Parmesan Crusted Chicken With Mayo

Intro

Some of the best recipes come from moments when you’re tired, hungry, and not in the mood to overthink dinner. That’s exactly how Parmesan crusted chicken with mayo became a regular at my table. I remember the first time I made it, I was skeptical. Mayo on chicken? On purpose? But one bite later, I was fully converted.

This dish is proof that simple ingredients, when used correctly, can feel downright magical. The mayo keeps the chicken unbelievably juicy, while the Parmesan forms this golden, savory crust that crackles just slightly when you cut into it. It’s cozy, comforting, and honestly feels fancier than it has any right to be.

As a female chef who loves practical, no-fuss cooking, this recipe hits all my favorite notes. It’s easy enough for a weeknight, impressive enough for guests, and flexible enough to make your own. Plus, it’s baked, not fried, which means less mess and more sanity.

Let’s get into it.

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What Is Parmesan Crusted Chicken With Mayo?

Parmesan crusted chicken with mayo is a baked chicken dish where chicken breasts are coated with a thin layer of mayonnaise, then topped with grated Parmesan cheese and seasonings before being baked until golden and juicy.

The mayonnaise might sound unusual, but it plays a very important role. It locks in moisture, helps the cheese stick, and creates a rich base that turns beautifully golden in the oven. The Parmesan adds saltiness, umami, and that crisp crust everyone fights over.

This isn’t breaded chicken. There are no eggs, no flour, no breadcrumbs unless you choose to add them. It’s simple, bold, and incredibly satisfying.

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Equipment List

You don’t need much for this recipe, which is part of the charm.

• Baking dish or sheet pan
  
• Mixing bowl
  
• Spoon or spatula
  
• Measuring spoons
  
• Oven
  

Optional but helpful:

• Parchment paper
  
• Meat thermometer
  

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Ingredients

Here’s what you’ll need for classic Parmesan crusted chicken with mayo:

• 4 boneless, skinless chicken breasts
  
• 1/2 cup mayonnaise
  
• 3/4 cup freshly grated Parmesan cheese
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon paprika
  
• 1/2 teaspoon black pepper
  
• 1/2 teaspoon salt
  
• Optional: 1 tablespoon chopped fresh parsley
  

Use freshly grated Parmesan if you can. It melts and browns better than the pre-shredded kind.

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.

Step 2: Prep the Chicken

Pat the chicken breasts dry with paper towels. This helps the coating stick better.

If the chicken breasts are very thick, you can gently pound them to an even thickness for more even cooking.

Step 3: Mix the Mayo Coating

In a small bowl, mix the mayonnaise, garlic powder, onion powder, paprika, salt, and black pepper until smooth.

Step 4: Coat the Chicken

Place the chicken breasts in the baking dish. Spread an even layer of the mayo mixture over the top of each piece.

Don’t drown the chicken. A generous but thin layer works best.

Step 5: Add the Parmesan

Sprinkle the grated Parmesan evenly over each chicken breast, pressing lightly so it sticks to the mayo.

Step 6: Bake

Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

If you want extra browning, switch to broil for the last 2–3 minutes, keeping a close eye on it.

Step 7: Rest and Serve

Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.

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Why Mayo Works So Well on Chicken

Let’s clear this up, because people always ask.

Mayonnaise is basically oil, eggs, and acid. Those are all things that make meat tender and flavorful. When baked, mayo doesn’t taste like mayo anymore. It melts into the chicken, keeping it moist and helping the cheese brown instead of burn.

This is why Parmesan crusted chicken with mayo stays juicy even if you slightly overcook it. It’s forgiving, which is a gift on busy nights.

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Flavor and Texture

The outside is savory, cheesy, and lightly crisp. The inside is tender, juicy, and well-seasoned all the way through.

You get salty depth from the Parmesan, gentle warmth from the spices, and richness from the mayo without any heaviness. It’s comforting without being greasy.

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What to Serve With It

This chicken is versatile, which means it plays well with lots of sides.

• Garlic mashed potatoes
  
• Roasted vegetables
  
• Steamed broccoli or green beans
  
• Caesar salad
  
• Buttered pasta
  
• Rice or quinoa
  

I especially love it with something fresh and green to balance the richness.

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Variations to Try

Once you master the base recipe, it’s fun to experiment.

• Add Italian seasoning to the mayo
  
• Mix in Dijon mustard for extra tang
  
• Use grated Asiago or Romano instead of Parmesan
  
• Add a little panko for extra crunch
  
• Top with sliced tomatoes after baking
  

This recipe adapts beautifully.

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Common Mistakes to Avoid

• Using too much mayo
  
• Skipping seasoning in the mayo
  
• Overcrowding the pan
  
• Using low-quality Parmesan
  
• Forgetting to rest the chicken
  

Small details make a big difference.

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Make-Ahead and Storage Tips

You can prep the chicken with the mayo and cheese up to 8 hours ahead and keep it covered in the fridge until ready to bake.

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the oven or air fryer to keep the crust intact.

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Why This Recipe Is a Favorite in My Kitchen

As someone who cooks for a living and for love, I appreciate recipes that respect your time. Parmesan crusted chicken with mayo is reliable. It doesn’t require fancy tools or obscure ingredients. It just works.

It’s also one of those dishes that makes people ask for the recipe, which is always a good sign.

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Final Thoughts

If you’ve never tried Parmesan crusted chicken with mayo, let this be your sign. It’s simple, comforting, and surprisingly elegant in its own quiet way.

This is the kind of recipe that sneaks into your weekly rotation and never really leaves. And honestly, that’s the highest compliment I can give a dish.

Happy cooking, and don’t be afraid of the mayo.

More Delicious Recipes:

• Trinidad Scorpion Pepper Hot Sauce Recipe
• Crunchy Hot Honey Chicken Recipe