chicken parmesan mayonnaise recipe

The Best chicken parmesan mayonnaise recipe

I’ve been making Chicken Parmesan for years, and it’s still a family favorite. My kids love it when I serve it with a side of pasta or zucchini noodles. The dish originated in Italy, where it was known as ‘Parmigiana’ – a classic recipe that involves breading and frying chicken breasts, then topping them with melted mozzarella cheese and marinara sauce.

I like to think that my version is a bit healthier, thanks to the addition of mayonnaise, which gives the dish a rich and creamy texture without adding too much extra fat. I’ve experimented with different types of mayonnaise over the years, but I always come back to Duke’s. It’s got a nice tangy flavor that pairs perfectly with the sweetness of the tomato sauce.

And let’s be real – who doesn’t love a good excuse to use mayonnaise? One of the things I love about this recipe is how versatile it is. You can serve it as an appetizer, or as a main course.

And if you’re feeling fancy, you can even add some extra toppings like chopped parsley or basil. My family loves this recipe because it’s so easy to make – just breading the chicken, frying it up in some oil, and then topping it with cheese and sauce. And let me tell you, there’s nothing quite like the smell of fried chicken wafting through the kitchen.

But what really sets this recipe apart is the way the flavors all come together. The crispy breading on the outside gives way to juicy chicken on the inside, and then there’s that amazing combination of melted mozzarella and tangy mayonnaise. It’s just perfect.

I could eat this every day of the week – and honestly, I probably do. It’s one of those recipes that never gets old, no matter how many times you make it. So if you’re looking for a new dinner recipe that’s sure to please even the pickiest eaters, give Chicken Parmesan with Mayonnaise a try.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Chicken Parmesan Mayonnaise Works

One thing I love about this recipe is how well it stores – you can keep leftovers in an airtight container for up to three days without worrying about them losing their flavor or texture. Reheating is easy too – just pop them in the oven at 350°F until they’re nice and hot.

If you’re looking for some ideas on how to serve Chicken Parmesan with Mayonnaise, here are a few suggestions: serve it as an appetizer at your next party (just slice up some fresh basil and call it good), add some garlic knots on top (because who doesn’t love garlic?) , or try serving it over pasta instead of serving just plain old noodles.

❓ Frequently Asked Questions About Chicken Parmesan Mayonnaise

Q: What type of chicken should I use for this recipe?

You can use either boneless or bone-in chicken breasts for this recipe – just make sure they’re cut into thin cutlets so they cook evenly.

Q: Can I use store-bought mayonnaise instead of Duke’s?

While store-bought mayonnaise will work in a pinch, I highly recommend using Duke’s for this recipe. It has a richer flavor that pairs perfectly with the tomato sauce.

Q: Do I need to bread the chicken before frying it?

Nope! You can skip breading the chicken if you prefer – just coat it in flour or panko breadcrumbs if you want to add some extra crunch.

Q: Can I make this recipe in advance?

Yes! You can prep all the ingredients ahead of time and assemble the dish just before serving. This is especially helpful if you’re making it for a crowd.

Q: What if I don’t have any mayonnaise on hand?

No worries! You can omit it altogether or substitute it with Greek yogurt or sour cream if you prefer.