This simple baked chicken has been a weekday hero in my kitchen for years. I first tested this mayonnaise and Parmesan topping on a frantic Tuesday evening when I had four boneless chicken breasts, a half-empty jar of mayo, and a hungry family. The combination produced a moist, tender interior with a golden, savory crust that tasted far fancier than the few minutes of prep suggested. Because the chicken stays juicy even when baked through, it has become my go-to when I want something reliable, fast, and comforting.

What makes this preparation special is the balance of richness and texture: the mayonnaise brings fat that insulates the meat during baking, the Parmesan crisps into a nutty crust, and the garlic and onion powders add the savory backbone. I often serve it with a quick salad and roasted vegetables for a weeknight meal, or slice it for sandwiches the next day. It is forgiving to small timing mistakes and consistently pleases both picky eaters and guests who expect a restaurant-style dish.

Ingredients

• Boneless, skinless chicken breasts: Choose even-sized breasts for uniform cooking. If they vary, trim and pound to about 3/4 inch thickness. I like using 6-ounce breasts for consistent portions.
• Mayonnaise or plain Greek yogurt: 1 cup mayo gives the richest crust and best browning; use plain Greek yogurt for a lighter version — flavor will be tangier and crust a touch less crisp.
• Grated Parmesan cheese: 1/2 cup finely grated Parmesan produces a nutty, golden crust. Buy a block and grate it yourself for the best melt and flavor.
• Garlic powder and onion powder: 1 teaspoon each provides even savory seasoning without any chopping. Powdered spices adhere better to the mayo coating.
• Salt and black pepper: 1 teaspoon salt and 1/2 teaspoon black pepper balance the rich topping. Use kosher salt for a cleaner seasoning profile.
• Optional seasonings: A light dusting of smoked paprika or Italian seasoning before baking adds color and aromatic depth.

Instructions

Preheat and prepare the baking dish: Preheat your oven to 375°F. Grease a 9 by 13-inch baking dish with a little oil or line it with parchment paper to prevent sticking and make cleanup easy. A properly preheated oven ensures even browning across the topping. Even out the chicken: Place each breast between two sheets of plastic wrap or in a zip bag and gently pound with a meat mallet or rolling pin until about 3/4 inch thick. This ensures every piece cooks in the same time and minimizes the risk of overcooking narrow portions. Make the topping: In a medium bowl mix together 1 cup mayonnaise (or Greek yogurt), 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Taste a small smear and adjust salt if needed — the Parmesan adds saltiness so taste before adding more. Coat the breasts: Spread the mixture evenly over the top surface of each chicken breast using a small spatula or the back of a spoon. Aim for an even 1/8 to 1/4-inch layer so the topping crisps rather than sinks into the meat. If you like color, lightly dust with paprika or Italian seasoning. Bake until golden and cooked through: Arrange breasts in the prepared dish and bake uncovered for 35 to 45 minutes. The exact time depends on breast thickness; use an instant-read thermometer to check for 165°F internal temperature at the thickest point. Look for a golden-brown top and edges pulling away slightly from the dish. Rest and serve: Remove from oven and let rest 5 minutes before serving. Resting allows juices to redistribute so the meat stays moist when sliced. Serve whole or slice across the grain for salads or sandwiches.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to four days. To freeze, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently at 325°F for 10 to 15 minutes or in a covered skillet over low heat to avoid drying out; add a splash of water or broth and cover briefly to restore moisture. For best texture, avoid microwaving for long periods as the topping can become soggy.

Ingredient Substitutions

If you want a lighter topping, use plain Greek yogurt in a 1:1 swap for mayonnaise; expect a tangier flavor and slightly less browning. For a dairy-free version, use a vegan mayonnaise and substitute nutritional yeast for Parmesan — the texture will be a bit different and the crust will not brown in the same way. To introduce herbs, fold 1 tablespoon chopped fresh parsley or basil into the topping before spreading. If you prefer a spicier profile, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon smoked paprika to the mix.

Serving Suggestions

Serve with a crisp green salad, roasted Brussels sprouts, or buttered green beans. For a heartier meal, pair with mashed potatoes or lemon-herb rice. For a bright contrast, squeeze fresh lemon over the chicken at the table, which cuts the richness and brightens flavors. Sliced cold, this chicken is excellent on whole-grain sandwiches with arugula and tomato or chopped into grain bowls with quinoa, avocado, and roasted vegetables.

Cultural Background

This preparation draws on a long history of using creamy coatings to protect meat during cooking. The use of mayonnaise as a baking shield is a modern adaptation of older European techniques that combine fat and cheese to create crusts. Parmesan adds an Italian flavor profile while the method is very much home-cook American: simple, efficient, and designed to make everyday ingredients sing. Variations of cheese-topped baked chicken appear in many regional kitchens where convenience meets preference for familiar, savory comfort food.

Seasonal Adaptations

In spring and summer, top the cooked breasts with a quick salsa of fresh tomatoes, basil, and a drizzle of olive oil to lighten the dish. In autumn, accompany the chicken with roasted root vegetables and a side of warm farro. For winter meals, serve alongside creamy polenta and braised greens. You can also fold in seasonal herbs or swap Parmesan for pecorino in cooler months to introduce a sharper, more pronounced profile.

Meal Prep Tips

For meal prep, make the mayonnaise-Parmesan mixture and keep it refrigerated for up to 24 hours. Pound and portion breasts ahead of time and store them in a single layer on a tray covered with plastic until ready to top and bake. Cooked portions reheat well and can be packed into meal containers with steamed vegetables and a grain. Label and date frozen portions to rotate stock, and reheat gently to preserve texture and moisture.

At its heart, this chicken is about reliable, unfussy cooking that tastes generous. Whether you are feeding kids, packing lunches, or welcoming friends, the golden-topped breasts deliver consistent results and a lot of smiles. Give it a try and make the topping your own with the herbs and spices you love.