Easy Parmesan Mayo Chicken Recipes
Creamy Parmesan-mayo tops juicy baked chicken for a golden, weeknight-friendly dinner. Crisp panko adds a light crunch.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts pound to even thickness if needed
- 0.5 cup mayonnaise full-fat for best browning
- 0.67 cup finely grated Parmesan cheese freshly grated if possible
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 0.75 tsp onion powder
- 0.75 tsp paprika
- 0.5 tsp ground black pepper
- 0.75 tsp kosher salt use fine salt to taste
- 0.33 cup panko breadcrumbs for a light crunch
- 1 tbsp olive oil for drizzling
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 425°F. Lightly oil a 9x13-inch baking dish.
- Pat chicken dry and arrange in the dish. Season both sides with salt and pepper.
- Stir together mayonnaise, Parmesan, garlic powder, onion powder, paprika, and lemon juice until smooth.
- Spread the mayo-Parmesan mixture evenly over the tops of the chicken.
- Sprinkle panko over the coating and press gently so it adheres. Drizzle with olive oil.
- Bake until the chicken hits 165°F in the thickest part, about 22–26 minutes.
- Broil 1–2 minutes to brown the crumbs if desired. Rest 5 minutes, then garnish with parsley and serve.
Notes
Variation: Mix 1–2 tsp Dijon into the mayo for tang, or swap panko with crushed pork rinds for a low-carb crunch. Serve with lemon wedges or over garlic butter noodles. Storage: Refrigerate leftovers up to 3 days; reheat at 350°F for 10–12 minutes.
This recipe is an original creation inspired by classic Easy Parmesan Mayo Chicken Recipes flavors. All ingredient ratios and instructions are independently developed.