This easy baked chicken is a lighter, healthier take on the classic Parmesan chicken with mayonnaise. Chicken breasts are coated in a creamy lemon mixture made with mayonnaise, Greek yogurt, Dijon, and Parmesan. As it bakes on a sheet pan, the topping melts into the chicken, locking in moisture, then finishes under the broiler for a beautifully golden, flavorful finish. The result is tender, juicy chicken—an easy, weeknight-friendly chicken breast dinner without anyone ever guessing the secret ingredients.
Before you jump to the recipe……find out
- Why you will love this Parmesan chicken with mayo and Greek yogurt (the perfect combination, by the way)
- Behind the scenes recipe FAQs
- Why use mayonnaise and Greek yogurt combo on chicken
- Why is my chicken watery when I bake it?
- Recipe tips
- Recipe substitutions
Why you will love this baked chicken recipe.
Easy – Delicious – Quick – Healthy
Easy–This is one of those recipes you’ll love for both the flavor and the simplicity. Just mix up the topping ingredients, spread on top of the chicken, and bake.
Delicious–The lemon adds a fresh, balanced brightness, while the creamy Parmesan coating keeps the chicken juicy and tender. The Dijon mustard is just a hint in the background.
Quick–No need to marinate this chicken. Just bake on a sheet pan for about 13-15 minutes, then broil.
Healthy–The combination of Greek yogurt and mayonnaise balances that healthy and indulgent which are what my recipes are about. No one will know what it is!
Behind the Scenes Recipe FAQs
Why use mayonnaise and Greek yogurt on chicken.
Both of these ingredients are super stars in their own right, but they both provide about the same benefits when using on chicken.
The mayonnaise and Greek yogurt allow the lemon, Parmesan, Dijon, seasoning, and garlic to sit on the chicken and melt in while baking. You won’t know they are there but they carry the lemon flavor through to the chicken.
The egg and oil in the mayonnaise and the lactic acid in the Greek yogurt will make moist, tender, and juicy chicken every time.
This combination is more nutritious and healthier than a mayonnaise only topping. I also use this combo in my Lemon Greek Yogurt Sauce.
Why is chicken watery when I bake it?
- Pat the chicken dry: #1 Tip! Removing excess moisture prevents the chicken from releasing water while baking and allows any coating to set properly and adhere to the chicken.
- Uncovered resting chicken: A bonus is allowing the raw chicken breasts to sit in the refrigerator uncovered for at least an hour which dries out the surface. It must be placed on a tray to catch drips, ideally on the bottom shelf to avoid contaminating other foods.
- Bake between 400F-425F. High heat locks in the natural juices and allows for reduced cooking time which keeps them juicy and tender.
- Avoid overcrowding: Leave room between the chicken breasts on the sheet pan about 1-2″ apart to allow for browning vs. steaming.
- Elevate the chicken: Use an oven-safe baking rack on top of the baking pan to elevate the chicken and allow liquid to drip off and air to circulate around the chicken.
Recipe Tips
- Use evenly sized chicken breasts: Slice them in half lengthwise and pound to an even thickness. This helps them cook evenly and stay tender.
- Drain the yogurt: Allow the Greek yogurt to rest on a paper towel for about 15 minutes to remove excess liquid—this keeps the coating thick and creamy instead of watery.
- Use freshly grated Parmesan: Fresh grated Parmesan melts better and adds a richer, more pronounced flavor than pre-grated.
- Avoid overcrowding: Leave room between the chicken breasts on the sheet pan about 1-2″ apart to allow for browning vs. steaming.
- Watch the cooking time: Chicken can dry out quickly, so keep a close eye as it bakes.
- Slightly underbake before broiling: Remove the chicken from the oven when it reaches between 150F-155F, then finish under high broiler for about 3-5 minutes, until perfectly golden top. Chicken is fully cooked at 165F or juices run clear.
Recipe Substitutions
Can I make this recipe with either mayonnaise or Greek yogurt only?
This recipe is made to be healthier, but if you wish to make this without the yogurt or the mayonnaise-one or the other-please do so!
If you want to try out a Greek yogurt marinade, check out my Greek Yogurt Marinated Chicken.
Can I substitute chicken thighs for chicken breast?
