Known as Melt-in-Your-Mouth Chicken, Mayo Parmesan Chicken is oven-baked, skinless boneless chicken breasts coated with garlic, Parmesan, mayonnaise, and a sprinkle of Panko bread crumbs. A fast and easy-to-make recipe that's crunchy, moist, and tender baked mayo chicken breasts for a perfect weeknight dinner.
🐓Ingredients
Chicken breasts
Mayonnaise
Parmesan cheese
Italian Panko bread crumbs
Pantry ingredients—seasoning salt, garlic powder, black pepper
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Featured comment from Katherine:
"Five-stars. This recipe has been a go-to since you first posted it. Comes out melt-in-your-mouth perfect every time!"
You can never have too many great chicken recipes; this one has everything. It's extraordinarily moist, has a great taste of Parmesan, and a slight crunchiness. Plus, it has a skill level of 2/10. Anybody can handle this easy dinner recipe.
Sometimes called "melt-in-your-mouth" chicken, this baked garlic Parmesan chicken is perfect for a healthy low-calorie. And since it is a lightly breaded, it is also a great low-carb chicken recipe.
👨🍳How to Make Mayo Parmesan Chicken
Preheat the oven to 375° convection or 400° for a regular oven. Trim and pat dry skinless boneless chicken breasts. If thick, thin it to ¾ inch with a meat mallet.
Mix mayonnaise, Parmesan cheese (freshly shredded or grated preferred), seasoning salt, garlic powder, and black pepper.
Prepare a cooking sheet with aluminum foil (to help clean up) and a rack (not required).
Dry the chicken with paper towels. Dip the chicken in the mayonnaise Parmesan mixture.
Lightly sprinkle with some Italian bread crumbs on both sides.
Bake until an internal temp of 165°—about 40 minutes. At 20 minutes into baking, flip the breasts with a fork.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Baked Chicken Recipes
Check out some of my favorite chicken breast recipes, like How to Bake Chicken Breasts in a Convection Oven, Baked Parmesan Crusted Chicken Breasts, and Pan Seared Oven Baked Chicken Breast.
🐓Ingredients options and variations
Chicken options
This recipe uses skinless boneless chicken breasts. You can use skinless chicken thighs, chicken cutlets, or tenders, but the cooking time varies.
TIPS: Try to use breasts of about the same size and thin if over ¾ inches thick. For other forms of chicken, cook to 180° for thighs for tenderness, but 165° for other chicken.
Mayonnaise options
Use good quality since cheaper versions may be more watery and not stick as well.
Other possible bases for the coating are Miracle Whip®️, Greek yogurt, sour cream, or even cream cheese. People worry about the mayonnaise taste, but even the "mayo haters" love it in this recipe—see the comments.
TIP: DO NOT apply the mayo layer too thick. It will lead to the coating not sticking well and "melting" off. A light coat only, please.
Cheese options
Parmesan cheese is the most commonly recommended cheese. Other cheeses like Ramono, cheddar, or Asiago may be used.
TIP: Grated cheese is usually used, but I prefer shredded cheese for added texture.
Bread crumb options
Panko-type bread crumbs will add some crunch. I prefer the Italian spiced bread crumbs, but use what you want.
TIP: Keep the bread crumbs light. You are not making "Panko chicken."
Seasoning options
Seasoning salt, garlic powder, and black pepper, but modify to your taste.
↕️How to make this a "for two" or "family size " recipe
The recipe is now set for two chicken breasts. But this is a very easy recipe to scale to any size. Make it for one, two, or a crowd.
- Use the recipe card and adjust the number of servings to the number of breasts you are cooking.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cooking instructions remain the same.
🍴Serving
Serve with rice, potatoes, or noodles as a starch—hot vegetables like broccoli, brussels sprouts, or asparagus. A side salad and some crusty bread will round out a complete meal.
Check out these recipes for ideas: Roasted Asparagus with Parmesan, Oven Roasted Baby Potatoes, and Easy Yeast Dinner Rolls.
👨🍳How to get the coating to stick better
- Nothing sticks well to wet chicken, so dry the chicken before coating.
- The mayonnaise needs to be of good quality. Cheap mayo will have more liquid.
- The mayonnaise coating must be thin—too heavy of a coat will melt off the chicken.
- If the chicken is still partly frozen, it will release fluid, and the coat will fall off.
- Never pick up coated or breaded meat with tongs—it will rip off the coating.
❄️How to store leftovers
Store leftovers in an airtight container for 4 days refrigerated or 4 months frozen, but the crunchiness will suffer.
Reheat in a convection oven or an air fryer for best results.
❓FAQs and Tips
I'm adding a suggested flip of the chicken halfway through the cooking. Some (not me nor many others) have problems with a soggy bottom.
A couple of possibilities occur to me. First, previously frozen chicken or older chicken can release more fluid. Also, too much or thinner mayo could contribute. Or nothing they did.
Either way, the flip should help those cases and won't hurt. Use a fork for the flip. Tongs may remove some coating.
You can cook directly on PAM-covered foil, but it will have a soggy bottom. A rack will help prevent this.
I love cooking my chicken on a rack. You really need to get a rack. For a few dollars, you will become a much better cook. But get one that is "oven-safe." Some racks are cooling racks only and have a coating.
If your local store does not have them, Amazon will. I list a few in Cooking for Two Shop, but others will work.
If you have time, brining it will make the chicken more moist and tender.
The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not identical, and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
As little as 15 minutes makes a big difference. But you can brine for up to 2 hours if you want. This is a "heavy brine" in the amount of salt and matches the Cooks Illustrated suggestions. You may see longer brine times suggested, but please limit it to 2 hours maximum.
