Mayo-Bound Parmesan Crusted Chicken Breast
Make tender, juicy chicken breast with a crispy, savory parmesan crust using mayonnaise as the binder for a simple, low-carb weeknight meal.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
- Pat the chicken breasts completely dry with paper towels. This helps the crust adhere better.
- In a shallow bowl, mix the grated Parmesan cheese, garlic powder, salt, and pepper.
- In a separate small bowl, spread the mayonnaise evenly.
- Take one chicken breast and spread a thin, even layer of mayonnaise over the entire surface. Do not use too much; it acts only as the glue.
- Press the mayonnaise-coated side of the chicken firmly into the Parmesan mixture until it is fully coated.
- Place the crusted chicken breast on the prepared baking sheet, crust-side up.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.
- Let the chicken rest for 5 minutes before serving.
Notes
- For an air fryer, cook at 380°F (195°C) for 12 to 15 minutes, checking halfway through.
- If you prefer a slightly thicker crust, you can use a mix of Parmesan and Panko breadcrumbs, but for a keto parmesan chicken, stick to just cheese.
- Ensure your mayonnaise is full-fat for the best binding and moisture retention.
Nutrition
- Serving Size: 1 breast
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 31
- Cholesterol: 95