parmesan crusted chicken recipe mayonnaise

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The Best parmesan crusted chicken recipe mayonnaise

I’ve been making this Parmesan Crusted Chicken with Mayo since my kids were little, and it’s become one of my go-to meals for anything from casual weeknight dinners to special occasions. The crispy, tangy coating clings perfectly to the chicken, and the creamy mayo adds just the right balance of richness without feeling heavy. My kids—especially the picky eaters—love it because it’s flavorful but not overpowering, and it’s always a hit with their friends at school lunches. It’s simple enough to prep ahead, so I can throw it together in under 30 minutes, but it still feels like a treat because of how satisfying it is.

The health benefits make it even more practical for my family. The chicken is lean protein, and the parmesan adds a good dose of calcium and flavor without excess fat. The mayo is lightened up with a little Greek yogurt or avocado oil, keeping it heart-healthy while still tasting indulgent. It’s also adaptable—swap the mayo for a yogurt-based sauce if you prefer, or skip the parmesan if you’re watching sodium. Whether we’re serving it for a family dinner, a potluck, or just a quick meal after a long day, this dish always feels like a good choice. The kids don’t even notice how healthy it is, but I appreciate that it’s a balanced option that doesn’t sacrifice taste.

Crispy Parmesan-Crusted Chicken with Mayo Sauce

Crispy Parmesan-Crusted Chicken with Mayo Sauce

4.6 from 1424 votes

A simple yet flavorful dish featuring tender chicken coated in a crispy parmesan crust, served with a creamy tomato-based sauce. Perfect for a quick weeknight meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dried oregano
For the Mayo Sauce
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

👨‍🍳Directions

  1. 1
    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 2
    Cut chicken breasts into bite-sized pieces. In a shallow bowl, whisk together egg, garlic powder, oregano, salt, and pepper.
  3. 3
    In another bowl, mix panko, half the parmesan, and remaining spices. Dip each chicken piece into the egg mixture, then coat thoroughly in the panko-parmesan mixture. Place on the baking sheet.
  4. 4
    Bake for 15 minutes, then flip the chicken pieces and bake for another 10–12 minutes until golden and crispy.
  5. 5
    While chicken bakes, mix mayo, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper in a small bowl.
  6. 6
    Serve the crispy chicken topped with the mayo sauce.

🔧Equipment

  • Mixing bowls
  • Baking sheet
  • Oven
  • Knife and cutting board
  • Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 85🧂Sodium: 550🌾Total Carbs: 25🥦Dietary Fiber: 1🍬Sugars: 2🥩Protein: 35

📝Notes

Tips: For extra crispiness, broil the chicken for 1–2 minutes at the end of baking. Store leftovers in the fridge for up to 3 days.

Watch Video Of How Crispy Parmesan-Crusted Chicken with Mayo Sauce Works

This Parmesan-crusted chicken is a crowd-pleaser because it’s simple yet impressive, making it perfect for any casual or family gathering. The crispy crust adds a satisfying texture that pairs well with everything from roasted veggies to a fresh salad, and it’s easy to prep ahead so you can focus on the rest of the meal. It’s always a hit because it’s hearty, flavorful, and doesn’t require fancy skills—just a little effort and a lot of love.

❓ Frequently Asked Questions About Crispy Parmesan-Crusted Chicken with Mayo Sauce

How do I substitute mayonnaise if I don’t have it?

You can use a mix of 1 part Greek yogurt and 1 part sour cream for a similar creamy texture. For a lighter option, blend 2 tablespoons of light mayo with 1 tablespoon of Greek yogurt to mimic the richness.

Why does the parmesan crust stick to the chicken?

The crust can stick if the chicken isn’t fully cooked through or if the pan isn’t hot enough. Pat the chicken dry before coating, use a nonstick spray on the pan, and cook until the edges pull away from the pan—about 3–4 minutes per side at 375°F.

Can I bake this instead of pan-searing?

Yes! Preheat the oven to 400°F, place the chicken on a baking sheet, and bake for 20–25 minutes, flipping halfway. The crust will crisp slightly but won’t be as golden as pan-seared.

How should I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through. Avoid reheating in the microwave to prevent soggy crust.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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