Parm Chicken With Mayo


If you are looking for a wholesome meal that is quickly made, Parm chicken with mayo just might be the answer. This round little cutlet of chicken wrapped in breading has always been a favourite meal of mine.

You do not need to be forced to go out and buy a bottle of parmesan cheese from the hypermarket. It is very easy to make parmesan cheese at home. If you follow this simple recipe, your family and friends are sure to love it!

Mayo Parmesan Chicken AKA Melt in Your Mouth Chicken

You can’t have enough great chicken recipes, and this quick and easy recipe uses only a few ingredients and goes in the oven in about 10 minutes. Also known as Melt in Your Mouth Chicken (MIYM), it makes a moist and delicious easy dinner.


This recipe has everything. It’s extraordinarily moist, has a great taste of Parmesan, and a slight crunchiness. Plus, it has a skill level of 2/10. Anybody can handle this easy dinner recipe.

While it is a top-rate recipe, I thought it needed a little crunch and some other small touches. But otherwise, a wonderful recipe.

The recipe starts with a base of some mayonnaise. Add some Parmesan and seasoning. Then coat some well-trimmed skinless boneless chicken breasts.

To add crunch, sprinkle all sides with some Italian bread crumbs. Bake and you’re in chicken heaven.

🐓What Is Melt in Your Mouth Chicken?

Melt in your mouth chicken has become an internet classic and is generally made with skinless boneless chicken breast coated with spiced mayonnaise and some parmesan cheese.

Substitutes are allowed, and I add a touch of bread crumbs for some crunch.

🐓Ingredients for Melt in Your Mouth Chicken


This recipe uses skinless boneless chicken breasts, which have “grown” in my lifetime. Once upon a time, we were talking 6-8 oz. Now mostly about 10-12 oz and occasionally a full pound.

Try to pick chicken that is all about the same size. The results overall will be better since they will cook more evenly. If you are cooking more than two, the larger breast should be to the outside of the pan.

If the chicken is thicker than ¾ inch, flatten some with a meat mallet.


A good quality mayonnaise is an excellent choice, and you may use a lower fat version. People worry about the taste, but even the “mayo haters” love it in this recipe—see the comments.

Miracle Whip will work nicely but will add a bit of a different taste.

Other possible bases for the coating are Greek yogurt, sour cream, or even cream cheese.

Some cheaper mayonnaise or another base will have more fluid and may not stick well. Also, applying it too thick will lead to the coating not sticking well.


Parmesan cheese is the most commonly recommended cheese—usually grated, but I prefer shredded.

Other cheeses like cheddar or Asiago can be used.

Bread Crumbs

Panko-type bread crumbs will add some crunch. I prefer the Italian spiced bread crumbs but use what you want.

It is always tempting to add more of something you like. I like Panko breadcrumbs. But a LIGHT sprinkle. If you do more, you will have a “Panko Chicken,” so let’s be careful.


Seasoning salt, garlic powder, and black pepper, but modify to your taste.

👨‍🍳How To Cook Melt in Your Mouth Chicken

  1. Preheat oven
  2. Trim and pat dry 3-4 skinless boneless chicken breasts. If thick, thin to ¾ inch thick with a meat mallet.
  3. Mix mayonnaise, Parmesan and other ingredients for topping.
  4. Prepare cooking sheet with foil and a rack.
  5. Dry the chicken with paper towels and cover the chicken with a light coating of the topping.
  6. Give the chicken a light sprinkle of Panko bread crumbs.
  7. Bake for about 45 minutes until internal temperature is 165° but filp gentley with a fork at 20 minutes.


Do I need a rack?

You can cook directly on PAM-covered foil, but it will have a soggy bottom. A rack will help prevent this.

I love cooking my chicken on a rack. You really need to get a rack. For a few dollars, you will become a much better cook. But get one that is “oven-safe.” Some racks are cooling racks only and have a coating.

If your local store does not have them, Amazon will. I list a few in Cooking for Two Shop, but others will work.

