Baked Parmesan Chicken

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This super crispy and golden Baked Parmesan Chicken is one of my favorite baked chicken recipes. And it is so easy!

Baked Parmesan Chicken

Boneless chicken breasts are coated in mayonnaise that has been seasoned with seasoned salt, paprika, and garlic powder. Then they are pressed in a mixture of Panko crumbs and grated Parmesan cheese.

Baked Parmesan Chicken is coated in mayonnaise and then parmesan cheese and Panko crumbs. The most delicious baked chicken!



The mayonnaise does something magical to make the chicken stay super moist and tender.


Baked Parmesan Chicken is coated in mayonnaise and then parmesan cheese and Panko crumbs. The most delicious baked chicken!


Just 30 to 35 minutes in the oven and these golden chicken breasts are ready to be served up.

Baked Parmesan Chicken is coated in mayonnaise and then parmesan cheese and Panko crumbs. The most delicious baked chicken!


The Panko crumbs get super crispy and mixing them with Parmesan adds plenty of flavor. You could also use store bought or homemade bread crumbs, but I especially like the Panko crumbs.

I love to serve Baked Parmesan Chicken with Parmesan Rice or garlic shells and steamed broccoli. This is a super simple weeknight meal the whole family will love.

Baked Parmesan Chicken is coated in mayonnaise and then parmesan cheese and Panko crumbs. The most delicious baked chicken!

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Watch the short video below to see how easy this recipe is to make!

Baked Parmesan Chicken

Baked Parmesan Chicken

Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 334kcal
Author: Christin Mahrlig
Baked Parmesan Chicken is coated in mayonnaise and seasoning and then Panko Crumbs and Parmesan cheese. Bakes up so moist and tender!
Print Recipe


  • 4 boneless skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/3 cup finely grated Parmesan cheese
  • 3/4 cup Panko crumbs
  • cooking spray
  • chopped parsley, optional


  • Grease a 9x13-inch baking pan and preheat oven to 425 degrees.
  • In a shallow bowl, stir together mayonnaise, seasoned salt, paprika, and garlic powder.
  • In a pie plate, combine Parmesan cheese and Panko crumbs.
  • Coat each chicken breast in mayonnaise mixture and then press both sides in Parmesan mixture.
  • Place chicken in prepared pan.
  • Lightly spray top of chicken with cooking spray (will help it brown).
  • Place in preheated oven for 30 to 35 minutes.


Calories: 334kcal

More Delicious Chicken Recipes

Broccoli Cheddar Chicken

Creamy Chicken Piccata

Creamy Chicken Piccata

Disclosure: This post contains affiliate links.

59 thoughts on “Baked Parmesan Chicken

  1. I’ve made this a few times and did not alter the recipe as some of the comments state. We love it just as you have it!

  2. Used low fat mayo mixed 50/50 with creamy caesar salad dressing. (Did mot need to salt the chicken.) Added a few drops of hot sauce (could use a sprinkle of cayenne) for a bit of heat. Mixed some black sesame seeds in with the panko & parmesan. Yum 🙂

  3. Made a few adjustments- only used regular salt, added 1/2 tsp of basil and oregano and 1 cup crushed corn flakes to the coating mix. Took out the garlic powder bc I was making for someone allergic to alliums. OMG- hands down the best baked chicken I’ve ever had. Thank you for the recipe and the inspiration!

  4. I LOVE this chicken. It is so delicious, i don’t know why anyone would eat chick any other way. I’m generally a fan of dark meat, but this recipe results in such moist delicious white meat I’m good with it. So crispy and tasty……

  5. I love this recipe but 30-35 minutes at 425 is a fantasy way to dry out your chicken completely. Can almost cut 10 minutes off of that time and still have great chicken

    1. Made this last night and followed the video…note to anyone following the recipe it uses grated parm, but the video uses shredded parm. I prefer shredded so glad I followed along with the video ☺️

  6. I made this 2 times already my toddler loves it and ny 1 yr old does too thank you for this recipe!! I kake rice on the side and some steam brocolli 😍😍

  7. I made this for a house party and then brought another batch in to work to share… The only adjustments I made were that I cut the chicken into “finger-food sized” bites and the seasoned salt I used Mrs. Dash Southwest Chipotle Seasoning Salt. (the only “seasoning salt” I had in the cupboard, lol). It seemed to be a hit both times. 🙂

  8. I love this method. I made chicken parmigiana with the finished bake (put a couple tablespoons of warm marinara and a slice of fresh mozzarella on the chicken and then a minute under the broiler). It was a huge hit.
    Trying method tonight with pork to make Japanese tonkatsu.

