Mayo and Parmesan Chicken

A fork taking a slice of chicken from a chicken breast.

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This easy recipe for Mayo and Parmesan Chicken results in juicy, flavorful chicken every single time!

Course Main Dishes

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 581

Author Dorothy Bigelow

Equipment

Sheet Pan or baking dish

Ingredients

4 chicken breasts boneless, skinless
¾ cup mayonnaise or plain Greek yogurt
⅓ cup grated parmesan cheese
½ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 350ºF and line a sheet pan or baking dish with parchment paper.
Place the chicken breasts on the prepared sheet pan, leaving an inch or more of space in between each one. Set aside.
Add the mayonnaise, parmesan cheese, salt, basil, oregano, thyme, garlic powder, and black pepper to a small bowl.
Mix the mayo, parmesan, and seasonings together until well combined.
Spread the mayo and parmesan mixture on top of each of the chicken breasts in an even layer.
Top with additional parmesan cheese if desired.
Bake the chicken in the preheated oven for 40-45 minutes, or until the juices run clear and the internal temperature reaches a minimum of 165ºF at the thickest part.
For an ultra-crispy topping, finish by broiling for 1-2 minutes.

Notes

Crispy topping: If you want a crispy topping, feel free to top each of the chicken breasts with 1-2 teaspoons of breadcrumbs, crushed pork rinds, or a mixture of almond flour and parmesan cheese.

Air fryer: Working in batches, cook the coated chicken in an air fryer that has been preheated to 325ºF for at least 3 minutes. Cook for 18-25 minutes, or until the thickest part of each breast reaches a minimum internal temperature of 165ºF.

Nutrition