Recipe Guide:
Baked Chicken with Parmesan and Mayonnaise Recipe – Cozy, crispy comfort with almost no fuss
Introduction
The oven hums and the kitchen smells like warm cheese and garlic; that’s when I know dinner will comfort everyone. This Baked Chicken with Parmesan and Mayonnaise is simple, golden, and just a little nostalgic. This always takes me back to Sunday dinners. For a cozy starter on nights you want easy, I sometimes pair it with my savory baked brie with garlic, and the house feels instantly welcoming.
Why You’ll Love This
- Fast prep: mix a few things in one bowl and spread.
- Kid-approved: creamy coating hides the chicken’s dryness.
- Budget-friendly: pantry staples do the heavy lifting.
- Meal-prep friendly: makes great leftovers for lunches.
- Gentle flavors: garlic and Parmesan without fuss.
Quick Recipe Snapshot
- Servings: 4
- Prep time: 10 minutes
- Cook time: 40–45 minutes
- Total time: 50–55 minutes
- Skill level: Easy
- Taste: savory + creamy with a crisped edge
This recipe builds confidence — you’ll have dinner on the table fast and everyone will come back for seconds.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise (or plain Greek yogurt)
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Chef notes:
- Mayonnaise = richer crust; yogurt = tangy swap.
- Fresh garlic = bigger flavor.
- Grated Parmesan packs best when finely shredded.
How to Make It
- First, preheat your oven to 375°F (190°C) so it’s ready when you are.
- Then, mix the mayonnaise (or yogurt), Parmesan, seasoning salt, black pepper, and garlic powder in a bowl until smooth. Smell the garlic bloom.
- Next, pat the chicken dry with paper towels; this helps the topping stick.
- Spread a generous layer of the mixture over each breast, pressing lightly so the cheese clings. You want an even coat.
- Place the chicken in a lightly oiled baking dish and slide it into the oven. Meanwhile, wipe the counter and get a simple side going.
- Bake about 40–45 minutes until the topping edges turn golden and the chicken registers 165°F (74°C) in the thickest part. Juices should run clear.
- Finally, rest the chicken 5 minutes before serving so the juices settle and the coating firms up.
As you bake, you’ll notice the aroma change — that’s the Parmesan browning and the mayo turning into a crisp layer.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-grated Parmesan and mix directly in the bowl to shave prep time.
- Common mistake + fix: Overbaking dries chicken; fix it by checking temp after 35 minutes and resting before slicing.
- Simple variation: Stir 1/2 teaspoon smoked paprika into the mix for a mild smoky note.
Serving Ideas
- Weeknight dinner: Serve with mashed potatoes and steamed green beans.
- Brunch upgrade: Slice and tuck into an open-faced sandwich with arugula.
- Casual party plate: Cut into strips for a dip board with marinara.
- Holiday side: Pair with roasted root vegetables and thyme.
Optional garnish: chopped parsley, lemon wedges, or extra grated Parmesan.
For a crunchy twin, try serving alongside my baked garlic Parmesan fries.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze cooked pieces up to 2 months; thaw overnight in fridge.
- Reheat: Warm gently in a 325°F oven to keep the crust crisp.
Leftover idea: Slice and toss into a salad or wrap for a quick lunch.
FAQs
Q: Can I make this ahead?
A: Yes. Mix the mayo-Parmesan topping and store it in the fridge up to a day; then spread right before baking for best texture.
Q: What substitutions work here?
A: You can swap Greek yogurt for mayo for tang and fewer calories. Also, try panko mixed with Parmesan for extra crunch.
Q: How do I know it’s done?
A: Use an instant-read thermometer; 165°F (74°C) in the thickest part means it’s safely cooked. The topping should be golden with slightly crisped edges.
Q: Can I freeze it?
A: Absolutely; cooked pieces freeze well and reheat nicely in a hot oven to restore crispness, especially if you reheat from thawed rather than straight from frozen.
For another easy weeknight protein, check out my take on a 30-minute falafel sandwich or my favorite cream cheese bacon ranch chicken sandwiches for inspiration.
Final Thoughts
I love this dish because it feels like a hug on a plate: creamy, cheesy, and honest. Make it your own by swapping herbs or adding a pinch of red pepper flakes for heat. Try it tonight and enjoy a simple supper that keeps people smiling.
Conclusion
For a quick reference and another version, see this Mayo Parmesan Chicken Bake {5 Minute Prep} | Lil’ Luna, and for a low-carb take, check this Baked Mayo Parmesan Chicken {Easy to Make!} – Kalyn’s Kitchen.
Baked Chicken with Parmesan and Mayonnaise
Baked Chicken with Parmesan and Mayonnaise
Ingredients
Method
- Preheat your oven to 375°F (190°C) so it’s ready when you are.
- Mix the mayonnaise (or yogurt), Parmesan, seasoning salt, black pepper, and garlic powder in a bowl until smooth.
- Pat the chicken dry with paper towels; this helps the topping stick.
- Spread a generous layer of the mixture over each breast, pressing lightly so the cheese clings. You want an even coat.
- Place the chicken in a lightly oiled baking dish and slide it into the oven.
- Bake about 40–45 minutes until the topping edges turn golden and the chicken registers 165°F (74°C) in the thickest part.
- Rest the chicken for 5 minutes before serving.
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