About the Recipe
This dish is easy to manipulate for larger or smaller portions. Use about a 1/2 cup of mayonnaise for every 1 pound of chicken breast (1 pound is usually 2-3 breasts). I encourage you to try different variants and make this your own!
1 pound chicken breast
1/2 cup mayonnaise
1/4 cup parmesan cheese
2 tablespoons garlic powder
2 tablespoons Italian seasoning
1/2 teaspoon of powdered paprika or red pepper flakes
1/2 teaspoon black pepper (optional)
1/4 teaspoon salt (optional)
Preheat oven to 350F
Cut your chicken into smaller pieces (faster baking time), or leave whole (longer baking time) and place into a greased baking pan. I prefer an 8×8 pan for 2-3 breasts or a 9×13 for 4-6 breasts.
Mix mayonnaise, cheese, and spices in a small bowl.
Spread the mayonnaise mixture over the chicken in the baking pan; you may mix it or leave it on top.
Bake for 20 to 60 minutes– bake time will vary wildly based on your elevation, the amount of chicken used, the depth of the pan, how cold the chicken was, and the cuts of chicken used.
When the chicken in the center of the pan is fully cooked (reaching at least an internal temperature of 165F), and the top of the chicken is golden brown, it is ready.
Sprinkle more cheese on top (optional) and serve.
Substitutions, Variations, and Other Notes
This recipe makes it easy to try out different herbs, spices, and other additives. I encourage you to make it your own to suit your taste. Here are a few alterations to consider.
You can use other cuts of chicken, but it will slightly alter your baking time. Make sure your chicken reaches 165 degrees in the center. Generally speaking, it’s ready when the top is golden brown. Pull a piece of chicken from the center of your pan to check for doneness.
May swap mayonnaise for Greek yogurt or vanilla yogurt (please note that I have NOT tested this in my kitchen, but several readers say they have).
May use other types of cheese; for the recipe video, I used Colby Jack instead of Parmesan. It was delicious, too!
Italian seasoning comprises basil, oregano, rosemary, thyme, and marjoram.
You can use lemon pepper seasoning, too, for a different taste (I tested and loved this variation).
You can add bacon to the mix, too. Precooked bacon is fine; the oil in the mayonnaise will keep the bacon soft and flavorful so long as it is fully coated and not used as a topping during the entire bake time. Uncooked bacon is fine, but be sure it cooks all the way. I find this a little more challenging, but it is possible.
A few readers suggested adding breadcrumbs to the recipe. I have not tried this, but I bet it’s delicious.