My sister brought this to our Memorial Day cookout and everyone begged for the secret. It takes 4 ingredients and comes out impossibly juicy every time.

This oven baked 4-ingredient mayo parmesan chicken is the exact dish my sister carried into our Memorial Day cookout in a simple white casserole dish—and I’m not exaggerating when I say people were hovering, asking for the recipe before it even hit the table. The secret is a quick, creamy mayo and parmesan topping that locks in moisture, so the chicken comes out impossibly juicy with a golden, slightly crusty top every time. It’s the kind of no-fuss, weeknight-friendly recipe you can toss together in minutes after work, but it still feels special enough for company or a holiday cookout spread.

I like to serve this mayo parmesan chicken with something that soaks up the extra creamy juices in the pan—think buttered egg noodles, mashed potatoes, or simple white rice. A crisp green salad or roasted vegetables (broccoli, green beans, or asparagus) balance out the richness really nicely. If you’re taking it to a cookout like my sister did, it pairs perfectly with classic sides like corn on the cob, coleslaw, or a big pasta salad. Leftovers are great sliced over a salad or tucked into a sandwich the next day.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a white ceramic or glass 9x13-inch baking dish with nonstick cooking spray or a thin layer of oil.

Pat the chicken breasts dry with paper towels so the topping sticks well. If any pieces are very thick on one end, gently pound them to an even thickness (about 3/4 to 1 inch) so they cook evenly.

Arrange the chicken breasts in a single layer in the prepared baking dish, leaving a little space between each piece.

In a medium bowl, stir together the mayonnaise, grated parmesan cheese, and garlic powder until you have a smooth, thick mixture. Taste and add the optional salt and black pepper if you’d like a bit more seasoning.

Spoon the mayo-parmesan mixture evenly over the tops of the chicken breasts, spreading it all the way to the edges of each piece. The chicken should be completely covered in a thick, creamy layer; this is what keeps it super juicy and creates that golden crust.

Place the baking dish on the middle rack of the preheated oven and bake for 25 to 30 minutes, or until the chicken is cooked through and the topping is bubbly and golden brown. The internal temperature of the thickest part of each breast should reach 165°F (74°C) when checked with an instant-read thermometer.

If you’d like a deeper golden crust on top, switch the oven to broil for the last 2 to 3 minutes, watching closely so the topping doesn’t burn.

Remove the dish from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute so every slice stays moist. Use a spatula to lift out each piece, scooping up some of the creamy, cheesy topping and pan juices to spoon over the chicken when serving.

You can easily tweak this 4-ingredient base to fit your family’s taste without making it complicated. For a little color and extra flavor, stir 1 to 2 teaspoons of dried Italian seasoning or chopped fresh parsley into the mayo-parmesan mixture before spreading it on the chicken (this technically adds an extra ingredient, so keep it optional if you want to stay true to the original four). If you prefer a touch of heat, add a pinch of red pepper flakes or a little smoked paprika on top. To lighten it up, you can swap half of the mayonnaise for plain Greek yogurt; just know the topping may be slightly tangier and not quite as rich. For smaller appetites or meal prep, use chicken tenderloins instead of full breasts and reduce the bake time to about 18 to 22 minutes, checking early so they don’t overcook. This recipe is naturally low-carb and gluten-free as written, but always double-check labels on mayonnaise and parmesan if you’re cooking for someone with allergies or celiac disease. Food safety tips: Always start with fully thawed chicken (never bake from partially frozen unless you significantly adjust time and use a thermometer). Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting board, and knives thoroughly after handling. Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C) in the thickest part of the meat, and refrigerate leftovers within 2 hours in a shallow container. Leftovers reheat well in a 325°F oven or air fryer until warmed through, which helps maintain that juicy texture and slightly crisp top.