recipe parmesan chicken with mayo
The Best recipe parmesan chicken with mayo
The kids love it too—no one complains about eating it, and it’s always a hit at family gatherings. It’s the kind of dish that feels hearty enough for a weekend dinner but light enough to enjoy on a casual Friday night. And honestly? It’s not just about the taste—it’s the way the creamy, cheesy flavors come together so naturally. For me, it’s a no-fuss way to make sure everyone’s happy, whether it’s a weeknight dinner or a quick meal to impress guests. Plus, it’s got that satisfying crunch from the breadcrumbs and a rich, savory kick from the Parmesan, so it’s always a crowd-pleaser. It’s the kind of recipe that doesn’t just fill your plate—it fills your kitchen with something comforting and familiar.
Classic Parmesan Chicken with Mayo
A crispy, golden chicken dish coated in a creamy parmesan-mayo sauce, perfect for a quick weeknight meal. The tender chicken pairs beautifully with a side of roasted vegetables or crusty bread.
🥘Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup mayonnaise
- ¼ cup grated parmesan cheese
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Pat chicken thighs dry with paper towels. In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. -
3
Dredge each chicken thigh in the flour mixture, pressing lightly to adhere. Place on the baking sheet in a single layer. -
4
Bake for 15 minutes, then flip the chicken and brush lightly with mayonnaise. Return to the oven and bake until skin is crispy and internal temperature reaches 165°F (about 15–20 more minutes). -
5
While chicken bakes, whisk together mayo, parmesan, lemon juice, oregano, salt, and pepper in a small bowl. -
6
Once chicken is done, spoon the sauce over the top and let it melt slightly. For extra crispiness, use a kitchen torch to lightly sear the sauce.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Kitchen torch (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Parmesan Chicken with Mayo Works
❓ Frequently Asked Questions About Parmesan Chicken with Mayo
How do I store leftovers from this Parmesan Chicken with Mayo?
Store any unused portions in an airtight container in the fridge for up to three days. To reheat, gently warm in a 350°F oven until heated through, about 10–15 minutes, or use a microwave on low power for 1–2 minutes.
Can I substitute mayonnaise if I don’t have it on hand?
Yes, you can use a mix of plain yogurt and a little mustard for a similar creamy texture, or mayonnaise alternatives like Greek yogurt mixed with a splash of lemon juice. Keep in mind the flavor profile may shift slightly.
Why does the breading stick to the chicken so well?
The breading combines flour, egg wash, and Parmesan, creating a sticky, adhesive layer. The egg wash acts as a glue, binding the flour and cheese while the oven’s heat sets it into place. For extra crispiness, press the breading firmly before baking.
Should I use a meat thermometer for safety?
For best results, aim for 165°F internal temperature. While not strictly necessary for this dish, a thermometer ensures the chicken is fully cooked without overcooking the outside.
Can I make this recipe ahead of time?
Yes, you can prep the breaded chicken up to 24 hours in advance. Store it in the fridge until ready to bake, then follow the same baking instructions. The breading will firm up slightly, so brush with a little extra egg wash before baking for crispiness.
