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.
Katherine Kelley says
This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!
regina says
Made this recipe tonight, my two teens and husband and myself all loved it. Thank you! The tips you gave were really helpful. We used breast tenders and cooked for about 20-25 min.
Micki says
We made this last night. I was suprised it was so easy. We loved them. Just perfect for two. Thank you for the recipe, its a keeper.
Lorraine says
I have two bone in chicken breast with skin removed can I still make and how much ingredients for two
Dan Mikesell AKA DrDan says
Hi Lorraine,
Welcome to the blog.
The main issue will be the thickness of the breasts. You will notice in the recipe, I suggest flattening to 3/4 inch max. Thicker will tend to burn (or at least overcooked) the outside before the center of the meat reaches the minimum safe internal temperature of 165°.
So if they are thinner, yes you can use this, you won't need as much coating and no flip. The bone-in meat usually takes a bit longer to cook but as always, always use a meat thermometer to be sure you get to a safe internal temperature.
Dan
Janet says
Hi, I made this with previously frozen boneless skinless chicken breasts. The taste was really good, but maybe I didn't put enough breadcrumbs? (I don't think it was too much of the mayo mixture,) The outside didn't get crispy. You had mentioned maybe the culprit was the previously frozen chicken having too much moisture. And all I have is a broiler type rack. Do you have any suggestions for making it better next time? Also, would this coating be good on baked pork chops? Ty! I love 101 cooking for two!
Dan Mikesell AKA DrDan says
Hi Janet,
Previous frozen chicken does release more fluid and coating tends not to stick as well. But overall, they are dryer due to freezing and benefit more from brining.
Too much mayo will tend just not stick or brown as well.
Now to the most probable, the oven. I have two large convection ovens, both are right on with temperature confirmed with oven thermometer but one will brown much better but is slower to reheat so I use it less. I use it more when I will be doing browning pictures like this. It seems to reflect infrared more and brown better. It is the walls (my guess). To "fix" that, convection will brown a bit more and a bit higher temperature will also brown more. Both will cook the outside faster and brown more. The other way is a bit of broiler near the end.
A rack will help the bottom cook better and the chicken will cook more even.
About the pork chops, it would probably be fine but try https://www.101cookingfortwo.com/breaded-pork-chops/ which is one of our favorites.
Dan
K says
How many pounds of chicken is this for and how many oz is a serving?
Dan Mikesell AKA DrDan says
Most skinless boneless chicken breast run 10-12 oz. In the "good old days" it was about 8 oz and you will still find those at meat markets. So the recipe is written for 3-4 so 2-3 pounds.
You can use the 8 oz ones if you have them. We are cooking to a final internal temperature so use what you have.
Don't over do the coating. Try to cook breasts of about the same size and thickness. If they are really thick, pound them down a little.
Dan
Viviana says
Thank you for this recipe. I was looking for an easy recipe and to bread chicken without using eggs. I found a few, but this one really caught my attention and I will be making it soon. Just one question. If I do not own a rack, will turning on the broiler for a bit at the end be okay or will it burn breadcrumbs?
Dan Mikesell AKA DrDan says
Hi Viviana,
Welcome to the blog.
You can do this without the rack but the bottom gets a bit slimy since there is a bit of fluid drainage but flipping will help that some. Your assumption about a touch of broiler is correct, you will burn the bread crumbs before significant browning.
Dan
Susan A says
I really enjoyed this recipe tonight. My husband and I both thought it was moist, well seasoned, and tender. Super!!!
KatherineK says
I've been making this for years now, following your original recipe. It turns out great every time. I never use a rack anymore as first couple tries using one a lot of the mayo mixture fell through it. I'm not looking for crispness, but moist chicken & it comes out soooo moist! Thank you for all your recipes.
Suze says
I made this for dinner tonight. The flavor was fabulous, but the bread crumbs stuffed off when I turned the pieces over. Also, how thick should the mayo coating be? Thanks for a delicious dish!
Dan Mikesell AKA DrDan says
Hi Suze,
Welcome to the blog.
Glad you liked it but sorry you had issues.
