Amazing Parmesan Baked Chicken in 35 Min

If you are searching for that elusive recipe that is both ridiculously easy and tastes like you spent hours in the kitchen, stop right here! Today, I’m sharing my absolute favorite way to get perfectly juicy chicken every single time: Parmesan Baked Chicken. I’m Anna, and I’m a passionate food lover who believes that simple, flavorful chicken recipes can make everyday cooking easier and so much more joyful.

This isn’t your average dry chicken, trust me. The secret weapon here is a savory mayo-parmesan crust that just melts in your mouth while it locks all that incredible moisture right inside the meat as it bakes. Honestly, this recipe is my go-to when I need a guaranteed weeknight win without stressing over complicated steps or huge messes. You’ll be shocked how few ingredients it takes to make this incredible flavor happen!

Gathering Your Ingredients for Parmesan Baked Chicken

Okay, so getting this Parmesan Baked Chicken ready is honestly the quickest part of the whole process. You only need a handful of things, and most of them are probably already sitting in your pantry or fridge right now. We aren’t doing any fancy pre-marinating here; the topping does all the heavy lifting!

Essential Components for the Mayo-Parmesan Crust

The crust is what makes this chicken sing, and the mayonnaise is crucial. Please, please, please use full-fat mayo here—none of that light or fat-free stuff. Those substitutes tend to separate when they hit the heat, and we want a creamy, unified coating, not an oily mess. We mix that creamy base with sharp Parmesan, seasoning salt, pepper, and those wonderful savory powders like garlic and onion.

Preparing the Chicken Base

For this recipe, we’re sticking to four boneless, skinless chicken breasts. Since we want everything to cook evenly and quickly, if yours are super thick, you might want to grab a meat mallet and pound them slightly. We want them all roughly the same thickness so they finish baking at the same time. Don’t worry about trimming too much fat; we need that little bit of insulation!

Ingredient Table

Ingredient	Quantity	Notes
Boneless, Skinless Chicken Breasts	4 (about 1.5 lbs total)	Pound or slice for uniform thickness
Mayonnaise	1 cup	Use full-fat; avoid light versions
Fresh Grated Parmesan Cheese	1/2 cup (plus extra for topping)	Freshly grated melts much better
Seasoning Salt	1 teaspoon	Adds a nice salty, savory base
Black Pepper	1/2 teaspoon	Freshly cracked is best, if you have it
Garlic Powder	1 teaspoon
Onion Powder	1/2 teaspoon
Panko Breadcrumbs	1/4 cup	Optional, but they give a lovely crunch

Why You Will Appreciate This Parmesan Baked Chicken

I know you’re busy, and that’s exactly why I love this recipe so much. It’s designed for speed and flavor payoff. You seriously cannot beat the results for the amount of work you put in. Check out why this one has earned a permanent spot on my rotation:

• It’s lightning fast to prep—we’re talking five minutes max to mix the topping and get it on the chicken.
• The flavor payoff is huge! That rich, tangy, salty crust makes the chicken taste gourmet, even though it’s just mayo and cheese.
• Cleanup is practically nonexistent. Everything bakes right in one dish, so you only have one bowl to wash after dinner.
• It’s perfect for weeknights when you want something satisfying but don’t have the energy for complicated sauces or multiple pans.
• It’s naturally low in carbs, which is great if you’re watching your intake but still want something rich and creamy.

Equipment Checklist for Perfect Parmesan Baked Chicken

You don’t need a ton of fancy gadgets for this one, which is another reason I love it! Just grab the basics. We need a good 9×13 inch baking dish so the four pieces of chicken aren’t too crowded. Have a medium mixing bowl ready for whipping up that amazing topping.

Oh, and of course, you absolutely must have a reliable meat thermometer. That’s the only way to guarantee juicy, safe chicken every time!

Step-by-Step Instructions for Parmesan Baked Chicken

Follow these steps exactly, and you’ll have a beautiful, bubbling, golden dinner ready before you know it. It moves quickly, so make sure you have your dish ready before you start mixing!

Preparing the Chicken and Oven

First things first: get that oven heating up! Preheat your oven to 375°F, or 190°C. While it’s warming, lay your four chicken breasts out in a single layer inside your 9×13 inch baking dish. Try not to let them overlap too much; we want the heat to circulate around them evenly for the best bake.

Mixing the Flavorful Coating

Now for the magic! Grab a medium bowl and add your cup of mayonnaise, the half cup of grated Parmesan, the seasoning salt, pepper, garlic powder, and onion powder. Whisk this all together really well until you have a completely smooth, consistent mixture. You shouldn’t see any dry pockets of seasoning floating around in there. It should look creamy and spreadable—like thick frosting!

Coating and Topping the Chicken

Take a spatula or a spoon and spread that glorious mayonnaise mixture evenly over the top of every single chicken breast. Don’t skimp on this part; this is what keeps the meat juicy! Once everything is coated, sprinkle that extra Parmesan cheese right over the top. If you decided to use the panko breadcrumbs for extra crunch, sprinkle those over the cheese layer now.

Baking and Checking for Doneness

Slide the dish right into the preheated oven and let it bake uncovered for about 35 to 40 minutes. You’ll know it’s nearly done when the topping is golden brown and bubbling happily. But here is the most important part: use your meat thermometer! You need to check the thickest part of the chicken; it absolutely must register 165°F, or 74°C, to be safe. If the crust looks great but the center is a little pale, carefully place the dish under the broiler for just one or two minutes. Watch it like a hawk during this step—it burns fast!

