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Parmesan baked chicken is so tender and juicy on the inside with a wonderful cheesy exterior. Your family will love the intense flavors, and you will love how quickly and easily this comes together! With only six ingredients and 10 minutes of prep, dinner will be served in no time!
Reasons You’ll Love This Recipe
- Easy to Make: You only need six simple ingredients and 10 minutes of prep, and your oven will do the rest!
- Budget-Friendly: You probably already have everything on the simple list of ingredients. With this recipe, you can feed your family a hearty, delicious dinner without breaking the bank!
- Family Friendly: Your family will absolutely love this tender chicken. You could serve over your favorite pasta with marinara sauce, grilled asparagus, and maybe some easy caramel brownies for dessert!
Ingredients for Baked Parmesan Chicken
You only need six basic ingredients to make this incredibly tasty dish. When I am short on time and haven’t thought about what I’m going to make for dinner, this is the recipe I pull out. Just scroll to the bottom of the post for exact measurements.
- Chicken Breast: The perfect protein option. It stays tender and juicy while it bakes and soaks in all of the cheesy, delicious flavors.
- Mayonnaise: Keeps moisture in the chicken locked while it bakes. It helps create the crispy, cheesy coating. Homemade Mayonnaise recipe here.
- Parmesan Cheese: This helps form a rich, cheesy crust on the chicken and adds a nutty, warm flavor.
- Salt: Enhances the flavors in the dish.
- Garlic Powder: Provides a subtle savory flavor that complements the parmesan cheese.
- Black Pepper: Gives a hint of heat and balances flavors.
- Fresh Parsley: Optional for garnish
How to Make Baked Parmesan Chicken
This simple parmesan chicken recipe comes together quickly with little effort on your part. Perfect for those hectic weeknights! However, if you’re using frozen chicken, make sure you thaw it first. Then follow the step-by-step instructions below!
- Prep: Preheat oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray. Then, mix the mayonnaise, ½ cup parmesan cheese, seasoning salt, garlic powder, and pepper in a bowl.
- Coat: Place the chicken in the baking dish and coat each piece with the mayonnaise mixture.
- Bake: Sprinkle the remaining ½ cups of parmesan cheese over the coated chicken and bake covered for 20 minutes.
- Crisp: Uncover and bake for another 15 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the cheese is browned.
- Serve: Remove from the oven, garnish with fresh parsley, and enjoy!
Baked Parmesan Chicken Tips
This recipe is hard to mess up, but here are a few tips to ensure your success.
- Fresh Parmesan: I suggest using freshly grated parmesan cheese. Pre-grated cheese will work, but the kind in the bottle won’t work for this recipe.
- Chicken Breast Size: Make sure you use small breasts or chicken cutlets. This way, the chicken will bake evenly and will be tender and juicy.
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 and airtight container the fridge for up to 4 days.
- Freeze: Parmesan chicken can be frozen in an airtight container for up to 2 months.
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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Baked Parmesan Chicken
Ingredients
- 6 chicken breasts, about 5 pounds
- 1 cup light mayonnaise, or Greek yogurt
- 1 cup grated parmesan cheese divided
- 1 ½ teaspoons seasoning salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- Fresh parsley for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray.
- In a bowl mix together the mayonnaise, ½ cup parmesan cheese, seasoning salt, garlic powder, and pepper.
- Place the chicken in the baking dish and coat each piece with the mayonnaise mixture. Sprinkle the remaining ½ cups of parmesan cheese over the coated chicken and bake covered for 20 minutes.
- Uncover 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 enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question- Could you use regular mayo instead of light?
Yes, that will work great too.
My husband and I loved it! It’s just the two of us, so I did two chicken breasts and used the Greek yogurt and baked in a 9×9 pan. It turned out perfect!
I made this and it was good. It had a great flavor; however I think it should be more saucier. I served it over spaghetti. So it just seemed like good flavor chicken cubes on top of spaghetti.
I love this recipe! It is so easy. I make chicken Caesar sandwiches with this and my family asks for them all the time.
Lightly toast good buns or hogie bread in the oven, remove and spread with Caesar salad dressing then stack romaine lettuce, the chicken and a little extra parmesan! So delicious!
Made this tonight, my kids absolutely love this. I even have a picky eater who doesn’t like anything. I added a little more garlic since we love garlic and bacon and it turned out great. My hubby loves this too and can’t wait to make it again
I love the simplicity, yet the tastiness. I actually added some Lays Ranch seasoning, and sour cream to the mixture, and then Panko bread crumbs coupled with the parmesan cheese on top. I think it gives the meal a little more savor, and texture. 🙂 Thanks for this recipe!
I love the simplicity, yet the tastiness. I actually added some Lays Ranch seasoning, and sour cream to the mixture, and then Panko bread crumbs coupled with the parmesan chess on top. I think it gives the meal a little more savor, and texture. 🙂 Thanks for this recipe!
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!
I was wondering if this could be converted into a crock pot recipe. If so how long do you think it would take to cook and would you adjust the ingredients at all?? Thanks love the site!
I’m going to try this tonight…thanks for the heads up on the different cheese types cause I was gonna cheat n use the shake out if a can parm. :-0 Have you tried this with bread crumbs? Just wondering if they would enhance or ruin this recipe?! New to your blog but going to read more because I have 3 picky eaters!
I don’t think that you would need the bread crumbs. 🙂 and I can point you into the right direction on any picky eater approved recipes. Hehe. My youngest is the pickiest!!
This is my hubby’s favorite recipe. You definitely want to use shredded parm. and not the spaghetti sprinkle cheese…it makes a HUGE difference!
Yes Nicole, Thank you for clarifying the shredded parmesan cheese through out. Ingredients mention parmesan cheese, but which one? Its not until you put it together that it actually mentions FRESH shredded parmesan cheese. Makes a BIG DIFFERENCE.
I brine my chicken breasts..4 Large size chick breast (boneless skinless with or without)
1/4 cup of kosher salt and 1/4 cup of sugar dissolve with water about 1 gallon of water sprinkle seasoning in it like oregano,pepper,garlic granules..let it brine over night or 4 hours in fridge…
I tried this last night. We did all Greek yogurt, and I mixed in spaghetti parmesan cheese. The flavor was a bit overkill so I am wondering if you used the shredded parmesan throughout the whole recipe? Overall though it was very delicious and flavorful!
Hmmm I used shredded throughout. I don’t remember the flavor being overkill, I am going to have to make it again! 🙂
Loved it. I used 3/4 teaspoon sea salt instead of the 1 1/2 teaspoons of seasoning salt called for (because I don’t ever have seasoning salt on hand!), and 1/2 cup mayo plus 1/2 cup sour cream. I will totally make this again.
I made something similar MANY years ago using a combination of mayonnaise and dijon mustard with the parmesan cheese and it was incredibly good. Even won a recipe contest with it!!!
This is so moist and wonderful.
Hey Alyssa!
This is my first time to your blog and I love it! I have to laugh because I had actually tried making this off Pinterest too a while ago and it looked like death coming out of the oven. We threw it out and ordered pizza! I’m not sure where i went wrong but it was bad! I’m excited to try it again now that theres proof it can be done – it looks so delicious! I’m also going to to try the Cheeseburger Soup – it all looks so good!
Honestly I wasn’t really expecting this to turn out! Lol You need to give it another try! Try making it in a 9×9 pan like I did, keeping the ingredients the same and cutting the chicken breasts into tenders. This was so delicious! I am glad you found my blog!!
Which pan did/do you use?
— in directions it says 9×13 and in your comment it says 9×9