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This baked parmesan chicken recipe is simple to prep, throw in the oven, and enjoy in no time at all! It has an irresistible cheesy, golden crust with Italian American flavors.
You may also like my classic Chicken Parmesan or skillet Parmesan Crusted Chicken next.
What you’ll need
This mayo parmesan chicken really couldn’t be easier. The egg and oil in mayo act as an emulsion, so it binds the parmesan to the chicken when heated and perfectly crisps up the exterior. Science! It’s genius for a recipe that uses just a few everyday ingredients.
In this mayo crusted chicken we’ve also got garlic powder, onion powder, and Italian seasoning, meaning there’s a lot of savory flavor locked in while still using only pantry staples. I’m so pleased this juicy chicken worked out, and I hope you will enjoy it too!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Parmesan – it’s important to grate your own from a block in this recipe
- Italian seasoning – a tried and true blend of fragrant dried herbs in one jar
- Garlic powder and onion powder – for ample savory flavor
- Mayo – the magic ingredient to keep everything moist
Pro tip
This recipe is one where I would aim to have 4 chicken breasts that are around the same size for best results and even cooking!
How to make baked parmesan chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and pat the chicken breasts dry. Season them generously with salt & pepper. Place in a greased baking dish. In a prep bowl, combine the parmesan with the seasonings.
Spread the mayo evenly on the chicken, and top with the cheese mixture. Bake, uncovered, until the chicken reaches 165F internally. Let the chicken rest for a few minutes, and top with parsley if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Grating your own cheese makes a big difference here. Use a Microplane zester for the perfecting dusting of parmesan.
- Here’s my 9×13-inch baking dish, trusty silicone oven mitts, and instant read thermometer.
- I love this touchless automatic soap dispenser, especially when handling chicken.
Substitutions and variations
- You could play with the herbs/spices you add, but I would make it as written the first time and adjust if needed.
- Pecorino Romano (a bit sharper than parm) or aged Asiago are some different varieties of cheese with similar texture that could work here.
What to serve with baked parmesan chicken
- It’s a really versatile main that goes with a ton of sides like rice or Boursin Mashed Potatoes. For vegetables, try my Easy Glazed Carrots, surprisingly tasty Garlic Butter Broccolini, and Sautéed Green Beans.
- Pasta works too! Pair with my Fettuccine Alfredo, quick Stovetop Mac and Cheese, or Gnocchi with Tomato Sauce.
- Round out your meal with my Simple Parmesan Arugula Salad, this Green Goddess Dressing with spring mix, or a big Caesar salad with my 10-minute Caesar Dressing and Garlic Croutons from scratch.
Leftovers and storage
- Store leftovers of baked mayo chicken for 3-4 days in the fridge. Keep in mind that the crust will lose its crispness over time.
- Reheat in the air fryer for best results at 350F until warmed through. Or try it cold on a salad the next day!
- I don’t recommend freezing leftovers since the texture will change.
If you made this parmesan baked chicken, please leave a star rating and review below! I hope you enjoyed it. Or tag me on Instagram with your S&L dinner creations.
Baked Parmesan Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (aim for 4 chicken breasts roughly 8 oz each)
- Salt & pepper to taste
- 1 cup freshly grated parmesan cheese see note
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons mayo
- Fresh chopped parsley optional, for serving
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Pat the chicken breasts dry with paper towels and season each side with salt & pepper. Place them side-by-side in a greased 9×13 baking dish (I use cooking spray).
- In a medium bowl, combine the parmesan, Italian seasoning, garlic powder, and onion powder.
- Spread an equal amount of mayo on the top of each chicken breast and then sprinkle with the parm mixture (you may need to pat it down a bit).
- Bake, uncovered, for 30-35 minutes or until the chicken is cooked through (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
- Take it out of the oven and let the chicken rest for 5 minutes before serving or cutting with parsley sprinkled on top if desired. The juices remaining in the baking dish can be poured over the chicken and side dishes (e.g. mashed potatoes or rice).
Notes
- I highly recommend grating your own parm for this recipe! It melts much better.
- Chicken breasts vary in size, so you may need to adjust cooking time. An instant read thermometer is a good idea for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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