Best Parmesan Crusted Chicken With Mayo

Boneless chicken thighs get coated in a creamy mayo–Parmesan mixture that melts into a golden, flavorful crust while the meat stays incredibly juicy. It’s fast, comforting, wildly easy, and absolutely delicious — the kind of recipe you make once and immediately add to your weeknight rotation.

Why you will love this recipe

• Chicken thighs (skinless, boneless) – I love using thighs here because they stay juicy and flavorful, even with high heat. That said, this recipe works beautifully with chicken breasts, too — the mayo keeps them from drying out.
• Mayonnaise – Hellmann’s is the MVP. I’ve tested Duke’s and a couple of “fancy” mayos, but none delivered the same golden crust and tenderness as classic Hellmann’s.
• Parmesan cheese – Use the best you can get. Authentic Parmigiano Reggiano gives incredible flavor and crunch, but even a good domestic supermarket Parmesan works just fine and is more budget-friendly.
• Chili flakes (optional) – Add them for a little heat — or skip if spice isn’t your thing.
• Sea salt & freshly ground pepper – Simple seasoning that lets the mayo–parmesan crust shine.

Step 1 — Mix the topping

In a small bowl, combine equal parts mayonnaise and grated Parmesan.

Add 1 tablespoon chili flakes if you like a little heat.

Step 2 — Prep the chicken

Lay the chicken thighs in a baking dish. Season with sea salt and freshly ground pepper.

Tuck the edges of each thigh under so they look neat and round — this helps them cook evenly.

Step 3 — Coat generously

Spread about 1 tablespoon of the mayo–Parmesan mixture over the top of each thigh, covering the surface completely.

Step 4 — Bake

Bake at 190°C / 380°F for 45 minutes, until the tops are golden and the chicken is fully cooked through.

Step 5 — Serve

Your perfect Parmesan-crusted chicken is ready! Serve hot with your favorite sides.

• Use chicken thighs for best results. They stay juicier and more tender than breasts.
• Pat the chicken dry before seasoning so the crust adheres and browns beautifully.
• Hellmann’s mayo works best. It creates the most reliable golden crust. Save your homemade mayo for a dish where it can shine on its own.
• Freshly grated Parmesan browns better and gives deeper flavor.
• Avoid the shelf-stable Parmesan sold in plastic shaker cylinders — it’s not true cheese and won’t melt or brown properly.
• Need a Parmesan substitute? Use pecorino romano or Greek kefalotyri. Both are fantastic, just saltier — season your chicken lightly.
• Add breadcrumbs if you want extra crunch. A little panko on top works wonders.
• For chicken breasts: pound lightly so they cook evenly, and reduce bake time by a few minutes.
• Add a teaspoon of Dijon mustard to the mayo mixture for a tangier crust (optional).
• Broil for 1–2 minutes at the end for a deeper golden top.
• Let the chicken rest for 5 minutes before serving so the juices settle.

Serving suggestions

• Serve this mayo chicken with a leafy green traditional Greek salad for a light, delicious low-carb meal. It’s also fantastic with roasted vegetables — especially with a squeeze of lemon and a little fresh basil, just like in the photo above.
• If you want something cozy and Greek, try Arakas (Greek sweet peas). They’re bright, sweet, and pair beautifully with the savory crust of the chicken.
• For another great low-carb side, make roasted cauliflower steaks with a lemon–olive oil dressing and capers. The acidity cuts through the richness of the chicken perfectly.
• Storage: Store leftovers in the fridge for up to 2 days.
• Reheating:
• Oven: 350°F / 180°C for 10–12 minutes.
• Air fryer: 3–4 minutes at 360°F / 180°C.
• Microwave: works, but the crust softens.
• Freezing: Not ideal. Mayo separates after thawing and the crust loses texture.

Notes

• Hellmann’s mayo gives the best browning and flavor.
• Pat the chicken dry so the crust sticks and caramelizes.
• For chicken breasts: reduce cooking time to prevent drying.
• Freshly grated Parmesan melts and browns best.
• Broil for 1–2 minutes at the end for extra color.
• Add a teaspoon of Dijon mustard for tangy flavor (optional).