This Parmesan Crusted Chicken with Mayo is the ultimate low-effort, high-reward dinner. Boneless chicken thighs get coated in a creamy mayo–Parmesan mixture that melts into a golden, flavorful crust while the meat stays incredibly juicy. It’s fast, comforting, wildly easy, and absolutely delicious — the kind of recipe you make once and immediately add to your weeknight rotation.
If you love this Parmesan-Crusted Chicken, you will also love these Chicken Skewers with Orzo or Roasted Cinnamon Chicken & Sweet Potatoes!
Why you will love this recipe
Here is what you need
- Chicken thighs (skinless, boneless) – I love using thighs here because they stay juicy and flavorful, even with high heat. That said, this recipe works beautifully with chicken breasts, too — the mayo keeps them from drying out.
- Mayonnaise – Hellmann’s is the MVP. I’ve tested Duke’s and a couple of “fancy” mayos, but none delivered the same golden crust and tenderness as classic Hellmann’s.
- Parmesan cheese – Use the best you can get. Authentic Parmigiano Reggiano gives incredible flavor and crunch, but even a good domestic supermarket Parmesan works just fine and is more budget-friendly.
- Chili flakes (optional) – Add them for a little heat — or skip if spice isn’t your thing.
- Sea salt & freshly ground pepper – Simple seasoning that lets the mayo–parmesan crust shine.
Step by step
Step 1 — Mix the topping
In a small bowl, combine equal parts mayonnaise and grated Parmesan. Add 1 tablespoon chili flakes if you like a little heat.
Step 2 — Prep the chicken
Lay the chicken thighs in a baking dish. Season with sea salt and freshly ground pepper.
Tuck the edges of each thigh under so they look neat and round — this helps them cook evenly.
Step 3 — Coat generously
Spread about 1 tablespoon of the mayo–Parmesan mixture over the top of each thigh, covering the surface completely.
Step 4 — Bake
Bake at 190°C / 380°F for 45 minutes, until the tops are golden and the chicken is fully cooked through.
Step 5 — Serve
Your perfect Parmesan-crusted chicken is ready! Serve hot with your favorite sides.
Pro tips
- Use chicken thighs for best results. They stay juicier and more tender than breasts.
- Pat the chicken dry before seasoning so the crust adheres and browns beautifully.
- Hellmann’s mayo works best. It creates the most reliable golden crust. Save your homemade mayo for a dish where it can shine on its own.
- Freshly grated Parmesan browns better and gives deeper flavor.
- Avoid the shelf-stable Parmesan sold in plastic shaker cylinders — it’s not true cheese and won’t melt or brown properly.
- Need a Parmesan substitute? Use pecorino romano or Greek kefalotyri. Both are fantastic, just saltier — season your chicken lightly.
- Add breadcrumbs if you want extra crunch. A little panko on top works wonders.
- For chicken breasts: pound lightly so they cook evenly, and reduce bake time by a few minutes.
- Add a teaspoon of Dijon mustard to the mayo mixture for a tangier crust (optional).
- Broil for 1–2 minutes at the end for a deeper golden top.
- Let the chicken rest for 5 minutes before serving so the juices settle.
FAQs
Serving suggestions
- Serve this mayo chicken with a leafy green traditional Greek salad for a light, delicious low-carb meal. It’s also fantastic with roasted vegetables — especially with a squeeze of lemon and a little fresh basil, just like in the photo above.
- If you want something cozy and Greek, try Arakas (Greek sweet peas). They’re bright, sweet, and pair beautifully with the savory crust of the chicken.
- For another great low-carb side, make roasted cauliflower steaks with a lemon–olive oil dressing and capers. The acidity cuts through the richness of the chicken perfectly.
Storage and reheating
- Storage: Store leftovers in the fridge for up to 2 days.
- Reheating:
- Oven: 350°F / 180°C for 10–12 minutes.
- Air fryer: 3–4 minutes at 360°F / 180°C.
- Microwave: works, but the crust softens.
- Freezing: Not ideal. Mayo separates after thawing and the crust loses texture.
More chicken recipes
Cooked it? Rate it!
Please leave a comment, we love hearing from you! Subscribe to our newsletter for the latest updates.
Parmesan Crusted Chicken with Mayo
Ingredients
- 4 chicken thighs skinless boneless
- 4 tablespoons mayonaise Full tablespoons.
- 4 tablespoons parmesan cheese grated. Full tablespoons.
- 1 tablespoon dried chili flakes
- sea salt
- freshly ground pepper
Instructions
- Preheat your oven to 190°C / 380°F.
- Season the chicken thighs with sea salt and pepper. Fold the thigh edges under for a more tidy, round look. Place them in a baking pan.
- In a bowl, mix well the mayo, parmesan, and dried chili flakes.
- Place a full tablespoon of the mayo – cheese mix on each chicken thigh. You can sprinkle some more dried chili flakes all over if you like.
- Bake for 45 min or until the top is golden brown and the chicken is cooked through.
- Remove the chicken thighs to a wiring rack to drain from all the extra fat and serve immediately.
Notes
- Hellmann’s mayo gives the best browning and flavor.
- Pat the chicken dry so the crust sticks and caramelizes.
- For chicken breasts: reduce cooking time to prevent drying.
- Freshly grated Parmesan melts and browns best.
- Broil for 1–2 minutes at the end for extra color.
- Add a teaspoon of Dijon mustard for tangy flavor (optional).
Nutrition
