Tender chicken breasts coated in mayo, Parmesan, garlic, and Italian seasoning—crispy on top, juicy in the middle, zero effort required.
You ever make something expecting it to be… fine? Just edible enough to keep everyone fed and off your back? That was me the first time I made this Mayo Parmesan Chicken. I wasn’t feeling creative. I wasn’t even particularly hungry, honestly. I just needed to make dinner.
The fridge situation? Sad. One pack of chicken breasts, half a tub of mayo, some pre-shredded Parmesan that was definitely past its “best by” but didn’t smell sketchy yet, and a spice cabinet that looked like it’d been raided by a confused raccoon.
And still—this chicken? Ended up being the best thing I’d cooked that week. Maybe even that month.
It was a Tuesday. The kind that drags its feet and shows no signs of mercy. I had a laundry pile the size of a golden retriever, no plan for dinner, and no desire to order takeout because… well, budget. And burnout.
So I went full survival mode: pulled out the chicken, eyeballed the mayo, and just sort of… hoped for the best.
There was no “aha!” moment. No measuring spoons. No intention of ever sharing it with anyone. I just wanted to make something fast and forgettable.
And then it came out of the oven. Bubbling. Crispy. Smelling like garlic and toasted cheese and maybe even competence. I took one bite and just stood there in my kitchen like—wait, what?
Why You’ll Love This Mayo Parmesan Chicken Recipe?
So here’s what I’ve come to believe: this Mayo Parmesan Chicken works not in spite of its simplicity, but because of it.
The mayo doesn’t taste like mayo. It melts into the chicken like a creamy little armor that keeps everything juicy on the inside, while the Parmesan crisps into this golden crown on top. The garlic and Italian herbs? They don’t try too hard. They just hang out in the background doing their thing.
And it’s reliable. I’ve made it with fresh chicken, frozen chicken (thawed, obviously—I’m not a monster), even with random cheese blends from the back of the fridge. It always works.
Also: minimal dishes. Which, let’s be real, is half the battle.
Ingredient Notes:
You probably already have this stuff. If not? Your corner grocery store does. Or your neighbor. Just saying.
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Chicken breasts (4): I’ve used thighs too. Breasts just cook faster and look a little more put-together.
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Mayonnaise (1 cup): Not Miracle Whip. Not Greek yogurt (unless you’re in a pinch). Actual mayo. Just trust me.
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Parmesan cheese (1 cup): Fresh is great. Bagged is fine. The stuff in the green can… well, I won’t judge.
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Garlic powder (½ tsp): Or real garlic if you feel fancy. But don’t stress it.
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Italian seasoning (1 tsp): It’s basically dried basil, oregano, and “you tried.”
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Salt and pepper: Go easy—Parmesan brings a lot of saltiness already.
Optional: a little paprika on top makes it look like you knew what you were doing.
How To Make Mayo Parmesan Chicken?
Step 1: Heat your oven to 400°F. Don’t forget. I do. Constantly.
Step 2: Toss the chicken in a greased baking dish. I use olive oil spray because I am who I am.
Step 3: Season the chicken with salt and pepper. Not too much.
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Step 4: In a bowl, mix mayo, Parmesan, garlic powder, and Italian seasoning. Stir it until it’s a gloopy, cheesy paste. It won’t be pretty. That’s okay.
Step 5: Slather it over the chicken. Like really lay it on thick. This isn’t a diet dish.
Step 6: Bake it for 20–25 minutes. Check that the inside hits 165°F, especially if you’re working with thicker cuts. The top should be a little golden, a little crispy, and bubbling in places.
Step 7: Let it rest. Just a few minutes. Or don’t. I usually dig in too fast and burn my tongue. Consider that your warning.
Storage Options:
Store any extras in an airtight container in the fridge for up to 3 days. Reheat in the oven if you want that crusty top again, or microwave it if you don’t care and you’re just really hungry. Been there.
You can freeze it too. Wrap individual pieces in foil, toss them in a freezer bag, and reheat from frozen in the oven when future-you needs a break.
Variations and Substitutions:
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Swap the cheese: Mozzarella = meltier, milder. Asiago = fancier. Cheddar = fine, but don’t expect crisp.
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Add breadcrumbs: On top of the mayo mix for extra crunch. Like a little chicken crouton moment.
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Spice it up: Red pepper flakes. Smoked paprika. A dash of hot sauce. Whatever wakes you up.
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Go yogurt-based: Greek yogurt instead of mayo works, but it’s tangier. Still good, just different.
Honestly, you can mess around with this as much as you want and it’ll still turn out decent. It’s basically the sweatpants of dinner recipes.
What to Serve with Mayo Parmesan Chicken?
This Mayo Parmesan Chicken is the main character, but it needs some sidekicks. Here are my go-tos:
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Steamed broccoli or green beans: To feel like you’re balancing things out.
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Mashed potatoes or rice: To soak up every drop of cheesy goodness.
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Garlic bread: Just… yes.
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A crisp salad with vinaigrette: If you’re trying to impress someone or pretend this meal is sophisticated.
Or do what I do: eat it straight out of the baking dish with a fork. Standing up. By the stove.
Frequently Asked Questions:
Is it super mayo-y?
Weirdly, no. It doesn’t taste like mayo. It just tastes good. I couldn’t explain the science, but I wouldn’t mess with it.
Can I make this ahead?
Yep! You can prep the chicken and spread the mayo mix on top, then cover and refrigerate until you’re ready to bake. Just let it come to room temp for 10–15 minutes first.
Will picky eaters like it?
Mine did. They didn’t ask what was in it. I didn’t tell them. Everyone was happy.
Look, I’m not saying this Mayo Parmesan Chicken will change your life. But I am saying it might save your Tuesday night. Or Wednesday. Or whatever day you’re staring at raw chicken wondering what the heck to do with it.
So give it a shot. Add your own twist. Or don’t. Either way, let me know how it goes.
I’ll be here, scraping the crispy bits off the pan and pretending that’s “cleaning up.”
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mayo Parmesan Chicken
Ingredients
- 4 boneless skinless chicken breasts, trimmed of fat
- Salt and freshly ground black pepper to taste
- 1 c mayonnaise
- 1 c shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a baking dish measuring 9x13 inches.
- Take the chicken breasts. Season them with salt and pepper.
- In a bowl combine mayonnaise, Parmesan cheese, Italian seasoning and garlic powder.
- Spread the mixture of mayo, over the chicken.
- Bake, for 20 to 25 minutes. Until the chicken reaches an internal temperature of 165°F.
- Allow the chicken to rest for about 5 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I made this and this was the most delicious baked chicken I’ve cooked. It is now my go to for quick chicken. Thank you.
Quick, easy and tasty. The chicken comes out so moist. It is such a great addition to a salad if let cool slightly before slicing and adding .