Every person needs a couple of easy go-to recipes that they can use when they need dinner on the table in a matter of minutes . . .This recipe Parmesan Chicken Bake is one of those!
I guarantee that you have everything you need to make this simple dish. It takes less than 10 minutes to throw it all together and toss it in the oven.
Pair this with a simple green salad (or a bagged salad from the grocery store) and a loaf of French bread (no judgements here if also from the grocery store) and dinner is done!
Ingredients needed for Parmesan Chicken Bake:
- chicken breasts
- light mayonnaise (you could also use plain Greek yogurt)
- fresh Parmesan cheese
- seasoning salt
- black pepper
- garlic powder
- onion powder
- Italian seasoning
How to make Parmesan Chicken Bake:
- Preheat oven to 375 degrees.
- Spray the inside of a 9×13 glass pan. Lay the chicken breasts inside the pan in a single layer (you don’t want them to overlap or they won’t cook evenly).
- Mix together the remaining ingredients in a bowl and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle more fresh Parmesan over all the chicken.
- Bake for 45 minutes or until chicken is baked all the way through.
Related Recipe: Looking for more Chicken Bake recipes?! Try our Cranberry Pecan Chicken Bake!
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What to serve with Parmesan Chicken Bake:
- Sheet Pan Garlic Breadsticks
- Homemade Pizza Factory Breadsticks
- Easy Homemade Caesar Salad and Dressing
- Grandma’s Creamy 5 Cup Salad
- Fresh Italian Salad
Parmesan Chicken Bake Recipe
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup light mayonnaise, (or you could do 1/2 cup mayo and 1/2 cup plain yogurt)
- 1 cup Parmesan cheese, divided
- 1½ teaspoon seasoning salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 375 degrees and spray the inside of a 9 x 13 glass pan with non-stick cooking spray.
- Lay the chicken inside the pan in a single layer.
- Mix together the mayonnaise, 1/2 cup shredded Parmesan cheese, salt, pepper, garlic powder, onion powder, and Italian Seasoning in a bowl and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out).
- Sprinkle the other 1/2 cup shredded Parmesan cheese over all the chicken.
- Bake for 45 minutes or until chicken is baked all the way through.
Notes
- You could substitute Greek yogurt for the mayonnaise if you don’t want to use mayo.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe adapted from My Kitchen Escapades.
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This might seem like a silly question, but what do you mean by “fresh” Parmesan cheese? Does that mean shred your self, the kind in the bag, or the kind in the green container? I feel like I should know this…I’m a pretty good cook!
Sounds yummers!
You can use the kind in the bag or the kind you shred yourself . . . just not the powdered stuff that you sprinkle from a green plastic container. 🙂
Well if 2 kids isn’t worth the hassle, then you are in for a treat with 3!! I am about to have #4 and am scared to even think about going shopping with them all!! But I am proud of you for having dinner ready when your husband gets home…I don’t ever even feel like cooking, so we are lucky if we get something around here!
Thanks, Camille! I’m adding your recipe to this weeks menu plan. Looks easy to make and easy to like!
I have the chicken in the freezer and I know my hubby will enjoy this new dish…thanks Camille!
Having all the ingredients on hand means that I will be adding this to our menu this week!
Thanks!
Yummmm – these ingredients are my go-to for spinich artichoke dip as well… How yummy would that be to add that in for the veggies???
LOVE, LOVE, LOVE your site – thanks!! MichelleK – NY
Just need to buy the chicken and I will be making this! It sounds fantastic.
This recipe was featured in Krafty Cards etc.’s Recipe Round-up. View it at: http://kraftycardsetc.blogspot.com/2013/04/recipe-round-up.html. Thanks for the inspiration!
Maria
Krafty Cards etc.
Stephanie- Here’s sage advice from a Mom of 5, ages 33 – 18. Don’t EVER take them all shopping with you!!! Wait for Dad to get home first before you attempt. Then, it’s also a little breather for you. And you need it!
Prevents pandemonium, you losing your temper, public scenes, rage, temper tantrums, extra food purchases & mommy meltdowns.
I have bone-in chicken thighs – how would I adapt the cooking temp and time?
We’ve never used chicken thighs. I would cook them at the same temp, just watch them closely for the length of time. It probably won’t take quite as long as chicken breasts.
Made this tonight when the inlaws came for dinner. I used half mayo / half yogurt, and since I didn’t have seasoning salt or italian seasoning I kind of just made it up: I mixed in salt, pepper, paprika, cayenne pepper, garlic powder, oregano, thyme and basil. I crushed a clove of garlic into it as well, which added a nice flavour. Served with plain rice (spooned the extra sauce over it) and a salad. It went over well and my MIL even told me I was a good cook!
Do you cover it with foil before baking it or no?
Don’t cover it when baking. Leave uncovered. 🙂
I have this in the oven right. Now. So excited!
This is probably a silly question, but why do you not cover the entire chicken breast and place it in the pan? is there is reason to only spread the mixture on the top (and sides)? Thanks in advance. I’m in the process of making this right now and was about to slather the coating over the entire breast. Glad I re-read the post.
Just pour it over each chicken breast and it will slowly drip down the sides so that they are all covered.
I used this topping on tilapia. Yummy! I just cut down baking time to 25 minutes. I like it with the chicken also.
Wouldn’t bone-in thighs take a longer, rather than a shorter, cooking time as is normal for bone-in recipes? Am I confused? Love fattier cuts as LCHF. Thanks for great recipes!
Bone-in take longer…”Dark meat, such as chicken thighs or legs, will take longer to cook, because they have a higher fat content and density. Boneless thighs will take 20 to 30 minutes to cook at 350F (dependent on size). Bone-in cuts will require an extra 15 minutes in the oven.”
I made this with sour cream and added fried onions on top! It was delicious!!
Can I use another type of Cheese ? Mozzarellas or cheddar?
This recipe was really meant for Parmesan. But you could easily swap it out with different cheese. Note that the taste will be altered from the original recipe because cheese adds a lot of flavor.
Stupid question- what kind of sides would you serve with this dish?
I’m newly married and have struggled with my cooking abilities but tonight I made this and it was amazing! I felt like a star!
Yay Hailey!! That is great news! WE love to get comments like this! Congrats on being newly married.
Could I make these with boneless skinless chicken thighs instead, as those are what I usually always have on hand? If so, would the cooking time still be the same?
Thighs usually take longer. Just be sure the internal temp is 165 F. They might take about 10 minutes longer.
5pm and didn’t know what I was going to make for dinner. This popped up on my Instagram. I made it and they all loved it! Easy Peasy and the whole house smelled so good!
My husband and daughter, who is notoriously picky, loved this recipe. I used a package of chicken tenders and it was a perfect meal with rice and steamed broccoli.
Parmesan Chicken Bake is one of our faves! So glad you all liked it!!
Is there any soup or gravy in with this, it looks so creamy
It’s from the ingredients listed and juice from the chicken. This is a delicious recipe.
This recipe is so good! I used half mayo/half plain greek yogurt. So flavorful!
Could youuse lite miracle whip instead of lite may
If you like the taste of miracle whip over mayo, then it will be fine.