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.
Dorothy says
Great recipe except the chicken doesn't get crispy on both sides, just one side.
Mary says
It's cooking now, chicken looks delicious!
DrDan says
Hi Mary,
It is one of my top recipes and I love it. Thanks for the note.
Dan
Michele says
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 says
Hi Michele,
What was the internal temperature of the chicken if you checked?
Dan
Elizabeth says
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 says
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 says
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 says
Thank you for a great recipe! Easy and delicious! This will be a favorite.
Andea says
I used Miracle Whip instead of mayo or God forbid Greek yogurt. Was delicious.
DrDan says
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 says
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 says
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 says
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 says
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 says
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 says
My brother not my neither!
Mary says
Hello, love this recipe but could I substitute sour cream for the mayo?
DrDan says
It would probably "work" but I'm not sure the taste profile would be good. Plain yogurt is suggested by many.
Dina Mukhtar says
Loved it. It was so simple and nice!
Sara Bufford says
Hi. I was just wondering if you could use Miracle Whip in this recipe instead of Mayo?
DrDan says
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 says
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 says
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 says
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 says
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. says
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. says
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!