Discover a deliciously simple way to elevate chicken breasts with a creamy, cheesy topping that bakes into a golden crust. This Chicken With Mayo and Parmesan merges juicy, tender chicken with a savory blend of mayonnaise, Parmesan cheese, and crispy panko breadcrumbs, creating a comforting meal perfect for any weeknight.
Ready in just 45 minutes, this dish combines ease and flavor, making it ideal for busy families or anyone craving a satisfying dinner that feels homemade without a lot of fuss.
- This recipe delivers moist, flavorful chicken with a crunchy, golden Parmesan breadcrumb crust.
- Quick and simple preparation makes it perfect for busy weeknights or casual family meals.
- The creamy mayonnaise layer keeps the chicken juicy while adding rich, tangy flavor.
Ingredients
- Boneless skinless chicken breasts: 1 ½ pounds, halved horizontally to thin pieces ensuring quick and even cooking.
- Mayonnaise: ⅔ cup, used to create a creamy coating that locks in moisture for juicy chicken.
- Freshly grated Parmesan cheese: ⅔ cup, divided for deep umami flavor and a savory crust.
- Minced garlic: 1 teaspoon, adds robust, aromatic flavor enhancing the Parmesan blend.
- Onion powder: 1 teaspoon, provides subtle sweetness and depth without overpowering.
- Kosher salt: ½ teaspoon, seasons the chicken perfectly to bring out its natural flavor.
- Fresh cracked black pepper: ½ teaspoon, adds a gentle heat and sharpness.
- Plain panko bread crumbs: ⅔ cup, gives a light and crisp texture to the topping.
- Salted butter: 2 tablespoons, melted to coat panko crumbs ensuring a crunchy, golden finish.
- Fresh parsley: 2 teaspoons chopped, used as a bright and fresh garnish to finish the dish.
Instructions
- Preheat and Prepare Baking Dish
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Set your oven to 400°F and lightly spray a 9×13 inch baking dish with nonstick cooking spray. This preparation prevents the chicken from sticking and helps in even roasting.
- Pat Chicken Dry
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Use paper towels to thoroughly pat both sides of the chicken breasts dry. This step removes excess moisture, allowing the mayonnaise mixture to adhere better and promotes even browning during baking.
- Arrange Chicken
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Place the chicken breasts in a single layer on the prepared baking dish to ensure even cooking and equal exposure to heat.
- Mix Mayonnaise Coating
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In a medium bowl, whisk together mayonnaise, ½ cup Parmesan cheese, minced garlic, onion powder, kosher salt, and black pepper until smooth. This creamy mixture will keep chicken moist while infusing it with rich flavor.
- Apply Mayonnaise Mixture
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Spoon and evenly spread the mayonnaise-parmesan mixture over each chicken breast, covering completely to create a flavorful base for the breadcrumb topping.
- Prepare Breadcrumb Topping
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In a small bowl, combine panko bread crumbs and melted butter, stirring until crumbs are fully coated. The butter helps the crumbs crisp up beautifully while baking.
- Sprinkle Breadcrumbs Over Chicken
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Evenly distribute the buttered panko crumbs over the mayonnaise-coated chicken breasts, setting the stage for a golden, crispy crust.
- Bake Until Golden and Cooked
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Place the dish uncovered in the oven and bake for 25 to 30 minutes. Bake until the topping is golden brown and the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked and safe to eat.
- Garnish and Rest
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Remove the dish from the oven and sprinkle with chopped fresh parsley for a pop of color and freshness. Let the chicken rest for 5 minutes to allow juices to redistribute, maintaining tenderness and flavor.
- Use a meat thermometer to check the chicken’s internal temperature reaches 165°F for safe consumption.
- If unavailable, confirm doneness by checking that juices run clear without any pink.
- Italian seasoned panko breadcrumbs can be substituted for an added herb flavor twist.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the crispy topping and tender meat.
Serving Suggestions
Serve this Chicken With Mayo and Parmesan alongside steamed vegetables or a crisp green salad for a balanced meal. Garlic mashed potatoes or roasted asparagus also complement the creamy, crunchy flavors perfectly.
- For extra garlic flavor, add an additional teaspoon of minced garlic to the mayonnaise mixture.
- Patting the chicken dry is key to ensuring the mayo mixture sticks and crisps up nicely in the oven.
- Panko breadcrumbs paired with melted butter provide a lighter, crunchier crust compared to traditional breadcrumbs.
FAQs
- Can I use chicken thighs instead of breasts?
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Yes, boneless skinless chicken thighs can be substituted but may require slightly longer cooking time for even doneness.
- Is it necessary to pat the chicken dry?
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Yes, drying the chicken helps the mayonnaise mixture adhere better and allows for a crispier breadcrumb crust.
- Can I prepare this dish ahead of time?
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You can assemble the chicken with mayonnaise and breadcrumbs a few hours in advance and refrigerate before baking, but it’s best served fresh from the oven.
- What can I serve with this dish?
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It pairs well with steamed vegetables, salads, rice, or roasted potatoes for a complete satisfying meal.
- Can I freeze leftovers?
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It’s best to freeze cooked chicken breasts separately without the breadcrumb topping. Reheat and add fresh topping before serving for best texture.
Chicken Mayo Parmesan
Equipment
- 1 9x13-inch baking dish sprayed with nonstick cooking spray
- 1 medium mixing bowl
- 1 small bowl
Ingredients
- 1 ½ pounds boneless skinless chicken breasts sliced horizontally
- ⅔ cup mayonnaise
- ⅔ cup freshly grated Parmesan cheese
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ⅔ cup plain panko breadcrumbs
- 2 tablespoons salted butter melted
- 2 teaspoons chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F and spray a 9x13 inch baking dish with nonstick cooking spray.
- Pat chicken breasts dry with paper towels to remove excess moisture.
- Arrange chicken breasts in a single layer in the prepared baking dish.
- In a medium bowl, whisk together mayonnaise, ½ cup Parmesan cheese, minced garlic, onion powder, kosher salt, and black pepper until smooth.
- Spread the mayonnaise mixture evenly over the chicken breasts.
- In a small bowl, stir together panko breadcrumbs and melted butter until crumbs are well coated.
- Sprinkle the buttered breadcrumbs evenly over the top of the mayo-coated chicken.
- Bake uncovered for 25 to 30 minutes until breadcrumbs are golden and the chicken reaches an internal temperature of 165°F.
- Remove from oven and garnish with chopped fresh parsley.
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safety.
- Italian flavored panko can substitute plain panko for added taste.
- Add extra garlic to the mayo mixture for stronger garlic flavor.
- Allow chicken to rest before serving to keep it juicy and tender.
