Baked Parmesan Mayo Chicken – Juicy, Flavor-Packed & Ridiculously Easy
If you’ve ever craved a simple, comforting chicken dinner with minimal prep and maximum flavor, this baked Parmesan mayo chicken might just become your weeknight go-to. With just 6 pantry staples and about 10 minutes of prep time, you’re on your way to a moist, savory main dish that feels fancy but couldn’t be easier.
Why I Love This Recipe
I’m all about bold flavor without fuss, and this recipe nails it. The creamy topping locks in moisture, the Parmesan delivers a salty umami punch, and the garlic powder plus seasoning salt brings the perfect balance of comfort and zip. Whether you use mayo or opt for Greek yogurt for a tangier, lighter twist, this dish always turns out tender, juicy, and golden on top. It’s also a fantastic base to build off of—add herbs, spice it up, or serve it with endless sides.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise (or substitute plain Greek yogurt)
- 1/2 cup grated Parmesan cheese
- 1 tsp seasoning salt
- 1/2 tsp ground black pepper
- 1 tsp garlic powder
Swaps & Notes
- Yogurt Swap: Plain Greek yogurt works wonderfully in place of mayo if you’re looking for a protein boost or something a little tangier.
- Cheese Options: While Parmesan adds depth, you can also mix in Asiago or Pecorino for a slightly different edge.
- Add-ins: Crushed red pepper, chopped parsley, or a bit of lemon zest can elevate the flavor profile.
- Chicken thighs: Boneless thighs work too—just reduce baking time slightly depending on thickness.
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix together mayonnaise (or Greek yogurt), Parmesan, seasoning salt, pepper, and garlic powder.
- Place chicken breasts into a greased baking dish in a single layer.
- Spread the mixture evenly over the tops of each chicken breast.
- Bake uncovered for 40–45 minutes, or until internal temperature reaches 165°F and tops are golden and bubbly.
- Serve hot, with sides or over rice, pasta, or salad.
Tips for Success
- Don’t skimp on the topping—it keeps the chicken juicy and adds major flavor.
- Use a meat thermometer for perfect doneness—165°F is your golden number.
- If using yogurt, expect a slightly tangier and lighter finish—equally delicious!
- Rest the chicken for 5 minutes before slicing to keep juices locked in.
Serving Suggestions & Pairings
Pair this baked Parmesan mayo chicken with:
- Steamed green beans or roasted asparagus
- A fluffy side of garlic mashed potatoes
- Or go Southern with this hearty Mexican Chicken and Rice Casserole
- For a comforting sip, serve alongside a chilled glass of Blueberry Lemonade
Storage & Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven or air fryer for best texture (350°F until warmed through).
- Freeze for later—wrap cooled chicken tightly in foil and freeze up to 3 months. Thaw overnight and bake until warmed through.
More Recipes You’ll Love
If you’re a fan of creamy, savory, chicken-forward dinners, check out these favorites:
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
Final Thoughts
This recipe is the perfect balance of simple and satisfying. It’s budget-friendly, weeknight-friendly, and crowd-approved. Whether you keep it classic with mayo or switch it up with Greek yogurt, this chicken will win hearts every time.
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