Baked Mayo Parmesan Chicken (Video)
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 Mayo Parmesan Chicken 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 now I’ve made this baked chicken crusted with mayo and Parmesan over and over 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 chicken recipe!
Want another idea for the Mayo Parmesan topping?
After I shared this Mayo Parmesan Chicken recipe, it didn’t take long before people started telling me how much they loved the Mayo Parmesan topping on fish! And I eventually decided that idea needed to be a separate recipe, and now Baked Mayo Parmesan Fish is also hugely popular on the site too!
Steps for making Baked Mayo Parmesan Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 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, Instant Pot Green Beans with Bacon and Gorgonzola, or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal.
More Tasty Ideas for Chicken:
- Pepperoni Pizza Chicken Bake
- Roasted Lemon Chicken and Green Beans Sheet Pan Meal
- White Barbecue Sauce Chicken
Weekend Food Prep:
This Baked Mayo Parmesan Chicken recipe is even great when it’s re-heated so the recipe has been added to a 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 original South Beach Diet, light mayo would definitely be recommended and the amount of Parmesan would probably make this 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 Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube 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 2023.
92 Comments on “Baked Mayo Parmesan Chicken (Video)”
I make your fish with Mayo recipe all the time, so will also make this chicken dish. The fish recipe calls for broiling for last 3 minutes to achieve a browning to the Mayo top. Is this required for chicken recipe? Didn’t see it in recipe. Thanks. I love your recipes and have forwarded many to my carb avoiding family members.
So glad you’ve enjoyed the Mayo-Parmesan Fish! The chicken takes much longer to cook so it didn’t need the broiling step, but if your chicken seems done and the top isn’t as brown as you’d like it certainly wouldn’t hurt to put it under the broiler for a few minutes.
My family has been making a basic version of this recipe for years. It’s been a staple in our meal rotation especially when my kids were little. The original recipe that we use was printed on a Hellman’s mayonnaise jar. I still have the original clipping. It simply had Mayo, Parmesan and Italian seasoned bread crumbs. We will definitely be trying your version. It sounds delicious.
Hi Barbara, thanks for sharing that! That might be why I can’t find the original version online, because it didn’t originate online! Hope you enjoy my version!
This looks great and would like to try it.
I live in a single household and was hoping you could show me how to reduce the Parmesan/ Mayo chicken recipe to accommodate 1 person, using 1 chicken breast instead of 4 and the remaining ingredients as well.
There is no real secret to it, just divide ingredients by four to make one serving. But this keeps well and is easy to reheat so I would urge you to cut it in half, make two servings, and you’ll have one for dinner a day or two later. Hope you enjoy.
Ahhhh, this, was, delicious!!! Seriously! Definitely making this again, and again and probably again!
So glad to hear you enjoyed it!
i made this using homemade mayo, subbed the poultry seasoning with Italian seasoning and it turned out great.
Glad you enjoyed, and of course you can sub ingredients any way you prefer!
So easy and delicious. All four of my kids ate this up like it was their favorite restaurant chicken.
So glad to hear it was a hit!
This recipe is absolutely delicious. The best way to prepare boneless, skinless breasts yet! For the people wondering if the Parmesan (grated) in the green plastic jar stuff is ok to use, that’s what I used and it worked very well. I made only one breast so cut the recipe down accordingly but I sure wish I’d made two because I would have happily eaten a second one. Other than not using the same Parmesan called for in the recipe, I made no other changes and don’t plan to – perfect as is. I will be making this again and again.
So glad you enjoyed! Thanks for sharing that info.
Just wanted to say that I tried the low carb mayo Parmesan baked chicken last night… it was fantastic! It was so easy to make and took a lot less time in my oven because I used the roast setting set to 350 plus the cutlets were very thin. anyway, the only thing I did notice is that the cheese didn’t really melt it became sort of crunchy after being baked. I used freshly grated Locatelli Romano cheese (because I’m Italian and that’s how we roll) so did i possibly do something wrong? I cannot wait to try the other recipes that I’ve seen so far. thanks for sharing all these wonderful meals!
So glad you enjoyed! I’m not familiar with that cheese so I can’t say for sure why it was more crispy
This was the best chicken I’ve ever had. I put red potatoes and broccoli and cheese with it so good .
So glad you enjoyed it!
This is the best chicken meal I’ve ever made!
So glad you enjoyed it!
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.
Can I use yogurt in place of the mayo? I am allergic to eggs so mayo is not in my kitchen.
Truthfully I can’t say for sure how that will work since I haven’t tried it. (I’m a mayo lover so I don’t have any experience substituting things for it.) I think the Greek yogurt might separate when it’s cooked in a preparation like this, but I can’t say for sure. Maybe experiment with it on half a recipe and see how it goes.
Im trying with a vegan mayo, let you know!
I’m so glad I found this recipe! My husband loves it, and he’s requested it many times.
Happy to hear it has been a hit!
What’s in poultry seasoning? I dont have it and am wondering if I can make my own.
I buy in bulk so my bottle doesn’t have a label, but i did find a post about what’s in poultry seasoning by googling it. I think sage, and thyme are the most important ones.
I didn’t have poultry seasoning, which I don’t like anyhow, so substituted rosemary, sage and thyme; topped with moz cheese. Served with broc & carrots. Sooo good. It’s a keeper!
Note: I used the parm in the can…
So glad you enjoyed it! And by all means, use any herbs you prefer.
Can you use grated Parmesan?
Are you talking about the grated Parmesan in the green can? To be honest, I’m not sure how that will work. It might be okay, but it’s so finely grated I’m wondering if it will melt a lot more quickly. It would probably still taste good, but the topping might all run off the chicken. Try it and see, that’s all I can say!
This looks so easy and delicious! I wanted to make this for a lunch, but I won’t have much time to prepare – can I prepare this overnight and leave in the baking dish in the fridge?
I haven’t done that with the recipe, and to be honest I question how well it might work.
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I don’t even like chicken normally but my fiance made this for me (he cooks luckily!) OMG. This is the best chicken I’ve ever had, and I’m really picky about chicken. I even ate the leftovers the next day and that’s the first time I’ve eaten leftover chicken! Thanks for this recipe!!!
How fun, so glad you liked it!
I’m glad you enjoyed it. I wish there was an easy way for me to make that happen. 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.