The Easiest Crunchy Mayo Chicken

Crunchy Mayo Chicken is tender, juicy, and easy to make with simple ingredients you probably already have in your fridge! This unassuming recipe uses mayonnaise to keep chicken breasts incredibly moist, while a golden panko parmesan topping adds that irresistible crunch everyone loves ready in about 40 minutes .

Love More Chicken Recipes? Try My Rosemary Dijon Chicken or this Mexican Chicken Marinade next.

Why You’ll Love This Recipe

This recipe is an absolute game-changer for chicken breast lovers! Here’s why it’ll become your new go-to:

• Takes only 40 minutes from start to finish
• Keeps chicken breasts SUPER moist and tender (no more dry chicken!)
• Simple ingredients you likely have on hand
• Minimal cleanup with just one baking sheet
• The crunchy topping is addictively delicious
• Perfect for picky eaters and chicken skeptics alike

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Ingredient List

For the Chicken:

• 3 chicken breasts (8-10 oz each)

For the Creamy Coating:

• 2/3 cup mayonnaise (full fat works best)
• 1 tablespoon Dijon mustard
• 1 tablespoon sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon pepper

For the Crunchy Topping:

• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated parmesan cheese

For Serving:

• Fresh parsley, chopped

Friendly Notes:

• Don’t skimp on the full-fat mayo—it really makes a difference in keeping the chicken moist
• Fresh parmesan tastes SO much better than the pre-grated stuff in a can
• You can use Greek yogurt in place of sour cream if that’s what you have

Why These Ingredients Work

Let me tell you the SECRET behind why this recipe works so beautifully!

The mayonnaise is the hero here. It creates a protective coating that locks in all the chicken’s natural juices while it bakes. Plus, it helps the breadcrumb topping stick perfectly!

Dijon mustard adds a subtle tangy depth that balances the richness of the mayo. It’s not “mustardy” at all—just adds complexity.

Sour cream contributes extra creaminess and a touch of tang. Together with the mayo, it creates this luscious coating that keeps every bite tender.

The seasonings (garlic powder, seasoned salt, and pepper) bring savory flavor without being complicated. Simple but SO effective!

Panko breadcrumbs are key for that crunchy texture. Regular breadcrumbs won’t give you the same crispy, golden topping—panko is lighter and crunchier.

Fresh parmesan cheese adds nutty, salty richness that makes the topping absolutely irresistible. It also helps create that beautiful golden-brown crust.

Cutting the chicken breasts in half horizontally is GENIUS because thinner pieces cook faster and more evenly. No more worrying about raw centers or dried-out edges!

Essential Tools and Equipment

You’ll need these basics to make this recipe a breeze:

• Sharp knife (for cutting chicken breasts horizontally)
• Baking sheet (a standard 9×13 or larger works great)
• Parchment paper (optional but makes cleanup SO easy)
• Meat mallet (only if you have uneven pieces to flatten)
• 2 mixing bowls (one for the mayo mixture, one for breadcrumbs)
• Paper towels (for patting chicken dry)
• Measuring cups and spoons

How To Make Crunchy Mayo Chicken

Step 1: Preheat Your Oven

Preheat your oven to 375°F. This moderate temperature is perfect for cooking the chicken through without drying it out while getting that topping nice and golden.

Step 2: Prep the Chicken

Take your chicken breasts and using a sharp knife, carefully cut each one in half horizontally. You want to create 6 thinner pieces that are roughly the same thickness.

Here’s my tip: Place your hand flat on top of the chicken breast while cutting to keep it steady. Cut slowly and carefully—you’ve got this!

If any pieces are noticeably thicker than others, place them between plastic wrap and gently pound them with a meat mallet until they’re even. This ensures everything cooks at the same rate.

Pat each piece completely dry with paper towels. This helps the mayo mixture stick better!

Step 3: Prepare Your Baking Sheet

Transfer the chicken pieces to a baking sheet, spacing them out so they’re not touching. I always line my baking sheet with parchment paper—it makes cleanup a dream and prevents sticking!

Step 4: Make the Creamy Mayo Mixture

In a bowl, combine the mayonnaise, Dijon mustard, sour cream, garlic powder, seasoned salt, and pepper. Stir everything together until it’s smooth and well-blended.

This mixture should be thick and spreadable—almost like a delicious, savory frosting!

