Mayo Parmesan Chicken

Can I Use Other Cuts Of Chicken In This Recipe?

The short answer is yes, you absolutely can!

While the recipe calls for boneless, skinless chicken breasts- you could also use boneless chicken thighs (trimmed of fat), cutlets (they will cook more quickly), and even chicken tenderloins.

boneless skinless chicken breasts in a white baking dish

How to Make

Making this Parmesan crusted chicken with mayo is a snap!

To do it, spray a 9×13″ baking dish with non-stick cooking spray.

Then season the chicken breasts with salt and pepper and place them in the prepared dish.

Set it aside.

chicken breasts covered with a creamy cheese mayo mixture in a white baking dish

In a small bowl, whisk together the mayonnaise, Parmesan cheese, Italian seasoning, and garlic powder until evenly combined.

Dollop the mayo mixture onto the chicken.

Then use a spatula to spread the mixture out evenly so it covers chicken completely.

Then bake the chicken in 400° oven for 20-25 minutes.

baked creamy parmesan chicken in a baking dish

Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.

Use a meat thermometer to check that it’s cooked to 165F temperature before serving.

a slice of mayo parmesan chicken on a green plate with cooked rice on the side

Can I Add Bread Crumbs?

Adding breadcrumbs will give this recipe more texture.

If desired, I suggest using roughly 3/4 cup of panko bread crumbs.

Sprinkle them evenly out over the mayonnaise coated chicken before baking.

What to Serve With Mayo Parmesan Chicken

This chicken bake pairs well with so many things!

I personally like to pair it with mashed potatoes, green beans, and crescent rolls.

Other delicious pairings could include steamed broccoli, asparagus, a small side salad or even rice pilaf.

sliced mayo parmesan chicken on a green plate with steamed rice on the side

Storing Leftovers

While this chicken is super delicious, unfortunately it is one dish that does not freeze well so I don’t recommend freezing leftovers.

If you have any leftovers, store them in an air tight container in the fridge for up to 3 days.

Reheat them by placing leftovers in the oven at 225 and cooking until the chicken reaches 165 degrees.

Tips and Tricks

Whatever your usual preference, DO NOT attempt this recipe with miracle whip. It’s far too tangy, and in the end it won’t crisp up with the Parmesan cheese to form the desired crust.
If using very thick chicken breasts, you may want to pound them thinner with a meat mallet to adhere to these cooking times. To do this, just place the chicken between two sheets of wax paper and gently hit it with a meat mallet until it’s the desired thickness.
You could also butterfly the breasts and then cut them in half in order to thin them out.
Experiment with you cheeses! Fiesta blend, Italian blend, pepper jack, etc! Whatever you like! However, DO NOT use powdered/store shelf grated Parmesan. It doesn’t melt properly. Shredded cheese is a must for this recipe.
If the cheesy crust is browning too much before the meat’s done, loosely tent with aluminum foil.
I haven’t tried it myself, but have heard you can substitute Greek yogurt for the mayo if fat is an issue.