Mayonnaise and Parmesan Chicken

• Choose evenly sized chicken breasts. If one breast is much thicker, it will cook slower and can force the smaller pieces to overcook. If needed, gently pound thicker parts to an even thickness.
• Use finely grated Parmesan for the smoothest coating. Coarsely shredded Parmesan can still work, but it may not blend as evenly into the mayo and can create patchy coverage.
• Do not guess doneness. This recipe stays juicy when you pull it exactly at 165°F (74°C). An instant-read thermometer is the most reliable tool you can use for chicken.
• Marinating matters. Even 30 minutes helps the salt and garlic flavor the chicken more deeply. If you have time, 2–6 hours is an excellent sweet spot.
• For clean slicing and juicier meat, rest the chicken for 5 minutes after cooking. This helps the juices redistribute instead of running out on the cutting board.

1. Overbaking “just to be safe.” Chicken breasts dry out quickly past 165°F (74°C). Use a thermometer and remove on time.
   Skipping spacing on the tray. When pieces touch, steam builds and the coating can stay pale and soft. Leave room between breasts.
2. Using very low-fat yogurt without adjustments. Nonfat yogurt can split more easily and tends to brown less. If using nonfat, add a teaspoon of olive oil and broil briefly at the end for color.
   Marinating uncovered in the fridge. Always cover the dish or seal the bag so the coating does not dry out or absorb refrigerator odors.
3. Not accounting for thickness. A thin breast may be done in 22–25 minutes; a thick one may need closer to 30–35 minutes. Always check temperature rather than relying only on time.

• Greek Yogurt Version (lighter): Replace mayonnaise with plain Greek yogurt (2% or full-fat works best). Add 1 teaspoon olive oil to help browning, and consider adding 1 teaspoon Dijon mustard for extra flavor.
• Crispier Top: After baking, broil for 60–120 seconds to deepen the golden color. Keep the rack in the upper-middle position and watch carefully to prevent burning.
• Parmesan + Herb: Add 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh herbs (parsley, basil, or thyme) to the mixture for a more aromatic crust.
• Spicy Kick: Add 1/2 teaspoon smoked paprika plus a pinch of cayenne or chili flakes. This keeps the flavor balanced while adding heat.
• Lemon Pepper Twist: Replace the black pepper with lemon pepper seasoning and add 1–2 teaspoons lemon juice to the sauce. Great with green beans or asparagus.
• Grill Method: Preheat the grill to medium-high heat. Grill the chicken 6–8 minutes per side (time varies by thickness) until it reaches 165°F (74°C). For cleaner grilling, oil the grates and let excess coating drip off before placing chicken on the grill.
• Appetizer-Style Bites: Cut chicken into large chunks, coat well, and bake on a lined tray. Start checking at 15 minutes; remove once the thickest pieces reach 165°F (74°C). Serve with lemon wedges.

1. Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep slices in a single layer to prevent the coating from getting overly soft.
2. Reheating (best): Warm in the oven at 350°F (175°C) for 10–12 minutes, or until heated through. This preserves texture better than the microwave.
3. Reheating (quick): Microwave in short bursts (30–45 seconds at a time) until hot. The coating may soften, so consider finishing with 1–2 minutes under the broiler if you want it firmer.
4. Freezing: Freeze cooked chicken for up to 2 months. Cool completely, wrap tightly, and store in a freezer bag. Thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) until hot.
5. Food safety note: Do not leave cooked chicken at room temperature for more than 2 hours.

Mayonnaise and Parmesan Chicken is proof that a short ingredient list can still deliver big flavor. The mayonnaise (or Greek yogurt) acts like a built-in marinade, keeping the chicken tender while carrying garlic, seasoning salt, and Parmesan into every bite. In the oven, the coating sets into a savory, lightly browned crust that feels comforting and “special” without requiring breading stations, frying oil, or complicated steps. It’s also a flexible recipe: keep it classic, brighten it with lemon, add herbs, or give it a smoky-spicy twist. Serve it with roasted vegetables, a crisp salad, mashed potatoes, or pasta—this is the kind of reliable dinner you can repeat weekly and still enjoy every time.