This Mayo Parmesan Chicken bakes up into the most tender, juicy chicken with a savory, crispy, cheesy crust! With just a handful of ingredients that you probably have on hand, this makes the BEST baked chicken breasts!
This chicken recipe is all about the tender, juicy flavor with a savory Parmesan crust. The mayo is the secret ingredient here that helps lock in all the moisture and keeps the chicken from drying out while it bakes.
Surely you’ve had dry, tough baked chicken breasts before. I know I sure have, but this recipe for parmesan crusted chicken with mayo is FOOLPROOF.
Even if you hate mayonnaise, you’ll love this chicken. The mayo does the most magical job of locking in the moisture and keeping the chicken tender and juicy while the Parmesan crisps up and adds flavor and texture.
This is low carb so there aren’t any bread crumbs in our Parmesan crusted chicken with mayo. It’s gluten free, low carb, and one of the easiest ways to ensure you get delicious baked chicken breasts every time.
INGREDIENTS:
- 4 boneless, skinless chicken breasts about 1 ½ pounds
- 1 teaspoon smoked paprika
- 1 teaspoon cracked pepper
- ½ teaspoon salt
- ½ cup mayonnaise
- 1 cup shredded Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley for garnish
INSTRUCTIONS
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Preheat oven to 425 degrees. Lightly spray a 9×13 b
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Season the chicken on both sides with the paprika, salt, and pepper. Arrange in an even layer in the prepared baking dish.
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Add the mayonnaise, ½ cup of Parmesan, garlic powder, and onion powder to a bowl and stir to combine. Spread the mixture evenly over each piece of chicken.
- Sprinkle the remaining ½ cup of Parmesan over the top of each piece of chicken
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Bake for 25 minutes or until a meat thermometer reaches 165 degrees.
- Sprinkle with parsley before serving
TIPS & NOTES:
Adding the extra layer of Parmesan on top of the mayo mixture makes for a bit of a crispy crust.