Baked mayonnaise Parmesan chicken is chicken breasts coated in a mayonnaise-Parmesan mixture and baked until golden, ready in about 35 minutes with only 10 minutes of prep. Using mayonnaise as the base for the coating, rather than a butter or oil baste, is what keeps the chicken moist through baking since mayonnaise is largely oil and egg emulsified together.
Baked Mayonnaise Parmesan Chicken
Ingredients
- For the Chicken:
- 2 chicken breasts
- 1/3 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional:
- Breadcrumbs for extra crunch
- Chopped parsley for garnish
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray.
- Season chicken with salt and pepper.
- In a bowl, mix mayonnaise, parmesan, garlic powder, and paprika.
- Spread the mixture evenly over the chicken.
- Sprinkle breadcrumbs on top if using.
- Bake for 20–25 minutes until golden and cooked through.
- Broil for 2–3 minutes for extra crispiness if desired.
- Garnish with parsley and serve warm.
Recipe Notes
- Do not overbake to keep chicken juicy.
- Use freshly grated parmesan for best flavor.
- Add chili flakes for a spicy version.
- Serve with vegetables or mashed potatoes.
Nutrition
- Serving Size
- 1 serving
- Calories
- 460
- Sugar
- 1 g
- Sodium
- 420 mg
- Fat
- 28 g
- Saturated Fat
- 9 g
- Unsaturated Fat
- 17 g
- Trans Fat
- 0 g
- Carbohydrates
- 6 g
- Fiber
- 0 g
- Protein
- 42 g
- Cholesterol
- 95 mg
Why you'll love this
- Spreading the mayonnaise-Parmesan mixture evenly over the chicken before baking means it bastes the chicken from above the entire time, similar to how a sour cream topping works in other baked chicken recipes.
- The optional breadcrumb topping and short broil at the end add crunch and color without needing to raise the oven temperature for the whole bake, which could dry out the chicken underneath.
Tips for the best result
- Don't overbake, as the recipe's own notes specifically caution, to keep the chicken juicy under the coating.
- Use freshly grated Parmesan, per the notes, for the best flavor and a coating that browns evenly rather than clumping.
Troubleshooting
The topping isn't as crispy as expected.
Use the recipe's own suggested breadcrumb topping and a short 2-3 minute broil at the end for extra crispiness, watching closely since broilers vary.
The chicken turned out dry.
This usually means it baked past the recipe's window. Check for doneness a few minutes early with a thermometer, since exact timing depends on the thickness of the chicken breasts.
Baked Mayonnaise Parmesan Chicken coating slides off during baking.
your chicken likely had too much moisture on the surface. Next time, thoroughly pat dry with paper towels before applying the mayo mixture.
Store covered in the refrigerator and reheat gently so the coating doesn't dry out further.
The recipe's own notes suggest vegetables or mashed potatoes alongside, and chili flakes for a spicier version.
Frequently asked questions
Can I use Greek yogurt instead of mayonnaise for Baked Mayonnaise Parmesan Chicken?
Yes! Greek yogurt creates a tangier flavor profile with less fat. Mix with a tablespoon of olive oil to prevent drying, and expect a slightly different texture in the final coating.
How do I know when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part—it should read 165°F. The coating will be golden brown and crispy, and juices will run clear when pierced.
Can I prepare this dish ahead of time?
You can mix the mayo-Parmesan coating up to 24 hours ahead and refrigerate. Apply to chicken just before baking for best results. Fully assembled, unbaked chicken can wait 2-3 hours refrigerated.
What’s the best cheese substitute if I don’t have Parmesan?
Pecorino Romano provides similar saltiness and browning properties. Asiago or aged Gruyère also work well, though each brings a slightly different flavor profile.
Is Baked Mayonnaise Parmesan Chicken keto-friendly?
Absolutely! With high fat from mayonnaise and Parmesan and minimal carbs, this dish fits perfectly into ketogenic diets. Just ensure any added seasonings don’t contain hidden sugars.
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