Resting and Serving the Parmesan Baked Chicken

Once it hits that magic temperature, pull the dish out immediately. Don’t cut into it right away! Let the chicken rest right there in the pan for a full five minutes. This lets those juices settle back into the meat. When you serve it up, remember to spoon some of those delicious pan drippings right over the top of each piece for extra flavor.

Tips for Achieving Expert Parmesan Baked Chicken Results

Even though this Parmesan Baked Chicken is super straightforward, a couple of little tricks can take it from good to absolutely unforgettable. My goal is always maximum juiciness and a perfect crust every single time. Don’t let those little technical details trip you up—they make all the difference in the final plate!

Uniform Thickness is Key for Cooking Evenly

If you grab four chicken breasts that are all wildly different thicknesses—say, one is paper-thin and another is like a hockey puck—you’re going to end up with some dry pieces while others are still undercooked. That’s frustrating! So, here’s what I do: If a breast is super thick, I carefully slice it horizontally almost all the way through and open it like a book, or I gently pound the thickest parts with the flat side of a meat mallet. You want them all to be roughly the same size before they go into that baking dish. It ensures they all hit that safe 165°F temperature at the same time!

Mastering the Crust Texture

Remember how I stressed using real, full-fat mayonnaise? That’s non-negotiable for texture. The oils in regular mayo emulsify beautifully when baked, creating a creamy barrier that steams the chicken while it cooks. If you use a low-fat version, the sauce often separates, leaving you with a watery mess underneath a dry cheese layer. Also, if you’re using those panko breadcrumbs for that extra bite, make sure you sprinkle them right on top of the cheese layer. They toast up beautifully and give you a fantastic textural contrast to that creamy coating underneath.

Serving Suggestions to Complete Your Parmesan Baked Chicken Meal

Since this Parmesan Baked Chicken is wonderfully rich and savory from that cheesy crust, you need sides that balance things out without adding too much heaviness. My absolute favorite way to serve this is alongside something green and bright to cut through that richness. Roasted asparagus is a classic winner—toss it with a little olive oil, salt, pepper, and maybe a squeeze of lemon right before serving.

If you need something a bit heartier, steamed green beans tossed with toasted slivered almonds are fantastic. For a low-carb option that bakes right alongside the chicken, try tossing broccoli florets with a tiny bit of oil and seasoning, adding them to the pan for the last 15 minutes of baking. The juices that run off the chicken are perfect for drizzling over simple roasted potatoes or even a side of fluffy cauliflower rice if you’re keeping it lighter. Keep the sides simple; the chicken is the star here!

Frequently Asked Questions About Parmesan Baked Chicken

I know you might have a few questions before you dive into this easy dinner recipe. It’s always smart to check the details before you start cooking! Here are a few things people often ask me about making this low-carb chicken dish.

Can I use chicken thighs instead of breasts for this Parmesan Baked Chicken?

Oh, absolutely! Chicken thighs are actually a fantastic swap because they are naturally fattier and almost impossible to dry out. Since they are usually thinner than thick breasts, you might want to check them around the 30-minute mark. Thighs are safe to eat at 165°F too, but honestly, they are delicious up to 175°F. Just keep an eye on that thermometer!

How do I prevent the Parmesan topping from burning too quickly?

That’s a great question, especially since we’re baking it uncovered! If you notice your topping getting super dark brown before the chicken looks done inside, you have two easy options. First, you can gently place a piece of aluminum foil loosely over the top for the remaining bake time. Second, if the chicken is cooked but the topping isn’t quite brown enough, move the dish to a lower rack in the oven for the last five minutes. Remember, if you use the broiler, you have to stand there and watch it constantly—it goes from golden to charcoal in seconds!

Is it possible to make this Parmesan Baked Chicken ahead of time?

You can definitely get ahead on the prep work, which makes weeknights even smoother! You can mix up that entire mayonnaise and Parmesan coating and keep it covered in the fridge for up to two days. When you’re ready to bake, just spread the cold topping over the raw chicken breasts and add the extra cheese/panko on top. You might need to add about five extra minutes to the baking time since the chicken will be starting colder, but the flavor will still be fantastic!

Storage and Reheating Instructions for Leftover Parmesan Baked Chicken

This Parmesan Baked Chicken is so good, you’ll want leftovers, but we have to keep that crust nice! Because of the mayonnaise topping, I really don’t recommend freezing this chicken; the topping tends to get watery and fall apart when thawed. For the best texture, store leftovers in an airtight container in the fridge for up to three days maximum.

When you reheat it, the crust won’t be as crisp as fresh, but here’s how to make it great:

Storage Method	Duration	Reheating Tip
Airtight Container (Fridge)	Up to 3 days	Bake at 350°F (175°C) until warmed through
Freezing	Not advised	Topping separates easily

I find that popping the leftovers onto a small baking sheet at 350°F for about 10 to 12 minutes works much better than the microwave. This allows the topping to firm up slightly again!

Share Your Experience Making Parmesan Baked Chicken

I truly hope this Parmesan Baked Chicken makes your dinner routine a little easier and a lot tastier! This recipe is one of my absolute favorites because it never fails to impress my family. When you make it, I’d love to hear how it went! Did your crust get extra crispy? Did you try it with asparagus? Let me know in the comments below, or give it a quick rating so other busy cooks know this easy dinner is a winner!

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