Mayo-Parmesan Baked Chicken
Mayo and Parmesan chicken uses a thin seasoned coating to protect lean chicken breasts as they bake. The top turns savory and golden while the center remains juicy. Evenly thick cutlets are important because they reach a safe temperature at approximately the same time.
Details
- Yield: 4 servings
- Prep: 10 minutes
- Bake: 18 to 24 minutes at 425°F
- Equipment: rimmed sheet pan, parchment, bowl, spoon, thermometer
Ingredients
- 4 chicken breast cutlets, about 5 ounces each
- 1/3 cup mayonnaise
- 1/3 cup finely grated Parmesan
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 1 teaspoon olive oil
- Lemon wedges and parsley, optional
Method
- Heat oven to 425°F. Line a rimmed pan with parchment. Pat the chicken dry and arrange it with space between pieces.
- Mix mayonnaise, Parmesan, mustard, garlic powder, Italian seasoning, and pepper.
- Spread a thin, even layer over the top of each cutlet. Toss panko with oil and sprinkle over the coating.
- Bake for 18 to 24 minutes, checking early for thin cutlets. Chicken is ready when the thickest point reaches 165°F.
- Rest for 5 minutes. Finish with parsley and lemon if desired.
Cues and troubleshooting
Similar-size cutlets cook most predictably. If using whole breasts, slice them horizontally or pound to about 3/4 inch. A thick mayonnaise layer can slide off and remain pale, so apply only enough to cover. For deeper color, broil for one minute after chicken reaches temperature, watching constantly. If the crumbs brown before the chicken is done, tent loosely with foil.
Substitutions
Plain Greek yogurt can replace half the mayonnaise, producing a tangier coating. Pecorino works in place of Parmesan but is saltier. Gluten-free crisp rice crumbs can replace panko. Boneless thighs are also suitable and must reach at least 165°F. Add no salt until tasting because cheese and mayonnaise already contribute seasoning.
Serving suggestions
Rest the chicken for five minutes before slicing so its juices stay in the meat. Pair it with roasted broccoli, a green salad, or tomato-dressed pasta. Lemon balances the rich topping. For sandwiches, chill the cooked chicken first and slice it thinly. Keep it refrigerated while preparing the remaining ingredients rather than leaving it on the counter.
Storage
Refrigerate within two hours and use within four days. Reheat on a sheet pan at 350°F until the chicken reaches 165°F; loosely covering it for the first few minutes prevents drying. Freeze cooked portions for up to two months, thaw overnight in the refrigerator, and expect the crumb topping to be less crisp.
Warm the serving plates while the chicken rests, especially if the side dishes are already finished. Use a clean knife and board for slicing the cooked chicken, not the equipment that held it raw.
