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

If you love this Parmesan-Crusted Chicken, you will also love this Easy Chicken And Potatoes, Dutch Oven Roast Chicken 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 white table.

Why this recipe sings

This parmesan-crusted chicken with mayo recipe is a foolproof weeknight dinner option. It needs minimal prep, about 45 minutes of cooking, and the best part: It always comes out tasting absolutely delicious.

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

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.

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 and boneless. I prefer chicken thighs due to their better flavor and more tender meat; having said that, you can make this recipe with chicken breast, which will be equally terrific.

Mayonnaise. I prefer the classic Hellman’s mayo for this recipe. I tried other brands of good quality mayo, such as Dukes, and did not get this great crust I achieved with Hellmann’s.

Parmesan cheese. I have cooked this parmesan-crusted chicken recipe with the most amazing Parmigiano 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.

Chili flakes. For a nice kick. They are totally optional. If that is not your cup of tea, feel free to omit them from the recipe. Season chicken with sea salt and pepper, and you are good to go.

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

How to make it

Mix equal parts of mayo and grated parmesan in a bowl. Next, add a tablespoon of chili flakes.

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

Lay the chicken thighs on your pan—season with sea salt and 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 190°C / 380°F oven for 40 minutes.

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

What to use instead of parmesan cheese?

If parmesan is unavailable, use another semi-hard cheese such as pecorino romano or Greek kefalotyri. Both have been known to be on the saltier side, so keep that in mind when seasoning the chicken. Avoid the grated parmesan in a plastic cylinder box on supermarket shelves; it is not real cheese and has many preservatives. Get a small block of cheese from the deli counter.

Would homemade mayonnaise be better to use for the parmesan crust?

Truthfully, the ready-made mayo is better for mixing with cheese and making the crust. Save your precious homemade for a different dish where it can shine on its own.

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

What to serve with parmesan-crusted chicken

Serve this mayo chicken dish with a leafy salad for a low-carb delicious meal. It’s pictured above with roasted vegetables with a squeeze of lemon and fresh basil. Arakas – Greek sweet peas are also an awesome side dish you can try. Roasted cauliflower with a lemon-olive oil dressing and capers is a low-carb option side dish with acidity and goes well with this chicken dish.

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on FacebookPinterest, and Instagram for all of the latest updates.

The Greek Foodie Logo.
Two pieces of parmesan crusted chicken with mayo and grilled vegetables on a white plate.

Parmesan Crusted Chicken With Mayo

by Jenny | The Greek Foodie
This parmesan crusted chicken is so easy, low carb, and absolutely delicious. With simple ingredients, it can be ready in 40 minutes.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Course Dinner
Cuisine International
Servings 4
Calories 368 kcal


  • Rimmed baking sheet


  • 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


  • 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 40 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.


  • 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.
  • The classic Hellmann’s mayonnaise is one of the best mayos out there. I have tried several, and Hellmann’s makes the best parmesan crust.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.


Calories: 368kcalCarbohydrates: 2gProtein: 21gFat: 31gSaturated Fat: 8gCholesterol: 120mgSodium: 289mgPotassium: 271mgFiber: 1gSugar: 1gVitamin A: 720IUCalcium: 75mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Parmesan Crusted Chicken With Mayo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    How interesting to put mayo on chicken. This recipe is perfect to start the year with fewer carbs after ingesting so much during the holidays!

  2. 5 stars
    What a flavorful chicken recipe this is. Perfect weeknight dinner recipe. My husband would love this. Thanks for sharing

  3. 5 stars
    I’m so in love with this chicken! That Parmesan mayo coating gave it the most decadent touch, and it’s ridiculously easy to prepare. I’m already looking forward to the next time!

  4. 5 stars
    Wow, I am thinking flavor, texture, and moistness! I love that you used the chicken thighs. To me it means more flavor and juiciest! When you talked about how you were inspired it reminded me of years ago the kraft recipe commercials, lol.
    We done with your take on that inspiration!

  5. Mayo is surprisingly great for so many different things – even using on grilled cheese instead of butter. I definitely need to try this recipe. I know my whole family would love this! I will definitely buy the good Parmigiano-Reggiano (not a fan of the fake stuff).

  6. 5 stars
    This goes on my dinner list right now. My boys will LOVE this. Family classic but a bit different from what I’m making. Can’t wait to give your recipe a try.

  7. I made these and they were delicious!! Such an easy recipe that came out fabulous!
    Can you cook these ahead of time and then reheat or microwave?
    Thank you!

    1. Hi Luann!
      So happy you like the parmesan-crusted chicken, it is our absolute favorite! I make a bunch for dinner and since it is the two of us we have them again for lunch etc. So yes, you can certainly reheat them and they still taste amazing!
      Thank you so much, x Jenny