Mayonnaise Parmesan Chicken is seasoned chicken breasts topped with a parmesan mayonnaise mixture plus more parmesan, baked in the oven. The final result is a tender, flavorful, and cheesy chicken dish that can be enjoyed as a main course or as a topping for a salad or sandwich. Perfect for busy weeknights or for entertaining, this dish is sure to be a crowd-pleaser. This recipe can also be made in an air fryer! Try my Cheesy Parmesan Chicken for another flavorful chicken dish.
Ingredients & Substitutions
Chicken: I prefer chicken breasts for this recipe. However, you could certainly use boneless, skinless chicken thighs, too. Baking time may need to be adjusted if using thighs.
Seasonings: You will need salt, pepper, garlic powder, and onion powder for seasonings.
Mayonnaise: Full-fat mayonnaise is best, but you could substitute reduced-fat mayonnaise if that is what you have. Or, make your own homemade mayonnaise to use. I do not recommend miracle whip in this recipe.
Parmesan Cheese: Freshly grated parmesan cheese works best in this recipe. However, you could also use Romano, pecorino, or asiago cheese.
Air Fryer Mayonnaise Parmesan Chicken
Looking for a delicious and easy way to cook chicken without turning on your oven? Try using an air fryer! Follow the instructions for preparing the chicken, then place them in the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.) Cook for 8 minutes at 400°F, or until the internal temperature of the chicken reaches 165°F.
Storing and Reheating Mayonnaise Parmesan Chicken
Properly storing the cooked chicken will let you enjoy leftovers.
- To Refrigerate: Let the chicken cool completely. Then, store it in an airtight container for up to 4 days. Reheat in the oven or air fryer.
- To Freeze: First, let the chicken cool completely. Next, store it in a freezer-safe container for up to 3 months. When ready to enjoy, let the chicken thaw in the refrigerator overnight before reheating.
Mayonnaise Parmesan Chicken
Ingredients
Chicken
- 3 boneless skinless chicken breasts, sliced in half horizontally for a total of 6 chicken breasts (about 1 ½ pounds chicken)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Mayonnaise Mixture
- ½ cup (116 g) mayonnaise, room temperature
- 1 cup (100 g) parmesan cheese, shredded, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- fresh parsley, chopped, for garnish
Instructions
Chicken
- Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish or sheet pan with cooking spray.
- In a small bowl, add salt, pepper, garlic powder, and onion powder. Mix well.
- Season the chicken breasts evenly on all sides with the seasoning mixture. Place them into the prepared baking dish in an even layer.
Mayonnaise Mixture
- In a medium bowl, combine the mayonnaise, ½ cup of parmesan, garlic powder, salt, and pepper.
- Spread the mayonnaise mixture evenly over the top of each chicken breast that has been sliced in half.
- Sprinkle an equal amount of the remaining parmesan cheese over each chicken breast.
- Bake for 20-22 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is hot and bubbling.
Did you make this recipe?
You can tag me at @iamhomesteader.
My mother-in-law loves this recipe. We have her over for dinner every Wednesday evening and I make this for her at least once a month. I add panko bread crumbs that have been mixed with melted butter to put on top for crunch. Goes great with macaroni and cheese.
My husband took one bite and said to me, “Wow! This is delicious!” And then complimented the dish again about three more times over the course of the meal.
Very tender and flavorful.
I added some panko tossed with melted butter on top which added a nice crunch.
Will definitely be making again.
Another homerun from iamhomesteader!
Can this be made in a crockpot on low?
I love this recipe. You can change up the herbs and spices, add dill or chili lime seasoning for a change. I also have been known to sprinkle a little panko on top before cooking for a little crunch. So good!
Can you use Greek yogurt instead of mayo
Yogurt has no oil in it, so no, not a good sub. The mayo (basically oil and eggs) helps to keep the chicken moist.
Made it this evening. Easy and totally delicious! A definite keeper
The best chicken recipe ever!, and so simple. I’ve been making this for a few years now and it will never get old!