Simple Chicken Mayo with Parmesan and Bread Crumbs Recipe (Easy, Crispy & Creamy Oven-Baked Chicken)
Some of the best recipes come from moments when you need dinner to work—no drama, no fancy steps, just comfort on a plate. This Simple Chicken Mayo with Parmesan and Bread Crumbs Recipe was born on one of those evenings. I wanted something tender and juicy on the inside, golden and crisp on the outside, and rich enough to feel special without turning cooking into a project.
The magic happens when creamy mayonnaise melts into salty Parmesan, forming a buttery coating that keeps the chicken moist while the bread crumbs toast into a lightly crisp crust. The aroma alone—savory, herby, and warm—fills the kitchen in minutes. It’s the kind of dish that feels familiar yet surprising, and once you try it, it quietly earns a permanent spot in your recipe rotation.
Why You’ll Love This
- Incredibly juicy chicken thanks to the creamy mayo-Parmesan coating
- Minimal prep, big flavor with pantry-friendly ingredients
- Golden, crispy topping without frying
- Weeknight-friendly but elegant enough for guests
- Kid-approved and picky-eater safe
A Little Story from the Table
I first served this to someone who usually pushes chicken around their plate—my notoriously picky guest who “doesn’t like baked chicken.” They took one bite, paused, and went back for more without a word. By the end of the meal, they asked for the recipe. That’s when I knew this dish had real staying power. It’s comforting, approachable, and quietly impressive.
What Makes It Special
- Mayonnaise: Locks in moisture and creates a creamy, flavorful base
- Parmesan cheese: Adds savory depth and a salty bite
- Bread crumbs: Toast into a light, golden crust
- Herbes de Provence: Brings gentle floral and herbal notes
- Boneless chicken breasts: Lean, tender, and perfect for quick baking
Making It Happen
Start by preheating your oven until it’s hot enough to encourage browning. As the oven warms, place the chicken breasts snugly in a baking dish—no crowding, just enough space for even cooking.
In a small bowl, stir together the mayonnaise and grated Parmesan until smooth and creamy. This mixture should look rich and spreadable. Spoon it generously over each chicken breast, using the back of the spoon to coat every inch.
Next comes the texture: sprinkle bread crumbs over the top, pressing gently so they adhere to the creamy layer. Finish with a light dusting of herbes de Provence. As it bakes, the topping turns golden and fragrant, while the chicken stays tender and juicy underneath. In about 20–25 minutes, dinner is ready—simple, satisfying, and full of flavor.
You Must Know
- Pat chicken dry before coating for better adhesion
- Use freshly grated Parmesan for the best flavor
- Don’t overbake—check for doneness early
- Let the chicken rest a few minutes before serving
- Add more mayo if you prefer extra creaminess
Serving Ideas
Serve this creamy, crispy chicken with buttery mashed potatoes, steamed green beans, or a fresh lemony salad. For drinks, it pairs beautifully with a crisp white wine, sparkling water with lemon, or even a light iced tea.
Make It Different
- Low-carb: Swap bread crumbs for crushed pork rinds
- Extra flavor: Add garlic powder or smoked paprika
- Cheese swap: Try Asiago or Pecorino Romano
- Spicy twist: Mix a little Dijon mustard or hot sauce into the mayo
- Dairy-free option: Use dairy-free Parmesan alternatives
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness. Avoid microwaving if possible, as it softens the crust.
Success Tips
- Bake on the middle rack for even heat
- Use a meat thermometer for perfect doneness
- Let flavors shine—don’t overload with extra toppings
- Line the pan for easy cleanup
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and stay extra juicy. Adjust cooking time slightly.
Does mayo make the chicken taste heavy?
Not at all. It melts into the coating, keeping the chicken moist without tasting greasy.
Can I make this ahead of time?
You can prep the chicken and coating a few hours ahead and bake just before serving.
What kind of bread crumbs are best?
Plain or Italian-style both work. Panko adds extra crunch if you prefer more texture.
How do I know when it’s done?
The chicken should reach an internal temperature of 165°F and release clear juices.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 2
Category: Dinner
Difficulty: Easy
Cuisine: American
Yield: 2 baked chicken breasts
Equipment
- Baking pan
- Mixing bowl
- Spoon or spatula
- Instant-read thermometer
Ingredients
- 2 skinless, boneless chicken breasts
- 2 ½ tablespoons grated Parmesan cheese
- 2 tablespoons mayonnaise, or more to taste
- 2 tablespoons bread crumbs, or more to taste
- 1 ½ teaspoons herbes de Provence
Directions
- Preheat the oven to 425°F (220°C). Place chicken breasts in a baking pan.
- Mix Parmesan cheese and mayonnaise together in a bowl until well combined; spread evenly over chicken breasts.
- Coat with bread crumbs and sprinkle with herbes de Provence.
- Bake until chicken is no longer pink in the center and juices run clear, 20–25 minutes. An instant-read thermometer should read at least 165°F (74°C).
Notes
For extra crispiness, broil for the last 1–2 minutes, watching closely.
Nutrition
Calories, fat, protein, and sodium will vary based on portion size and ingredient brands.
This Simple Chicken Mayo with Parmesan and Bread Crumbs Recipe proves that a few humble ingredients can create something deeply comforting, crispy, creamy, and unforgettable.