Step 5: Make the Crunchy Topping

In another bowl, combine the panko breadcrumbs with the freshly grated parmesan cheese. Mix them together so the cheese is evenly distributed throughout the panko.

Step 6: Coat the Chicken

Now for the fun part! Take a spoonful of the mayonnaise mixture and spread it generously over the top of each piece of chicken.

IMPORTANT: Make sure you cover the whole surface all the way to the edges. Don’t leave any bare spots! This coating is what keeps everything moist and flavorful.

Step 7: Add the Crunchy Topping

Sprinkle the panko-parmesan mixture evenly over the top of each mayo-coated chicken piece. Press it down gently so it adheres well.

You want a nice even layer of crunch on every piece!

Step 8: Bake to Perfection

Transfer the baking sheet to your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the topping is golden brown.

The chicken is done when it reaches an internal temperature of 165°F. Since the pieces are thin, they cook quickly—start checking around the 15-minute mark!

Pro move: Turn on your broiler for the last 1-2 minutes to get that topping extra crispy and golden. Just watch it carefully so it doesn’t burn!

Step 9: Serve and Enjoy

Remove from the oven and let the chicken rest for a couple of minutes. Sprinkle with freshly chopped parsley for a pop of color and freshness.

Serve immediately while that topping is at its crunchiest!

You Must Know

The mayo mixture MUST go all the way to the edges! This is crucial. If you leave bare spots, those areas will dry out. The mayo creates a moisture barrier, so every bit of chicken needs to be covered.

Don’t skip patting the chicken dry. Excess moisture prevents the mayo coating from sticking properly and can make your topping soggy instead of crunchy.

Use an instant-read thermometer if you have one. Chicken breasts can go from perfect to overcooked in just a few minutes, and nobody wants dry chicken!

Personal Secret: I always turn on the broiler for the last minute or two of cooking. It gives the topping this gorgeous golden-brown color and extra crispiness that makes the dish look restaurant-worthy. Just don’t walk away—broilers work fast and things can burn quickly!

Pro Tips & Cooking Hacks

• Make sure all chicken pieces are the same thickness for even cooking
• Use full-fat mayo—low-fat versions don’t create the same moisture barrier
• Freshly grate your parmesan for the best flavor and texture
• Line your baking sheet with parchment paper for the easiest cleanup ever
• Let chicken come to room temperature for about 15 minutes before baking for more even cooking
• Don’t overcrowd the baking sheet—give each piece space so the topping can get crispy
• Reheat leftovers in an air fryer (360°F for 3-4 minutes) to restore that crunch

Common Mistakes to Avoid:

• Cutting chicken too thick (it won’t cook evenly)
• Using pre-grated parmesan (it’s too dry and won’t create the same golden crust)
• Skipping the broiler step (you’ll miss out on that extra crispiness!)
• Opening the oven door too often (lets heat escape and extends cooking time)

Flavor Variations & Suggestions

Want to mix things up? Here are some delicious ways to customize this recipe:

Italian Style: Add Italian seasoning and dried basil to the mayo mixture, and use Italian-seasoned panko for the topping.

Spicy Kick: Mix in some cayenne pepper or red pepper flakes to the mayo mixture, or use pepper jack cheese instead of parmesan.

Lemon Herb: Add lemon zest to the mayo mixture and fresh thyme or dill. Finish with a squeeze of fresh lemon juice before serving.

Ranch Lover’s Version: Use ranch seasoning instead of the garlic powder and seasoned salt. Your ranch-obsessed kids will go WILD!

Extra Cheesy: Mix in 1/4 cup of shredded mozzarella or cheddar with the panko topping for even more cheesy goodness.

Asian-Inspired: Swap the Dijon for a touch of soy sauce and add some ginger powder to the mayo mixture. Top with sesame seeds along with the panko!

You can also use this method with chicken thighs if you prefer dark meat—just adjust the cooking time since thighs take a bit longer.

Make-Ahead Options

For Meal Prep Success:

You can prep this recipe ahead to make weeknight dinners even easier! Here’s how:

Up to 4 hours ahead: Cut and prepare your chicken breasts, mix your mayo coating and panko topping separately, and store everything covered in the refrigerator. When you’re ready to cook, just assemble and bake!

The morning of: You can fully assemble the chicken (mayo coating and topping applied) and keep it covered in the fridge. Bake straight from the fridge, adding 2-3 extra minutes to the cooking time.

