This oven baked 3-ingredient parmesan mayo chicken bake is the exact kind of recipe you bring to a neighborhood potluck and then spend the rest of the night writing it down on napkins for everyone. My neighbor showed up with this once, and I honestly couldn’t believe how insanely juicy the chicken was for how little effort it took. The secret is a simple mix of mayonnaise and grated parmesan that melts into a golden, savory crust while keeping the chicken tender underneath. It’s perfect for busy weeknights when you want something that feels special but doesn’t require a dozen ingredients or a sink full of dishes.
I like to serve this parmesan mayo chicken with something simple that can roast alongside it, like a sheet pan of broccoli, green beans, or asparagus tossed in olive oil and salt. A side of buttered egg noodles or garlic mashed potatoes is great for catching the extra juices from the pan. If you’re keeping it lighter, pair it with a big green salad and some store-bought dinner rolls. For potlucks, slice the chicken into strips or chunks right in the glass baking dish and set it out with a spoon—people can pile it onto rice, pasta, or even inside soft dinner rolls for easy mini sandwiches.
Oven Baked 3-Ingredient Parmesan Mayo Chicken BakeServings: 4
Ingredients
2 lb boneless, skinless chicken breasts (about 4 medium pieces)
1 cup mayonnaise
1 cup grated parmesan cheese (the dry, shaker-can style works great)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish or spray it with nonstick cooking spray.
Pat the chicken breasts dry with paper towels and trim any excess fat. Lay the chicken in a single layer in the glass baking dish, leaving a little space between each piece for even cooking.
In a medium bowl, stir together the mayonnaise and grated parmesan cheese until completely combined and spreadable.
Spoon the parmesan mayo mixture evenly over the tops of the chicken breasts, spreading it all the way to the edges of each piece to fully cover the surface. This coating is what keeps the chicken moist and creates that golden crust.
Place the baking dish on the middle rack of the preheated oven and bake for 25–35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part. The topping should be melted, bubbly, and lightly golden around the edges.
If you’d like a deeper golden crust, switch the oven to broil for 1–3 minutes at the end of the baking time, watching closely so it doesn’t burn.
Remove the dish from the oven and let the chicken rest for 5 minutes before serving. This helps the juices settle so every bite stays unbelievably juicy. Serve directly from the glass baking dish, spooning some of the creamy, cheesy pan juices over the top of each piece.
Variations & Tips
You can tweak this simple base in a few easy ways without losing the 3-ingredient magic. For a little extra salt and texture, use half grated parmesan from the shaker can and half finely shredded parmesan from a bag. If your chicken breasts are very thick, slice them horizontally into cutlets so they cook more evenly and stay tender. To make cleanup even easier on a busy night, line the glass baking dish with parchment before adding the chicken. If you want a touch of color or flavor without adding more ingredients, serve the baked chicken with a squeeze of lemon and a sprinkle of black pepper at the table. Leftovers reheat well: warm them in a 325°F oven, covered with foil, until just heated through, or slice the cold chicken and use it in wraps, salads, or sandwiches for easy lunches the next day.
