I still make this mayonnaise-Parmesan chicken when I need a fast, comforting dinner that looks and tastes like I spent more time on it than I did. It’s a simple baked chicken breast coated in a creamy Parmesan mixture that browns slightly in the oven. Families love it, picky eaters usually do too, and swapping in plain Greek yogurt keeps it tangy and lighter. For a quick reference or printable version of this exact method, you can visit the Mayonnaise-Parmesan Chicken recipe page.
Why you’ll love this dish
This recipe is the kind of weeknight win that feels indulgent without fuss. You get juicy chicken thanks to the mayo or yogurt barrier, a savory Parmesan crust, and bold garlic-and-onion seasoning without needing a complicated sauce. It’s ideal when you want something family friendly, budget conscious, and easy to scale up for guests.
“Crisp edges, creamy topping, and chicken that stays tender every time. A dinner-time favorite in our house.”
Preparing Mayonnaise-Parmesan Chicken
Step-by-step overview: you thin the breasts for even cooking, make a quick mayo-Parmesan spread, coat the chicken, and bake until the center is just 165°F. The whole process is mostly assembly with hands-off baking time so you can prepare a side while it cooks.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise or plain Greek yogurt (yogurt makes it lighter and tangier)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon paprika or Italian seasoning
Notes: If your Parmesan is pre-grated, it works fine; fresh-grated binds slightly better. For lower sodium, reduce the salt to 3/4 teaspoon and taste the topping before baking.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 3/4 inch. This prevents thin edges from drying out before the center cooks.
- In a medium bowl, whisk together the mayonnaise or yogurt, Parmesan, garlic powder, onion powder, salt, and black pepper until smooth.
- Spread the mixture evenly over the top of each chicken breast so they are well coated.
- Arrange the coated breasts in the prepared baking dish. Sprinkle with optional paprika or Italian seasoning for color and extra flavor.
- Bake uncovered for 35 to 45 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C). Baking time varies with breast size and thickness.
- Remove the dish from the oven and let the chicken rest for 5 minutes before slicing. Resting lets juices redistribute so slices stay moist.
How to plate and pair
Best ways to enjoy it: slice the breasts on a slight diagonal and fan them over buttery mashed potatoes, creamy polenta, or a simple bed of steamed rice. Bright sides such as lemony roasted asparagus, garlic green beans, or a crisp mixed salad balance the richness. For a contrasting, saucier option, consider serving it alongside a spicy, vinegar-forward bowl like the Bang Bang Chicken Bowl recipe for inspiration.
Storage and reheating tips
Keeping leftovers fresh: cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, wrap individual breasts tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a 325°F (160°C) oven until warmed through, or microwave covered in short bursts to avoid drying.
Food safety: always use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) when baking. Discard any perishable leftovers left at room temperature over two hours.
Extra advice
Helpful cooking tips:
- Pound the breasts evenly so they finish at the same time.
- If you like a crisper top, broil for 1 to 2 minutes at the end, watching carefully so the topping does not burn.
- Use full-fat mayo for the creamiest crust; plain Greek yogurt is a lighter swap that still gives great texture.
- If your breasts are very large, slice them in half horizontally for faster, more even cooking.
Creative twists
Recipe variations:
- Add 1 tablespoon Dijon mustard to the topping for a tangy lift.
- Stir in 1 to 2 tablespoons of chopped fresh herbs such as parsley or basil for brightness.
- Press a thin layer of panko breadcrumbs mixed with a little olive oil on top for extra crunch.
- For a lemony version, add 1 teaspoon lemon zest to the Parmesan mix.
Common questions
How long does this take from start to finish?
Active prep is about 10 to 15 minutes. Baking takes 35 to 45 minutes depending on thickness, plus a 5-minute rest, so plan roughly 50 to 65 minutes total.
Can I use Greek yogurt instead of mayonnaise?
Yes. Plain Greek yogurt is a great one-to-one substitute. It will be slightly tangier and lower in fat but still protects the chicken and creates a tasty crust.
How do I know when the chicken is done?
The safest and most reliable method is a meat thermometer. The thickest part should reach 165°F (74°C). If you do not have a thermometer, make a small cut into the center; the juices should run clear and the meat should not look translucent.
Can I make this ahead of time?
You can assemble the coated breasts and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to baking time if you start from chilled.
Will this work with bone-in chicken?
Yes, but bone-in pieces will need more time to reach a safe internal temperature. Expect 25 to 40 minutes longer depending on piece size and always check temperature at the thickest point without touching bone.
Mayonnaise-Parmesan Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 3/4 inch.
- In a medium bowl, whisk together the mayonnaise or yogurt, Parmesan, garlic powder, onion powder, salt, and black pepper until smooth.
- Spread the mixture evenly over the top of each chicken breast.
- Arrange the coated breasts in the prepared baking dish. Sprinkle with optional paprika or Italian seasoning.
- Bake uncovered for 35 to 45 minutes, or until a meat thermometer reads 165°F (74°C). Baking time varies with breast size and thickness.
- Remove the dish from the oven and let the chicken rest for 5 minutes before slicing.
