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Parmesan Crusted Chicken (Without Breadcrumbs)

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Parmesan Crusted Chicken | easy chicken dinner
One of the easiest chicken dinners, on the table in 30 minutes and definitely a crowd-pleaser!

Parmesan Crusted Chicken | easy chicken dinner

This post was originally published in 2013, but I wanted to update the photos, the recipe and the story a bit. 

Can I share a total midwest recipe with you?

I know, I live in LA – land of green juice and salads – and I want to share a recipe that is comprised of mayonnaise and cheese. But let’s call it parmesan crusted chicken and pretend it’s fancier than it really is. And then parmesan crusted chicken without breadcrumbs? Sounds about right for LA, don’t you think?

Parmesan Crusted Chicken | easy chicken dinner

As much as I drink the “green juice and salad” kool-aid there are times when I enjoy some good old comfort food.

And an easy dinner. I know I’m not the only one who loves an easy, no-fuss recipe for busy weeknights.

So what is this famous parmesan crusted chicken (without breadcrumbs)?

The parmesan crusted chicken is as simple as it gets: mix together mayo + parmesan cheese, top chicken (or fish – this mixture is also amazing on fish) and bake! It may not be made with the healthiest of ingredients, but I’m not one to fret about some mayonnaise and I don’t think you should either. (If you are looking for more chicken recipes, find them here!)

Parmesan Crusted Chicken | easy chicken dinner

The chicken is flavorful and juicy and all it needs is a few simple sides. I usually stick with some sort of green vegetable and a nutritious starch. To keep it really easy, roast sweet potato wedges while you are cooking the chicken and half-way through, throw the asparagus in the oven, too!

Parmesan Crusted Chicken | easy chicken dinner

I hope you like this recipe as much as we do!

Be sure to tag me on social media (@myeverydaytable or #myeverydaytable) when you make this parmesan crusted chicken without breadcrumbs. I love to see your creations! 

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Parmesan Crusted Chicken

  • Author: Emily Dingmann
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
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  • 1.5 lbs chicken breast, cut in half
  • 1/3 cup mayonnaise
  • 1/3 cup grated parmesan cheese
  • 1 tsp paprika (I always use smoked paprika)
  • black pepper


  1. Preheat oven to 425 degrees.
  2. Mix together mayonnaise, parmesan cheese, paprika and black pepper.
  3. Divide mayonnaise mixture onto chicken and bake for about 20 minutes, or until chicken is cooked through.
  4. Broil for a minute or two if desired.


  • Calories: 337
  • Sugar: 3 grams
  • Fat: 19 grams
  • Carbohydrates: 4 grams
  • Fiber: 0 grams
  • Protein: 39 grams
  • Cholesterol: 104 mg

Parmesan Crusted Chicken is one of the easiest chicken dinners, on the table in 30 minutes and definitely a crowd-pleaser! Click here for the recipe. #parmesanchicken #chickenrecipe #chickendinner #bakedchicken


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  1. Megan (Braise The Roof)

    I have to admit that I haven’t tried the mayo/cheese on chicken thing yet (which is shocking because I LOVE mayo on and in everything) but it always looks amazing. I hadn’t thought of trying it on salmon, either – I’m going to have to do both soon.

  2. Maria Tadic

    I do something similar with salmon – mix mayo and fresh herbs. Super yummy. It’s crazy that the mayo makes a nice thick crust. And it doesn’t really taste like mayo at all!

    • Emily

      It really doesn’t taste like mayo at all! I love your idea of adding fresh herbs, I’ll have to try that next time.

  3. Tut

    I’ll try this one! Am looking for the quick and easy these days, yet totally satisfying. Sounds like it fits the bill!

  4. Samantha

    That Parmesan crusted chicken looks really good, plus it is really easy to make, thanks for the recipe. I am heading out to get some chicken breasts right now.

  5. Elle

    Hi Emily, thanks for sharing the recipe.

    The pictures are making me hungry! I like the roasted vegetables you have as sides as well.

    This recipe looks really quick and easy to make (which suits me well).

    I have been trying use less mayonnaise in my cooking. I’m thinking I might be able to get away with substituting the mayonnaise in this recipe with some plain greek yogurt.

    I think it might change the texture a bit. Have you ever tried it?

  6. She Rocks Fitness

    Love this recipe! So easy and looks darn good to…There are worse foods you could put in your body and amen to eating comfort foods once in a while. There is only so much green juice and salads a woman can eat. 😉

  7. blues (fluid rose)

    I just found your site through Psychology of Eating’s top 40 nutrition blogs.. I love how they describe your motto as “everything in moderation”. I once had an herb teacher who would always tell us, “the difference between medicine and poison is dosage”, and I believe that to be true for all things.
    As for this recipe, it looks delicious in moderation ;). I love a quick easy meal.. I bet it would be delicious with The Ojai Cook’s Lemonaise.

    • Emily

      Thanks for reading and I think your herb teacher was onto something! It would be great with the Ojai lemonaise, I wish I had some in the fridge to try it out!

  8. Barb

    I’m not kidding, this makes my mouth WATER!!
    And your photography is really beautiful, especially the first photo with the chicken in focus and the asparagus slightly out of focus…cool! You’re making me starving tho!!

  9. Andy Glenn

    I posted a comment before about how amazing this recipe is in its simplicity yet it doesnt’ show up. I’ll see if this one shows as awaiting moderation and then re-post if it does.

  10. Andy Glenn

    So it did, show up, sorry about that…

    Anyways, It really amazes me how simple this recipe is…I mean, mayo, parmigiana and paprika, cool.

    I like the presentation as well

  11. Sarah

    The Parmesan crusted chicken looks interesting to me because I usually like cheese and chicken dishes. Baking is pretty good alternative to frying, which is oily and messy. Perhaps I will try this recipe soon as well as with the boiled vegetables and baked salmon too. Thank you very much for the wonderful recipe.

  12. Jamey Nebarez

    Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.;

    My current webpage