Description
This Crunchy Mayo Chicken features tender, juicy chicken breasts coated in a creamy mayo mixture and topped with a golden, crispy panko-parmesan crust. The mayonnaise keeps the chicken incredibly moist while baking, and the crunchy topping adds irresistible texture. Ready in just 40 minutes with simple ingredients, this recipe is perfect for busy weeknights when you want something delicious without the fuss. A family-friendly dinner that even picky eaters will love!
Ingredients
For the Chicken:
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3 chicken breasts (8-10 oz each)
For the Creamy Coating:
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2/3 cup mayonnaise (full fat works best)
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1 tablespoon Dijon mustard
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1 tablespoon sour cream
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1 teaspoon garlic powder
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1/2 teaspoon seasoned salt
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1/2 teaspoon pepper
For the Crunchy Topping:
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1/2 cup panko breadcrumbs
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1/2 cup freshly grated parmesan cheese
For Serving:
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Fresh parsley, chopped
Instructions
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.
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!
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!
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!
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.
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.
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!
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!
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!
Notes
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Make sure all chicken pieces are the same thickness for even cooking
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Use full-fat mayo—low-fat versions don’t create the same moisture barrier
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Freshly grate your parmesan for the best flavor and texture
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Line your baking sheet with parchment paper for the easiest cleanup ever
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Let chicken come to room temperature for about 15 minutes before baking for more even cooking
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Don’t overcrowd the baking sheet—give each piece space so the topping can get crispy
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Reheat leftovers in an air fryer (360°F for 3-4 minutes) to restore that crunch
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American