Mayonnaise and Parmesan Chicken
Juicy chicken coated in a creamy Parmesan topping, baked until golden and tender. Simple ingredients, big payoff.
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.
Notes
For extra browning, broil for 1-2 minutes at the end. Stay close—broilers work fast.
If your chicken breasts are thick, pound them to an even thickness for the best texture.
Boneless chicken thighs also work well; bake until they reach 165°F.