Mayonnaise and Parmesan Chicken

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The “Melt-In-Your-Mouth” Parmesan Chicken

This recipe is famous for a reason: it makes even the thickest, most intimidating chicken breasts as tender as butter.

CategoryDetails
Prep Time10 minutes
Bake Time20–25 minutes
Total Time35 minutes
Yield4 servings

🍴 Ingredients

  • 4 Large boneless, skinless chicken breasts
  • ½ cup Real mayonnaise (do not use salad dressing or light mayo)
  • 1 cup Freshly grated Parmesan cheese
  • ½ tsp Garlic powder
  • ½ tsp Seasoned salt
  • ¼ tsp Black pepper
  • Optional: ½ cup Panko breadcrumbs (if you want an extra-shaggy crunch)

👩‍🍳 Instructions

1. The Prep

  • Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or grease a baking dish.
  • Pro Tip: Pat the chicken breasts dry with a paper towel. If they are wet, the mayo shield won’t adhere properly.

2. The Flavor “Slurry”

  • In a small bowl, whisk together the mayonnaise, Parmesan cheese, garlic powder, seasoned salt, and pepper. It should look like a thick, gritty paste.

3. The Coating

  • Place the chicken on the baking sheet. Use a spatula or the back of a spoon to spread the mayo-cheese mixture generously over the top and sides of each breast.
  • If using Panko, sprinkle it over the top and gently press it into the mayo.

4. The High-Heat Roast

  • Bake for 20 to 25 minutes. Because we are baking at a higher temperature, the crust will brown beautifully while the “shield” keeps the inside from overcooking.
  • The Temperature Check: Aim for an internal temperature of 74°C (165°F).

5. The Rest

  • Let the chicken rest for 5 minutes before slicing. This is crucial—if you cut it immediately, that “emulsified shield” will release the juices you worked so hard to trap.

The “Lemon-Herb” Twist: Stir in 1 teaspoon of fresh lemon zest and 1 teaspoon of dried thyme into the mayo mixture. The citrus cuts through the richness of the mayo and brightens the whole dish.

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