Oven Baked Parmesan Crusted Chicken with Mayonnaise Recipes

Discover the secret to the juiciest, most flavorful crispy chicken you’ll ever make. This Oven Baked Parmesan Crusted Chicken with Mayonnaise uses a simple, genius trick for a golden, crunchy crust that locks in incredible moisture, all with just a few ingredients and one pan.

Let’s talk about a game-changing weeknight dinner. This Oven Baked Parmesan Crusted Chicken with Mayonnaise might sound surprising, but trust me, it’s a revelation. The mayonnaise acts as a magical triple-threat: it’s a rich seasoning, a glue for the crust, and a barrier that keeps the chicken unbelievably tender.

Honestly, this method eliminates the messy dredging station of flour and eggs, making cleanup a breeze. The result is a spectacularly crispy, cheesy exterior giving way to the most succulent chicken inside. Let’s make this brilliantly easy Oven Baked Parmesan Crusted Chicken with Mayonnaise.

WHY MAKE THIS RECIPE

The Ultimate Shortcut to Juicy, Crispy Perfection

First and foremost, the mayonnaise in this recipe is the ultimate kitchen hack. It’s already an emulsion of oil and egg, so it perfectly replaces the traditional egg wash and much of the oil in one step. This means the flavorful Parmesan and breadcrumb crust adheres beautifully without any slipping or sliding.

Moreover, as it bakes, the mayonnaise bastes the chicken from the inside out, ensuring every single bite is incredibly moist and never dry. This Oven Baked Parmesan Crusted Chicken with Mayonnaise guarantees a foolproof result every time, even for novice cooks.

Unbeatable Simplicity and Bold Flavor

Secondly, this recipe strips away complexity without sacrificing an ounce of taste. You essentially need just four core ingredients: chicken, mayo, Parmesan, and breadcrumbs. It comes together in about 5 minutes of hands-on prep.

Furthermore, the mayonnaise itself is seasoned, adding a subtle tang and depth that enhances the savory Parmesan. This Oven Baked Parmesan Crusted Chicken with Mayonnaise is the epitome of minimalist cooking with maximum payoff, a family-friendly dinner that feels gourmet with zero stress.

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HOW TO MAKE OVEN BAKED PARMESAN CRUSTED CHICKEN WITH MAYONNAISE

Ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
  • ½ cup mayonnaise (full-fat or light, but full-fat gives the best browning)
  • 1 tablespoon Dijon mustard (optional, but adds great flavor)
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the Parmesan Crust:
  • 1 cup panko breadcrumbs
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon paprika
  • 2 tablespoons melted butter or olive oil (for extra crispiness)
• For Serving:
  • Fresh lemon wedges
  • Chopped fresh parsley or basil

Directions: Step by Step

Step 1: Prep the Chicken and Oven
Preheat your oven to 425°F (220°C). This high heat is key for a crispy crust. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Pat the chicken breasts completely dry with paper towels. For even cooking, pound thicker breasts to a uniform ½-inch to ¾-inch thickness.

Step 2: Create the Flavorful Mayo Base
In a small bowl, mix the mayonnaise, Dijon mustard (if using), minced garlic, salt, and pepper. Stir until it forms a smooth, seasoned paste. Using a spoon or a brush, spread a generous, even layer of this mayonnaise mixture over the top and sides of each chicken breast. This layer is the flavorful glue for your crust.

Step 3: Make and Apply the Crispy Crust
In a separate shallow dish (a pie plate works great), combine the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and paprika. Drizzle the melted butter or olive oil over the mixture and use a fork to toss it together. The fat will help the panko toast to a deep golden brown.

One at a time, take a mayo-coated chicken breast and press it, mayo-side down, into the crumb mixture. Gently pile and press more crumbs onto the top and sides to coat thoroughly. Place the coated chicken on the prepared baking sheet, crust-side up. Repeat with all pieces.

Step 4: Bake to Golden-Brown Juiciness
Bake the chicken in the preheated oven for 18-22 minutes. The Oven Baked Parmesan Crusted Chicken with Mayonnaise is done when the internal temperature reaches 165°F, and the crust is a deep, crunchy, golden brown. For ultimate crispiness, avoid opening the oven door during the first 15 minutes of baking. You can switch the oven to broil for the final 1-2 minutes for extra color, but watch it closely!

Step 5: Rest and Serve
Let the chicken rest on the pan for 5 minutes before serving. This allows the juices to settle. Serve with a squeeze of fresh lemon juice and a sprinkle of herbs to cut through the richness.

NUTRITION AND HEALTH CONSIDERATIONS FOR OVEN BAKED PARMESAN CRUSTED CHICKEN WITH MAYONNAISE

A Balanced, Protein-Rich Main Dish

This dish is an excellent source of lean protein. The cooking method is inherently healthier than frying, as baking requires significantly less added fat. The Parmesan cheese contributes calcium and savory depth. While mayonnaise does add fat, it’s primarily unsaturated fat from the oil, and it serves a crucial functional purpose in keeping the protein moist and binding the crust.