Yes, definitely. There is a lot of flavor in chicken thighs; just know that darker meat takes longer to bake. And, bone-in take more time to bake than boneless chicken thighs. Chicken thighs are safe to eat at 165F but often cooked to 175F to allow the fat to break down for better texture.
Can I substitute the seasoning?
Feel free to use dried Italian seasoning, fresh basil, or oregano in place of or in addition to the thyme. Carefully use dried oregano as it is more potent than dried basil or thyme.
I do not recommend leaving out the lemon juice or peel or Dijon. Those two ingredients are what provide the most flavor.
Can I substitute the Parmesan cheese?
You may use Pecorino Romano, but remember Pecorino is sharper and saltier. You may also try aged Asiago or Grana Padano.
Can I substitute light mayonnaise for real?
Since we’re already using Greek yogurt, I recommend sticking with real mayonnaise. Light versions will work in a pinch, but they may release more moisture and won’t give you the same golden finish.
Baked Lemon Dijon Parmesan Chicken
Better than the Parmesan chicken with mayonnaise, this recipes combines Greek yogurt and mayo with Parmesan, lemon, and Dijon for a super flavorful, moist, and healthy chicken dinner.
4
servings10
minutes20
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minutesKeep the screen of your device on
Ingredients
1 pound boneless, skinless chicken breast halves, patted dry (4 pieces)
salt, pepper, granulated garlic and onion, sweet paprika to season
- Lemon Parmesan Topping
2 Tablespoons real mayonnaise
2 Tablespoons plain Greek yogurt, lightly drained
1 Tablespoon Dijon mustard
1 lemon zested
1 Tablespoon lemon juice
1 Tablespoon honey
1/2 cup grated Parmesan, plus 1/4 cup
1/4 teaspoon dried thyme
1 finely pressed or minced garlic clove
- Garnish
fresh parsley, chopped
Additional Parmesan cheese
Directions
- Preheat oven to 425F. Lightly coat a large baking sheet pan with olive oil or vegetable spray.
- Season one side of the prepared chicken breast with a pinch each of onion and garlic powder, fresh cracked pepper, and a small amount of salt for each piece to gently season one side. The topping has plenty of salt, so a very light touch will do. Place seasoned side on the baking sheet.
- Mix the topping ingredients together in a small bowl using 1/2 cup of Parmesan. Spread on top of each piece of chicken. Sprinkle with sweet paprika (optional).
- Bake for 13-18 minutes depending on the size of the chicken breast. If broiling at the end, check temperature at about 11 minutes. When chicken reaches between 150F-155F, remove from the oven, top each piece with additional 1/4 cup Parmesan and turn the broiler to high. Broil for about 3-5 minutes, watching carefully, or until 165F. If you are not broiling, add the additional 1/4 cup Parmesan near the end of baking.
- Serve with fresh parsley and additional Parmesan, if desired.
Notes
- For best results, let the Greek yogurt sit on a paper towel for 15 minutes to absorb excess moisture. This helps prevent the chicken from releasing too much liquid while baking.
- Pat the chicken completely dry before seasoning and adding the topping so it adheres well and bakes up beautifully.
- Parmesan grated from the rind is superior in flavor and “melting” than anything in a package.
- This recipe is well-seasoned as written, so there’s no need for additional salt beyond a very light sprinkle on the chicken. Be sure to use it sparingly to keep the flavors balanced.
- Special recipe tip: Bake the chicken breasts on a sheet pan, leaving space between each piece to promote even browning. If they’re too close together, they’ll steam instead—resulting in excess moisture and less flavor. Or bake the chicken on an oven-proof wire rack set over the sheet pan. Chicken breast is cooked at 165F.
- Store baked chicken tightly covered in the refrigerator for up to three days. Reheat in a covered dish at 350F for about 15 minutes.
See my top recipe tips and substitutions for this super easy, baked chicken recipe.
- Behind the scenes recipe FAQs
- Why use mayonnaise and Greek yogurt on chicken?
- Why is my baked chicken watery?
- Recipe tips
- Recipe substitutions
Serve this recipe with Lemony Pan Charred Asparagus or Pan Charred Broccoli with Almonds or Extra Crispy Parmesan Smashed Potatoes.
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