If you brine, be sure to wash off the salt gently. Also, instead of seasoning salt, use paprika in the coating.
Food safety
Raw chicken and other poultry should be considered contaminated and handled with care. Wash your hands carefully before and after touching raw chicken.
We do NOT wash raw chicken routinely due to water splatter. See Chicken... To Rinse or Not To Rinse? for more information.
You must cook chicken to an internal temperature of 165° for safety—see the USDA for more information. You need to check this with an instant-read thermometer.
Most recipes (including this one) include estimated cooking times. These are provided for planning purposes. You can not cook safely by time—you must use a thermometer.
📖 Recipe
Mayo Parmesan Chicken
Ingredients
- 2 skinless boneless chicken breasts trimmed
- ½ cup mayonnaise
- ¼ cup Parmesan cheese - grated - fresh preferred
- ¼ teaspoon seasoning salt - Lawry’s
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ cup Italian Panko bread crumbs - Very light coat
Instructions
- Preheat the oven to 375° convection or 400° for a regular oven. Trim and pat dry 2 skinless boneless chicken breasts. If thick, thin it to ¾ inch with a meat mallet.
- Mix ½ cup mayonnaise, ¼ cup Parmesan cheese (freshly shredded or grated preferred), ¼ teaspoon seasoning salt (I used Lawry's), ½ teaspoon garlic powder, and ¼ teaspoon black pepper.
- Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM. If you don't have a rack, they can go directly on PAM sprayed foil.
- Dry the chicken with paper towels. Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surfaces coated. Finger use is allowed, but wash well before and after. Note: keep the coating light.
- Lightly sprinkle with some Italian bread crumbs on both sides. You are not coating them but just adding some crispy flavor—about ¼ cup for two breasts.
- Bake until an internal temp of 165°. This will vary by oven but mainly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork. The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.
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Recipe Notes
Pro Tips
- Try to use chicken of about the same size. If over ¾ inch thick, flatten it out a bit with a meat mallet.
- Be sure to pat dry the chicken. Very dry. The coating will stick better.
- Keep the coating light and bread crumbs light. You may not need all the coating.
- I added a flip in the middle of the recipes. Some appear to need it. Use a fork, please. Not mandatory.
- Miracle Whip, Greek yogurt, sour cream, or even cream cheese may be used.
- Obviously, an easy recipe to adjust.
- Common problems: Not drying enough, too much coating, too many bread crumbs, cheap mayonnaise, previously frozen chicken will release more fluid.
- Be sure to cook to the final internal temperature of 165°. Or cook to 180° if using chicken thighs for tenderness.
- Storage for 4 days refrigerated or 4 months frozen, but the crunchiness will suffer.
- Reheat leftovers in a convection oven or air fryer.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
The "inspired by" for today goes to Melt in Your Mouth Chicken Breast at Food.com.
Editor's Note: Originally published December 12, 2012, it has been buried on the blog for a while and needs to see the light of day. The pictures are re-edited. The text is rewritten and buffed up.
Shannon says
Hi! Can this be prepared one evening, refrigerated overnight
and baked the next?
Dan Mikesell AKA DrDan says
Hi Shannon,
Welcome to the blog.
Make up the coating, trim and even out the chicken, the store. Bring it together the next day. I would not coat the chicken until time to cook.
Dan
Racheal says
I'm not a fan of mayo but I've been seeing this recipe all over online lately so I decided to give it a try. Overall.... my family and I loved it! We didn't use a rack so the crust was alittle soggy on the bottom. But the taste was delicious! We also didn't flip the chicken, we just cooked it until it was 165°. Definitely going to make this more often. Super easy and yummy!
KRK says
Hi, Dr. Dan! Have been making this recipe often for years and loving the result! Today, though, I find myself with chicken tenders instead of whole breasts. Please advise on baking time for tenders.
Dan Mikesell AKA DrDan says
Welcome to the blog.
Cooking time to the minimum safe 165° is mostly dependent on thickness. Tenders usually will take only 15-18 minutes at 400° oven. You don't want to overcook the meat but need the surface browned some. So see https://www.101cookingfortwo.com/spicy-baked-chicken-strips/#recipe to see some discussion about baking tenders. You may need to just turn on a broiler at the end to brown the surface some. I'm not too hopeful it will end up as well as the whole breasts.
Dan
Kathleen says
Exactly...it was awful. Not one person in my family enjoyed it at all
Was hoping for a good chicken recipe as we eat a lot of it. Won't be making this one again 😣
Darlene says
I tried this last night and I was sad. The coating came off at the flip. Then when I went to serve, the coating that was now on the bottom also came off. Naked chicken. Sad. It was still pretty moist, just no coating. I scraped some of the coating off the bottom of the pan/foil/rack and placed it on top to serve. The coating was delicious! I used a well-oiled rack, Hellmans Mayo, fresh chicken carefully dried, and fresh grated parm. The coating was too thick to "dip" so I had to spread it on. I will make this again, use foil, and put the coating only on the top with no flip.
Dan Mikesell AKA DrDan says
Hi Darlene,
Welcome to the blog. Sorry you had a problem.
A few hints on getting the coating to stick. Most important is dry meat. Nothing sticks well to wet chicken. If the chicken was previously frozen then be sure it is totally thawed—if not it will release fluid.
The coating layer needs to be light. You should be able to see the chicken through it. Lastly, use a good quality real mayo.
Hope that helps.
Dan