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Parmesan Crusted Mayonnaise Chicken
This easy recipe for mayo parmesan chicken is baked in the oven until the chicken is incredibly tender, juicy and delicious.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
rest
5
minutes
mins
Total Time
35
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Baking Sheet
Mixing Bowl
Ingredients
⅔
cup
mayonnaise
1
package
ranch dressing mix
½
cup
Parmesan cheese
grated
4
tablespoons
panko bread crumbs
1½
pounds
chicken breasts
boneless and skinless
Instructions
Preheat oven to 425°F.
Combine mayonnaise, ranch mix and parmesan in a bowl.
Place chicken on a baking sheet.
Spread the mayonnaise mixture over the chicken, then sprinkle Panko evenly over the top.
Bake chicken until the juices run clear, about 22-26 minutes. Ensure chicken reaches 165°F.
Notes
Be sure chicken is cooked to an internal temperature of 165°F in the thickest part for safe consumption.
Allow chicken to rest for about 5 minutes before serving.
Refrigerate leftovers in a covered container for up to 4 days. Portions can be wrapped in plastic wrap and placed in zippered bags for up to 4 months.
Thaw chicken in the refrigerator and use cold in a sandwich or as a salad topper.
Reheat in the oven, on the stovetop or in the microwave.
Leftovers can be added to other recipes.
Nutrition
Calories:
556
kcal
|
Carbohydrates:
12
g
|
Protein:
42
g
|
Fat:
36
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
18
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
133
mg
|
Sodium:
1233
mg
|
Potassium:
668
mg
|
Fiber:
0.5
g
|
Sugar:
1
g
|
Vitamin A:
173
IU
|
Vitamin C:
2
mg
|
Calcium:
178
mg
|
Iron:
1
mg