chicken mayo parmesan recipe

The Best chicken mayo parmesan recipe

I’ve been making chicken mayo parmesan for years, and it’s still a staple in our household. This dish is a classic Italian-American recipe that’s easy to make and always a crowd-pleaser.

The combination of tender chicken, creamy mayo, and crispy breadcrumbs is a match made in heaven. I love how versatile this recipe is – it’s perfect for a weeknight dinner, a special occasion, or even a quick lunch.

My kids adore it, and I appreciate how healthy it is compared to other breaded and fried foods. We often serve it with a side of pasta or a green salad, but it’s also great on its own or as part of a bigger meal.

The key to this recipe is the technique – you have to pound the chicken thin so that it cooks evenly and stays juicy. I use a meat mallet for this step, but you can also use the back of a heavy skillet if you don’t have one.

Once the chicken is pounded, you can dip it in beaten eggs and then coat it in breadcrumbs before frying it in olive oil until golden brown. The result is crispy on the outside and tender on the inside – just like my nonna used to make!

This recipe has been passed down through generations of Italian cooks, and I’m so glad I got to experience it with my own family. It’s amazing how something so simple can bring us all together around the dinner table.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Chicken Mayo Parmesan Works

This chicken mayo parmesan recipe is always a good idea for any occasion because it is quick, easy, and uses simple ingredients. It works well for family gatherings since most people love cheesy chicken and it pairs nicely with almost any side dish.

I recommend storing leftovers in the fridge and reheating in the oven or air fryer to bring back the crispy topping. For serving, slice the chicken and place it over a bed of greens or alongside roasted potatoes and steamed broccoli.

You can also cut it into strips for a fun appetizer or sandwich filling. This recipe is versatile enough for a casual dinner or a special meal and I am confident it will become a favorite in your home too.

❓ Frequently Asked Questions About Chicken Mayo Parmesan

1. Can I use chicken thighs instead of breasts?

Yes, you can use boneless skinless chicken thighs. They will be even more tender and juicy. Just adjust the baking time slightly because thighs may cook a bit faster. Check that the internal temperature reaches 165 degrees Fahrenheit.

2. Do I need to flip the chicken while baking?

No, you do not need to flip the chicken. The mayo and parmesan topping stays on top and bakes into a crust. Flipping would disturb the topping and make it less crispy. Just bake it as directed.

3. Can I make this recipe ahead of time?

You can assemble the chicken with the mayo mixture up to a few hours ahead and keep it covered in the fridge. Bake it just before serving for the best texture. Leftovers reheat well in the oven or air fryer.

4. What can I use instead of mayonnaise?

You can substitute plain Greek yogurt or sour cream for a tangier flavor and lower fat content. The texture will be slightly different but still good. For a dairy free option use vegan mayo.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 350 degree oven for about 10 minutes or in an air fryer at 375 degrees for 5 minutes. The microwave will work but the crust will not be as crispy.

6. Can I add other seasonings to the mayo mixture?

Absolutely. You can add garlic powder, onion powder, dried herbs like oregano or thyme, or even a pinch of paprika for color. Just keep the ratio of mayo to parmesan about the same so the topping holds together.