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This Crispy Mayo Parmesan Chicken is one of those recipes that sounds too simple to be this good. Tender chicken breasts are spread with a savory mayo-parmesan mixture, topped with crispy panko, and baked until golden. Just 10 minutes of prep and 20 minutes in the oven. Dinner is done.
If you love easy baked chicken recipes, you might also like my Creamy Baked Chicken, Baked Chicken Parmesan, or this flavor-packed Baked Garlic Parmesan Chicken.
3 Tips That Really Matter For This Recipe
- Pound the chicken to an even thickness. Uneven chicken breasts have thick ends that stay undercooked while the thinner ends dry out. A quick pound with a meat mallet takes 30 seconds and makes a real difference.
- Use full-fat mayo. Light mayo has more water, which can cause the coating to steam and slide rather than set into that creamy, savory layer. Full-fat gives you better flavor and a better crust.
- Let the chicken rest before cutting. Five minutes of resting time after the oven lets the juices redistribute through the meat. Skip it and those juices run right out when you cut in.
RECIPE WALK-THROUGH
How to Make Crispy Mayo Parmesan Chicken
See the recipe card below for full, detailed instructions
This recipe comes together fast. It’s genuinely one of the easiest chicken dinners in the rotation. Here’s how to make it, step by step.
Step 1: Prep the Chicken
Preheat your oven to 425°F and grease a 9×13-inch baking dish with nonstick cooking spray.
Pat the chicken breasts dry with paper towels. This helps the coating stick and the surface brown properly.
If any pieces are thicker than an inch, lightly pound them between two sheets of plastic wrap until they’re even in thickness.
Arrange in the prepared dish and season both sides with salt and pepper.
Step 2: Make the Mayo-Parmesan Mixture
Stir together the mayo and grated parmesan in a small bowl until smooth.
If you’re skeptical about the mayo, don’t be. It bakes into a savory, nearly invisible coating that keeps the chicken incredibly moist. It doesn’t taste like mayo when it’s done.
Spread the mixture evenly over the top of each chicken breast, covering all the way to the edges.
Step 3: Add the Panko Topping
Sprinkle the panko breadcrumbs and Italian seasoning evenly over the mayo-parmesan layer.
Panko is the key to that crispy topping. Regular breadcrumbs will work in a pinch, but panko gives you noticeably more crunch.
This is a great step to get the kids involved too. Spreading the mayo and sprinkling the breadcrumbs is low-mess and easy for little hands.
Step 4: Bake Until Golden
Bake uncovered for 18 to 22 minutes, or until the internal temperature reaches 165°F and the panko topping is golden brown.
Every oven runs a little differently. If the topping isn’t as golden as you’d like by the end of the cook time, switch the broiler on for the last 1 to 2 minutes and watch it closely.
Step 5: Rest and Serve
Let the chicken rest in the pan for 5 minutes before serving.
This gives the juices time to redistribute so they don’t run out when you cut in. Finish with a sprinkle of fresh minced parsley for a little color contrast, then serve straight from the dish.
Air Fryer Option: Preheat the air fryer to 375°F. Prepare the chicken the same way and cook in a single layer for 15 to 18 minutes, or until the internal temperature reaches 165°F. The topping gets nicely crispy without needing to broil.
Serving Suggestions
This chicken is easy to pair with just about any simple side. Here are a few favorites that work especially well.
- Roasted Broccoli: crispy edges, simple prep, and it roasts at the same temp as the chicken
- Roasted Vegetables: a flexible option for using whatever you have on hand
- Oven Roasted Parmesan Garlic Potatoes: a natural flavor match with the parmesan in the chicken
- Garlic Mashed Potatoes: great for soaking up any juices from the pan
- Cheesy Garlic Bread: always a crowd-pleaser and rounds out the meal nicely
Storage Tips
Storage and Make Ahead Tips
Storing leftovers: Let the chicken cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.
Reheating: For the crispiest results, reheat in a 350°F oven for about 10 minutes, or in the air fryer for a few minutes until warmed through. If the topping starts to brown too quickly in the oven, loosely tent with foil. Microwaving works in a pinch, but the panko topping won’t stay crispy.
