Mayo Parmesan Chicken

You won’t believe how tender and juicy this baked chicken turns out. The key is the mayo coating…and don’t worry! Your chicken won’t taste like mayonnaise once it’s baked!


  • 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


  • Preheat oven to 425 degrees. Lightly spray a 9×13 baking dish with nonstick spray.
  • Season the chicken on both sides with the paprika, salt, and pepper. Arrange in an even layer in the prepared baking dish.
  • 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.
  • 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.

This chicken turns out so tender and juicy thanks to the mayonnaise! The final product does NOT taste like mayo, so don’t be scared if you dislike mayo.

Nutrition Information:

Serving: 1chicken breast| Calories: 456kcal (23%)| Carbohydrates: 2g (1%)| Protein: 40g (80%)| Fat: 31g (48%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 13g| Monounsaturated Fat: 8g| Trans Fat: 0.1g| Cholesterol: 119mg (40%)| Sodium: 1035mg (45%)| Potassium: 578mg (17%)| Fiber: 0.3g (1%)| Sugar: 0.5g (1%)| Vitamin A: 502IU (10%)| Vitamin C: 2mg (2%)| Calcium: 309mg (31%)| Iron: 1mg (6%)| Net Carbs: 2g (4%)


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