  9. I made this for a little get-together with some friends [because who doesn’t love cheese and chicken?] and it was a hit!! I made some alfredo shells and broccoli as well as pictured and it was an amazing combo and absolutely filled our stomachs. Everyone’s plate was licked clean!

  10. My all to. Its to die for. Am like so glad I read your receipts. Now all my family is fixing this am like me… so loving it….

  11. Do you think you could do the mayo / crumb coating steps and then freeze the chicken breasts? I’d love to make a big batch of these and throw them in the freezer. Or do them as chicken strips and freeze! Any idea what the cooking time would be to cook straight from frozen?

  12. Wow. Amazing. Served it with para and Rao Marinara ( the only good store bought marinara) with fresh basil and charred zucchini. YUM! All in less than one hour.

  13. I used a coating of olive oil instead of the mayo. Baked on parchment paper on a pan in my toaster oven. A quick spray of cooking oil made the coating brown and crispy. I’d definitely make it again.

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  15. every time I make a version of baked chicken fingers, they stick to the pan. This recipe was no different. And I had a hard time getting the top to get crispy. The flavor was great but they did not hold up like I hoped.

    1. I recently made a very similar version that came out perfectly. I placed a baking rack on top of a foil covered 9X13 cookie sheet and baked the chicken on there. The end result was delicious, crunchy chicken, not soggy. Bonus… clean up was a breeze!

  16. Better than restaurant. Gluten free option would be toasting up a piece of gluten free bread.. Then grind them up in a food processor.

  17. I made this tonight, now I look pregnant lmao. This was so good I couldn’t stop eating it! Great recipe!

  18. Patted the breasts dry, sprinkled with Mrs Dash. Mixed the grated Parm with the mayo (2 generous Tbsp) and spread on top of the chicken breasts. Sprinkled with Panko crumbs. Baked @ 375° F convection and they were lovely & tender, crispy on the outside. Great recipe! I’ll be using this one from now on.

  19. Trying this tonight. The mayo trick works great with boneless pork chops as well, but I use grated cheddar and no crumbs. They’re always juicy & tender. Love the idea of Parm and Panko crumbs with the chicken.

  20. I did half Parmesan and half pecorino Romano. I also used half Italian breadcrumbs and half Panko. I used olive oil mayo because that is all I had in the fridge. I also sprayed with cooking spray before and when there was 10 minutes left and cooked for 30 minutes! These were amazing! My husband loved it! I drizzled mine with lemon because i love lemon but it was great without it!

  21. Tried this tonight for my husband and myself. Used one large and one small/medium size breast and my cooked great his was a little chewy so could have used the full 35. I did it exactly like you mentioned with spraying the top and it was great! I think I’ll try this also on a white fish. Yum! Thanks for sharing!

  22. Tried this recipe, but it didn’t turn out very good. I’m sure some people like it, but the taste just wasn’t working for me.

  23. How do I get it Crunchy??? third time and it comes out soggy every time and my neighbor has the same problem???

    1. I spray “Pam” on my chicken halfway throuh baking, it came out crispy
      and crunchy. It was very good. My husband even liked it. The key is , you have to bake it on a high temperature

    2. Spray a wire rack with cooking spay and place it on a foil covered cookie sheet.(Not 9X13 ) SPRAY crumb topping with cooking soray to lightly coat each piece of chicken. Then bake.

  24. This looks SO crispy and perfect, I almost need a piece for breakfast! Love that mayo trick – brilliant!

  25. This looks amazing! I love that mayonnaise trick. I make chicken parm and shallow-fry the chicken. I can’t believe this was baked and looks so incredibly browned and crisp.

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