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Melt In Your Mouth Baked Parmesan Mayonnaise Chicken

Melt in your mouth chicken made with baked chicken breasts coated in a golden, puffy Parmesan and mayonnaise crust. Juicy chicken breast stays moist inside while the savory herb-flecked topping turns golden and bubbly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 0.25 Salt and cracked black pepper to taste
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Lightly season the chicken breasts with salt and cracked black pepper, then place them in the prepared dish.
Make the Parmesan mayonnaise crust
  1. Mix mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth.
  2. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely, with a thick even layer.
Bake
  1. Bake at 375°F for 25 to 30 minutes, until the topping is golden and bubbly.
  2. Continue baking if needed until the internal temperature reaches 165°F when checked in the thickest part.
Finish and serve
  1. Garnish with fresh parsley and serve immediately, so the crust stays puffed and crackly.

Notes

For the most tender results, bake until the topping is golden and bubbly and the center hits 165°F—don’t overbake. Store leftovers in a sealed container in the fridge for up to 3 days; freeze cooked chicken up to 2 months. For a lighter option, use light mayonnaise (or a 50/50 mix of light mayo and regular mayo) to keep the crust texture while reducing calories.