This baked mayonnaise chicken is the weeknight classic—juicy, cheesy, and melt-in-your-mouth tender. But there’s a small upgrade with a large effect: a light sprinkle of breadcrumbs. Not much, just enough to add a little crunch and boost the flavor. Still simple, still foolproof—just better than the usual.
Jump To (scroll for more)
- 😊 Why You’ll Love This Mayo Chicken
- 🐓Ingredients
- 👨🍳Quick Overview: How to Make Mayonnaise Chicken
- 🐓 Ingredient Options and Variations
- 👨🍳 Troubleshooting: Getting the Coating to Stick Better
- 🍴 Serving Suggestions
- ❄️ How to Store Leftovers
- Baked Chicken Breast Recipes
- ❓FAQs
- ⚕️ Food Safety
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Katherine:
⭐⭐⭐⭐⭐
"This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!"
😊 Why You’ll Love This Mayo Chicken
- Beginner-friendly: You don’t need cooking skills—just mix, coat, and bake.
- That crispy edge: A simple breadcrumb sprinkle adds just enough crunch—without turning it into breaded chicken.
- Rich flavor, simple method: Parmesan, garlic, and mayo give you big flavor with minimal effort.
- Still melt-in-your-mouth: Juicy inside with just enough texture outside.
- Weeknight-ready: Quick to prep, hands-off in the oven, and made with ingredients you have on hand.
🐓Ingredients
- Chicken breasts – Skinless, boneless, and about ¾ inch thick. Thighs or tenders also work by adjusting the cooking time.
- Mayonnaise – Keeps the chicken moist and helps the coating stick. Use real mayo, not low-fat or watery generic versions.
- Parmesan cheese – Grated or shredded. Shredded adds more texture; both work.
- Italian Panko breadcrumbs – A light sprinkle adds crunch and flavor. Plain Panko or regular crumbs are fine.
- Seasoning – Garlic powder, seasoning salt (like Lawry’s), and black pepper for balanced flavor.
👨🍳Quick Overview: How to Make Mayonnaise Chicken
1. Prepare the tray and preheat
Preheat the oven to 375° convection or 400° regular. Line a baking sheet with foil for easy cleanup and place a rack on top (optional). Spray with cooking spray.
2. Prepare chicken
Trim and pat dry boneless, skinless chicken breasts. If they’re thick, pound to about ¾ inch with a meat mallet for even cooking.
✅Pro Tip: For safety, cover the chicken with plastic wrap or place it in a food storage bag before pounding to avoid splatter.
3. Mix the coating
In a bowl, combine mayonnaise, Parmesan (shredded or grated), seasoning salt, garlic powder, and black pepper.
4. Apply coating and breadcrumbs
Pat the chicken dry again. Lightly coat all sides with the mayo mixture, then place on the tray and sprinkle both sides with a bit of Italian Panko.
5. Bake chicken
Bake until the internal temperature reaches 165°—about 40 minutes. Flip at the 20-minute mark using a fork.
✅Pro Tip: According to the USDA, chicken should always be cooked to 165°F before consuming.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
🐓 Ingredient Options and Variations
Chicken Options
This recipe uses boneless, skinless chicken breasts, but thighs, tenders, or cutlets will also work. Just adjust the cooking time—tenders cook faster, and thighs are best cooked to 180°F for tenderness.
Tip: Use pieces of similar size and thickness (¾ inch is ideal) for even cooking.
Mayonnaise Substitutes
Use real mayo for best results—cheaper versions can be watery and won’t coat well. Other creamy options like Miracle Whip, Greek yogurt, sour cream, or even cream cheese can work.
Pro Tip: Don’t go heavy on the mayo—too thick a layer will slide right off while baking. Keep it light.
Cheese Options
Parmesan is classic, but feel free to use Romano, Asiago, or even a bit of shredded cheddar.
Tip: Shredded cheese gives more texture, but grated works fine too.
Breadcrumb Options
Italian Panko breadcrumbs add a little crunch and flavor without fully breading the chicken.
Tip: Keep it light—this isn’t “Panko chicken,” just a little sprinkle to boost the texture.
Seasoning Ideas
The basics—seasoning salt, garlic powder, and black pepper—give excellent results. Or add other flavors like onion powder, smoked paprika, or a pinch of cayenne for a little kick.
👨🍳 Troubleshooting: Getting the Coating to Stick Better
- Start dry: Nothing sticks to wet chicken—pat it dry before adding the coating.
- Use good mayo: Cheap mayo tends to be watery and won’t hold the coating.
- Keep the layer thin: A thick coating will slide off as it bakes.
- Fully thaw the chicken: Partially frozen chicken will release moisture and cause the coating to fall off. Better yet, use fresh, never frozen chicken.
- Skip the tongs: Use a fork on the edge for flipping—tongs can rip the coating right off.
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🍴 Serving Suggestions
Serve this chicken with a simple starch like rice, noodles, or roasted potatoes. Add a hot vegetable—broccoli, Brussels sprouts, or asparagus all work great. Round it out with a side salad and some crusty bread for a full meal.
Pair it with one of these easy sides:
❄️ How to Store Leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator or 4 months in the freezer. Just know the breadcrumb crunch won’t be the same after storing.
Reheat in a convection oven or air fryer to help bring back some of that crispy texture. The microwave works in a pinch, but it’ll be soft.
Baked Chicken Breast 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.
❓FAQs
Flipping halfway through helps prevent a soggy bottom—especially if you're not using a rack. Use a fork (not tongs) to protect the coating.
Yes, but the bottom won’t crisp up as well. A rack allows air to circulate and keeps the coating drier. If you don’t have one, bake directly on foil sprayed with cooking spray. Don’t skip flipping halfway through—it helps keep the bottom from getting soggy.
It’s optional, but even a quick 15-minute brine can make the chicken moist and tender. Use 2 cups of water + 1 tablespoon of table salt. Up to 2 hours is fine, but don’t go longer.
Rinse off the brine before seasoning, skip the seasoning salt in the coating, and dry the chicken thoroughly before applying the mayo mixture.
⚕️ Food Safety
Raw chicken should always be handled with care. Wash your hands thoroughly before and after handling it.
Do not rinse raw chicken. Washing spreads bacteria through water splatter and increases the risk of cross-contamination. Learn more: Chicken... To Rinse or Not To Rinse?
According to the USDA, chicken should always be cooked to an internal temperature of 165°F for safety. Use an instant-read thermometer to check doneness—don’t rely on cooking time alone.
Recipe times are estimates for planning. You can’t cook safely by time—only by temperature.
📖The Recipe Card with Step-by-Step Instructions
Baked Mayonnaise Chicken with Parmesan and Crunchy Breadcrumbs
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 the chicken
- 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 coating and breadcrumbs
- Pat the chicken dry again. Lightly coat all sides with the mayo mixture,
- Place the chicken on the tray and 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 20 minutes into baking, flip the breasts with a fork. 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 180° for tenderness.
- Store for 4 days refrigerated or 4 months frozen—reheat in a convection oven or air fryer to revive some crunch.
- Reheat leftovers in a convection oven or air fryer.
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.
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.