This Mayo Parmesan Chicken Recipe is my go-to when I want something easy, comforting, and packed with flavor. It turns simple boneless chicken breasts into a juicy, golden, oven-baked dinner with almost no effort. The mayo keeps the chicken moist, while the Parmesan adds a rich, savory crust that tastes like something you’d get from a restaurant.

Why You’ll Love This Recipe

I love how this recipe brings together convenience and elegance in one dish. It takes just 10 minutes to prep, uses ingredients I already have in my pantry, and the result is so flavorful and satisfying. Whether I’m cooking for my family or having guests over, it never fails. The mayonnaise not only locks in moisture but also helps the Parmesan crisp up into a delicious golden crust. Plus, I can customize it depending on my mood—crunchy with breadcrumbs or creamy without.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:
4 boneless skinless chicken breasts

Mayo-Parmesan Mixture:
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

Optional for Crunch:
1/2 cup seasoned breadcrumbs

Garnish:
Chopped parsley (optional)

Directions

1. Preheat the oven to 425°F (220°C). I usually line a baking sheet with parchment paper or grease a baking dish lightly to make cleanup easier.

2. Prepare the chicken by patting the breasts dry with paper towels. If they’re thick, I like to pound them to about 3/4 inch so they cook evenly.

3. Make the coating by mixing the mayonnaise, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a medium bowl. It becomes a thick, flavorful paste.

4. Coat the chicken by placing each breast on the baking sheet and spreading the mayo-Parmesan mixture thickly over the top.

5. Add breadcrumbs if I’m in the mood for extra crunch. I just sprinkle them on top and press gently so they stick.

6. Bake for 20–25 minutes, or until the internal temperature hits 165°F (74°C) and the top is golden and bubbly.

7. Let it rest for about 5 minutes before serving. I add a little chopped parsley to make it look even better on the plate.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

This recipe is ideal for four servings, using chicken breasts that are around 6–8 ounces each. Thicker cuts may take up to 30–35 minutes, and thinner ones may finish in as little as 18 minutes. I always use a meat thermometer to be safe.

Variations

• I sometimes swap out half the mayonnaise for Greek yogurt to lighten things up a bit. It still tastes great but has a slightly tangier flavor.

• For more herbs, I’ve added fresh basil or thyme to the mixture. It gives the chicken an extra fragrant touch.

• Instead of breadcrumbs, crushed Ritz crackers or panko work great for added crunch.

• I’ve even tried this coating on salmon and pork chops—it works beautifully.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat them, I prefer using the oven at 350°F for about 10–15 minutes. It helps the topping stay crisp.

For meal prep, I let the chicken cool, portion it with sides like roasted veggies or rice, and store it in containers. It also tastes great cold in a sandwich or salad.

If I freeze it, I wrap each piece tightly in plastic wrap, then place them in a freezer bag for up to 2 months. I thaw them overnight in the fridge and reheat the same way in the oven.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve tried this with bone-in thighs and it works really well. I just increase the cooking time to 35–40 minutes and still make sure they hit 165°F internally.

What can I use if I don’t have Italian seasoning?

When I don’t have Italian seasoning, I mix equal parts dried basil, oregano, and thyme. Even just one of those herbs works in a pinch.

Can I prep this ahead of time?

Definitely. I coat the chicken and refrigerate it for up to 4 hours before baking. I add about 5 extra minutes to the baking time if it’s cold straight from the fridge.

Is this recipe gluten-free?

It is, as long as I skip the breadcrumbs or use gluten-free alternatives. Crushed gluten-free crackers also add a nice crunch.

Can I freeze the cooked chicken?

I can, but I’ve found the crust doesn’t stay quite as crisp after freezing and reheating. It still tastes great though. I just try to eat it fresh within a few days when possible.

Conclusion

This Mayo Parmesan Chicken Recipe shows how a few simple ingredients can come together to create something really special. I love how the mayo keeps the chicken juicy, while the Parmesan forms a rich, golden crust that’s hard to resist. Whether it’s a weeknight meal or something to serve guests, it never disappoints.

I keep this recipe in regular rotation because it’s fast, customizable, and always a hit. Once I tried it, it became one of those dishes I rely on whenever I want comfort food with a little flair—without a lot of fuss.