Moist Baked Chicken

    30 minutes

    This is amazingly moist and tender baked chicken. So quick and easy to make, it's one of my favourites!

    733 people made this

    Serves: 4 

    • 3/4 cup mayonnaise
    • 1/2 cup grated Parmesan cheese
    • 3/4 teaspoon garlic powder
    • 3/4 cup bread crumbs
    • 4 skinless, boneless chicken breast halves

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 220 degrees C.
    2. In a bowl, mix the mayonnaise, Parmesan cheese and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture then into the bread crumbs to coat. Arrange coated chicken on a baking tray.
    3. Bake 20 minutes in the preheated oven or until chicken juices run clear and coating is golden brown.

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    Reviews in English (909)


    So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added additional spices to the mayo mixtures....thyme, rosemary, oregano, and dried parsley for color. It was so moist, so tender, and so fast! I made mine on top of a wire rack on a cookie sheet, and then flipped them for the last 5 minutes so that it would be crispy all the way around. Delicious! I can't wait to try it with Kraft Dijonaise instead of mayo for a little less fat and more flavor. *edit* I think it's a MUST to cook this on a wire rack and flip at the end....we didn't do this the second time I made it and it was a soggy mess on the bottom.  -  23 May 2008  (Review from Allrecipes USA and Canada)


    great recipe! I dipped the chicken in Italian dressing instead of mayo., but the chicken stayed so moist and tender, it was great.  -  06 Mar 2006  (Review from Allrecipes USA and Canada)


    WOOT WOOT ! lol. I did make some minor changes that i think helped make this dish 5 stars. Try using crushed croutons instead of the Italian bread crumbs. It made it that much more crunchier! Use chicken tenderloins, that way the chicken crunches up better. I also cooked it on a pampered chef stone! YUMM, I loved this and will make it several times a month.  -  12 Dec 2007  (Review from Allrecipes USA and Canada)