Low Carb Mayo Parmesan Chicken

There are recipes you try once and forget about… and then there are the ones your family keeps asking for until you could practically make them in your sleep. This mayo Parmesan chicken falls into that second category for me.

It’s just three ingredients, but every time it comes out of the oven, the chicken is tender, juicy, and topped with a golden crust that tastes like you put way more effort in than you did. Perfect for nights when you want something homemade but also want to keep your sanity.

I usually pair it with whatever’s in my fridge—sometimes that’s roasted balsamic Brussels sprouts and a chilled pasta salad, other times it’s just a pile of zucchini noodles tossed in pesto. And if I’m being honest, there’s rarely a scrap left.

Why This Recipe Works So Well

I first tried this when I was running late one evening, staring at a pack of chicken breasts and not much else in my fridge. I had mayonnaise, Parmesan, and a bit of garlic, so I thought, “Why not?” What surprised me was how the mayo didn’t just sit there—it kept the chicken juicy inside while the Parmesan crisped into this beautiful crust on top.

It’s almost like getting the creaminess of an Alfredo sauce and the toasty cheese of a baked pasta… but without needing a saucepan, flour, or milk. If you’ve ever had chicken dry out on you, this is your secret weapon.

What You’ll Need

• Boneless, skinless chicken breasts – If they’re thick, I like to pound them slightly so they cook more evenly. You can use boneless thighs too for richer flavor.
• Mayonnaise – Creates that creamy coating that locks in the moisture. I stick to the classic kind.
• Parmesan cheese – Freshly grated from a block has the best flavor, but pre-grated works if that’s what you have.
• Garlic, salt, and pepper – A simple seasoning mix that makes everything better.

How I Make It Step-by-Step

1. Prep the pan – Lightly grease a baking dish or line it with foil for easy cleanup. Lay the chicken in a single layer. Preheat oven to 375°F.
2. Mix the topping – Stir mayonnaise, garlic, salt, and pepper in a small bowl. Spread evenly over the chicken.
3. Cheese time – Sprinkle Parmesan generously over the top.
4. Bake – About 30 minutes should do it, or until the chicken reaches 165°F inside.
5. Optional – Add another sprinkle of Parmesan right before serving for extra cheesy magic.

Fun Twists to Try

• Add a spoonful of dry ranch seasoning for a zesty kick.
• Swap fresh garlic for garlic powder if you’re in a hurry.
• Stir in Italian seasoning for an herby note.
• Add a crunchy topping by mixing panko with Parmesan.
• Use chicken tenders instead—kids love them! Just bake about 10 minutes less.
• Add a bit of shredded mozzarella on top for extra gooeyness.

My Tips for the Best Result

• Check doneness – Don’t guess. Use a thermometer so you don’t overcook.
• Rest before slicing – Letting it sit for 3–4 minutes keeps the juices in.
• Foil is your friend – If the top browns too quickly, tent it loosely so the inside can finish cooking.
• Fresh herbs at the end – Parsley or basil adds a fresh pop and balances the creamy texture.
• Skip Miracle Whip – It’s too sweet and doesn’t bake the same way.

Make-Ahead Tips

If you want to get ahead, mix the mayo topping in the morning or the night before and store it in the fridge. You can even coat the chicken and keep it covered in the fridge for up to 12 hours before baking. When it’s time for dinner, just pop it straight into the oven. This is especially handy if you’ve got guests coming—less mess right before they arrive.

Serving Ideas

This chicken is super versatile. Here are a few of my favorite pairings:

• Roasted balsamic Brussels sprouts and garlic mashed potatoes.
• Fresh garden salad with a light vinaigrette to balance the richness.
• Pesto zucchini noodles for a low-carb option.
• Creamy pasta tossed with sautéed mushrooms and spinach.
• Warm crusty bread to soak up the juices from the chicken.

How I Store and Reheat

If there’s any left (rare at my house), I pop it in an airtight container and keep it in the fridge for up to three days. It reheats nicely in the oven or even in the air fryer to keep the crust crisp.

For longer storage, I wrap portions in parchment and freeze them for up to three months. This way they don’t stick together, and I can grab just one or two pieces when I need them.

FAQs

Can I use Miracle Whip instead of mayo?
No—Miracle Whip has a sweet, tangy flavor that doesn’t blend well with the Parmesan and won’t give you the same crust. Stick with mayonnaise for the best result.

Can I make this recipe with chicken thighs?
Yes! Boneless, skinless thighs work beautifully and give you a richer flavor. Just keep an eye on the cook time since they might be slightly quicker to finish.

Can I prepare this in an air fryer?
Absolutely. Place the coated chicken in the air fryer basket and cook at 375°F for about 18–20 minutes, checking for an internal temperature of 165°F.

What’s the best Parmesan to use?
Freshly grated from a block gives you the best melt and flavor, but pre-grated will still work well for a busy night.

Final Thought

This mayo Parmesan chicken is one of those recipes that proves you don’t need a mile-long ingredient list to make something people rave about. It’s simple enough for a Tuesday night but still feels special enough for company. If you’re looking for a go-to recipe that never disappoints, this one’s earned a permanent spot in my kitchen.

Also try these Low Carb Chicken recipes:-

• Low Carb Easy Lemon Chicken
• Filipino Chicken Adobo – Low Carb
• Low Carb Kung Pao Chicken