Chicken thighs are baked with a coating of mayo, Parmesan, and Italian seasoning. The result is a wonderfully rich and moist chicken dish!
1 cup mayonnaise
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 pound fresh boneless, skinless chicken thighs
Preheat oven to 400 degrees F.
Combine the mayonnaise, Parmesan cheese, Italian seasoning, salt, and pepper.
Place the chicken in the baking dish in a single layer. Spread the mayonnaise mixture evenly over the top of the chicken.
Place the baking dish in the oven and bake at 400 degrees F for 20 minutes or until the chicken is cooked through and the mayonnaise topping is lightly browned.
Serve hot.
For a crispy texture, try adding breadcrumbs or panko to the mayonnaise mixture.
If you're a fan of cheese, try mixing different types like mozzarella or Asiago with the Parmesan.
Add a squeeze of lemon juice to the mayonnaise mixture for a little extra tangy flavor.
For a bit of heat, mix in some crushed red pepper flakes or a dash of hot sauce.
Garnish with fresh herbs after baking.
If you prefer a less rich dish, use a thin layer of the mayonnaise mixture.
Try flavored mayonnaise, like garlic or herb, for a different twist.
Try broiling the chicken for the last few minutes for a more golden and crispy topping.
Yes, you can use bone-in, skin-on thighs. The cooking time may need to be increased by 10-15 minutes, or until the internal temperature reaches 165 degrees F.
You can use Greek yogurt or sour cream as a substitute for mayonnaise, though the flavor will be slightly different.
To make it healthier, use low-fat mayonnaise or Greek yogurt, and reduce the amount of Parmesan cheese.
No, it's not necessary to flip the chicken. The mayonnaise and Parmesan coating should be on the top side to brown nicely in the oven.
The chicken is done when the internal temperature reaches 165 degrees F, and the juices run clear. The mayonnaise topping should be lightly browned.
You can prepare the mayonnaise mixture in advance, but it's best to coat and bake the chicken just before serving.
Serve with a side of steamed vegetables, a fresh salad, roasted potatoes, or over a bed of pasta or rice.
Store leftovers in an airtight container in the refrigerator and reheat in the oven or microwave until heated through.
Yes, this coating works well on other meats like pork chops or fish fillets. Adjust the cooking time based on the type of meat and its thickness.
Baking Dish: To hold the chicken thighs while they bake in the oven. A glass or ceramic baking dish works well for even cooking.
Measuring Cups and Spoons: For measuring out the ingredients such as mayonnaise, Parmesan cheese, and Italian seasoning.
Mixing Bowl: To combine the mayonnaise, Parmesan cheese, Italian seasoning, salt, and pepper before applying the mixture to the chicken thighs.
Spatula or Spoon: For spreading the mayonnaise mixture evenly over the chicken thighs in the baking dish.
Meat Thermometer (optional): To make sure that the chicken reaches an internal temperature of 165 degrees F.
Tongs (optional): Helpful for handling the chicken thighs when placing them in the baking dish and serving after cooking.
Garlic Mashed Potatoes: The creamy texture of garlic mashed red potatoes will pair well with the baked chicken.
Roasted Asparagus: The slight bitterness of roasted asparagus provides a nice contrast to the savory flavors of the chicken, adding a fresh element to the meal.
Caesar Salad: A classic Caesar salad with crunchy romaine and tangy dressing complements the Parmesan coating on the chicken, echoing flavors while adding a crisp texture.
Pasta Salad: A cold, creamy Italian pasta salad can balance the warm chicken dish.
Spiced Rice Pilaf: Light and fluffy rice pilaf infused with spices will soak up any juices from the chicken, adding an aromatic touch that pairs perfectly with the dish.
Dipping Sauce: Create a tangy dipping sauce with yogurt, garlic, and lemon to serve alongside the chicken. This brings a cool contrast to the warmth of the baked dish.
Garlic Bread: A side of crispy garlic bread is an excellent option to soak up any creamy sauce or juices from the chicken, adding a crunchy texture to the meal.
Grilled Zucchini: Smoky grilled zucchini adds a visual delight and a touch of earthiness, which complements the richness of the chicken without being overpowering.
Wine Pairings
Chardonnay: Look for a buttery, oaked Chardonnay to complement the creamy richness of the cheese coating.
Sauvignon Blanc: A zesty, citrusy Sauvignon Blanc can cut through the richness of the dish. The crisp acidity and herbal notes work well against the Italian seasoning.
Pinot Grigio: This light and fruity white is just the ticket if you're looking for something easy to sip. Its clean and crisp nature will balance the rich Parmesan without overshadowing the chicken.
Other Alcohol Pairings
Sparkling Wine: A dry Prosecco or Cava brings some bubbles to the table, which can add a fun twist. The fizz helps lift the richness, making each bite of chicken feel just a tad lighter.
