Mayo Palma Roast Chicken 5 minutes to prepare
If you are looking for another way to enjoy chicken, look no further! With quick, simple preparation and rich flavors, this mayonnaise and parmesan rotisserie chicken is the answer to all your questions!
This is one of our favorite roast chicken recipes. If you like a simple chicken dinner, you can also check out our Creamy Swiss Roast Chicken and French Roast Chicken!
Simple, delicious chicken parm with mayonnaise
If you have read all the chicken recipes on the website, you will know that chicken is my preferred meat, but I just think you can do many things with it, and it is always so good! You can bake, fry, shred, use in soup, add it to a casserole, or enjoy it alone!
This recipe is for grilled chicken, topped with the most delicious creamy mayonnaise and parmesan cheese mixture. When I first made it, I was surprised how delicious it was!
The preparation time is less than 5 minutes, and then you can toss it in the oven for a while (my favorite recipe).
How to make Mayo Palma chicken
Simply place the chicken breasts in a greased 9×13 pan. Mix together mayonnaise, parmesan cheese, salt, pepper, and garlic powder, then spread on the top of each chicken breast. If necessary, sprinkle with more Parmesan cheese and bake for 40-45 minutes. It’s very simple!
You can slightly change the ingredients according to your preferences:
Low-fat. The recipe calls for mayonnaise, but for the healthier version, I like to use nonfat vanilla or plain yogurt.
Tighter. You can also add some crumbs or Panko and Parmesan cheese on top to add a bit of crunch.
tip: Easy to clean: Line a baking sheet with foil and spray it with non-stick spray or parchment paper.
You can easily make this delicious Mayo Palma Chicken in a slow cooker! Put the chicken coated with Parmesan cheese in a frying pan for 3-4 hours on high heat or 6-8 hours on low heat.
How to store + reheat
Refrigerate this Mayo Palma chicken for up to 4 days. No longer just store them in the refrigerator. Wrap the chicken breasts individually in wax paper or parchment paper. Put it in a freezer bag. Remove as much air from bag sealing, labeling and freezing as possible for 4 months.
Reheat: Let the chicken thaw in the refrigerator for at least 8 hours. The chicken does not need to be thawed completely, but it cannot be frozen into a solid.
- Preheat the oven to 225°F
- Put the chicken nuggets in a grill pan with a rack. Add ¼ -½ cup of water or chicken broth to the bottom. Place the breasts on the shelf. You don’t want chicken to sit in liquid.
- Add a tinfoil tent on top of the plate. This will help keep the chicken moist. Bake for 20-30 minutes or until the internal temperature reaches 165°F. (The baking time depends on the degree of freezing of the breast and the temperature of the oven)
We like to combine this chicken with:
For more roast chicken recipes, please check:
Course main course
Preparation time 5 minutes
40 minutes cooking time
Total time 45 minutes
Calories 534 kcal
Author Little Luna
- 6 chicken breasts
- 1 cup mayonnaise or 1 cup nonfat plain or vanilla yogurt
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
Preheat the oven to 350.
Place the chicken breasts in a greased 9×13 pan.
In a small bowl, combine mayonnaise, parmesan cheese, salt, pepper, and garlic powder. After mixing well, spread on top of each chicken breast.
If needed, sprinkle more Parmesan cheese and bake for 40-45 minutes.
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