Southern Potluck Mayonnaise and Parmesan Chicken

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The “Velvet-Crust” Mayo & Parmesan Chicken

This version uses a “Garlic-Bloom” technique—incorporating garlic powder directly into the mayo to infuse the meat throughout the entire baking process.

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

🍴 Ingredients

  • The “Foundation”:
    • 4 Large boneless, skinless chicken breasts (pounded to even thickness)
  • The “Moisture-Blanket” (The Sauce):
    • ½ cup Real mayonnaise
    • ¼ cup Grated Parmesan cheese (the “shaker” kind)
    • 1 tsp Garlic powder & ½ tsp Onion powder
    • 1 tsp Fresh lemon juice (to cut the richness)
  • The “Golden-Crown” (The Topping):
    • ½ cup Shredded Parmesan cheese (freshly grated)
    • ½ cup Panko breadcrumbs (for extra crunch)
    • 1 tsp Dried parsley & ½ tsp Paprika

👩‍🍳 Instructions

1. The “Even-Heat” Prep

  • Preheat your oven to 200°C (400°F). Grease a shallow 9×13 inch baking dish.
  • The Rule: Pat the chicken breasts dry with paper towels. If they are wet, the mayo mixture will slide off instead of sticking.

2. The “Mayo-Emulsion”

  • In a small bowl, whisk together the mayonnaise, shaker Parmesan, garlic powder, onion powder, and lemon juice.
  • The mixture should be thick, almost like a frosting.

3. The “Blanket” Application

  • Arrange the chicken in the baking dish. Spread the mayo mixture generously over the top of each breast.
  • The Pro Move: Ensure the mixture covers the sides of the chicken as well; this “seals” the juices inside the meat.

4. The “Crunch-Grid”

  • In another bowl, toss the shredded Parmesan, panko, parsley, and paprika.
  • Press this dry mixture firmly into the wet mayo coating on each piece of chicken.

5. The “High-Heat” Sear

  • Bake for 20–25 minutes.
  • The Visual Cue: Do not overcook! Pull them out the moment the topping is deep golden and the internal temperature hits 74°C (165°F). Let them rest for 5 minutes before serving so the juices redistribute.

The “Italian-Dressing” Hack: For an extra punch of acidity, marinate the chicken in 2 tablespoons of Italian salad dressing for 15 minutes before patting dry and applying the mayo. The vinegar in the dressing pre-tenderizes the proteins, making the chicken even more succulent.

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