Baked Parmesan Chicken

This baked parmesan chicken recipe is simple to prep, throw in the oven, and enjoy in no time at all! It has an irresistible cheesy, golden crust with Italian American flavors.

Ingredients · Servings 4

2 pounds boneless skinless chicken breasts ((aim for 4 chicken breasts roughly 8 oz each))
Salt & pepper (to taste)
1 cup freshly grated parmesan cheese (see note)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons mayo
Fresh chopped parsley (optional, for serving)

Method · 45 min

Preheat your oven to 400F and move the rack to the top third of the oven.
Pat the chicken breasts dry with paper towels and season each side with salt & pepper. Place them side-by-side in a greased 9x13 baking dish (I use cooking spray).
In a medium bowl, combine the parmesan, Italian seasoning, garlic powder, and onion powder.
Spread an equal amount of mayo on the top of each chicken breast and then sprinkle with the parm mixture (you may need to pat it down a bit).
Bake, uncovered, for 30-35 minutes or until the chicken is cooked through (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
Take it out of the oven and let the chicken rest for 5 minutes before serving or cutting with parsley sprinkled on top if desired. The juices remaining in the baking dish can be poured over the chicken and side dishes (e.g. mashed potatoes or rice).

You may also like my classic Chicken Parmesan or skillet Parmesan Crusted Chicken next.

What you’ll need

This mayo parmesan chicken really couldn’t be easier. The egg and oil in mayo act as an emulsion, so it binds the parmesan to the chicken when heated and perfectly crisps up the exterior. Science! It’s genius for a recipe that uses just a few everyday ingredients.

In this mayo crusted chicken we’ve also got garlic powder, onion powder, and Italian seasoning, meaning there’s a lot of savory flavor locked in while still using only pantry staples. I’m so pleased this juicy chicken worked out, and I hope you will enjoy it too!

Pro tip

This recipe is one where I would aim to have 4 chicken breasts that are around the same size for best results and even cooking!

How to make baked parmesan chicken

Preheat the oven, and pat the chicken breasts dry. Season them generously with salt & pepper. Place in a greased baking dish. In a prep bowl, combine the parmesan with the seasonings.

Spread the mayo evenly on the chicken, and top with the cheese mixture. Bake, uncovered, until the chicken reaches 165F internally. Let the chicken rest for a few minutes, and top with parsley if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Grating your own cheese makes a big difference here. Use a Microplane zester for the perfecting dusting of parmesan.
I love this touchless automatic soap dispenser, especially when handling chicken.

Substitutions and variations

You could play with the herbs/spices you add, but I would make it as written the first time and adjust if needed.
Pecorino Romano (a bit sharper than parm) or aged Asiago are some different varieties of cheese with similar texture that could work here.

Leftovers and storage

Store leftovers of baked mayo chicken for 3-4 days in the fridge. Keep in mind that the crust will lose its crispness over time.
Reheat in the air fryer for best results at 350F until warmed through. Or try it cold on a salad the next day!
I don’t recommend freezing leftovers since the texture will change.