If you’re like me, you’re always hunting for an easy chicken recipe that doesn’t taste like you took shortcuts. This one is an absolute gem—tender baked chicken smothered in a creamy, cheesy mayo-Parmesan topping that’s as comforting as it is simple.

The first time I made this, I was honestly shocked by how much flavor you get with so little work. Prep takes five minutes—just enough time to crank up some music in the kitchen and maybe pour a cup of coffee before popping it in the oven.

It’s one of those dinners I turn to when the day’s been long, the family’s hungry, and I don’t want to think too hard. Pair it with a green salad or some roasted veggies, and dinner feels complete with minimal fuss.

Why I Keep This Recipe in Heavy Rotation

• Ridiculously easy. Spread, bake, done. Perfect for busy nights when you’d rather do anything but stand over the stove.
• Big flavor with pantry ingredients. Mayo, Parmesan, garlic powder… it’s stuff I almost always have around.
• Family-approved. My crew is picky about chicken. This one’s always scraped clean off the plates.
• Customizable. You can make it richer, lighter, crunchier—whatever you’re in the mood for.
• Make-ahead friendly. Assemble it early and bake when you’re ready.

What You’ll Need to Make It

Chicken Breasts – Boneless, skinless chicken breasts are perfect here. I like to trim them well so they cook evenly. If they’re huge, I sometimes butterfly or pound them a little so they bake faster and stay juicy.

Mayonnaise – The secret weapon! It keeps the chicken moist and helps the topping cling beautifully. I use regular mayo most days, but I’ve swapped in Greek yogurt when I wanted something lighter and tangier—it works well.

Parmesan Cheese – Freshly grated if you have it, but the stuff in the green can works in a pinch. I’m not fancy about it. Parmesan gives that salty, savory kick that makes this taste so indulgent.

Garlic Powder – For an extra layer of flavor without peeling and mincing. I love that I can measure it straight in while half-asleep on weeknights.

Salt & Pepper – Basics that make everything taste better.

How I Make This Dinner Without Breaking a Sweat

1. Preheat and Prep
   I usually start by preheating the oven to 375°F and greasing a 9×13 dish. If I’m really after easy cleanup, I line it with foil or parchment and give it a quick spray of oil.
2. Arrange the Chicken
   I lay the chicken breasts in the pan in a single layer. Sometimes I’ll pat them dry with a paper towel so the topping sticks better.
3. Mix Up the Topping
   In a small bowl, I stir together mayonnaise, grated Parmesan, garlic powder, salt, and pepper. It doesn’t have to be perfect—just mixed enough so it’s spreadable.
4. Slather It On
   I spread the mayo-Parmesan mixture over each chicken breast. Don’t be shy—this is the flavor bomb that keeps everything moist while it bakes.
5. Extra Cheese (Optional, But Why Not?)
   If I’m feeling it, I’ll sprinkle on a little extra Parmesan or even some breadcrumbs or Panko for crunch.
6. Bake
   I pop it in the oven for 40–45 minutes. The topping turns golden, the chicken cooks through, and the smell alone draws everyone into the kitchen asking when dinner’s ready.

Simple Variations I Use All the Time

• Lighten it up. Sub in plain Greek yogurt for some or all of the mayo. It’s tangy and lower in fat but still creamy.
• Add crunch. Sprinkle breadcrumbs or Panko mixed with Parmesan on top before baking. My kids love the crispy texture.
• Spice it up. Add smoked paprika, cayenne, or Italian seasoning to the topping.
• Make it extra cheesy. Mix in mozzarella or provolone for a gooier topping.

Slow Cooker Option for Extra Lazy Days

There are days I don’t want to even heat up the oven—especially in summer. I’ll coat the chicken with the mayo-Parmesan mixture, put it in a lightly oiled slow cooker, and cook on high for 3–4 hours or low for 6–8 hours.

It comes out super tender, and I don’t have to think about it. Sometimes I finish it under the broiler for a minute or two to get the top nice and golden.

How I Store and Reheat Leftovers

This chicken keeps well, so I’ll often make extra.

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. Perfect for quick lunches.
• Freeze: Wrap individual pieces in wax paper or parchment and then place in freezer bags. Press out as much air as you can. They’ll keep for up to 4 months.
• Reheat: Thaw in the fridge overnight if frozen. I reheat in the oven at 225°F with a little water or chicken broth in the dish and a foil tent over the top to keep it from drying out. Usually 20–30 minutes does the trick, depending on thickness.

This is the kind of recipe I rely on for those evenings when I want dinner to feel homemade but can’t handle anything complicated. It’s creamy, cheesy, and so satisfying—comfort food without the stress.

Try other recipes:

• Low Carb Caprese Chicken Bake
• Low Carb Lemon Chicken Piccata
• Low Carb Kung Pao Chicken