Baked Mayo Parmesan Chicken
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.
PIN the Baked Mayo Parmesan Chicken to try it later!
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.
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!
What ingredients do you need?
- boneless, skinless chicken breasts
- mayo
- Parmesan cheese (For best results, use coarsely-shredded Parmesan or grate your own.)
- Poultry Seasoning (affiliate link)
- Garlic Powder (affiliate link)
- fresh-ground black pepper to taste
What makes my Baked Mayo Parmesan Chicken recipe extra tasty?
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!
How did I make sure this is a low-carb dish?
Some versions of this recipe use breadcrumbs in the topping, but trust me when I say no breadcrumbs are needed for this tasty recipe!
Steps for making Baked Mayo Parmesan Chicken:
(Scroll down for complete printable recipe with nutritional information.)
- 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.
- Pound chicken just enough to make each piece an even thickness (or use chicken cutlets and skip this step).
- I used my trick from Juicy Grilled Chicken Breasts and cut small slits crosswise in the chicken.
- Then mix the mayo, poultry seasoning, garlic powder, and pepper and stir in the Parmesan.
- 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.)
- Use a rubber scraper (affiliate link) to spread a layer of the mayo mixture over each piece of chicken.
- 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.
- Serve hot, and wait for compliments!
Make it a Low-Carb Meal:
This would be great with a low-carb side dish like Lemony Green Beans or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal.
More Tasty Recipes for Chicken:
Roasted Lemon Chicken and Green Beans Sheet Pan Meal
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Baked Mayo Parmesan Chicken
Baked Mayo Parmesan Chicken is my version of a super low-carb and delicious chicken dish that's getting rave reviews all over the internet!
Ingredients
- 4 large boneless, skinless chicken breasts
- 3/4 cup mayo
- 6 T coarsely-grated Parmesan (For best results, use coarsely-shredded Parmesan or grate your own.)
- 3/4 tsp. poultry seasoning
- 3/4 tsp. garlic powder
- fresh-ground black pepper to taste
Instructions
- Preheat oven to 375F/190C. Spray a baking dish with non-stick spray, choosing a dish just large enough to hold the chicken.
- Trim chicken breasts well, cutting larger ones in half if desired.
- Put each piece of trimmed chicken inside a small Ziploc bag and pound with a meat mallet (affiliate link) (or something heavy), just until the chicken is an even thickness, about 1/2 inch thick. (Don't pound too hard or too long or the chicken breasts will start to shred apart.) Then cut small shallow crosswise slits going down each chicken breast, being careful not to cut through.
- Mix the mayo, poultry seasoning (affiliate link), garlic powder (affiliate link), and black pepper, then stir in the coarsely grated Parmesan.
- Put chicken breasts into the baking dish and use a rubber scraper (affiliate link) to spread the mayo-parmesan coating over the top of each chicken breast, covering the entire surface.
- Bake chicken 35-40 minutes, or until the chicken is firm and the top is nicely browned. (There will be some liquid and congealed cheese in the bottom of the baking dish, but just ignore it and move the chicken breasts to a serving platter. Several other places where I spotted similar recipes also mentioned this, so I'm not sure if there is a way to avoid it.)
- Serve hot, and wait for compliments!
Notes
I saw variations on this Baked Mayo-Parmesan Chicken all over the internet and experimented with Kara to come up with my version you see in this recipe. If anyone knows the original source of the recipe, I would love to credit them!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 5gUnsaturated Fat: 19gCholesterol: 84mgSodium: 324mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 27g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty Baked Mayo Parmesan Chicken is great for low-carb diet plans, including Keto, and it’s also a low-glycemic dish. For the South Beach Diet, light mayo would definitely be recommended and the amount of Parmesan would probably make is an occasional treat for South Beach Dieters.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2017 and it’s been hugely popular on the site. It was last updated with more information in 2021.
90 Comments on “Baked Mayo Parmesan Chicken”
Could you use chicken thighs also instead of the breasts? I have some I need to cook so just wondering!
I haven’t made it with thighs, and truthfully I would probably prefer breasts. But the thighs would probably be okay. I’m assuming you mean boneless skinless thighs? The cooking time might be slightly shorter because breasts are thinner. Let me know how it works if you try it.
This was the first result for low carb chicken parm that I came across. I really lucked out because this is really, really good. Thanks!
Thanks Dave; so glad you liked it!
This chicken dish is so yummy! The best chicken recipe and i really enjoyed it! By far the best chicken recipe I’ve had on Keto diet… So tender, flavorful and delicious. Thank you for sharing this wonderful recipe with us
So glad you enjoyed it!
