Baked Parmesan Mayo Chicken

This Baked Parmesan Mayo Chicken is a simple, delicious dish I turn to when I want maximum flavor with minimal effort. Juicy chicken breasts are coated in a creamy, cheesy mixture and baked to perfection. The result? Tender, flavorful chicken with a golden, savory crust that feels indulgent but comes together with just a few ingredients.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and requires almost no prep work. The mayo-Parmesan mixture keeps the chicken incredibly moist while adding a rich, tangy layer of flavor. It’s one of those set-it-and-forget-it meals I can throw in the oven and have ready in under an hour. Plus, it’s family-friendly and pairs well with just about any side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts

• 1 cup mayonnaise (or plain Greek yogurt for a lighter version)

• ½ cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: ½ teaspoon paprika or Italian seasoning (for topping)

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish or line it with parchment paper.

2. I pound the chicken breasts to an even thickness—about ¾ inch—so they cook evenly.

3. In a bowl, I mix together the mayonnaise (or yogurt), Parmesan, garlic powder, onion powder, salt, and pepper until smooth.

4. I spread the mixture evenly over the top of each chicken breast, covering the entire surface.

5. I place the chicken in the baking dish and sprinkle a bit of paprika or Italian seasoning on top for an extra touch of flavor and color.

6. I bake uncovered for 35 to 45 minutes, until the chicken reaches 165°F (74°C) internally and the topping is golden.

7. I let the chicken rest for 5 minutes before serving to keep it juicy.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35–45 minutes
Total time: 45–55 minutes

Variations

Sometimes I mix in a bit of Dijon mustard with the mayo for a tangy twist, or add a handful of shredded mozzarella on top for extra cheesiness. If I’m in the mood for herbs, I’ll throw in some chopped fresh parsley or thyme. For a crunchier topping, I’ve also sprinkled panko breadcrumbs over the mayo mixture before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 350°F until warmed through—this keeps the topping crispy. I avoid the microwave when possible, as it can make the chicken rubbery and the topping soggy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless thighs—they’re juicy and flavorful. I just adjust the cooking time slightly since they’re thinner.

Is it better to use mayo or Greek yogurt?

I’ve tried both. Mayo gives a richer flavor and keeps the chicken ultra moist, while Greek yogurt offers a lighter, tangier option. Both work great.

How do I know the chicken is done?

I always use a meat thermometer to check—165°F (74°C) in the thickest part means it’s fully cooked and safe to eat.

Can I prepare this ahead of time?

Yes, I often assemble the chicken and topping earlier in the day, then keep it covered in the fridge until I’m ready to bake.

What should I serve with this dish?

I usually serve it with roasted vegetables, a side salad, or mashed potatoes. It also goes really well with rice or pasta for a more filling meal.

Conclusion

This Baked Parmesan Mayo Chicken is a go-to in my kitchen when I want something easy, flavorful, and satisfying. The creamy topping locks in moisture, while the Parmesan adds a salty, cheesy finish that makes each bite irresistible. It’s a no-fuss dinner that always hits the spot.