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You will always get juicy, tasty chicken with this simple Mayonnaise Parmesan Chicken recipe! A family favorite and inexpensive weekday dinner that only requires a few ingredients and the simplest preparation ever! The key component that helps seal in all the moisture and prevents the chicken from drying out while baking is the mayo. Try my Cheesy Parmesan Chicken or my Baked Chicken Breast for another tasty chicken recipe.

Platter of Mayonnaise Parmesan Chicken on a marble surface with Silverware.

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Why You'll Love This Recipe
Ingredients You'll Need
How to Make Mayo Parmesan Chicken
Tips & Tricks
How To Store
What To Serve With Mayo Parmesan Chicken
Variations To Try
Frequently Asked Questions
More Delicious and Easy Recipes
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Mayonnaise Parmesan Chicken

Why You'll Love This Recipe

Unbelievably Juicy & Tender: I can't overstate how juicy and tender this chicken is. No, your chicken won't taste like it was bathed in mayonnaise, but the mayo is amazing!
Simple: To create a gorgeous main course that everyone will like, all you need are a few ingredients!
Quick: This chicken meal requires little preparation and comes together quickly. You can literally cut the juicy, delicious chicken with a fork in less than 30 minutes!
Family Friendly: This recipe is a hit with everyone. Don't be shocked if others request seconds!
Company-Worthy: Easy enough for a Tuesday, but it looks and tastes impressive enough to serve to guests.

Ingredients You'll Need

The majority of the components for this easy chicken dinner dish are likely already in your possession.

mayonnaise Parmesan chicken ingredients.

Chicken breasts - Four skinless, boneless chicken breasts are required. Before using, be sure to remove any excess fat from the chicken. To ensure equal cooking, always pound your chicken to a uniform thickness. This recipe can also be made with boneless chicken thighs.
Mayonnaise - provides a saucy flavor and a creamy covering for the chicken. It helps make the chicken soft and provides the necessary fat to keep everything moist and tasty.
Parmesan cheese - If you can, grate your own. For this recipe to work, you need actual shredded Parmesan cheese, not the powdered stuff in the green can.
No Parmesan? Pecorino Romano or asiago make good stand-ins; they're a little saltier, so go easy on the salt.
Seasonings - a mixture of salt, pepper, onion powder, and garlic powder-all of which you most likely already have-that improves the mayo's flavor.
Parsley - chopped; garnish is optional.

Adding Parmesan Mayo Mixture to Chicken Breasts.

How to Make Mayo Parmesan Chicken

Set the oven's temperature to 400°F and use parchment paper to line a baking dish or sheet pan.
Combine the garlic powder, onion powder, salt, and black pepper in a small bowl and whisk until well blended.
Pat the chicken dry with paper towels so the coating sticks and browns, then apply the seasoning mixture to both sides. Place the seasoned chicken in the prepared baking dish in a single layer.
In a bowl, mix together the mayonnaise, garlic powder, ½ cup Parmesan, salt, and pepper until thoroughly mixed.
Using a sharp knife, slice each chicken breast in half horizontally to make 8 thinner cutlets. Cover each piece with a layer of the mayonnaise mixture.
If desired, sprinkle a little extra Parmesan cheese over the top.
Bake at 400°F for 20 to 25 minutes, until the top is well browned and a meat thermometer reads 165°F.
Let the chicken rest for 5 minutes so the juices settle, then sprinkle with the parsley and serve.

Tips & Tricks

Always make sure it's done. Use a digital thermometer for precision; the meat should no longer be pink in the center. 165 degrees Fahrenheit should be the interior temperature.
You can use aluminum foil to loosely cover the dish if the cheesy crust is browning too much.
Simple cleanup involves lining your baking sheet with parchment paper or foil and applying nonstick spray.
To ensure consistent cooking of large chicken breasts, you might wish to lightly pound them with a meat mallet.
The greatest salty flavor comes from real parmesan cheese. Authentic Parmigiano Reggiano is sold in a block in the deli section. Your best bet won't be the parmesan powder in the green can.
Before baking, remember to sprinkle the extra parmesan on top! It is responsible for the chicken's crisping and somewhat crispy texture!
You only need four large chicken breasts. Sliced in half, they make 8 thin cutlets.
Want it more golden? Broil it for a minute or two at the very end, keeping a close eye on it.
For a tangier crust, whisk a teaspoon of Dijon mustard into the mayo mixture.

Baked Mayo Chicken on a Sheet Pan Lined with Aluminum Foil.

How To Store

Any leftovers should be allowed to cool before being moved to an airtight container or an aluminum foil-wrapped platter and kept in the fridge. You can store leftover chicken breasts for up to three days.
Reheat the mayo-parm chicken in the oven at 275 to 300 degrees Fahrenheit until heated through. The mayonnaise chicken can also be reheated in an air fryer or microwave.
This chicken is at its best fresh from the oven, since the cheesy crust softens in the fridge.
Make ahead: spread the mayo coating over the chicken, cover the dish tightly and refrigerate it for up to a day, then bake as directed.

What To Serve With Mayo Parmesan Chicken

Roasted Broccoli: It roasts at the same 400°F as the chicken, so both can go in the oven together.
Garlic Mashed Potatoes: Soft, buttery and perfect for the pan juices.
Greek Salad: A crisp Greek salad keeps the meal light and low-carb.
Roasted Vegetables: Use whatever you have, then brighten them with fresh lemon juice and a little basil.

Variations To Try

Ranch Twist: Stir a tablespoon of dry ranch seasoning into the mayo mixture for a zesty kick.
Italian Herbs: Mix ½ tablespoon of Italian seasoning into the mayo.
A Little Heat: Add a pinch of chili flakes to the mayo mixture, or leave them out for a mild version.
Crunchy Topping: Sprinkle on panko mixed with Parmesan before baking for extra crunch (it won't be low-carb anymore).
Extra Cheesy: Scatter a little shredded mozzarella over the top before baking.

Frequently Asked Questions

Why put mayonnaise on chicken?

It's the key to maintaining the chicken's moist texture! In addition to helping to retain moisture, the mayo serves as a binder to hold the seasoning and Parmesan to the chicken during baking, creating a delicious crust!

Is this recipe low-carb?

Yes! It doesn't need any breadcrumbs, since the mayo and Parmesan make the crust. Some versions add panko on top, but you don't need it.

How to store leftovers?

Any leftover Parmesan-crusted chicken can be kept in the refrigerator for up to three days in an airtight container. You may reheat it in the microwave to keep it simple or in the oven or air fryer to crisp up the cheese again.

Does light mayo work?

Light mayo works, but full-fat gives the richest coating. For a lighter, tangier version, Greek yogurt makes a similar creamy layer.

Can I make this in an air fryer?

Yes! Coat the chicken as directed, then air fry it at 400°F for about 8 minutes, until it reaches 165°F inside.

Will this work with chicken thighs?

Yes, boneless, skinless thighs work beautifully and are even harder to overcook. Bake them for 22 to 26 minutes, until they reach 165°F.

Is Miracle Whip a good swap for mayo?

We don't recommend it. Miracle Whip is sweeter than mayo and doesn't form the same cheesy crust with the Parmesan.

If you tried this Mayonnaise Parmesan Chicken or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

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