🍗 Mayonnaise and Parmesan Chicken
Serves: 4 | Oven or Air Fryer
🛒 Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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½ cup mayonnaise
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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½ tsp paprika (optional)
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Salt & black pepper, to taste
Optional add-ins (not required):
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Italian seasoning
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Lemon zest
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Dijon mustard (1 tsp)
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 200°C / 400°F
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Lightly grease a baking dish or line with parchment
2️⃣ Make the Topping
In a bowl, mix:
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Mayonnaise
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Parmesan
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Garlic powder
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Paprika
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Salt & pepper
You want a thick, spreadable paste.
3️⃣ Assemble
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Pat chicken dry
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Arrange in baking dish
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Spread mayo-Parmesan mixture evenly over each piece
4️⃣ Bake
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Bake 25–30 minutes (depending on thickness)
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Internal temp: 74°C / 165°F
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Broil 2–3 minutes for a golden, bubbly top
Rest 5 minutes before serving.
🌪 Air Fryer Version
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Preheat to 190°C / 375°F
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Cook 14–18 minutes, depending on size
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Flip halfway if your basket runs hot
❓ Q & A
Q: Does it taste like mayonnaise?
A: Nope. Mayo melts into a creamy, savory coating and keeps the chicken insanely juicy.
Q: Can I use chicken thighs?
A: Yes — thighs are extra juicy and forgiving. Add ~5 minutes cook time.
Q: Why Parmesan instead of breadcrumbs?
A: Parmesan crisps beautifully and adds salt + umami without drying the chicken.
Q: Can I prep this ahead?
A: Yes. Assemble, cover, refrigerate up to 24 hours before baking.
Q: Can I make it keto?
A: It already is — just use full-fat mayo and real Parmesan.
Q: How do I keep the topping from sliding off?
A:
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Pat chicken dry
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Use finely grated Parmesan
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Don’t overload the topping
🍽 Serving Ideas
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Roasted broccoli or asparagus
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Garlic green beans
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Simple salad
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Mashed cauliflower (keto-friendly)
🔥 Pro Tips
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Thin chicken breasts cook more evenly
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Add a pinch of smoked paprika for depth
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Freshly grated Parmesan = best crust