Pilsner: A refreshing, slightly hoppy Pilsner can cut through the creaminess of the dish. Look for one that's crisp and not too heavy, allowing the flavors of the chicken to shine while providing a nice, cold contrast.
Herbal Gin and Tonic: Try a gin and tonic with a dash of herbal gin. The botanicals in the gin play nicely with the seasonings.
Non-Alcoholic Pairings
Sparkling Water with Lemon: A bubbly splash of sparkling water with a twist of lemon can help cleanse your palate while keeping things light.
Iced Herbal Tea: A refreshing iced herbal tea, especially one with mint or lemon, will bring a cool, herbal contrast without being overpowering.
Coconut Water: Its natural sweetness and lightness can mellow the richness of the dish.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
June 21, 2021
This was so incredibly delicious. I put cooked egg noodles in the bottom of the baking dish and they soaked up all the delicious liquid. Chicken was tender and so good. Will definitely make again as part of our regular rotation.
August 10, 2020
The recipe was a hit, what is the best way to reheat any leftover chicken?
July 12, 2020
I love this recipe. It was so easy and quick. It actually tastes better when I had leftovers 2 days later. I guess the chicken soaked up more of the juices. The only thing which I would alter is adding salt. The seasoning seems to provide enough salt flavoring. Great with rice, pasta, potatoes!
March 23, 2020
This was a huge hit! Mine also took 30 min to cook. This is now on my weekly rotation.
February 9, 2020
I just made this for dinner,it was soooo delicious! Even my picky son liked it! Iâm allergic to eggs, so I used my veganaise, cooked it for 30-35 minutes, paired with rice and steamed vegetables, poured the juice over all, Yum! Will be making again next week! Thank you for the great recipe 😉
January 23, 2020
perfect weekday meal...easy and delicious! my picky eater even requested to take it to school the next day :)
March 8, 2019
Delicious, and easy in one! I have a picky eater and he came back for seconds! I used more of everything and used a 9x13 baking dish, cooked it at 400 for 45 minutes after reading all the comments. I had 8 thighs. No leftovers!
November 15, 2018
Omg awesome. Itâs a keeper for me and hubby. Loved it!
October 16, 2017
Turned out great. I used a 12 in. cast iron skillet that I preheated and the cook time was spot on. I also reduced both the mayo and parm to 1/2 c. each.
I'm looking for a recipe using chicken thighs that can be prepared the night before and then baked the day of serving. Do you think this recipe would work - that is put the chicken in a pan with the mayo and parmesan coating, cover the pan and place in fridge. Remove the next day and bake as directed?
That should work. You may need to adjust the cooking time if you go right from refrigerator to oven though - so keep that in mind.
April 25, 2017
This is the most juicy and yummy chicken I have had. It is going to be one of my go to recipe for chicken thighs.
January 7, 2017
Very tasty but took 45 minutes to cook, not 20 minutes.
November 11, 2016
I liked this recipe very much. The chicken came out very tender and moist. The flavor was very good. I did have to cook it for 10 more minutes. I plan to try with other herbs and cheeses. I think adding mushrooms and spinach will be good. I used 3 boneless thighs and a boneless breast.
June 29, 2015
Certainly takes more than 30 minutes to be "ready"! Very easy recipe to prepare, and tastes very good!
March 20, 2013
Thought it was Fantastic! We used a larger pan and arranged flat. We decided to add mushrooms, artichoke pieces and then at the end we topped with fresh spinach and a little swiss cheese (just happened to have that on hand) and it made it very tasty. The chicken thighs were moist and tender - no knives needed. A must try.
February 4, 2013
Loved this - Used a bigger pan as per comments and laid the chicken flat. Substituted muenster cheese cut into thin slices (no parmesan in the house)and dolloped the mayo over it. The mayo+cheese melded together into a delicious brown crust. Cooked in 35 minutes. Didn't add salt. Served it with a confetti rice. Perfect fast and delicious meal.
November 10, 2011
Not bad. Wish it was creamier. I did cook it In a bigger dish. Also for about 40 minutes. Next time I m going to try it with chicken breasts.
February 18, 2010
agree, agree...need a larger baking dish and I spread the thighs out and sprayed the bottom with butter spray. Also I did not salt the chicken as there's plenty in the parmesan cheese. Very easy and very good!!
November 2, 2009
Agree with another reviewer that the chicken was crammed into the 8 x 8 baking dish. The chicken was still raw after over 30 minutes. Will try again in a larger dish since the sauce seems pretty good.
August 7, 2008
This dish was awesome. I did bake the thighs in a larger 8 x 20 casserole dish and for around 25 to 30 minutes. It was so easy and the flavor was fantastic; my husband says it's his new favorite creamy chicken dish.
It is impossible to fit 2 lbs in an 8 inch square pan. Also unless the chckn is lain flat out there is no way it can cook in 20 minutes no space to lay only a single layer. I added more cooking time, with the thighs still rolled up and have since changed it to 20 min. @ 350 and 20 at 340.