This is a simple, low-effort baked chicken dish built around one idea: coat juicy chicken breasts in a creamy parmesan mixture and let the oven do the rest. The mayonnaise-based topping bakes down into a golden, savory crust that keeps the chicken moist underneath, and the whole thing comes together with just a handful of pantry ingredients and almost no active prep.

What makes this recipe worth having on hand is the ratio of effort to result. There’s no marinating, no breading station, and no multi-step process — just a quick mix, a spread, and a bake. It’s the kind of dish that feels indulgent thanks to the rich, cheesy topping, while actually being one of the easier chicken dinners you can put together on a weeknight.

Prep and Setup

Because this recipe is so streamlined, there’s very little to organize before you start — but having everything measured out keeps it moving quickly:

• Chicken breasts: 1 lb, ready to arrange in a baking dish.
• Mayonnaise: ⅔ cup, the base of the topping.
• Shredded parmesan cheese: ½ cup, for flavor and the golden crust that forms during baking.
• Garlic powder, seasoning salt, and black pepper: measured out for the topping mixture.
• A small bowl: for combining the mayo-parmesan mixture.
• A baking dish: for arranging the chicken breasts.
• Oven: preheated to 375°F (190°C).

Workflow: How the Steps Actually Flow

1. Preheat the oven first. 375°F (190°C), so it’s ready the moment the chicken is topped and ready to bake.

2. Combine the topping. In a small bowl, mix the mayonnaise, parmesan cheese, garlic powder, seasoning salt, and black pepper together. Because this mixture goes directly onto the raw chicken, having it fully combined before it touches the meat means the flavor is distributed evenly across every piece.

3. Arrange the chicken and spread the topping. Place the chicken breasts in a baking dish, then spread the parmesan mixture evenly over the top of each piece. The mayo-based coating acts almost like a self-basting layer — as it bakes, the fat in the mayonnaise helps keep the chicken moist while the parmesan browns into a golden, savory crust on top.

4. Bake until cooked through. 40–45 minutes, or until the internal temperature reaches 165°F (74°C). This is a straightforward bake with no need to flip or check on the chicken partway through — the topping does its job undisturbed.

5. Rest before serving. Allowing the chicken to rest for 5 minutes after baking lets the juices redistribute through the meat, keeping each piece moist when sliced or served.

Component Organization: What Each Ingredient Is Doing

• The protein: chicken breasts, which stay moist under the mayo-based topping as it bakes.
• Moisture and richness: mayonnaise, forming the base of the topping and helping keep the chicken from drying out during baking.
• Flavor and crust: parmesan cheese, which browns as it bakes, creating the golden, savory top layer.
• Seasoning: garlic powder, seasoning salt, and black pepper, rounding out the flavor of the topping.

Tips & Variations

• Lighter option: swap the mayonnaise for Greek yogurt for a lower-fat alternative.
• Extra crispy: sprinkle breadcrumbs on top before baking for a crunchy finish.
• Cheese twist: mix in a little mozzarella or cheddar with the parmesan for added flavor.
• Seasoning boost: add Italian seasoning, paprika, or fresh herbs like parsley to change up the flavor profile.
• Meal ideas: serve with a side of roasted vegetables, mashed potatoes, or over a simple salad for a complete meal.

Make Ahead & Storage

• Make Ahead: the chicken can be prepared with the mayo-parmesan mixture up to 24 hours in advance — cover and refrigerate until ready to bake.
• Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals to avoid drying out.
• Freezing: this dish can be frozen after baking. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Step-by-Step Assembly Strategy

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the mayonnaise, parmesan cheese, garlic powder, seasoning salt, and black pepper.
3. Arrange the chicken breasts in a baking dish and spread the parmesan mixture evenly over the top of each piece.
4. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Let the chicken rest for 5 minutes before serving.

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Mayo & Parmesan Chicken

Description: This Mayo & Parmesan Chicken is a simple yet irresistible dish. Juicy chicken breasts are topped with a creamy parmesan mixture that bakes to golden perfection. With just a handful of ingredients and almost no prep, it’s the kind of meal that feels indulgent but takes minimal effort.

Ingredients:

• 1 lb chicken breasts
• ⅔ cup mayonnaise
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• ½ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the mayonnaise, parmesan cheese, garlic powder, seasoning salt, and black pepper.
3. Arrange the chicken breasts in a baking dish. Spread the parmesan mixture evenly over the top of each piece.
4. Bake for 40–45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Allow the chicken to rest for 5 minutes before serving.

Notes:

• Lighter option: swap mayonnaise with Greek yogurt for a lower-fat alternative.
• Extra crispy: sprinkle breadcrumbs on top before baking for a crunchy finish.
• Cheese twist: mix in a little mozzarella or cheddar with the parmesan for added flavor.
• Seasoning boost: add Italian seasoning, paprika, or fresh herbs like parsley to change up the flavor profile.
• Meal ideas: serve with a side of roasted vegetables, mashed potatoes, or over a simple salad for a complete meal.
• Make Ahead: prepare the chicken with the mayo-parmesan mixture up to 24 hours in advance; cover and refrigerate until ready to bake.
• Storage: refrigerate leftovers in an airtight container for up to 3 days.
• Reheat: warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals to avoid drying out.
• Freezing: freeze after baking, once fully cooled, in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving): Calories: 435 | Carbohydrates: 1g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1151mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157 IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Medical Disclaimer: This recipe and the accompanying content are provided for general informational and culinary purposes only and are not intended as medical, nutritional, or dietary advice. Nutritional needs vary from person to person, and individuals with food allergies, intolerances, medical conditions, or specific dietary requirements should consult a qualified healthcare professional or registered dietitian before preparing or consuming this recipe. Cooking times and temperatures may vary depending on individual equipment; always ensure food is cooked to a safe internal temperature before serving. The creator of this content assumes no liability for any adverse reactions, allergic responses, or health outcomes resulting from the preparation or consumption of this recipe.