This Parmesan mayonnaise baked chicken breast recipe has everything. It's extremely moist, the great taste of Parmesan, and a little crunchiness. Plus, it is SIMPLE. You can never have enough great chicken breast recipes.
📰Introduction and My Rating
This recipe has a skill level of 2/10. Anybody can handle this easy dinner recipe.
This is a baked chicken recipe using 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.
🐓Chicken Breasts
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.
🥣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. If you use it in this recipe, please realize it may convey some flavors.
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.
👨🍳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 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? .
📖Chicken Recipes
Baked Parmesan Crusted Chicken Breasts
Pan Seared Oven Baked Chicken Breast
🖊️Instructions
Preheat oven to 375 convection or 400 regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts.
Mix in a medium bowl 1/2 cup mayonnaise, 1/4 cup Parmesan cheese (fresh shredded preferred), 3/4 teaspoon seasoning salt (I used Lawry's), 1/2 teaspoon garlic powder and 1/4 teaspoon 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.
Dip the chicken 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.
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 but 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. 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.
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📖 Recipe
Parmesan Mayonnaise Baked Chicken Breast
Ingredients
- 4 skinless boneless chicken breasts trimmed
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese - grated - fresh preferred
- 3/4 teaspoon seasoning salt - Lawry’s
- 1/2 teaspoon garlic powder
- 1/4 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 1/2 cup mayonnaise, 1/4 cup Parmesan cheese (fresh shredded preferred), 3/4 teaspoon seasoning salt (I used Lawry’s), 1/2 teaspoon garlic powder and 1/4 teaspoon 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.
- Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed but be sure to wash well after. Please keep the coating light.
- 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. 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
Pro Tips:
- Try to use chicken of about the same size.
- 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 is NOT mayonnaise. It has some sweetness and multiple spices.
- Obviously an easy recipe to adjust.
- Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise. Also be sure to cook to the final internal temperature of 165.
Check Out Other Great Recipes
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
Nutrition is generally 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.
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.
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
Michelle
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
Thanks Michelle,
It is one of my personal favorites.
Dan
Obie M Mullis
This was amazing, my daughter does not like mayonnaise, she ate two of these.
Dolly
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
Thanks for the note.
Dan