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.
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!