Our parmesan-crusted chicken with mayo is easy, low-carb, and delicious. With a few simple ingredients, it can be ready in 45 minutes.
Why this recipe sings
- This parmesan-crusted chicken with mayo recipe is a foolproof weeknight dinner option. Like our one-pan chicken dinner, it needs minimal prep, about 45 minutes of cooking, and the best part is that it always comes out tasting 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
- 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 optional. If that is not your cup of tea, please omit them from the recipe. Season chicken with sea salt and pepper, and you are ready.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make our parmesan-crusted chicken
Mix equal parts of mayo and grated parmesan in a bowl. Next, add a tablespoon of chili flakes.
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 45 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 saltier, 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 Parmigiano Reggiano cheese from the deli counter.
- Would homemade mayonnaise be better to use for the parmesan crust? Truthfully, the store-bought 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.
What to serve with parmesan-crusted chicken
Serve this mayo chicken dish with a leafy green traditional Greek salad for a delicious low-carb 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 side dish with acidity and goes well with this chicken dish.
Parmesan Crusted Chicken With Mayo
- 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 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.
- 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.