A weeknight staple that’s creamy, simple, and wildly forgiving, this baked mayonnaise- and Parmesan-coated chicken delivers juicy breasts with a golden, lightly seasoned crust. It’s the sort of recipe you pull out when you want something low-fuss but comforting — perfect for family dinners, potlucks, or when you need a reliable protein to stretch across salads, sandwiches, or quick pasta nights. If you love rich, creamy flavors, you might also enjoy this creamy Parmesan Italian sausage ditalini soup as another cozy option.
Why you’ll love this dish
This recipe is comfort food minus the fuss. A few reasons to try it:
- One-pan baking with pantry-friendly ingredients.
- Mayonnaise or plain Greek yogurt keeps the chicken ultra-moist without brining.
- Parmesan adds savory depth and a slight crisp on top.
- Kid-friendly flavors that also pair nicely with bolder sides for adults.
"Simple chops, big flavor — this went from oven to family-favorite in one week." — a reader who swapped Greek yogurt for mayo and never looked back
It’s perfect for weeknights, casual guests, and meal prep because the sauce both seasons and seals in moisture, so you don’t need complicated steps to get great results.
Step-by-step overview
The technique is straightforward: flatten the chicken for even cooking, slather with a Parmesan-rich spread, and bake until it reaches a safe internal temperature. Expect about 35–45 minutes in a 375°F oven depending on thickness. Resting the chicken after baking ensures juices redistribute for the juiciest bite.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1½–2 pounds total)
- 1 cup mayonnaise or plain Greek yogurt (see note)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon paprika or Italian seasoning
Notes and swaps:
- Greek yogurt reduces fat and adds tang; use full-fat yogurt for richest results.
- If you prefer a crunchy topping, stir 2–3 tablespoons of panko into the mixture or sprinkle on top for the last 10 minutes of baking.
- For low-sodium, reduce the added salt and use a low-sodium Parmesan.
How to prepare it
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- Pat chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap and pound to an even ¾-inch thickness — this promotes uniform cooking.
- In a medium bowl, whisk together the mayonnaise (or Greek yogurt), grated Parmesan, garlic powder, onion powder, salt, and black pepper until smooth.
- Spread the mixture evenly over the top of each chicken breast. Arrange the coated breasts in the prepared baking dish. If using, sprinkle paprika or Italian seasoning on top for color and aroma.
- Bake uncovered for 35–45 minutes, depending on breast size. Start checking at 35 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from oven and let rest 5 minutes before slicing and serving — this small wait keeps the juices locked in.
Step-by-step instructions
- Prep time: 10–15 minutes
- Cook time: 35–45 minutes
- Total time: about 50–60 minutes
Quick workflow: preheat → pound chicken → mix topping → spread → bake → rest → serve.
Best ways to enjoy it
This chicken is versatile. Try these pairings:
- Serve over buttered egg noodles or creamy mashed potatoes to catch the sauce.
- Slice and add to a Caesar-style salad or atop mixed greens with lemon vinaigrette.
- Make sandwiches: warm slices on ciabatta with arugula and roasted red peppers.
- For dinner parties, plate whole breasts with a squeeze of lemon and chopped parsley.
If you prefer a saucier pasta pairing, consider a slow-cooker style pasta like the Crock Pot creamy Cajun chicken pasta to enjoy bold, saucy contrast — sliced Parmesan-baked chicken makes a great topper.
Storage and reheating tips
- Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days.
- Freezer: Wrap tightly or use freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on a baking sheet at 300°F (150°C) for 10–15 minutes until heated through, or microwave covered in 30-second intervals until just warm. To preserve texture, reheat in the oven rather than high-power microwave when possible.
- Food safety: Always ensure reheated chicken reaches 165°F (74°C) before eating.
Helpful cooking tips
- Pound evenly: Thicker centers cause overcooked edges. Aim for a consistent ¾-inch thickness.
- Thermometer is your friend: Rely on an instant-read probe to hit 165°F; visual cues alone can mislead.
- Mayo vs. yogurt: Mayo gives a richer, shinier finish; Greek yogurt is tangier and lighter. Taste and texture differ but both protect moisture.
- For browning: If you want more color, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Make ahead: You can spread the topping on chicken and keep covered in the fridge for up to 24 hours before baking.
Creative twists
- Herb-forward: Mix 1 tablespoon chopped fresh basil, parsley, or chives into the topping.
- Crunchy crust: Combine ¼ cup panko with 2 tablespoons melted butter and sprinkle on top for the last 10 minutes of baking.
- Spicy kick: Add ½ teaspoon cayenne or smoked paprika to the topping.
- Dairy-free: Use a vegan mayonnaise and dairy-free Parmesan alternative. Bake the same way, but expect slightly different browning.
- Mediterranean: Swap Parmesan for crumbled feta and add lemon zest and oregano.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will require a longer bake time (45–55 minutes); use a thermometer to reach 165°F (74°C) near the bone. Boneless thighs typically finish in 30–40 minutes.
Q: Is it safe to use mayonnaise uncooked?
A: Commercial mayonnaise is made from pasteurized eggs and is safe to bake. The mayo also helps keep the chicken moist and protects it from drying out.
Q: Can I make this in advance for guests?
A: You can assemble the topped chicken and refrigerate up to 24 hours before baking. Bake the day-of for best texture and presentation.
Q: My topping sinks into the chicken — is that normal?
A: A little settling is fine. If you want a thicker crust, press the mixture on firmly and consider a panko sprinkle for texture.
Q: How do I know when it’s done without a thermometer?
A: While I strongly recommend a thermometer, cooked chicken will have clear, not pink, juices and the meat will feel firm when pressed. However, unreliability of color makes the thermometer the safest option.
Enjoy this easy, creamy baked chicken the night you want great flavor with minimal trouble.
Print
Creamy Baked Chicken with Parmesan
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A simple and comforting baked chicken recipe coated with mayonnaise and Parmesan, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 pounds total)
- 1 cup mayonnaise or plain Greek yogurt
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon paprika or Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- Pat chicken breasts dry with paper towels and place each breast between sheets of plastic wrap, pounding to an even ¾-inch thickness.
- In a medium bowl, whisk together the mayonnaise (or Greek yogurt), grated Parmesan, garlic powder, onion powder, salt, and black pepper until smooth.
- Spread the mixture evenly over the top of each chicken breast and arrange in the prepared baking dish. Sprinkle with paprika or Italian seasoning if using.
- Bake uncovered for 35–45 minutes, checking at 35 minutes, until an instant-read thermometer reads 165°F (74°C).
- Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
Use Greek yogurt for tanginess and reduced fat. For a crunchy topping, add panko toward the end of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American