Freezing: I don’t recommend freezing the raw assembled chicken as the mayo mixture can separate. However, you CAN freeze cooked chicken (without the topping added) for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

Recipe Notes & Baker’s Tips

About the Chicken: Try to choose breasts that are similar in size (8-10 oz each) so when you cut them in half, all pieces are roughly the same thickness. This ensures even cooking.

Mayo Matters: I’ve only tested this with full-fat mayonnaise. Low-fat or fat-free versions have different moisture content and might not work as well.

Mustard Options: While I use Dijon, any good stone-ground or brown mustard works beautifully. Avoid yellow mustard—it’s too sharp.

Panko vs Regular Breadcrumbs: Panko is lighter and crunchier because the flakes are larger and airier. Regular breadcrumbs will work in a pinch but won’t give you the same level of crunch.

Checking Doneness: The internal temperature should reach 165°F. Since these pieces are thin, they cook quickly. Start checking at 15 minutes to avoid overcooking.

Golden Brown Magic: If your topping isn’t browning as much as you’d like, definitely use the broiler for the last 1-2 minutes. It makes a HUGE visual difference!

Serving Suggestions

This Crunchy Mayo Chicken pairs beautifully with so many sides! Here are my favorites:

Classic Pairings:

• Creamy mashed potatoes or garlic mashed potatoes
• Roasted vegetables (asparagus, broccoli, or Brussels sprouts)
• Simple green salad with vinaigrette
• Buttered egg noodles or pasta

Lighter Options:

• Steamed green beans with lemon
• Cauliflower rice for a low-carb meal
• Fresh coleslaw
• Roasted sweet potato wedges

Comfort Food Style:

• Mac and cheese (yes, really—it’s amazing!)
• Baked potatoes with all the fixings
• Garlic bread
• Creamed spinach

For a Complete Meal: Serve with roasted vegetables and a starch of your choice. The chicken is so flavorful that you don’t need complicated sides—simple is perfect!

Leftover Ideas: Slice up leftover chicken and add it to salads, wraps, or sandwiches. It’s delicious cold or reheated!

How to Store Your Crunchy Mayo Chicken

Room Temperature: Don’t leave this chicken out for more than 2 hours. It needs to be refrigerated promptly.

Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 3-4 days. The topping will soften as it sits, but it’s still delicious!

Freezer: You can freeze cooked chicken for up to 2 months. Wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

Reheating Tips:

• Air fryer (BEST method): Reheat at 360°F for 3-4 minutes to restore that crispy topping
• Oven: Reheat at 350°F for 8-10 minutes
• Microwave: Works in a pinch (1-2 minutes) but the topping won’t be crispy

The air fryer method is honestly life-changing for leftovers—it brings back almost all of that original crunch!

Allergy Information

Contains:

• Dairy (parmesan cheese, sour cream)
• Eggs (mayonnaise typically contains eggs)
• Wheat (panko breadcrumbs)

Substitution Options:

For Dairy-Free: Use dairy-free mayonnaise and sour cream (like cashew-based versions), and substitute the parmesan with nutritional yeast or dairy-free parmesan alternative.

For Gluten-Free: Use gluten-free panko breadcrumbs (available at most grocery stores) or crushed gluten-free crackers.

For Egg-Free: Use vegan mayonnaise (made without eggs). Brands like Just Mayo or Vegenaise work great!

Always check ingredient labels to ensure products meet your specific dietary needs.

Questions I Get Asked A Lot

My topping didn’t get crispy, what happened?

This usually means the mayo mixture was too thick or the oven temperature was too low. Make sure your oven is fully preheated to 375°F, and don’t be afraid to turn on the broiler for the last 1-2 minutes to crisp things up! Also, make sure you’re not piling the panko topping too thick—you want an even layer.

Do I really need to cut the chicken breasts in half?

YES! This step is crucial. Thick chicken breasts take much longer to cook through, and by the time the inside is done, the outside is often dry and overcooked. Cutting them in half horizontally gives you thinner pieces that cook quickly and evenly—resulting in perfectly juicy chicken every time.

How do I know when the chicken is done?

The best way is to use an instant-read thermometer, chicken is safe to eat at 165°F. Visually, the chicken should be opaque throughout with no pink, and the juices should run clear. Since these pieces are thin, they cook fast—start checking around 15 minutes!

💬 Tried this recipe? I’d LOVE to hear how it turned out! Leave a comment and rating below. Did you try any fun variations?