Name: Parmesan Crusted Chicken with Mayo
Prep time: 5 min
Cook time: 45 min
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

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!

Two pieces of parmesan crusted chicken with mayo and vegetables on a plate, a fork, part of a yellow pan with chicken at the back and a cloth napkin, all on a table.

Overview

Why you will love this recipe

It’s a foolproof weeknight dinner – This parmesan-crusted chicken with mayo needs almost no prep, cooks in about 45 minutes, and somehow always comes out juicy, golden, and crazy flavorful — just like our one-pan chicken dinner.
It was born from a happy accident – The first time I made this mayo chicken, I’d seen a random ad showing chicken breasts slathered in mayo and topped with parmesan. I tried it, tweaked it, and suddenly had a recipe my whole family begged for again.
It’s naturally low-carb – Each serving clocks in at about 2 grams of carbs, making it a dream come true for anyone eating low-carb, HFLC, or Keto. Even the strict Keto crowd will love this one — it’s rich, satisfying, and totally fuss-free.

Here is what you need

A bowl with grated parmesan cheese, a bowl with mayonnaise, a bowl with raw chicken thighs, a pepper mill, a small bowl with sea salt and a small bowl with chili flakes, all on a butcher block.

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.

A yellow pan with chicken thighs covered with mayonnaise parmesan mix on a butcher block.

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.

A yellow pan with parmesan crusted chicken thighs on a butcher block.

Step 5 — Serve
Your perfect Parmesan-crusted chicken is ready! Serve hot with your favorite sides.

Two pieces of parmesan crusted chicken with mayo and vegetables on a plate, and a fork.

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

Yes, just reduce the baking time slightly so they don’t overcook.

Full-fat mayo is best. Light mayo doesn’t brown well and may turn watery.

Yes! Panko sprinkled on top creates extra crunch. Or crushed potato chips, yum!

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

Greek & Mediterranean 7-Day Meal Plan

Chicken Bolognese, Greek Style

Mediterranean Chickpea Salad (Warm or Room Temperature)

Youvarlakia-Meatball Avgolemono Soup

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