3-Ingredient Chicken Bake: 1 Amazing Dinner

If you are staring down a busy Tuesday evening and thinking, “I need protein on the table, like, yesterday,” then listen up! My **3-Ingredient Chicken Bake** is the answer to your prayers. Seriously, this recipe is proof that simple doesn’t mean boring. I’m Anna, a passionate food lover who believes that cooking should be joyful, not stressful. That’s why I’m sharing this incredibly easy and flavorful chicken bake with you.

This dish delivers tender chicken wrapped in a savory, golden Parmesan crust using just three core components. It’s tested, it’s reliable, and it gets dinner done in about 35 minutes total. It’s the perfect low-carb boost for any night of the week. Get ready to reclaim your evenings!

Essential Components for Your 3-Ingredient Chicken Bake

The beauty of the **3-Ingredient Chicken Bake** is that it relies on just a few high-impact players. You don’t need a pantry full of obscure spices to make this work; you need quality basics. I always make sure my Parmesan is freshly grated—it melts so much better than the pre-shredded stuff, making that golden crust truly spectacular. Don’t skip the seasonings either; they are what elevate this from plain baked chicken to restaurant-worthy!

We’re using six chicken breasts here which feeds about six people easily, but you can scale this down if you’re cooking for two. Remember, the secret weapon here is the mayonnaise. It sounds weird, I know, but trust me, it acts as the perfect binder and keeps the chicken unbelievably moist while baking. It’s magic, pure and simple.

Measured Ingredients List

Here is exactly what you need to gather before you start mixing. Make sure your chicken is ready to go!

• 6 boneless, skinless chicken breasts (about 2 pounds)
• ¾ cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ½ teaspoon sweet paprika
• Fresh parsley, chopped (Optional Garnish)
• Lemon wedges (Optional Garnish)

Preparing the Perfect 3-Ingredient Chicken Bake

Alright, this is where we turn simple components into dinner gold! The actual hands-on time for this **3-Ingredient Chicken Bake** is ridiculously fast, maybe five minutes total, which is why I love it so much. Just make sure you have your dish ready before you start mixing the topping.

Oven Setup and Chicken Preparation

First things first: get that oven hot! We need to preheat it to 375°F. While it’s warming up, grab your 9×13-inch baking dish and give it a light grease. I usually just use a little cooking spray, but a swipe of butter works too. Next, the chicken. This step is non-negotiable: pat those chicken breasts completely dry with paper towels. Seriously, dry chicken equals a crust that actually browns instead of steams! Once they are dry, sprinkle both sides generously with your salt and pepper. Lay them out in a single layer in your prepared dish, making sure there’s a little breathing room between them.

Creating the Savory Topping Mixture

Now for the binder! Grab a small bowl—don’t use one of your giant mixing bowls, we don’t need that much cleanup! Combine the mayonnaise and your freshly grated Parmesan cheese. Whisk that together until it’s looking smooth. Then, toss in your garlic powder and sweet paprika. Mix it all up until everything is beautifully incorporated. It should be thick, almost like a very dense frosting. If it looks too stiff, don’t worry; the heat of the oven will loosen it right up.

Assembling and Baking the 3-Ingredient Chicken Bake

Time to top those beauties! Take your mayonnaise-Parmesan mixture and spread it evenly over the top of every chicken breast. Make sure you get good coverage right to the edges—that’s where the best crust forms. Now, back into the oven they go, uncovered, for about 28 to 32 minutes. You are looking for that topping to be bubbly and a gorgeous golden brown color. Safety check time: always use a meat thermometer! Chicken is done when it hits an internal temperature of 165°F. Once you pull the dish out, please let it rest for five to ten minutes before cutting into it. This lets all those juices settle back in, guaranteeing a moist bake!

Tips for a Successful 3-Ingredient Chicken Bake

Even though this **3-Ingredient Chicken Bake** is designed to be foolproof, a few little tricks I learned over the years can make the difference between good chicken and *amazing* chicken. We want maximum juiciness here, right? Don’t be afraid to tweak things slightly based on what you have on hand, but always respect the core structure!

Achieving Even Thickness and Juiciness

The biggest headache with chicken breasts is that they are usually thicker on one end than the other. When this happens, the thin end dries out before the thick end is even done cooking. If you have time, take a meat mallet or even a heavy rolling pin and gently pound those breasts until they are all roughly the same thickness—about three-quarters of an inch is perfect. This ensures even cooking, which is key for juiciness! Alternatively, if you’re feeling lazy, swap out the breasts for chicken thighs. Thighs are naturally fattier, so they stay juicy no matter what, and they cook up beautifully under that Parmesan topping. For more ideas on cooking chicken thighs, check out this guide on crispy baked chicken thighs.

