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I know how much you all love chicken, parmesan, and garlic, and this baked parmesan chicken recipe includes them all! It’s an easy, no-mess dinner your whole family will actually eat!
A Reader’s Review
I’ve been making this once a week since I read the recipe! It’s soooo good. I’ve even added capers and chopped artichokes to it and it’s delish!
Why This is a Mom-Approved Must-Make Dinner
- No Breading! No dredging, no breading, just a simple mix, bake, and done. It’s the kind of recipe that saves your weeknight without sacrificing taste.
- Affordable Dinner: Lately, every time I go to the store, I cry a little when I see the total. For this recipe, you probably have everything you need!
- Kid Approved! With juicy chicken and melty cheese, it’s a dinner the whole family actually gets excited about—zero complaints, just clean plates.
Ingredients Needed
- Mayonnaise: You can use light or regular mayo for this recipe. If you don’t have those, try using Greek yogurt or sour cream.
- Cheese: Try swapping the parmesan cheese for freshly grated mozzarella, cheddar, pepper jack, Monterey jack, or pretty much any other cheese you’d like!
- Chicken Breast Size: Make sure you use small breasts or chicken cutlets. The chicken will bake evenly and stay tender and juicy.
How to Make Baked Parmesan Chicken
This recipe is a total weeknight win! There’s no need to bread the chicken, just a handful of ingredients and big flavor. It’s easy, quick, delicious, and sure to please!
- Prep: Preheat the oven to 375ºF and then spray a 9×13-inch baking dish with nonstick cooking spray. Then, in a bowl, mix the mayonnaise, ½ cup parmesan cheese, seasoning salt, garlic powder, and pepper.
- Coat: Place the chicken in the prepared baking dish and then coat each piece with the mayonnaise mixture.
- Bake: Sprinkle the remaining ½ cup of Parmesan cheese over the top of the coated chicken. Cover with aluminum foil and bake for 20 minutes.
- Crisp: Remove the foil and bake for another 15 minutes, until the chicken reaches an internal temperature of 165ºF and the cheese is browned.
- Serve: Remove from the oven, garnish with fresh parsley, and serve warm over pasta, mashed potatoes, or your favorite side..
Want a Breadcrumb Topping?
Breadcrumb Topping: After step 2, mix 1 cup Italian breadcrumbs with 1 tbsp melted butter and press onto the coated chicken. Continue as directed, uncovering in step 4 and baking until the chicken is fully cooked and the breadcrumbs are lightly browned.
How to Store Leftovers
This baked parmesan chicken is great to have to heat up for a quick lunch or meal prep. If you plan to prep your meals or end up with leftovers, then here is how to store them properly.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Parmesan chicken can be frozen in an airtight container for up to 2 months.
- Reheat: In the oven at 350°F for 15–20 minutes or microwave for 1–2 minutes until heated through. If frozen, thaw in the fridge overnight before reheating. To bake from frozen, cover and heat at 350°F for 30–40 minutes, uncovering for the last 5–10.
More Parmesan Chicken Recipes to Try
Parmesan and chicken go together like peas and carrots. Especially when the cheese gets toasted and crispy! If you can’t get enough of this amazing combination, then be sure to check out the recipes below.
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Quick & Easy Baked Parmesan Chicken
Ingredients
- 6 chicken breasts about 5 pounds
- 1 cup light mayonnaise or Greek yogurt
- ½ cup freshly grated parmesan cheese divided
- 1 ½ teaspoons seasoning salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In a bowl, mix 1 cup light mayonnaise, ½ cup freshly grated parmesan cheese, 1 ½ teaspoons seasoning salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper.
- Place the 6 chicken breasts in the prepared baking dish and coat each piece with the mayonnaise mixture. Sprinkle the remaining ½ cup of parmesan cheese over the top of the coated chicken. Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 15 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cheese is browned.
- Remove from the oven, garnish with fresh parsley, and serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I personally added 1 tsp of salted herbs, 1 1/2 tsp of dijon mustard seed style, and thyme, and I added some chopped fresh tomatoes and a light layer of mozarella and cheddar on top of the parmesan, and this was perfect! Amazing! The chicken was juicy, perfectly cooked, the part where there was mozarella prevented the parmesan of becoming too dry, and the tomatoes soaked into the chicken while baking giving a slight tomato flavour to the overall chicken. Also my check still had some breast bones under it to keep it juicy and tender. This was a great recipe.
I love this recipe, I had to make one change because I had the wrong parmesan cheese, so I used sharp cheddar instead, OMG it was good.
Hey John, thank you for your comment! I love your substitution! Thanks for sharing!
This recipe is so very delicious, and incredibly easy, too. Thank you!
Thank you! I’m glad you enjoyed it!
Is that grateful parm cheese or shredded?
I used freshly grated parmesan cheese in this recipe!
YOGURT IS TURKISH. YOGURT IS A TURKISH WORD !!!
The Greek Food Appropriaters are a problem.
I would like some ideas for side dishes that go well with this this chicken recipe! Thanks
Alfredo noodles.
I use the box kind. With garlic toast.
Delicious dish but I do think it needed bread crumbs on top. I added mixture of Italian bread crumbs, panko and olive oil on top. 45 mins is way too long–20-25 mins was long enough to get temp to 165 for my 4-6 oz breasts. I didn’t have seasoning salt so added a little Italian seasoning, onion powder and extra garlic powder
Yes 25 minutes will do. I don’t cover the baking dish.
I can’t wait to try this recipe! I’ve tried other recipes but it usually comes out very salty and I think I know why. I used spaghetti Parmesan so I’m gonna try the fresh. Thank y’all for all the tips!
Are Mayo And Miracle Whip the same? I only have Miracle whip could i use that?
They are similar in color and somewhat texture but the taste differently and if you prefer miracle whip then that will work great for this recipe.
Totally not the same! Use mayo!! Miracle Whip is way too sweet for this recipe in my opinion!