Mayo Parmesan Chicken
This melt in your mouth chicken is a family-friendly easy dinner made with mayo chicken and Parmesan. Moist baked chicken breast, perfect for busy weeknights.
Prep Time5minutes mins
Cook Time45minutes mins
CourseMain
CuisineAmerican
Ingredients
- 4 Boneless skinless chicken breasts (pounded to even thickness)
- 1 cup High-quality Mayonnaise creates a fat-barrier to prevent drying
- 1/2 cup Grated Parmesan cheese use fresh-grated for better melting
- 1 tsp Minced fresh garlic freshness elevates the flavor profile
- 1 tsp Garlic powder & 1/2 tsp Onion powder adds depth
- 1/2 tsp Black pepper
- Optional: 1/4 cup Panko breadcrumbs for added texture/crunch
Instructions
- Use a meat mallet to pound the thickest part of the chicken breasts until they are uniform in thickness. Pro Tip: If the chicken is uneven, the thin end will overcook and dry out before the thick end hits 165°F. Uniform thickness is the key to a “melt-in-your-mouth” texture.
- Pat the chicken completely dry with paper towels before applying the mayo mixture. Moisture on the surface prevents the coating from adhering and can lead to a “steamy” texture rather than a “baked-on” crust.
- Combine the mayonnaise, Parmesan, garlic, and seasonings in a bowl. Fold in the Panko breadcrumbs if using—this provides a slight crunch to contrast with the creamy, rich mayo base.
- Preheat your oven to 375°F. Spread the mixture generously over the chicken.
- If the crust hasn’t turned golden-brown by the 45-minute mark, turn your oven to “Broil” for the final 2–3 minutes. Crucial: Watch it closely; the Parmesan sugars can go from golden to burnt in seconds.
- Let the chicken rest for 5 minutes after removing it from the oven. This allows the juices to redistribute back into the fibers of the meat, ensuring that “melt-in-your-mouth” quality.
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