Mayonnaise and Parmesan chicken is one of those dinners that looks like you tried harder than you did. A quick stir in a bowl, a fast coat, and the oven takes it from there.
The chicken stays juicy, the top gets golden and a little crisp around the edges, and you end up with a pan that smells like a cozy Italian-American kitchen. No complicated steps. No weird ingredients. Just a simple, reliable recipe you’ll want on repeat.
YOU WILL LOVE THIS MAYO PARMESAN CHICKEN
JUICY EVERY TIME: The mayo mixture locks in moisture so the chicken doesn’t dry out.
BIG FLAVOR, LITTLE WORK: Parmesan, garlic, and a few pantry seasonings do all the heavy lifting.
FAST WEEKDAY DINNER: Prep takes about 10 minutes, then you’re hands-off.
EASY TO CHANGE UP: Make it spicy, make it lemony, swap the cut of chicken, or add a crunchy topping.
WHAT MAKES THIS RECIPE WORK
This recipe has a simple little trick. The mayonnaise isn’t there to make the chicken taste like mayo. It’s there because it’s creamy, it clings, and it helps everything stick.
Think of it like a seasoned “glue” that holds the Parmesan (and breadcrumbs, if you use them) right where you want them—on top of the chicken—while it bakes. As the chicken cooks, the coating turns into a savory layer that browns nicely and keeps the meat tender.
Parmesan pulls double duty here too. It brings salty, nutty flavor, and it helps the top set up into a lightly crisp crust. If you’ve ever made chicken that tastes fine but feels a little plain, this fixes that fast.
MAYONNAISE AND PARMESAN CHICKEN INGREDIENTS
You don’t need much. Just good basics.
Ingredients you’ll need:
-
Boneless, skinless chicken breasts (or thighs—both work)
-
Mayonnaise (regular or light)
-
Grated Parmesan cheese (freshly grated has the best flavor, but the shaker-style works in a pinch)
-
Panko breadcrumbs (optional) for extra crunch
-
Garlic powder
-
Onion powder
-
Italian seasoning
-
Paprika
-
Salt and black pepper
-
Fresh parsley (optional) for finishing
-
Lemon wedges (optional) for serving
INGREDIENT NOTES THAT MATTER
Chicken
Look for pieces that are close in size so everything finishes at the same time. If your chicken breasts are really thick on one end, take 30 seconds and gently pound them to an even thickness. It makes a huge difference.
Mayonnaise
Full-fat mayo gives the richest flavor and the best browning. Light mayo still works, but the topping can be a little less golden.
Want a different option? You can swap in plain Greek yogurt for half (or all) of the mayo. The topping tastes a bit tangier, but it’s still delicious.
Parmesan
Finely grated Parmesan mixes smoothly into the mayo. Shredded Parmesan works too, but it won’t blend as evenly. If you want the top to look more “crusty,” do a mix—some finely grated in the mayo, a little shredded sprinkled over the top.
Breadcrumbs (optional)
If you like a crunchier top, use panko. If you skip breadcrumbs, the topping is still flavorful and golden—just softer.
OPTIONAL ADD-INS FOR EXTRA FLAVOR
This chicken is great as-is, but you can nudge it in different directions depending on what you’re serving.
-
Lemon zest: Stir 1 teaspoon into the mayo mixture for a brighter flavor.
-
Dijon mustard: Add 1 teaspoon for a little tang and depth.
-
Crushed red pepper flakes: For gentle heat.
-
Ranch seasoning: A small sprinkle (about 1 teaspoon) gives it a totally different vibe.
-
Mozzarella: Add a handful during the last 3-5 minutes of baking for a cheesy finish.
KITCHEN TOOLS YOU’LL WANT
-
9×13-inch baking dish or rimmed sheet pan
-
Mixing bowl
-
Measuring spoons
-
Spatula or spoon
-
Instant-read thermometer (best for perfect chicken)
PRO TIP: A thermometer makes chicken stress-free. Pull it right when it hits 165°F in the thickest part.
HOW TO MAKE MAYONNAISE AND PARMESAN CHICKEN
This is simple baking dish cooking. No breading stations. No frying.
STEP ONE: Preheat and prep the pan
Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish (or line a sheet pan with parchment).
STEP TWO: Mix the topping
In a medium bowl, stir together:
-
mayonnaise
-
Parmesan
-
seasonings
-
(and breadcrumbs, if using)
You want a thick, spreadable mixture.
STEP THREE: Arrange the chicken
Pat the chicken dry with paper towels, then place it in the baking dish in a single layer.
OUR RECIPE DEVELOPER SAYS: Dry chicken browns better. It’s a small step, but it helps the topping set up and turn golden.
STEP FOUR: Coat the chicken
Spoon the mayo-Parmesan mixture over the top of each piece. Spread it out so the surface is covered. It doesn’t have to be perfect, just even.
STEP FIVE: Bake
Bake uncovered for 20 to 28 minutes, depending on thickness. The topping should look lightly browned and the chicken should reach 165°F.
STEP SIX: Rest, then serve
Let the chicken rest for 5 minutes before serving. Sprinkle with parsley if you want, and add lemon wedges on the side.
PRO TIP: Resting isn’t optional if you want juicy chicken. Five minutes gives the juices time to settle back in.
