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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
🍴 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.
Cj says
Doesn't say to turn midway but mine was soggy on downward facing side. I used the grate. I used Slap your mama to break up the bland. Ok is the best I can say.
DrDan says
Hi CJ,
Welcome to the blog and sorry it didn't work well for you. I was rewriting this recipe post for tomorrow already so I have added a flip in the middle as an option. A few others have had issues also.
________________
I'm adding a suggest flip of the chicken half way through the cooking. Some (not me nor many others) are having problems with 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 be contribute.
Either way, the flip should help and won't hurt. Use a fork for the flip. Tongs may remove some coating.
_____________
Thanks for the note.
Dan
Elaine says
Delicious chicken! My kids love spicy so I use half mayo and half Sriracha mustard. Yum!
DrDan says
Hi Elaine,
Welcome to the blog. This is an unusual combo but glad it works for you.
Thanks for the note.
Dan
N. Johnson says
OMG...I tried this with every ingrediant and the baking racks. Absolutely "AWSOME". Quick, simple and extremely tasty. Making more this weekend...simply delicious...I love it!
Julie says
Making this now. The only thing I would change is to use half the parm in the Mayo batter then half later to sprinkle with breadcrumbs.
Another Cooking Dad says
I had only about one-half of the required parmesan cheese so I rummaged around the fridge and found some seasoned crumbled feta and substituted that for the remainder. It really made an EXCELLENT addition. I will always use some feta when making this dish (I wouldn't suggest using more than 1/4 cup though, as the sharp flavor might be overpowering). With a couple of gluten-free eaters, I couldn't use the Italian bread crumbs. Not being able to locate any Panko in the cupboard, I sprinkled on some corn flake crumbs to get a little crunch. This is clearly one of those fun recipies where some substitution and creativity won't run the meal.
BTW, the whole family (even our finicky 13-year-old) loves it. This recipe has won a spot in my coveted 'Favorite Recipe' bookmark folder.
Chris says
I used miracle whip and it was an absolute orgasm in my mouth.
Meghan says
Yum! Made this tonight for the family, and it was delicious! I cut my chicken breasts into halves and used the rack from my toaster oven over a cookie sheet. It baked perfectly crisp. Definitely going into my regular menu rotation!
DrDan says
Hi Meghan,
The rack does make this recipe. I have rack of every size for my sheet pans.
Glad it worked well for you and thanks for the note.
Dan
Kasey Ng says
I just finished making this recipe tonight. This was the first time I’ve cooked a homecooked meal, and I am SO glad I chose this chicken recipe. As with everyone else, my boyfriend and I hate Mayo. I trusted what everyone said about not tasting it, but my boyfriend was skeptical. I’ve never seen him so happy :) Thank you a million times Dan!!! If it’s okay with you, this will be going in my personal cookbook!
Savannah Magowan says
If you hate mayo, please don't let this recipe turn you off! Half of my family hates mayo and I made this without telling them about the mayo and everyone wanted seconds! Only after they ate it did I tell them and they don't believe me. Try it out, you won't be sorry.
Maureen Kmieciak says
I wish I went with my gut and made half of the mayo coating. Why use 1 cup of mayo for a light coating when I can use 1/2 a cup and save waste. They are in the oven now. Hope they live up to the hype.
Sue K says
I made this last night. I did use Miracle Whip because that is what I had. While the chicken was good and moist, I felt that the chicken was pretty bland. I would have liked to have a little more crisp on it as well. So for a base recipe this is good. I will add more spices, maybe some paprika, more pepper and seasoning salt for starters. I put garlic salt on them when I ate them which amped them up a little.
Amy says
This is a family fav - juicy and tender every time without standing at the range all night. A delicious substitution we use is Chosen Foods Avacado mayo. You'd never know the difference and so much better for you!
DrDan says
Hi Amy,
First, sorry for the delayed reply.
I like the idea, I will pick some of that up.
Thanks for the note.
Dan
Mitsuko sato says
I’ve made the recipe from Hellmann’s/best foods. (It’s basically just mayo, Parmesan, and Italian bread crumbs piled on top of the chicken breast and then baked). I figured this recipe had to be better, since it had the mayo mixture on both sides and extra spices and utilized a rack. Unfortunately, I was wrong. The rack and to double sided coating did not make both sides crisp up. In fact, I would say the bottom side was even more soggy. For reference, I used a rack and hellmanns, best foods mayonnaise, and Panko bread crumbs with Italian seasoning mixed in. I had rather large chicken breasts and an oven without convection, so I baked them in a 400 degree oven for 45minutes. Nonetheless, the bottoms of my breast were grossly soggy-more so than the original recipe I’ve done before (which I used all the same items and did all the same steps, minus coating them on both sides and using a rack). I’m sorry to say, I would not make this recipe again.
Jessica says
Making this tonight super excited thank you!
Sweet Bee says
Absolute new favorite*
Sweet Bee says
Great recipe! Abolished new favorite! I substituted the breadcrumbs for crushed Hot Fries and the flavors were explosive. Looking forward to making this over and over.