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.

Platter of Mayonnaise Parmesan Chicken on a Cutting Board with Silverware.

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.

Adding Parmesan Mayo Mixture to Chicken Breasts.

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.

Baked Mayo Chicken on a Sheet Pan Lined with Aluminum Foil.

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.
Piece of Mayonnaise Parmesan Chicken on Plate with Green Beans and Chicken is Cut Into Showing Inside.
Platter of Mayonnaise Parmesan Chicken on a Cutting Board with Silverware.
4.95 from 38 votes

Mayonnaise Parmesan Chicken

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Mayonnaise Parmesan Chicken is seasoned chicken breasts topped with a parmesan mayonnaise mixture plus more parmesan, baked in the oven.



  • 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



  • 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.

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Reader Comments

  1. 5 stars
    I made this chicken for dinner last night. I used Asiago cheese and it was delicious. Had to cook 5 minutes longer and turned out great. I would recommend this recipe to anyone.

  2. 3 stars
    The taste was great. Please tell me what I did wrong. I bought thinly sliced chicken breasts and followed the recipe exactly. After 20 minutes at 400, I checked the chicken and it was swimming in chicken juice and the thermometer only registered 130. I drained off some of the juice and checked every 5 minutes for about 25 minutes more. Finally the the chicken was done, although a bit tough. It looked nothing at all like the picture.

    1. Judy, I think the trick is pounding out the chicken to pretty thin. I put it in a baking sheet and not Pyrex glass dish. I think the baking dish is hotter and died t trap moisture. Give it another try. I promise it’s yummy.

  3. 5 stars
    This was so easy and came together so quickly! The whole family enjoyed this. Definitely in the regular dinner rotation!

  4. Made this last evening, family asked to take the leftovers home! A definite hit, grandchildren loved! It’s easy, thank you!

  5. 5 stars
    This is the BEST chicken recipe I have ever made for family and friends. Super delicious and juicy. Leftovers are just as moist and tender. Easy to make, and super quick to make for busy Moms and Dads. My go to recipe!!! Love, love, love this!!!!!

  6. 5 stars
    Make this about every two weeks or so with chicken thighs. Added several minutes to cooking time. One of our favorites!

  7. 5 stars
    I made this with chicken tenderloins! It was so tender and juicy!
    My husband loves it! Will be making every 2 weeks!
    Thank you for the delicious recipe!

  8. Yes I made this tonight and it was delicious. I cut my chicken breasts super thin, added thyme to my topping mix and some flavor god seasonings.
    It was amazing. Honestly I think you could add whatever your favorite seasonings are to the mayo Parmesan mix and it will all turn out fantastic.

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