Simple Chicken Mayo with Parmesan and Bread Crumbs

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The Best Simple Chicken Mayo with Parmesan and Bread Crumbs Recipe

There is a specific kind of magic that happens in the kitchen when five humble ingredients transform into a centerpiece. I remember the first time I pulled this dish out of the oven; the kitchen was filled with the savory, herbal scent of herbes de Provence and the unmistakable aroma of toasted cheese. The chicken looked like something from a bistro—golden-brown, slightly bubbling, and perfectly crusted. It is the kind of meal that feels like a warm hug after a long day, offering a satisfying crunch that gives way to an incredibly tender, buttery center.

Why You’ll Love This

Effortless Elegance: It looks and tastes like a gourmet meal but requires less than ten minutes of active prep time.
The Ultimate Moisture Lock: The mayonnaise creates a protective seal, ensuring the chicken stays juicy and succulent, even in a high-heat oven.
Pantry Staple Success: You likely already have every single ingredient in your kitchen right now.
Crowd-Pleasing Texture: The contrast between the creamy Parmesan topping and the crispy bread crumbs is addictive.

The first time I served this Simple Chicken Mayo with Parmesan and Bread Crumbs Recipe, I was actually quite nervous. I had a friend over who famously dislikes mayonnaise—she won’t even let it touch her sandwiches. I didn’t mention the ingredients and simply served the golden, herb-crusted breasts alongside a light salad. Not only did she finish her entire portion, but she also asked for the “secret sauce” recipe, convinced I had used some kind of expensive French cream or clarified butter. When I told her it was just a simple mayo-Parmesan blend, she was a total convert.

What Makes It Special

Mayonnaise: More than just a condiment, it acts as a high-fat binder that prevents the chicken from drying out, resulting in a melt-in-your-mouth texture.
Grated Parmesan: This provides a salty, umami depth that seasons the meat from the top down.
Herbes de Provence: This floral, aromatic blend of thyme, rosemary, and lavender elevates the dish from basic to sophisticated.
Bread Crumbs: They provide that essential golden crunch that makes every bite interesting.

Making It Happen

Success with this recipe starts with a very hot oven. While your oven preheats to 425°F, take a moment to pat your chicken breasts dry with a paper towel; this ensures the topping sticks perfectly rather than sliding off. Place the chicken in your baking pan, leaving a bit of space between them.

In a small bowl, stir together the mayonnaise and the grated Parmesan until you have a thick, spreadable paste. Using the back of a spoon or a spatula, frost the top of each chicken breast generously with the mixture. Once they are coated, sprinkle the bread crumbs over the top, pressing them gently into the mayo so they stay put. Finish with a flourish of herbes de Provence. Slide the pan into the oven and let the heat do the work. Over the next 20 to 25 minutes, the mayo will melt into the chicken while the cheese and crumbs form a savory, toasted crust.

You Must Know

Dry the Meat: Always pat the chicken dry before adding the mayo mixture to prevent the topping from becoming soggy.
Uniform Thickness: If one end of the chicken breast is much thicker than the other, give it a quick pound with a meat mallet so it cooks evenly.
The Resting Period: Let the chicken rest for 5 minutes after taking it out of the oven. This allows the juices to redistribute so they don’t run out the moment you slice it.

Serving Ideas

This chicken is incredibly versatile. For a classic comfort meal, serve it over a bed of buttery mashed potatoes or a simple garlic pasta. If you want something lighter, a crisp arugula salad with a lemon vinaigrette cuts through the richness of the Parmesan beautifully.

For a drink pairing, a crisp, chilled Chardonnay or a sparkling water with a squeeze of lime complements the savory herbs and creamy topping perfectly.

Make It Different

Low Carb/Keto: Swap the bread crumbs for crushed pork rinds or additional Parmesan cheese.
Spicy Kick: Add a teaspoon of Sriracha or a pinch of cayenne pepper to the mayo mixture.
Garlic Lover’s Version: Stir in two cloves of minced garlic or a half-teaspoon of garlic powder for a bolder flavor profile.
Gluten-Free: Simply use your favorite gluten-free bread crumbs or almond meal.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the crispy texture, it is best to reheat the chicken in an oven or air fryer at 350°F until warmed through. While the microwave works in a pinch, it may soften the bread crumb crust.

Success Tips

Check the Temp: Use an instant-read thermometer. Pull the chicken out exactly at 165°F to ensure it stays juicy.
Fresh Cheese: If possible, grate your Parmesan fresh. It melts much more smoothly than the pre-shredded varieties that often contain anti-caking agents.
Herb Variations: If you don’t have herbes de Provence, a mix of dried Italian seasoning or even just dried thyme and black pepper works beautifully.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Bone-in or boneless thighs work well, though you may need to increase the cook time by 5–10 minutes. Thighs are naturally juicier and pair perfectly with the mayo topping.

Does the chicken taste like mayonnaise?

Not at all. The mayo transforms during the baking process, losing its vinegary tang and becoming a rich, buttery coating that keeps the meat moist.

How do I prevent the bread crumbs from burning?

Since we are baking at a high temperature, keep an eye on the oven during the last 5 minutes. If the crumbs are browning too quickly, you can loosely tent a piece of foil over the pan.

Can I prep this in advance?

You can coat the chicken with the mayo and cheese mixture a few hours ahead of time, but wait to add the bread crumbs until right before you put it in the oven to keep them crunchy.

What if my chicken breasts are very large?

Very thick breasts may take up to 30 minutes. Always rely on a meat thermometer rather than the clock to ensure safety and quality.