This oven baked 3-ingredient mayo parmesan chicken is exactly the kind of recipe my best friend brings over when we’re all tired but still want something comforting and homemade. She made it for us last week, and my husband immediately begged me to get the recipe because the chicken was so juicy and flavorful. The magic is in the simple mixture of mayonnaise and parmesan that locks in the moisture and bakes into a creamy, golden crust. It’s a true weeknight lifesaver—no marinating, no fancy steps, just three ingredients you probably already have and a cozy casserole dish.
This chicken is lovely with simple sides that soak up the extra creamy juices from the pan. I like to serve it with buttered egg noodles or mashed potatoes and a green vegetable like roasted broccoli, steamed green beans, or a simple side salad. Garlic bread or warm dinner rolls are great for dipping into the cheesy sauce that collects in the bottom of the dish. For a lighter meal, slice the chicken and serve it over a bed of mixed greens or alongside roasted vegetables.
Oven Baked 3-Ingredient Mayo Parmesan ChickenServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 cup mayonnaise (regular or light, not fat-free)
1 cup grated or finely shredded parmesan cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish or coat it with a thin layer of cooking spray.
Pat the chicken breasts dry with paper towels and trim any excess fat. Lay the chicken in a single layer in the prepared glass casserole dish, leaving a little space between each piece so they bake evenly.
In a medium bowl, stir together the mayonnaise and parmesan cheese until well combined. The mixture should be thick, creamy, and spreadable.
Spoon the mayo-parmesan mixture evenly over the tops of the chicken breasts. Use the back of the spoon to spread it so each piece is fully covered with a generous, even layer. This coating is what keeps the meat incredibly juicy and forms the golden crust.
Place the casserole dish on the middle rack of the preheated oven. Bake for 25–35 minutes, depending on the thickness of your chicken breasts, until the chicken is cooked through and the topping is bubbly and starting to turn golden brown. The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
Once the chicken is cooked, turn the oven to broil on high for 1–3 minutes, watching closely, just until the top is a deeper golden brown and slightly crispy around the edges. Do not walk away during this step so it doesn’t burn.
Carefully remove the dish from the oven and let the chicken rest in the casserole dish for about 5 minutes. This helps the juices settle and keeps the meat tender when you slice into it.
Serve the chicken straight from the glass casserole dish, spooning some of the creamy, cheesy juices from the bottom of the pan over each piece. Enjoy while hot with your favorite sides.
Variations & Tips
For picky eaters, you can use half mayonnaise and half plain Greek yogurt to lighten things up a bit while still keeping the chicken moist; just know it will be a little tangier. If someone in your house isn’t a big parmesan fan, use a milder grated cheese like an Italian blend or finely shredded mozzarella mixed with a smaller amount of parmesan. You can also lightly pound the chicken breasts to an even thickness before baking so they cook more evenly and stay extra juicy. For a slightly crisper top, sprinkle a tablespoon or two of dry breadcrumbs over the mayo-parmesan layer before baking (this technically adds an extra ingredient, so only do this if you’re not strict about the 3-ingredient rule). To stretch the meal, slice the cooked chicken and serve it over pasta, rice, or on toasted rolls as warm, cheesy chicken sandwiches. Leftovers reheat well in a low oven (covered with foil) so the topping softens and the chicken doesn’t dry out.
