This baked chicken breast with mayo and Parmesan is a weeknight lifesaver. The mayonnaise keeps the chicken incredibly moist while the Parmesan cheese forms a golden, savory crust. It’s a simple, five-ingredient dish that tastes far more decadent than it is, and it comes together in under 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
- 1/2 cup (120 g) mayonnaise (full-fat works best)
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for topping
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Pat the chicken breasts dry with paper towels. If they are very thick, pound them to an even thickness (about 1 inch / 2.5 cm) so they cook evenly.
- In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Place the chicken breasts on the prepared baking sheet. Spread the mayonnaise mixture evenly over the top of each breast, covering the surface completely.
- Bake for 20–25 minutes, or until the chicken is golden on top and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer inserted into the thickest part of the breast.
- If you want a deeper golden crust, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning.
- Let the chicken rest for 5 minutes before serving. Sprinkle with fresh parsley if desired.
Tips
- Use full-fat mayo: Light or fat-free mayonnaise has a higher water content, which can make the topping runny and less flavorful. Full-fat mayo gives the best texture and taste.
- Don’t overcook: Chicken breasts dry out quickly. Use a meat thermometer and pull them out at 165°F (74°C). Letting them rest for 5 minutes helps the juices redistribute.
- Pound for even thickness: If your chicken breasts are uneven, pound them to about 1 inch (2.5 cm) thick. This ensures they cook at the same rate and you don’t end up with dry ends and undercooked centers.
- Add a crunchy topping: For extra texture, mix 1/4 cup (30 g) of panko breadcrumbs with a little olive oil and sprinkle over the mayo mixture before baking.
Serving Suggestions
This chicken pairs beautifully with a side of roasted asparagus or green beans, a simple green salad with lemon vinaigrette, or garlic butter pasta. It also works well over rice or quinoa to soak up the juices. For a low-carb meal, serve with cauliflower mash or zucchini noodles.
Variations
- Add herbs: Stir in 1 teaspoon of dried Italian seasoning, or 1 tablespoon of fresh chopped thyme or rosemary to the mayo mixture.
- Spicy kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the mayo mixture.
- Cheese swap: Replace half of the Parmesan with shredded mozzarella or provolone for a stretchier, milder topping.
- Chicken thighs: Use boneless, skinless chicken thighs instead of breasts. They will be more forgiving and stay juicy; cook to the same 165°F (74°C).
Storage and Reheating
Refrigerate any leftover chicken in an airtight container within 2 hours of cooking. It will keep for up to 3–4 days. To reheat, place the chicken in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). You can also microwave it, but the crust will soften. For a crispier texture, reheat in an air fryer at 350°F (175°C) for 3–5 minutes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well. They are more forgiving and less likely to dry out. Adjust the cooking time to 25–30 minutes, and always check for 165°F (74°C).
Can I make this ahead of time? You can assemble the chicken with the mayo mixture up to 24 hours in advance and keep it covered in the fridge. Add a few extra minutes to the baking time since you’ll be starting from cold.
Can I freeze this dish? Yes, you can freeze the baked, cooled chicken in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through to 165°F (74°C).
Why is my mayonnaise topping sliding off? This usually happens if the chicken is too wet or the mayo mixture is too thin. Pat the chicken dry thoroughly before spreading the topping. Also, avoid using light mayo, which is thinner.
Can I add breadcrumbs to the topping? Absolutely. Mix 1/4 cup (30 g) of panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the mayo mixture for a crunchy crust. Bake as directed, and broil for the last minute if needed.
What can I use instead of Parmesan? Pecorino Romano or Asiago cheese are good substitutes. They are saltier, so you may want to reduce the added salt slightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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