Should I brine the chicken?

If you have time, brining it will make the chicken more moist and tender.

The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not identical, and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.

As little as 15 minutes makes a big difference. But you can brine for up to 2 hours if you want. This is a “heavy brine” in the amount of salt and matches the Cooks Illustrated suggestions. You may see longer brine times suggested, but please limit it to 2 hours maximum.

If you brine, be sure to gently wash off the salt. Also, instead of seasoning salt, use paprika in the coating.

Do I need to flip the chicken during cooking?

I’m adding a suggested flip of the chicken halfway through the cooking. Some (not me nor many others) have problems with a soggy bottom.

A couple of possibilities occur to me. First, previously frozen chicken or older chicken can release more fluid. Also, too much or thinner mayo could contribute. Or nothing they did.

Either way, the flip should help those cases and won’t hurt. Use a fork for the flip. Tongs may remove some coating.

How to get the coating to stick better?

Nothing sticks well to wet chicken, so be sure to dry the chicken before coating.

The mayonnaise needs to be of good quality. Cheap mayo will have more liquid.

The mayonnaise coating needs to be thin—too heavy will just melt off the chicken.

If the chicken is still partly frozen, it will release fluid.

Mayo Parmesan Chicken

This mayo parmesan chicken is a delicious chicken dish made with just 5 ingredients! All you have to do is mix mayo with grated Parmesan cheese, garlic powder, and Italian herbs, then spread it over chicken breasts and bake. It really doesn’t get easy easier! Prep time is literally 5 minutes!

Mayo works some kind of magic on the chicken as it comes out so tender and juicy it’s unbelievable. This recipe is also loved by kids and is easy to make for a crowd.

Parmesan mayo chicken on a green plate with mashed potatoes and broccoli.
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Cut in half parmesan mayo chicken breast on a green plate with mashed potatoes and broccoli.


  • I used chicken breasts for this recipe but you could also use chicken tenders, boneless chicken tights, or turkey breast/tenderloin. Chicken tenders will need a shorter baking time, chicken thighs or turkey breast/tenderloin – longer baking time (I would also reduce the temperature to maybe 375°F/190°C to not burn the mayo-cheese paste since they need to be baked longer than chicken breasts).
  • grated Parmesan cheese (you can sub for Grana Padano or Pecorino)
  • mayonnaise (real mayonnaise, I used Hellmann’s)
  • garlic powder
  • Italian herbs (you can sub for Herbes de Provence)

I’ve also seen some recipes calling for breadcrumbs or crushed crackers for this recipe. I’ve tried this out but I prefer the version without breadcrumbs – they tend to get a little bit soggy from the mayo paste.

You could also add some lemon zest to the mayo-cheese paste!

Some readers also mentioned that this recipe is delicious sprinkled with crispy bacon bits!

What does mayonnaise do to chicken? It makes it more moist and adds flavor, but the chicken won’t taste like mayonnaise!

Labeled ingredients for parmesan mayo chicken.

How to make it step by step

STEP 1: Preheat the oven to 425°F / 220°C / Gas Mark 7 (no fan, if you have a convection oven reduce the temperature by about 20° or follow the manufacturer’s instructions).

Two chicken breasts in a white baking dish.

STEP 2: Pound the chicken breast in its thickest part slightly (it will bake more evenly). Don’t pound it too much – it should still resemble chicken breasts and not chicken cutlets.

Season with salt and pepper on both sides (be careful with salt, Parmesan cheese is already salty).

Mayo parmesan marinade in a white a white bowl.

STEP 3: In a small bowl stir the mayo, grated cheese, Italian seasoning, and garlic powder together.

Chicken breasts in a white baking dish covered in mayo parmesan marinade.

STEP 4: Spread the mayo-cheese paste on the chicken, making sure it’s covered on all sides (spread more paste on top of the meat than on the bottom).

STEP 5: Bake for about 17-19 minutes depending on the size of the breasts.

If the cheesy crust is browning too much, you can cover the dish loosely with aluminum foil.

How to know if the chicken is cooked: To be sure the chicken breasts are done, measure the internal temperature of the meat with a meat thermometer. Insert it into the thickest part of the meat – it should read 158°F/70°C (the safe temperature for poultry is 165°F/74°C, the meat should come to this temperature after the resting time). If you don’t have a thermometer just cut the meat in half in its thickest part – it should be white and not pink and the juices should run clear.

STEP 6: Let rest for 5-10 minutes then serve.



You can keep the chicken in the fridge for up to 2 days (in a tightly closed container). You can reheat it in an oven at 327F/160C until warm or steam it until warm.


This Baked Mayo Parmesan Chicken is my version of a low-carb baked chicken dish that’s been popular all over the internet! And if you like the idea of chicken topped with creamy mayo and delicious Parmesan cheese, I bet this is a chicken dinner you’ll make over and over.


This Baked Mayo Parmesan Chicken is my version of a low-carb baked chicken dish that’s been popular all over the internet! And if you like the idea of chicken topped with creamy mayo and delicious Parmesan cheese, I bet this is a chicken dinner you’ll make over and over.

Internet's Best Baked Mayo-Parmesan Chicken finished chicken on serving plate

A few years ago I discovered the inspiring recipe for this Baked Mayo Parmesan Chicken in a Facebook group where people share recipes, and this is chicken recipe that really caught my eye. I loved the idea of using mayonnaise as an ingredient to keep chicken moist in the oven, so I printed the recipe, and then as I always do I tried to find the original source.Report ad


What I did end up finding was variations of this recipe with rave reviews all over the internet, some with no attribution at all, but many attributed to another website or blog in an endless loop of internet recipe posting that didn’t seem to start in any particular place! (If anyone sees a site that claims to be the original source, I would love to credit them!)

When I worked on adapting the recipe with Kara, we absolutely loved the version we came up with. We did tweak it to use slightly less mayo and Parmesan and added a little poultry seasoning, but the idea was essentially the same. And I understand why the recipe has been shared far and wide on the internet! I’m featuring it today as my Friday Favorites pick for this week, and I hope this reminder will encourage you make this for an easy dinner some time soon!


  • boneless, skinless chicken breasts
  • mayo
  • Parmesan cheese (For best results, use coarsely-shredded Parmesan or grate your own.)
  • Poultry Seasoning 
  • Garlic Powder 
  • fresh-ground black pepper to taste


As I mentioned, there are versions of this recipe all over the web. But my version pounds the chicken breasts for more even cooking, and I use poultry seasoning and garlic powder in the topping for some added flavors! That’s why I think my recipe is the internet’s best version of this classic dish!Report ad


Some versions of this recipe use breadcrumbs in the topping, but trust me when I say no breadcrumbs are needed for this tasty recipe!

Internet's Best Low-Carb Baked Mayo-Parmesan Chicken process shots collage


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(Scroll down for complete printable recipe with nutritional information.)

  1. Trim the chicken, removing pieces of fat or ragged edges. I had two breasts that were extra-large, so I cut them in half and made 6 pieces.
  2. Pound chicken just enough to make each piece an even thickness (or use chicken cutlets and skip this step).
  3. I used my trick from Juicy Grilled Chicken Breasts and cut small slits crosswise in the chicken.
  4. Then mix the mayo, poultry seasoning, garlic powder, and pepper and stir in the Parmesan.
  5. Spray a baking dish with non-stick spray and arrange the chicken pieces in a single layer. (Choose the smallest dish you can use that fits all the chicken.)
  6. Use a rubber scraper (affiliate link) to spread a layer of the mayo mixture over each piece of chicken.
  7. Bake in a preheated 375F/190C oven for 35-40 minutes, or until the chicken is firm and cooked through and the mayo-parmesan topping is nicely browned.
  8. Serve hot, and wait for compliments!

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