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My daughter made this for us as we are in the Keto diet. By far the best chicken recipe I’ve had on Keto diet!! So tender, flavorful and delicious! We should of doubled the recipe!
Thanks Joy, so glad you enjoyed it!
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This is absolutely delicious and so easy to make! My only disappointment is there is no nutritional information that I could see. I would rather not have to fuss with yet another calculation, as in thevCalorie Count site.
I’m glad you enjoyed the recipe. I wish there was an easy way for me to get nutritional information. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I have been working on that for nearly two years now, while trying to keep up with the blog. I am planning to add nutritional information, but not until the editing project is done.
If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.
Thanks for another great recipe, Kalyn. I first tasted this mayo/parm topping when a friend baked salmon this way. Moist and delicious!
Thank you, too, for your integrity as a blogger. Attribution is a big deal – more than people realize, in my opinion. When citing someone else’s work, re-posting their photos, etc., it is always important to give credit to the original source. Their hard work and commitment to excellence should be recognized. It certainly doesn’t diminish the person who is offering the attribution, either. If anything, it increases my esteem of them because they are demonstrating integrity! Even though you were unable to authenticate the original source of this recipe, you documented that you took great lengths to make the attempt.
This reader appreciates your commitment to ethics and excellence. Thank you for doing that.
Thanks for the nice thoughts! I love the sound of this on salmon too!
I added pesto to mine and it’s in the oven right now…can’t wait to try it!
I like the sound of that!
I made this last night and it was so good. Didnt kniw low carb foods tasted so good.
So glad you enjoyed it!
The best chicken recipe! My husband and teenager loved it!
So glad to hear that Elena; thanks for taking time to let me know!
When I made this again I used cut up boneless, skinless thighs and added a box of thawed chopped spinach squeezed dry. I skipped the poultry seasoning and used oregano, onion powder and garlic powder instead. Then I stirred it all together and baked it for about an hour. Lots of versatility for this yummy recipe.
Very interesting Claire! I love hearing how you switched it up!
so disappointed in the outcome of this recipe. I was so looking forward to it. Now I have two more breasts that are too dry to eat,and not sure what to do w/them…I think a 'must' is to pound it even more than I did..or make sure you have very thin pieces of meat/chicken. too bad,too sad.
Sorry it was not a keeper for you. I've made it a few times and always had good results.
@squid Maybe try to hasselback the chicken breasts? As Kalyn mentions, make some slits across the chicken, careful not to cut all the way through. I put some spread in the slits too, and it came out divine.
Yes, thanks for catching that. If you didn't make slits in the chicken that would make it take longer to cook and potentially make it get dried out.
Made this with vegan mayo, because that what I use. OMG, SO good! Perfect, juicy, easy, uh-mazing. Thank you!!!
So glad you enjoyed it!
I have also added chopped marinated artichokes and instead of poultry seasoning, I add crushed red pepper.
Thank you for all you do – your recipes rock!
Jill
Thanks, so glad you're enjoying the recipes! I love both those ideas!
Miracle Whip is what I use for mayo – does it matter (depends on what blog I'm on whether it does or not, it seems).
Miracle Whip contains sugar and mayo doesn't which is why some people don't want it. But that's up to you!
This is a favorite of ours, too. It's very tasty on fish as well, using an all-purpose seasoning in place of the poultry seasoning.
Great idea to try it on fish; I will remember that!
I am 81 years old and when I was in my late 30's women were doing this. I thing they did it with plain mayo though. I did not try it.
Wow, interesting that it's been around that long! It's delicious; you should try it!
This chicken dish is soooo good! One way to make the cleanup of drippings easier is to line the pan with foil (no greasing needed). I've also used a baking rack over the foil–chicken just as moist but not lying in the extra fatty drippings.
Thanks Kathy, both great ideas! I especially love the idea of using foil to make clean-up easier.
What's not to love? Chicken and mayo and cheese? I've got to try this one.
Lydia, as you might have guessed, it is crazy good!
Good Morning Kalyn —-
So excited to see this recie in my email this morning. Looking forward to making it soon and it sure sounds yummy!!!
I just wanted to thank you for your sight and all your recipes. I have been enjoying this sight for years.
I have joined "the real SBD" in 2003 with up and down results and have managed to keep off 43 lbs. Like you I was distressed at the sale of SBD so was happy to see your comments recently about that.
Looking forward to more new recipes and continued exploring what I have not found yet.
Thanks for all you do and your wonderful sight and delicious recipes.
Happy New Year.
My name is Karen and I AM a real person.
Hi Karen, thanks for the nice thoughts about my site. Glad you are enjoying the recipes and Happy New Year to you too!