Description
Mayo Parmesan Chicken is a creamy and flavorful baked chicken dish where juicy boneless, skinless chicken breasts are coated with a rich mixture of mayonnaise, Parmesan cheese, and spices, then baked to golden perfection. This easy-to-make recipe delivers a crispy, cheesy crust and tender meat, making for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Coating Mixture
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Optional
- ½ cup breadcrumbs (optional for extra crunch)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare Coating Mixture: In a small bowl, thoroughly mix together the mayonnaise, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and paprika until a creamy, well-blended mixture forms.
- Coat Chicken: Place the chicken breasts evenly spaced in the prepared baking dish. Spread the mayo-Parmesan mixture evenly over the top of each chicken breast, ensuring full coverage.
- Add Breadcrumbs (Optional): If you prefer extra crunch, sprinkle the breadcrumbs evenly over the coated chicken breasts.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165°F (75°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for a few minutes to lock in the juices. Garnish with freshly chopped parsley and serve warm.
Notes
- For best results, use boneless, skinless chicken breasts of even thickness for even cooking.
- Mayonnaise helps keep the chicken moist while baking and adds a creamy richness.
- Parmesan cheese adds a savory, crispy crust when baked.
- Breadcrumbs are optional – adding them will give the chicken an extra crunchy texture.
- Use a meat thermometer to ensure the chicken is cooked thoroughly to 165°F (75°C) for safety.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