Comments:
The flip is optional especially if you use a rack.
Be sure the surface of the pan or rack have a nice spray of PAM.
The coating should be thin and the mayonnaise a good quality. Too much or generic will become watery and not thicken and crust.
Be sure to dry the chicken breast as much as possible before starting.
Hope that helps.
Dan
Dale says
Well done sir loved it very much and will be making it regularly. I opted to use my air fryer and it turned out great in less cooking time. Thanks for sharing.
Susan Hamilton says
What temp did you use , & for how long?
Jerri says
I like to make this by putting the chicken and mayo in a gallon bag and squishing it around. Then I dredge both sides in a mix of Parmesan with a little panko. i guess it’s the mayo that gives this its wonderful moistness. Never any leftovers!
Kathy says
Can I use the Parmesan in the green container (the one that’s more like powdered Parmesan)?
Dan Mikesell AKA DrDan says
Hi Kathy
Welcome to the blog.
The "green container" Parmesan will have less taste. Having said that, it will still have a nice taste. Try fresh sometime and you will appreciate the difference.
Dan
Michelle says
I have made this recipe several times now and have shared it a lot as well. So amazing! Best way to cook chicken breasts. My husband dislikes mayonaise so I didn't tell him the first time I cooked it otherwise he wouldn't have tried it. He loved it and still eats it even though he now knows it has mayonaise.
Dan Mikesell AKA DrDan says
Hi Michelle,
Welcome to the blog.
Glad that everybody is enjoying this chicken. You may notice that I have cut back the volume of the mayonnaise coating being made since about half was not being used and people were tending to try to use all of it leading to the coating falling off.
Thanks for the note and rating.
Dan
Kristina says
I'm giving this 5 stars cause it was delicious.. i dont know what I did wrong.. it was soggy.. it did not ruin it it was still super yummy! But I'd appreciate a pointer to make it more crispy 😁 I did light on the mayo sauce and the breading.. i thought about broiling for a min but didn't want to over cook it.. idk
Dan Mikesell AKA DrDan says
Hi Kristina,
Welcome to the blog.
A couple of comments. There may be an issue with the chicken or the oven. Ovens that run cool will not brown well so you might want to check the oven temperature with an oven thermometer. Thinner chicken will cook faster and not brown as much. And previously frozen chicken will release more fluid making the coating run.
Lastly, it is always ok to turn a broiler on for a few minutes to finish browning if the internal temperature is good.
Hope that helps. Thanks for the note and rating.
Dan
Dan
Linda says
I am curious Why you use more products than you need for this recipe. Seem like a Waste of both mayonnaise and parmesan cheese. Both expensive. I use about 1/2 of what you have suggested. I'm not much on wasting food. I make this all the time. Great taste 👌
Lauren Kelly says
Hello,
Just looking to see if I could sub sour cream for half the mayo?
Thanks,
Lauren
Dan Mikesell AKA DrDan says
Hi Lauren,
Welcome to the blog.
I have doubts if the coating would hang in there. They are so totally different. I think it will just fall off the chicken.
Dan
Sue says
Hi, I’ve made this several times, as I am tonight, actually almost done. I’m adding 1 ingredient tonight (not that it needs it) but I’m adding Marinara sauce on the side. Thanks for this great recipe, it’s a favorite!!! Sue
Katherine says
I've been making this for years since you first posted it, Dr. D! Absolutely wonderful, so moist & tender & juicy, amazing flavor. I leave out the seasoned salt as my husband has to watch his sodium, but make up for it with a lot more garlic & some white pepper. Also found that the Panko crumbs were tasteless, so use regular generic Italian seasoned breadcrumbs. Best chicken ever!
Dan Mikesell AKA DrDan says
Hi Katherine,
Welcome to the blog, I should say welcome to commenting... and sorry for the delayed reply.
This is a recipe I tend to do a lot, when I'm looking at those chicken breasts and just don't want to work. I do love the white pepper idea, I did it a few times and my wife loved it.
On a lot of recipes where I use seasoning salt, if I brine, then I just use some paprika and garlic powder.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan