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.
Shell says
Tried this first time not the greatest but good you have to flip the chicken even on a rack unless you want crispy on top and dog on the bottom
Shelby says
Question. I have some chicken breast fillets in my freezer, would I be able to use that to make this chicken? Please advise! Sounds delicious :)
DrDan says
Hi Shelby,
Welcome to the blog.
It somewhat depends on exactly what you have. To me, chicken breast filets are a thinner piece of a skinless boneless chicken breast that is cut to have a more even thickness. More of a cutlet. If the chicken is too thin, it will get over cooked rapidly before the crust is done.
So my guess is not a good choice.
Dan
samantha says
Hi shelby, I have made this recipe with thinner chicken breasts and it was great. Adjust the cooking time and no need to flip. I cook mine in a glass baking dish for about 20-25 minutes and spread the mayo mixture on just the top of the chicken.
DrDan says
Hi Samantha,
Welcome to the blog.
Thanks for the report and suggestion for another cooking method.
Dan
Joni says
My family loves this chicken and my husband is picky. For the rest of us I finely chop a couple of artichoke hearts. Yummy and easy.
Cynthia Fabros says
I used this recipe before about a year or so ago. My family loved it then. I made it again today and my family still loved it!! I didn't measure everything out exactly as it said but it still turned out great!! Not soggy at all.
Judy says
Hi, tried the chicken, delicious. The next time I made it I put 1/2 cup of cheddar cheese in the mayonnaise, loved it
KE says
Your other recipes have been great, but this one was a disaster. Coating mostly fell off during cooking, and the end result was completely tasteless, rubbery, inedible chicken. Although it did do a nice job of smoking /stinking up the house! One clunker in the bunch doesn't detract from all the other good recipes....
Ryan says
I feel like when 9 out of 10 comments on a recipe are about how good it turns out and how great it tastes, you can't really blame the recipe. When someone runs a red light at an intersection, you don't assume it's the car that (deleted).
kimberlee says
Very very good and flavorful . I followed the directions , I did skip the flip though and it was fine (Did use a rack) . Terrific recipe! Thank you for posting .
Lylene M says
Hubby gives two thumbs up... says he feels like he’s eating a fine restaurant meal. I’ve broiled fish with a similar topping, but I really love these flavors. Thanks!
NYGrufus says
Will this recipe work with thin sliced chicken breast? If so, how should I adjust the cooking time?
Thank you
DrDan says
Hummmm...
I don't think so. Before the coating cooks, the chicken will probably be way over cooked. I have done this relatively small chicken breast (8 oz) but they were not extra thin. They only took about 35 minutes (going on memory here).
Dan
S. Yamada says
Yes, it does work with thin breast meat. In fact, I pounded the chicken breasts to obtain a more uniform thickness. I also used a rack to eliminate the need to flip the chicken during the cooking process. To ensure moist chicken, you can also brine the meat for 30-45 minutes prior to baking it. 1/2 inch thickness required about 30 minutes baking time, but I gauged doneness by internal temperature (165 F).
Alisha Moore says
Yum, this Parmesan Baked Chicken Breast is so good! I couldn’t use the Italian bread crumbs. This is very simple but a great change from plain baked chicken and you are is the best. So super easy and authentic tasting. No need to look no more, my search is over. Thank you so much for a faultless recipe!
https://simplydesigning.porch.com/bbq-chicken/
Jen says
Anyone try this with sour cream? Currently out of mayo and really would like to try the recipe.
DrDan says
Hi Jen,
Welcome to the blog.
I have my doubts that sour cream would work well but you could try. If you do, please report back
Dan
Deb says
This was a big hit for me and my husband. I tried it because I have used a similar topping in the past on cod and salmon to rave reviews. This was very simple but a great change from plain baked chicken. Thanks!
DrDan says
Hi Deb,
Welcome to the blog.
I do love this recipe. But I do love simple and tasty.
Thanks for the note.
Dan
Alice Herring says
Cooked tonight minus the bread crumbs and was well received. Any thoughts on how to get it crispier? Higher temperature?
DrDan says
Hi Alice,
Welcome to the blog.
It is not going to crisp without the bread crumbs. That is why they are there. If you increase the temperature, the outside probably will burn before the inside reaches a safe 165 degrees.
If you are against the bread crumbs, you could add some more parmesan on top or other cheese but I'm not sure how that would go.
Dan
Mar says
Delicious my husband loves it while he was eating this tasty chicken he couldn’t stop talking about how moist and flavorful it was and if I could add this to our favorites list thanks for this wonderful recipe
DrDan says
Hi Mar,
Welcome to the blog. Glad it worked well for you.
Thanks for the note.
Dan
Pamela Taylor says
Dr. Dan, your version of this recipe is by far the best. I've been using it for a couple of years now. I'll try the flip next time, but really haven't had much of a problem. Thanks for all the great recipes and the doggie pictures! Keep 'em coming.
DrDan says
Hi Pamela,
Molly and Lilly say thanks.
I rarely will change a recipe but always will note it and why. I don't feel the flip hurts unless you knock off coating with tongs (Having done that...). Enough commenters were having the same issue and this should fix that.
Thanks for the note.
Dan
Heatlover1717 says
Wonderful! I've been looking at this type of recipe from different sources - so glad to see your version and can't wait to try it!
cheryl says
I'll try yours soon. Here's one I've made many times.
Chicken Dijon Pronto for 2 people
Ingredients
¼ cup dry, herb-seasoned breadcrumbs or Panko, adding thyme
¼ cup lightly packed grated parmesan cheese
1/12 c. melted butter
1 garlic cloves minced, and grated lemon zest
⅙ c. Dijon mustard
¾ Tbsp. white wine
2 boned, skinned chicken breast halves
Preparation Steps
1. Combine crumbs, cheese, garlic and butter on large piece of foil or dish. In another dish combine wine and mustard. Coat the chicken in mustard mixture, then dip the rounded side of each breast in the crumb mixture. Set crumb side up slightly apart in a 9 x 13 pan. Bake in 450 degree oven about 20 minutes, or until top is golden and chicken done through.
2. 1/4 recipe: (1/4) cup dry, herb-seasoned breadcrumbs or Panko, adding thyme (1/4)cup lightly packed grated parmesan cheese (2T) c. melted butter (2) garlic cloves minced, and grated lemon zest (3T) c. Dijon mustard (2 tsp) Tbsp. white wine (2) boned, skinned chicken breast halves