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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.
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