thank you
Michelle
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
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