My older sister whipped this up for neighborhood block parties in the eighties. Only 3 ingredients and it comes out unbelievably juicy with the best crust.

This oven baked 3-ingredient parmesan mayo chicken is straight out of my eighties childhood in a Midwest neighborhood, where my older sister would show up to block parties with a big white casserole dish of this bubbling, golden-topped chicken. It’s the kind of recipe you memorize after making it once: just chicken breasts, mayonnaise, and grated Parmesan. The mayo keeps the meat unbelievably juicy while the cheese forms a savory, toasty crust. If you grew up on church potlucks and cul-de-sac cookouts, this will feel wonderfully familiar—and if you didn’t, it’s a quick way to understand why these simple, no-fuss casseroles were such a hit.

Serve this chicken hot, straight from the casserole dish, with something that can soak up the creamy, cheesy juices—think buttered egg noodles, mashed potatoes, or a simple rice pilaf. A crisp green salad with a tangy vinaigrette or steamed green beans helps balance the richness. If you’re feeding a crowd, add a basket of crusty bread and a tray of roasted vegetables so people can build their own plates around the chicken. Leftovers slice nicely for sandwiches on toasted rolls with lettuce and tomato.

Servings: 4

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

Preheat your oven to 375°F (190°C). Lightly grease a classic white 9x13-inch casserole dish with cooking spray or a thin film of oil so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels. This helps the topping cling and encourages a better crust. Arrange the chicken in a single layer in the prepared casserole dish, leaving a little space between each piece.

In a medium bowl, stir together the mayonnaise and grated Parmesan cheese until you have a thick, even mixture. It should be spreadable but not runny.

Using a spoon or small spatula, divide the mayo-Parmesan mixture evenly over the tops of the chicken breasts. Spread it all the way to the edges of each piece, creating a generous, even coating. This layer is what keeps the meat juicy and forms that bubbly, toasted crust.

Place the casserole dish on the middle rack of the preheated oven. Bake for 25 to 35 minutes, depending on the thickness of your chicken breasts, until the topping is deeply golden in spots and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of a breast.

For an extra-toasty top like you’d see at a neighborhood potluck table, move the dish to the upper rack and broil on high for 1 to 2 minutes at the end of baking, watching closely so the cheese doesn’t burn. You’re aiming for a bubbly, browned crust.

Let the chicken rest in the casserole dish for about 5 minutes. This helps the juices redistribute so the meat stays moist when you cut into it. Use a metal spatula to lift out each piece, scooping up some of the creamy layer from underneath, and serve hot.

Because this recipe is built on just three main ingredients, small tweaks go a long way. For a slightly lighter version, you can use light mayonnaise, but avoid fat-free mayo—it doesn’t hold up well to high heat and won’t give you the same creamy layer. If you prefer darker meat, boneless, skinless chicken thighs work beautifully; just trim excess fat and start checking for doneness around 25 minutes. You can also play with the Parmesan style: the classic eighties version uses the dry, shaker-can cheese, which browns evenly and gives that nostalgic flavor, but you can swap in finely grated real Parmesan for a sharper, more intense taste (expect a slightly less uniform crust). To stretch the recipe for a bigger crowd, slice the chicken breasts horizontally into cutlets so you have more, thinner pieces; reduce the baking time and watch carefully so they don’t overcook. Food safety notes: always start with fully thawed chicken and keep it refrigerated until you’re ready to bake. Use a clean cutting board and knife just for the raw chicken, and wash hands and surfaces thoroughly with hot, soapy water before handling the mayo-Parmesan mixture. Discard any leftover topping that has touched raw chicken rather than saving it. Finally, rely on an instant-read thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part; visual cues alone can be misleading, especially with a creamy topping.