Chicken Mayo Parmesan
Juicy chicken breasts topped with a creamy mayo and parmesan mixture, finished with a crispy golden breadcrumb crust for an easy, flavorful dinner in 45 minutes.
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.