Crispy Mayo Parmesan Chicken
Tender baked chicken breasts topped with a creamy mayo-parmesan spread and a golden panko crust. A simple weeknight dinner ready in 30 minutes.
Servings: 4 servings
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 9x13-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
Calories: 507kcal | Carbohydrates: 7g | Protein: 51g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 605mg | Potassium: 880mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
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