My grandmother always made this simple mayo Parmesan chicken on Sundays when she wanted something hands-off that still came out tender and juicy. Out here in the Midwest, we learned early that a jar of mayonnaise and a can of grated cheese could stretch a pound or two of chicken into a comforting meal for the whole family. The mayo keeps the meat moist in the oven, while the Parmesan bakes into a golden, savory crust. With just four ingredients and a foil-lined pan, this is the kind of no-fuss, no-mess recipe you can rely on after church, after chores, or any time you want a warm, familiar supper without a lot of fuss.
I like to serve this mayo Parmesan chicken with buttery mashed potatoes or simple buttered egg noodles to soak up the extra juices from the pan. A side of green beans, sweet corn, or a tossed salad rounds out the plate and keeps it feeling like a classic Sunday dinner. Warm dinner rolls or a slice of crusty bread are nice for mopping up any crispy bits of cheese that fall onto the foil. It’s also good the next day, sliced and served cold over lettuce with a few tomato wedges for an easy lunch.
Oven Baked 4-Ingredient Mayo Parmesan ChickenServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 cup mayonnaise
1 cup grated Parmesan cheese (the dry, shaker-can style works well)
1 teaspoon garlic powder
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, and lightly grease the foil if you like to be extra sure nothing sticks.
Pat the chicken breasts dry with paper towels so the coating will cling well. Lay them in a single layer on the foil-lined baking sheet, 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 thick, even mixture.
Spoon the mayo-Parmesan mixture onto the tops of the chicken breasts, spreading it to cover each piece from end to end. The coating should be fairly thick; this is what keeps the meat juicy and creates that golden crust.
Place the baking sheet on the middle rack of the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.
Once the chicken is cooked, if you’d like a deeper golden brown crust, switch the oven to broil and place the pan a bit closer to the top element. Broil for 1 to 2 minutes, watching closely so the topping turns a rich golden brown but does not burn.
Remove the pan from the oven and let the chicken rest on the baking sheet for about 5 minutes. This helps the juices settle back into the meat. Serve warm, scooping up any extra crispy Parmesan bits from the foil to sprinkle over the top.
Variations & Tips
If you prefer darker meat, you can use boneless, skinless chicken thighs instead of breasts; just adjust the baking time as needed until they are cooked through. For a slightly lighter version, you can use half mayonnaise and half plain Greek yogurt, though the texture will be a bit tangier and not quite as rich. If your chicken breasts are very thick, you can slice them horizontally into cutlets so they cook more evenly and the topping gets more surface area to brown. You can also pound them to an even thickness with a meat mallet. For a touch of color, sprinkle a little paprika or black pepper over the coated chicken before baking, keeping in mind this technically adds more ingredients beyond the basic four. Leftovers keep well in the refrigerator for up to 3 days; they reheat nicely in a low oven or can be sliced and eaten cold in sandwiches or on top of salads.
