Crispy Chicken Parmesan Recipe
This baked Mayonnaise Parmesan Chicken is a reliable weeknight favorite for good reason. Juicy, well-seasoned chicken is topped with a creamy parmesan mixture, then baked until golden, bubbly, and full of flavor — all in one pan. If you’re looking for an easy Baked Chicken Parmesan dinner, this recipe delivers everything you love about a classic Chicken Breast Parmesan Recipe with minimal effort.
The oven does the heavy lifting here. The mayonnaise keeps the chicken moist while the parmesan melts into a savory crust, creating a delicious Parmesan Crusted Chicken that tastes rich and comforting without any complicated steps. It’s the perfect combination of Crispy Parmesan Chicken and creamy, tender chicken, making it an Easy Chicken Parmesan Recipe you’ll want to keep on repeat for busy family dinners.
Why You’ll Love This Easy Baked Parmesan Crusted Chicken with Mayo
- Creates a perfectly golden Parmesan Crusted Chicken with a rich, cheesy topping.
- An easy Baked Chicken Parmesan recipe made with simple pantry staples.
- The mayonnaise helps keep the chicken incredibly juicy and tender.
- Delivers the flavor of restaurant-style Parmesan Chicken with very little prep work.
- A quick and satisfying Chicken Breast Parmesan Recipe that’s ready in about 30 minutes.
- The cheesy crust bakes up beautifully for that irresistible Crispy Parmesan Chicken texture.
- Great for busy weeknights, meal prep, or family dinners.
- Naturally high in protein and easy to pair with vegetables, pasta, or salads.
- A simple twist on Parmesan Crusted Chicken with Mayo that consistently turns out flavorful and moist.
For Mayonnaise Parmesan Chicken
- Chicken Breasts – Boneless, skinless chicken breasts are sliced in half so they cook quickly and evenly while staying tender and juicy.
- Kosher Salt – Enhances the natural flavor of the chicken without making it overly salty.
- Black Pepper – Adds mild heat and balances the richness of the topping.
- Garlic Powder – Brings savory depth without overpowering the dish.
- Onion Powder – Rounds out the seasoning with subtle sweetness and warmth.
For the Parmesan Mayonnaise Topping
- Mayonnaise – The key to keeping the chicken moist as it bakes; it also helps the topping cling and brown beautifully.
- Parmesan Cheese – Adds salty, nutty flavor and creates a golden, bubbly crust. Half is mixed in, half is sprinkled on top for extra texture.
- Garlic Powder – Boosts the savory flavor in the creamy topping.
- Kosher Salt – Lightly seasons the topping and balances the richness of the cheese and mayo.
- Black Pepper – Adds just enough bite to keep the flavors from tasting flat.
- Fresh Parsley – A simple garnish that adds color and a fresh finish.
Easy Baked Parmesan Crusted Chicken with Mayo
Ingredients
Chicken
- 3 boneless, skinless chicken breasts, sliced in half horizontally (6 pieces total; about 1½ pounds)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Mayonnaise Parmesan Topping
- ½ cup (116 g) mayonnaise, room temperature
- 1 cup (100 g) parmesan cheese, shredded and divided
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken
- Heat the oven to 400°F. Lightly coat a 9×13-inch baking dish or sheet pan with cooking spray.
- In a small bowl, stir together the salt, pepper, garlic powder, and onion powder.
- Season the chicken evenly on all sides with the spice mixture. Arrange the chicken in a single layer in the prepared dish.
Make the Topping
- In a medium bowl, mix the mayonnaise, ½ cup of the parmesan cheese, garlic powder, salt, and pepper until smooth.
- Spoon and spread the mayonnaise mixture evenly over the top of each piece of chicken.
- Sprinkle the remaining parmesan cheese evenly over the chicken.
Bake
- Bake for 20–22 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbling.
- Garnish with chopped fresh parsley before serving, if desired.
Calories: 385kcal | Protein: 36g | Fat: 26g | Saturated Fat: 6g | Carbohydrates: 2g | Fiber: 0g | Sugar: 1g | Cholesterol: 115mg | Sodium: 720mg
1. Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully here and stay extra juicy. Just make sure they’re a similar thickness to sliced chicken breasts so everything cooks evenly.
2. Do I really need to pat the chicken dry first?
Yes — and it only takes a minute! Dry chicken helps the seasoning stick properly and keeps the parmesan-mayo topping from sliding off while baking.
3. Is pre-grated parmesan okay, or do I need to shred my own?
Pre-grated parmesan will still work and tastes great. That said, freshly shredded parmesan melts a little better and gives you a nicer golden crust. Use what you’ve got.
4. What if my chicken pieces are thicker than expected?
No problem. If the chicken is on the thicker side, just bake it a few minutes longer. The key is checking that the internal temperature reaches 165°F — once it does, you’re good to go.
5. Can this be prepped ahead of time?
Yes! You can season the chicken and mix the parmesan-mayo topping earlier in the day (or even the night before). Keep everything covered in the fridge, then assemble and bake when ready.