Flavor Variations for Your Next 3-Ingredient Chicken Bake

Once you master the basic **3-Ingredient Chicken Bake**, you can start having fun! I love swapping out the standard seasonings sometimes. If you’re feeling bold, toss a teaspoon of Cajun seasoning right into that mayonnaise mixture—it adds a great little kick! For a more Italian feel, use a teaspoon of dried Italian herbs instead of the paprika. If you want to cut back on the fat a tiny bit, I’ve had success replacing half the mayonnaise with plain Greek yogurt. It adds a lovely, subtle tang that works surprisingly well with the Parmesan. Remember, the core three ingredients are the backbone, but those little additions make it *your* recipe!

Serving Suggestions for Your Baked Chicken

Since this **3-Ingredient Chicken Bake** is so protein-packed and rich from that creamy topping, you want sides that are fast, fresh, and easy to clean up. We’re aiming for simple weeknight synergy here! I usually lean toward vegetables that can roast right alongside the chicken or something that requires zero cooking at all.

My absolute go-to is steamed green beans tossed with a little butter and maybe a sprinkle of dried dill—it takes literally three minutes. If you want something green that feels a little fancier, try a simple arugula salad. Just toss the arugula with olive oil, a squeeze of fresh lemon juice, and a tiny bit of salt and pepper. The peppery bite of the greens is wonderful against the savory crust. For a similar vegetable side, take a look at my recipe for smothered green beans recipe.

If you absolutely need a starch, keep it light. Roasted broccoli florets tossed with garlic powder are perfect because they roast at a similar temperature to the chicken. Or, if you’re serving this to kids or just need something comforting, a quick scoop of mashed potatoes made from a box mix is always a winner. The goal is to get dinner on the table without spending an hour fussing over sides!

Storing and Reheating Leftover 3-Ingredient Chicken Bake

Don’t you hate when amazing leftovers go to waste? Luckily, this **3-Ingredient Chicken Bake** holds up really well! If you happen to have any left over—which, honestly, sometimes I intentionally make extra just for lunch the next day—you need to store it correctly to keep that topping from getting soggy.

Pop the leftover chicken into an airtight container. Keep it in the fridge, and it should be perfectly good for up to four days. I always make sure the chicken has cooled down a bit before sealing the container, just to prevent excess condensation.

When it’s time to reheat, the oven is your friend if you want to preserve that crust! Place a piece on a small baking sheet and warm it up at 350°F for about ten minutes, or until heated through. If you’re in a real rush, the microwave works fine, but you might lose a little bit of that crispness on top. Just cover it loosely with a paper towel if you use the microwave so it doesn’t splatter everywhere!

Common Questions About This Simple Chicken Recipe

I get so many messages about this **3-Ingredient Chicken Bake**, and honestly, most questions come down to how to handle the chicken or swap out the mayo. It’s great that you’re thinking ahead! Here are the things I hear most often from other busy cooks trying this recipe for the first time.

Q1. What is the absolute minimum internal temperature for this chicken bake?
Safety first, always! You must ensure the chicken reaches an internal temperature of 165°F when checked with a reliable meat thermometer inserted into the thickest part of the breast. This guarantees it’s safe to eat and perfectly cooked.

Q2. Can I really use Greek yogurt instead of mayo?
Yes, you absolutely can! I mentioned it in the tips section, but it’s worth repeating. Replacing half the mayonnaise with plain Greek yogurt cuts down on fat and adds a nice little tang that complements the Parmesan beautifully. Just don’t substitute all of it unless you’re okay with a slightly less rich crust texture.

Q3. My chicken breasts are really thick. What should I do?
If you skip pounding them thin, you run the risk of dry edges. If you don’t have time to pound them evenly, try using chicken thighs instead! Thighs are more forgiving and stay tender even if they cook a little longer. This simple chicken recipe works great either way, you just adjust your timing slightly.

Q4. Can I add dried parsley instead of fresh for garnish?
Of course. If you don’t have fresh parsley on hand, just use about a third of the amount in dried parsley sprinkled on top right after it comes out of the oven. The fresh stuff just looks prettier, but dried herbs work fine for a little color boost!

Estimated Nutritional Overview

I ran the numbers for this **3-Ingredient Chicken Bake** just so you know what you are serving up. Remember, this is based on the standard recipe without any optional sides or garnishes added in. Nutritional information can always vary slightly depending on the exact cut of chicken you use!

Nutritional Data Table

Nutrient	Amount Per Serving
Calories	365
Fat	20g
Protein	42g
Carbohydrates	2g

Disclaimer: This information is an estimate based on the ingredients listed above and should be used as a general guideline only.

Share Your 3-Ingredient Chicken Bake Experience

I really hope this **3-Ingredient Chicken Bake** saves your weeknight dinner plans! Once you try this simple, flavorful method, let me know what you think. Did you try the Cajun seasoning variation? Drop a comment below and let me know how it turned out, or snap a picture and tag me on social media! I love seeing your kitchen successes! You can also find more inspiration on my Pinterest page.

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