I’ve been making this tenderized chicken breast for weeknight dinners for years — it’s one of those fail-safe dishes that turns plain chicken into something reliably juicy and comforting. The breasts are pounded thin for even cooking, rubbed with a simple spice mix, then coated in a creamy Parmesan layer that seals in moisture. It’s quick, unfussy, and perfect when you want a no-fuss main that still feels a little special. If you like creamy baked chicken dishes, you might also enjoy this twist on party dip: buffalo chicken dip with cottage cheese.
Why you’ll love this dish
This version of tenderized chicken breast solves two common problems: uneven cooking and dryness. Flattening the breasts evens the thickness so they finish at the same time, while the mayo-or-yogurt plus Parmesan creates a protective, flavorful crust that keeps the meat moist. It’s also very flexible — ready in about 35 minutes total, budget-friendly, and kid-approved. Make it for a busy weeknight, a casual family dinner, or slice it for sandwiches and salads during meal prep.
“Simple ingredients, big payoff: juicy chicken with a golden, cheesy top.” — a quick user reaction after the first bite
The cooking process explained
Before you pull ingredients together, here’s what will happen: you’ll tenderize the breasts for evenness, season them with garlic, onion powder and paprika, spread a cheesy mayo (or Greek yogurt) mixture over each piece, and bake until the internal temperature reaches 165°F (75°C). Rest briefly so juices redistribute, then slice or serve whole. The technique is straightforward but the even thickness and the creamy crust are the tricks that make the result superior to plain baked chicken.
What you’ll need
- 4 chicken breasts, boneless and skinless
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1/2 cup mayonnaise or plain Greek yogurt (Greek yogurt is a tangy, lighter swap)
- 1/2 cup Parmesan cheese, grated
Notes: If breasts are large and thick, cut them in half horizontally or pound between sheets of plastic to an even thickness (about 1/2 inch). Use freshly grated Parmesan for best melting and flavor.
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the garlic powder, onion powder, paprika, salt, and black pepper.
- Pat the chicken dry. Rub the spice mix evenly over both sides of each breast.
- In another bowl, stir together the mayonnaise (or Greek yogurt) and grated Parmesan until smooth.
- Spread or press the mayonnaise-Parmesan mixture over the top of each seasoned breast so it’s well coated.
- Arrange the breasts in a baking dish, spaced so hot air can circulate. Bake for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (75°C).
- Remove from oven and let the chicken rest for 3–5 minutes before serving to allow juices to redistribute.
Best ways to enjoy it
Slice the tenderized breasts and serve them over a big salad with a lemony vinaigrette. They’re also wonderful plated with mashed potatoes or buttered pasta and roasted green vegetables. For a casual meal, tuck slices into warmed rolls with crisp lettuce for sandwiches. If you want a fun appetizer combo, serve small slices alongside a creamy dip like buffalo chicken dip with cottage cheese for a contrast of textures.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Properly stored, cooked chicken keeps 3–4 days.
- Reheat gently to avoid drying: warm in a 350°F (175°C) oven for 10–15 minutes, covered, or microwave on medium power in 30-second bursts until heated through.
- Freeze cooked portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Always reheat to an internal temperature of 165°F (75°C) before serving.
Pro chef tips
- Pound to even thickness: place breasts between plastic wrap and use a rolling pin or meat mallet to flatten. This promotes even cooking and a tender bite.
- Bring to room temp: let chicken sit 15–20 minutes out of the fridge before baking for a more even finish.
- Use an instant-read thermometer: it takes the guesswork out of doneness and prevents overcooking.
- Don’t skip the rest: a short rest improves juiciness and makes slicing cleaner.
- For a crispier top, switch the oven to broil for the last 1–2 minutes, watching closely so the cheese doesn’t burn.
Creative twists
- Swap in flavored Parmesan (garlic or herb) or add 1 tsp lemon zest to the mayo mix for brightness.
- For crunch, mix 1/3 cup panko with a tablespoon melted butter and press on top before baking.
- Make it herby: stir chopped fresh basil, parsley, or chives into the mayo for a fresh finish.
- Add heat: a pinch of cayenne or a few red pepper flakes in the spice rub gives a subtle kick.
- Lighter option: use plain Greek yogurt instead of mayonnaise for tang and fewer calories.
- Make it gluten-free by avoiding panko or substituting gluten-free crumbs.
Common questions
Q: How long does prep and cook time take?
A: Expect about 10 minutes prep (including pounding) and 25–30 minutes baking, so roughly 35–45 minutes total.
Q: Can I use frozen chicken?
A: Thaw completely in the refrigerator before tenderizing and baking. Cooking from frozen will lead to uneven results.
Q: Is Greek yogurt a safe swap for mayonnaise?
A: Yes — Greek yogurt works well and adds tang. Use full-fat Greek yogurt for the creamiest texture.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer; the safe internal temperature for cooked chicken is 165°F (75°C) in the thickest part.
Q: Can I prepare this ahead of time?
A: You can season and coat the chicken, cover, and refrigerate for up to 24 hours before baking. Bring to room temperature for 15–20 minutes before baking.
Conclusion
For more detailed tips on cooking perfectly juicy chicken breasts every time, check out this thorough guide from The Kitchn: How To Cook Chicken Breasts (So Juicy & Tender!) – The Kitchn
Print
Creamy Parmesan Chicken Breasts
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
Tenderized chicken breasts coated in a creamy Parmesan layer for a juicy, flavorful weeknight meal.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1/2 cup mayonnaise or plain Greek yogurt
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together garlic powder, onion powder, paprika, salt, and black pepper.
- Pat the chicken dry and rub the spice mix evenly over both sides of each breast.
- In another bowl, stir together mayonnaise (or Greek yogurt) and grated Parmesan until smooth.
- Spread the mayo-Parmesan mixture over the top of each seasoned breast.
- Arrange the breasts in a baking dish and bake for 25-30 minutes, until an instant-read thermometer registers 165°F (75°C).
- Remove from oven and let rest for 3-5 minutes before serving.
Notes
Pound chicken breasts to an even thickness for best results. Use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American