One of the easiest chicken dinners, on the table in 30 minutes and definitely a crowd-pleaser!
This post was originally published in 2013, but I wanted to update the photos, the recipe and the story a bit.
Can I share a total midwest recipe with you?
I know, I live in LA – land of green juice and salads – and I want to share a recipe that is comprised of mayonnaise and cheese. But let’s call it parmesan crusted chicken and pretend it’s fancier than it really is. Sounds about right for LA, doesn’t it?! 😉
As much as I drink the “green juice and salad” kool-aid there are times when I enjoy some good old comfort food.
And an easy dinner. I know I’m not the only one who loves an easy, no-fuss recipe for busy weeknights. The parmesan crusted chicken is as simple as it gets: mix together mayo + parmesan cheese, top chicken (or fish – this mixture is also amazing on fish) and bake! It may not be made with the healthiest of ingredients, but I’m not one to fret about some mayonnaise and I don’t think you should either.
The chicken is flavorful and juicy and all it needs is a few simple sides. I usually stick with some sort of green vegetable and a nutritious starch. To keep it really easy, roast sweet potato wedges while you are cooking the chicken and half-way through, throw the asparagus in the oven, too!
I hope you like this recipe as much as we do!
I love hearing from you guys when you make recipes you’ve found here so let me know what you think, or tag me on social media (@anutritionisteats or #anutritionisteats) so I can see your creations!
- 1.5 lbs chicken breast, cut in half
- ⅓ cup mayonnaise
- ⅓ cup grated parmesan cheese
- 1 tsp paprika (I always use smoked paprika)
- black pepper
- Preheat oven to 425 degrees.
- Mix together mayonnaise, parmesan cheese, paprika and black pepper.
- Divide mayonnaise mixture onto chicken and bake for about 20 minutes, or until chicken is cooked through.
- Broil for a minute or two if desired.