HOW LONG DOES IT TAKE TO BAKE?
It depends on thickness more than anything else.
-
Thin chicken breasts (about ½ inch): 18-22 minutes
-
Average chicken breasts (¾ inch): 22-26 minutes
-
Thick chicken breasts (1 inch+): 26-32 minutes
If you’re unsure, start checking early with a thermometer. You can always bake longer. You can’t undo overcooked chicken.
AIR FRYER OPTION
Want a quicker cook time and a slightly crispier top? The air fryer does a great job.
-
Preheat air fryer to 375°F.
-
Arrange coated chicken in a single layer (work in batches).
-
Cook 10-14 minutes, flipping carefully halfway through if needed.
-
Check for 165°F internal temp.
PRO TIP: If your air fryer runs hot, lower the temp to 370°F so the topping doesn’t brown too fast.
EASY VARIATIONS YOU CAN TRY
Make it with chicken thighs
Boneless thighs stay extra tender and handle longer cooking without drying out. Bake at 400°F for about 22-30 minutes.
Use chicken tenders
Perfect for picky eaters or quick meals. Bake tenders for 12-16 minutes at 400°F.
Add a crunchy “cap”
Mix ½ cup panko with 1 tablespoon melted butter, then sprinkle it over the topping before baking. Crisp, golden, and so good.
Turn it into a sheet pan meal
Add broccoli florets or green beans tossed with olive oil, salt, and pepper around the chicken. Bake everything together, stirring veggies halfway through.
TROUBLESHOOTING MAYO PARMESAN CHICKEN
Topping looks pale:
Try moving the pan higher in the oven for the last few minutes, or broil for 1-2 minutes (watch closely).
Topping browns too fast:
Cover loosely with foil and keep baking until the chicken is done.
Chicken seems dry:
It likely cooked too long. Pull it right at 165°F, and rest it before slicing.
Topping slides off:
Pat the chicken dry first, and make sure your topping mixture is thick (extra Parmesan helps).
WHAT TO SERVE WITH MAYONNAISE AND PARMESAN CHICKEN
This chicken plays nicely with a lot of sides. Here are some favorites:
Classic comfort sides
-
Creamy mashed potatoes
-
Buttered noodles
-
Rice pilaf
-
Roasted baby potatoes
Veggie sides that balance the richness
-
Green beans
-
Roasted Brussels sprouts
-
Steamed broccoli with a squeeze of lemon
-
Simple side salad
Bread options
-
Dinner rolls
-
Garlic bread
-
A crusty loaf for scooping up any extra topping
If you’re serving this for a crowd, add two sides: one starchy, one veggie. It rounds out the plate without feeling heavy.
MAKE AHEAD TIPS
This is a great “prep now, bake later” dinner.
MAKE AHEAD: Mix the mayo-Parmesan topping and store it in the fridge (airtight) for up to 24 hours. When you’re ready, coat the chicken and bake.
You can also place the chicken in the baking dish earlier in the day. Keep it covered in the fridge, then add the topping right before it goes in the oven.
PRO TIP: If you coat the chicken too far ahead, the topping can get a little loose as moisture releases. Still fine, just not as pretty.
HOW TO STORE AND REHEAT
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 days.
IN THE FREEZER:
Freeze cooked chicken for up to 2 months. Wrap pieces tightly, then place in a freezer-safe container or bag.
REHEATING:
Oven (best): 325°F for 10-15 minutes until warmed through.
Air fryer: 350°F for 4-6 minutes.
Microwave: Use medium power and short bursts so it doesn’t turn rubbery.
OUR RECIPE DEVELOPER SAYS: Reheat gently. High heat can make chicken tough fast, even if it started out juicy.
MAYONNAISE PARMESAN CHICKEN FAQS
Does it taste like mayonnaise?
No. The mayo melts into the topping and keeps the chicken moist. You won’t get a “mayo” flavor.
Can I use sour cream or yogurt instead?
Yes. Plain Greek yogurt works well. Sour cream works too, but it’s a little looser, so you may want to add extra Parmesan to thicken it.
Can I use pre-shredded Parmesan?
You can, but the flavor is milder and it doesn’t melt quite the same. If that’s what you have, it still turns out tasty.
What if my chicken breasts are huge?
Slice them in half horizontally or pound them thinner. You’ll get more even cooking and a better bite.
Can I double this recipe?
Absolutely. Use a larger baking dish or two pans so the chicken isn’t crowded. Crowding can cause steaming instead of browning.
Mayonnaise and Parmesan Chicken
Ingredients
- 4 boneless skinless chicken breasts (about 2 to 2½ pounds total)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ cup mayonnaise
- ¾ cup finely grated Parmesan cheese
- ½ cup panko breadcrumbs optional, for extra crunch
- Chopped parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish or line a sheet pan with parchment.
- Pat the chicken dry with paper towels and place it in the baking dish in a single layer.
- In a medium bowl, stir together the mayonnaise, Parmesan, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper. Stir in panko if using.
- Spoon the mixture evenly over the chicken and spread it across the tops.
- Bake uncovered for 22-28 minutes, or until the chicken reaches 165°F in the thickest part and the topping is lightly browned.
- Rest for 5 minutes before serving. Garnish with parsley and serve with lemon wedges if you like.