Customizing for Dietary Preferences

For a lighter version, you can use light mayonnaise or Greek yogurt thinned with a little olive oil (though the crust may not brown as deeply). Gluten-free panko works perfectly for a gluten-free meal. To boost fiber, consider adding a tablespoon of ground flaxseed to the breadcrumb mixture. As always, pairing this satisfying Oven Baked Parmesan Crusted Chicken with Mayonnaise with a large portion of vegetables, like a vibrant salad or roasted broccoli, creates a wonderfully balanced plate.

HOW TO SERVE OVEN BAKED PARMESAN CRUSTED CHICKEN WITH MAYONNAISE

Classic Pairings for a Comforting Meal

This chicken is incredibly versatile. For a classic dinner, serve it alongside buttery mashed potatoes, creamy polenta, or simple buttered pasta. The crispy chicken also makes a phenomenal topping for a hearty salad, like a Caesar or a garden salad with a bright vinaigrette.

Creative Twists for Any Night

Slice the baked chicken and layer it in a sub roll with marinara and melted mozzarella for a quick Chicken Parmesan sandwich. You can also cut it into strips after baking for a fun, dippable appetizer with marinara, ranch, or a garlic aioli.

Serving Style	Recommended Side Dishes	Perfect For
Italian Bistro Night	Garlic Rosemary Roasted Potatoes, Sautéed Spinach	A flavorful, complete dinner.
Light & Easy	Caprese Salad, Zucchini Noodles	A low-carb, fresh meal.
Comfort Food Feast	Fettuccine Alfredo, Garlic Bread	An indulgent, crowd-pleasing spread.
Meal Prep Lunch	Quinoa Salad, Steamed Green Beans	A satisfying, ready-to-go lunch.

HOW TO STORE OVEN BAKED PARMESAN CRUSTED CHICKEN WITH MAYONNAISE

Storing and Reheating for Best Quality

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat while preserving the crust, use an oven or toaster oven at 375°F for 10-15 minutes, or until hot. An air fryer at 350°F for 5-7 minutes works excellently to re-crisp the exterior. The microwave will soften the crust, so it’s not the best method if texture is a priority.

Freezing Instructions

You can freeze this dish either before or after baking. To freeze unbaked: Assemble the chicken up to the coating step. Place on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cook time. To freeze baked: Let cooked chicken cool completely, freeze on a tray, then bag. Reheat from frozen in a 375°F oven until heated through (about 20-25 minutes).

TIPS TO MAKE OVEN BAKED PARMESAN CRUSTED CHICKEN

Tips and Notes: Your Guide to Success

• Dry Chicken is Key: Always pat the chicken dry first so the mayo mixture sticks to the meat, not to surface moisture.
• Press the Crust: Don’t just sprinkle the crumbs; firmly press the chicken into the mixture to create a thick, even coating.
• High Heat for High Crisp: A 425°F oven is essential. It quickly sets the crust and starts the browning process without overcooking the chicken.
• Use Freshly Grated Parmesan: Pre-grated cheese has anti-caking agents that can prevent it from melting and adhering as well. A block of Parmesan you grate yourself makes a superior, more cohesive crust.

Variation (if any)

• Lemon Herb: Add lemon zest and chopped fresh thyme to the mayonnaise mixture.
• Spicy Chipotle: Mix 1 teaspoon of chipotle powder into the mayonnaise and use pepper Jack cheese in the crust.
• “Everything Bagel” Style: Replace half the panko with everything bagel seasoning.
• Different Base: Try this method with salmon fillets or pork chops for equally delicious results.

Notes

The type of mayonnaise matters. A standard, full-fat mayo like Hellmann’s/Best Foods will give the best browning and flavor. Olive oil-based or avocado oil mayonnaise are great healthier alternatives. If you’re out of panko, regular breadcrumbs will work but will yield a finer, less shatteringly crisp texture.

FAQs

Can I use Greek yogurt instead of mayonnaise?
You can, but the results will differ. Greek yogurt is tangier and contains more water. The crust may not brown as deeply or become as crispy. For best results with yogurt, use full-fat, strain it further, and mix it with a tablespoon of oil.

Does the chicken taste like mayonnaise?
Not at all! The mayonnaise mellts and transforms in the oven, leaving no distinct “mayo” flavor. Instead, it creates a rich, savory depth and incredible juiciness. The dominant flavors are the Parmesan, garlic, and herbs from the crust.

My crust is browning too fast. What should I do?
If the crust is getting too dark before the chicken is cooked, loosely tent the baking sheet with aluminum foil for the remainder of the baking time. Next time, try placing the rack in the center of the oven, not too close to the top broiler element.

Can I make this with chicken thighs?
Yes, boneless, skinless chicken thighs work wonderfully. They may require a slightly longer baking time (around 22-25 minutes) due to their higher fat content. Ensure they reach an internal temperature of 165°F.

CONCLUSION

This Oven Baked Parmesan Crusted Chicken with Mayonnaise is more than just a recipe, it’s a smarter, simpler way to achieve a restaurant-quality dinner at home. It takes the guesswork out of keeping chicken juicy and delivers a spectacularly crunchy, flavorful crust with minimal ingredients and effort.

From the easy five-minute prep to the moment you cut into that perfectly cooked, succulent chicken, it’s a consistently rewarding dish. Give this ingenious method a try, and it just might become your new default way to make crispy baked chicken.