Parmesan Crusted Chicken With Mayo

This parmesan crusted chicken is so easy, low carb, and absolutely delicious. With a few simple ingredients, it can be ready in 40 minutes.

We love this parmesan crusted chicken so much in our house there are times where we make it weekly. When we are at a loss on what to make for a sudden guest visit, parmesan chicken always wins because it is super easy and delicious.

This recipe has two grams of carbohydrates per serving. If you are a fan of eating low-carb, HFLC, or Keto, this is a foolproof recipe that will please even a demanding Keto aficionado.

How to make this Parmesan Chicken

The first time we made this parmesan chicken with mayo recipe, it was almost by accident. I saw an advertisement for a recipe spreading mayo on chicken breasts and sprinkling grated parmesan. I was intrigued, tried it, and I decided to make my own version.

Ingredients

• Chicken thighs skinless boneless 
• Mayonnaise
• Parmesan cheese 
• Red pepper flakes
• Sea salt
• Freshly ground pepper

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Instead of spreading the mayo on the chicken and follow with a sprinkle of cheese, I mix equal parts of mayo and grated parmesan. I add a pinch or two red pepper chili flakes.

Lay the chicken thighs on a baking pan—season with sea salt and freshly ground pepper. Fold the thigh edges under to create a more tidy, round look.

Spread a full tablespoon of the cheese mayo mix on each chicken thigh and bake in a 400F oven for 40 minutes.

A perfect parmesan-crusted chicken dinner is ready and on the table.

Tips & substitutions

• I have cooked this recipe with the most amazing Parmigiano Reggiano I found. But I have also used domestic parmesan from my supermarket. I liked it both ways. The authentic Italian Parmigiano wins, but the conventional brand did pretty well and is more economical. I recommend to get a block of parmesan cheese and grate it yourself.
• If parmesan is not available or you have other cheeses in your fridge, please use them! Fontina, Asiago or Gruyere can all be used for this recipe. I am never afraid to experiment with cheese!
• You can use your own homemade mayo or a ready-made one. To be truthful, the ready-made mayo is better for this. Save your precious homemade for a different dish where it can shine on its own. I think Hellmann's mayonnaise is one of the best mayos out there. I have tried several, and Hellmann's makes the best parmesan crust.
• This recipe doesn’t use any oil because it cooks in the fat from the mayonnaise and grated parmesan cheese.
• I prefer to use chicken thighs for this recipe. I get organic, free-range chicken thighs with no skin or bones. Feel free to use skinless chicken breasts if you like. Adjust the cooking time accordingly because breasts cook longer than thighs.

Serve this chicken dish with roasted lemony cauliflower and a green salad for a low carb delicious meal.

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• A delicious chicken souvlaki recipe has homemade Greek pita bread, a honey mustard aioli, and lots of aromatics.
• This Greek lemon chicken soup is a much loved traditional Greek soup.

Check all the pantry items a Greek kitchen wouldn’t go without.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.