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Baked Parmesan Chicken

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

Baked Parmesan Chicken is coated in mayonnaise and seasoning and then Panko Crumbs and Parmesan cheese. Bakes up so moist and tender!
PREP: 10 mins
COOK: 30 mins
TOTAL: 40 mins
SERVINGS: 4 servings


  • 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
Author: Christin Mahrlig
Course: Main Course

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71 thoughts on “Baked Parmesan Chicken”

  1. Robert W Gillan

    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 ☺️

  2. 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 😍😍

  3. 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. 🙂

  4. Patti Kumazawa

    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.

  5. 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!

  6. 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 so loving it….

  7. 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?

  8. Janice Hopkins

    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.

  9. Jennifer Bova

    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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  11. 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!

  12. Suzanne Cardall

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

  13. Christina A Singleton

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

  14. 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.

  15. Patricia Batty

    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.

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