This simple baked chicken breast has become one of those weekday heroes in my kitchen. I first discovered this combination of mayonnaise and grated Parmesan on a busy weeknight when I needed something fast, forgiving, and reliably delicious. The creamy topping forms a golden, savory crust while keeping the meat underneath tender and juicy. It is the sort of dish that arrives at the table warm and confident, the kind your family asks you to make again without a second thought.

I remember serving this on a rainy Sunday when I had guests who preferred mild flavors. The topping was a quiet star: it added richness without being heavy and the Parmesan brought a nutty, salty backbone that made each bite sing. Texturally it pairs a crisp top with a succulent interior, and there is a little joyful crunch at the edges where the cheese browns. It works brilliantly with simple sides, and it is forgiving enough that even cooks new to the oven can get excellent results on their first attempt.

Ingredients

• 4 boneless, skinless chicken breasts: Choose even-sized breasts or trim to similar weights for uniform cooking. If you find very thick breasts, split them or butterfly them to avoid overcooking. Fresh or fully thawed frozen breasts both work well.
• 1 cup mayonnaise: Full-fat mayo gives the richest crust and best browning. For a lighter version, substitute plain Greek yogurt 1 for 1; look for a thick style like 2 percent to mimic the body of mayo.
• 1/2 cup grated Parmesan cheese: Use freshly grated Parmigiano-Reggiano or a high-quality domestic Parmesan for superior flavor and browning. Pre-grated packets contain anti-caking agents that can affect melting.
• 1 teaspoon garlic powder: For an even garlic note without browning garlic pieces. If using fresh garlic, mince one small clove and mix it into the spread.
• 1 teaspoon onion powder: Adds an aromatic sweetness and depth. Dehydrated onion has a subtle, universal appeal.
• 1 teaspoon salt and 1/2 teaspoon black pepper: Adjust to taste. If your Parmesan is very salty, reduce the added salt slightly.
• Optional seasonings: A light dusting of paprika or Italian seasoning on top before baking adds color and aromatic interest.

Instructions

Preheat the oven and prepare the pan:Position a rack in the center of the oven and preheat to 375 degrees Fahrenheit. Grease a 9 x 13 inch baking dish or line it with parchment paper to prevent sticking and make cleanup easier. Preheating ensures even cooking and proper browning of the topping.Even the breasts:Place each breast between two sheets of parchment or plastic wrap and pound gently with a meat mallet or rolling pin to about 3/4 inch thickness. This creates uniform thickness for predictable cooking times and prevents thin edges from drying out while the center finishes.Mix the topping:In a medium bowl combine 1 cup mayonnaise, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until smooth and homogenous. The oil in mayo helps the cheese brown and the powders distribute flavor without clumping.Coat the breasts:Spread the mixture evenly over the top surface of each breast, covering edge to edge. A thin but complete coating ensures the cheese crisps uniformly. If you like a thicker crust, add an extra tablespoon of Parmesan per breast.Season and bake:Place the coated breasts in the prepared dish and sprinkle with optional paprika or Italian seasoning for color. Bake uncovered for 35 to 45 minutes, depending on breast size. Use an instant-read thermometer to check doneness; the internal temperature should reach 165 degrees Fahrenheit in the thickest part.Rest before serving:Remove from the oven and let the breasts rest for about 5 minutes before slicing or serving. Resting lets juices redistribute and keeps each portion moist. If you cut immediately, the juices will run out and the meat will seem drier.

Storage Tips

Cool leftover pieces to room temperature for no more than two hours, then store in an airtight container in the refrigerator for up to four days. To freeze, wrap each breast tightly in plastic wrap and place in a freezer-grade bag for up to three months. Reheat gently in a 325 degree Fahrenheit oven until warmed through to preserve moisture. Microwaving works in a pinch but can dry the edges; cover with a damp paper towel to protect the crust.

Ingredient Substitutions

If you prefer a lighter version, swap the mayonnaise for plain Greek yogurt 1 for 1. Expect a slightly tangier result and less pronounced browning. For a dairy-free option, use a commercial egg-free mayonnaise and omit the Parmesan, topping with 1/4 cup panko mixed with a little olive oil for crunch. If you want more herbaceous notes, fold fresh chopped parsley or basil into the spread at the end to preserve freshness.

Serving Suggestions

Serve alongside simple roasted vegetables, a crisp green salad, or buttered pasta. The gentle Parmesan crust pairs beautifully with lemon wedges for a fresh squeeze, or a light pan sauce made by deglazing the baking dish with chicken stock and a touch of butter. For a family-friendly plate, pair with mashed potatoes or steamed green beans.

Cultural Background

This style of baked, sauced poultry is common in home cooking across many Western kitchens, where a mayonnaise or yogurt-based coating provides both flavor and protection. The use of Parmesan adds an Italianate element, reflecting pantry-driven American adaptations that favor quick, flavorful crusts rather than lengthy braises.

Seasonal Adaptations

In spring and summer, fold in finely chopped fresh herbs and lemon zest to brighten the topping. In autumn and winter, boost warmth with a pinch of smoked paprika or add a tablespoon of Dijon mustard to the spread for added depth. These small swaps let the same core method shine year-round.

Meal Prep Tips

To streamline weeknight meals, assemble the coated breasts on a sheet tray, cover with plastic wrap, and refrigerate for up to 24 hours. When ready, slide them directly into a preheated oven and add 5 to 8 minutes to the bake time if starting chilled. Portion into shallow meal-prep containers and include a fresh salad to keep lunches balanced and quick.

Make this recipe your own by experimenting with seasoning and serving ideas. It consistently produces generous, juicy results and is a dependable addition to any cook's repertoire.