Make-ahead: This recipe is a great option for getting ahead on a busy night. Assemble the chicken in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Pull it from the fridge while the oven preheats and bake as directed.
Frequently Asked Questions
Can I make this without breadcrumbs?
Yes. If you don’t have panko or breadcrumbs on hand, you can skip the topping entirely. The mayo-parmesan coating alone will still produce tender, flavorful chicken. It won’t have the same crunch, but it’s still delicious. For a gluten-free option, crushed pork rinds or almond flour work as substitutes and still crisp up nicely in the oven.
Can I use chicken thighs instead?
Boneless, skinless chicken thighs work great in this recipe and tend to be even more forgiving than breasts. You don’t need to pound them to an even thickness. Adjust the bake time to 22 to 26 minutes and check for an internal temperature of 165°F.
Can I use light mayo or a substitute?
Full-fat mayo gives the best results, but light mayo will work. The coating may be slightly less rich. Greek yogurt is a reasonable swap if you want a lighter option. It produces a similar creamy layer with a slightly tangier flavor. Sour cream also works in a pinch.
More Easy Baked Chicken Recipes
- Baked Chicken Breasts
- Chicken Supreme
- Baked BBQ Chicken Breasts
- Baked Boneless Chicken Thighs
- Baked Ranch Parmesan Crusted Chicken
- Crispy Baked Chicken Thighs
Crispy Mayo Parmesan Chicken
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds
- Salt and pepper to taste
- 1/2 cup mayonnaise full-fat recommended
- 1/4 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 ½ teaspoons Italian seasoning
- Fresh parsley, optional for garnish
Instructions
- Preheat oven to 425°F. Grease a 9×13-inch baking dish with nonstick cooking spray.
- Pat chicken dry with paper towels. If needed, lightly pound chicken breasts to an even thickness. Arrange in the baking dish and season both sides with salt and pepper.
- In a small bowl, stir together mayo and parmesan. Spread the mixture evenly over the top of each chicken breast.
- Sprinkle panko and Italian seasoning evenly over the mayo-parmesan layer.
- Bake uncovered for 18 to 22 minutes, or until the internal temperature reaches 165°F and the topping is golden brown. If needed, broil for the last 1 to 2 minutes for extra browning.
- Let the chicken rest for 5 minutes. Garnish with fresh parsley and serve.
Notes
- Pound the chicken first. Even thickness ensures the breasts cook at the same rate. Thick spots stay undercooked while thin edges dry out. A quick pound before baking fixes both.
- Full-fat mayo is best. Light mayo has more water content, which can make the coating slide or steam. Full-fat gives you better flavor and a better crust.
- Parmesan tip. Canned grated parmesan works well here. Freshly grated off the block is great too, but the finely grated canned variety melts into the coating nicely.
- Breadcrumb swap. No panko? Regular breadcrumbs work, though the topping won’t be quite as crunchy. For gluten-free, try crushed pork rinds or almond flour.
- Chicken thighs. Boneless, skinless thighs are a great swap. Skip the pounding step and bake for 22 to 26 minutes, or until 165°F internal temperature.
- Air fryer. Preheat to 375°F and cook in a single layer for 15 to 18 minutes, or until the internal temperature reaches 165°F.
- Make-ahead. Assemble in the baking dish, cover, and refrigerate for up to 24 hours before baking.
- Storage. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for about 10 minutes or in the air fryer to keep the topping crispy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This mayo chicken recipe is baked at 425. I will be baking potatoes at same time at 375. Would the baking at 375 for chicken dry it out and how much longer would I add to cooking time to ensure chicken fully cooked?
Hi Marlene, I would cook the baked potatoes at 425, which is what I always cook mine at. Try this recipe: Perfect Baked Potatoes. They take about 50 minutes. Then add the chicken when the potatoes have about 20 minutes left.
Made the crispy mayo chicken, it was easy to make and delicious
Nice! Thanks for stopping by Bernice.