Description
Mayo parmesan chicken brings together creamy and cheesy flavors in a dish that comes together faster than you’d expect. Your chicken gets topped with a simple mixture of mayonnaise and parmesan, then baked until golden and tender.
Ingredients
Scale
Protein Base:
- 4 boneless skinless chicken breasts
Coating and Binding:
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Seasonings and Flavoring:
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat your oven to 375°F and coat a baking sheet with 1 tablespoon of olive oil.
- Use paper towels to pat 4 boneless skinless chicken breasts completely dry so they brown evenly.
- In a bowl, combine 1 cup mayonnaise, 2 minced garlic cloves, 2 tablespoons fresh lemon juice, and 1 teaspoon dried Italian seasoning, stirring until the mixture is smooth.
- In a shallow dish, mix together 1 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
- Spread the mayo mixture generously across the top surface of each chicken breast.
- Press the mayo-coated side of each breast into your Parmesan breadcrumb mixture, making sure the coating sticks firmly.
- Arrange the 4 coated chicken breasts on your prepared baking sheet with the breaded side facing up.
- Bake at 375°F for 25 to 30 minutes until your chicken reaches 165°F internally at its thickest point.
- Let your chicken rest on the baking sheet for 3 to 5 minutes after removing it from the oven.
- Finish each piece with 2 tablespoons of fresh chopped parsley sprinkled across the top right before serving.
Notes
- Pat your chicken breasts completely dry before coating them, since any surface moisture will prevent the breadcrumb mixture from sticking properly.
- Press the breaded coating firmly onto the mayo-covered chicken so it stays on during baking rather than sliding off onto the pan.
- Check the thickest part of each breast with a meat thermometer to ensure they reach 165°F, since thicker pieces need the full 30 minutes while thinner ones cook faster.
- For a gluten-free version, swap regular breadcrumbs for a gluten-free blend in the same amount, and the chicken cooks identically without any adjustments to temperature or time.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 554 kcal
- Sugar: 1 g
- Sodium: 602 mg
- Fat: 41 g
- Saturated Fat: 9 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 117 mg