Parmesan Chicken Bake

Visiting family is such a bitter sweet experience for me.  It is so amazing to spend time with those I love most, but I suffer from such depression after it is over.

After two weeks visiting my parents in Ohio, we are headed back home to Minnesota.  It will be tough on me, but it is so heartbreaking to see how tough it is on my kids.  They have had two weeks packed with wonderful memories that I hope will get them through until next summer.
If you are blessed to have family close by (and by that I mean under a 2 hour drive), be grateful and spend more time with them.  Those of us who only get to see family a couple times a year are very jealous!!!

I am always on the hunt for a great chicken dinner and this is one!  The only problem with this recipe is that it requires you to turn on the oven.  So wait for a cooler day (like under 90) and give it a go.  You won’t be disappointed!  It is delicious and even better the next day as leftovers.  I make two pans at a time :)

I make this rock star recipe in my favorite ceramic baking dish because it looks so pretty setting it out on the table!  Because the chicken does get a bit crowded in this gorgeous 9×13 pan, it does create a bit of a pan sauce.  If you would prefer your end result without the pan sauce in the bottom of your dish, use a bigger pan or baking dish so there is room for the moisture to evaporate while it is baking.  If you do this though, you will need to reduce the cooking time by 8-10 minutes because the chicken will cook quicker this way.

Parmesan Chicken Bake
(adapted from
6 boneless, skinless chicken breasts
1 C light mayonaise or greek yogurt (I have done 1/2 of each as well)
1/2 c fresh parmesan cheese, plus more for the top
1 1/2 tsp seasoning salt (Not regular table salt)
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!
**Some have commented that this dish was way too salty.  Please be sure you are using fresh parmesan cheese, not the stuff from a can.  Also, use seasoning salt, NOT table salt.  I have made this multiple times and have never had trouble with the salt level.  If you are worried, use less.

Want another amazing Chicken Bake?  Try these ones!!!
**My friend, this post contains Amazon affiliate links which means I receive a small compensation, at no additional cost to you,  if you make a purchase using my link.  If you decide to give this project a try, I will be your bestie if you would use the links from this post.  And no worries….I only link to products that I both use and love! ~Carole  


        • Debbie says

          Can you use just regular mayo or miracle whip? We don’t eat yogart at all nor light mayo & I hate to buy items just to use a little in 1 recipe. But if it makes a big difference then I will either buy it or not make the recipe but it sounds SO good & easy!! Thank you for sharing!

        • Rachel says

          Hi Carole, I need some advice…I just replied to an older reply here…Anyway I’m having a problem: I’ve made this twice and used Chobani fat free Greek Yogurt, Hellman’s Mayo and grated parmesan cheese from Kroger that comes in a package. My boyfriend and teenaged daughter loves it but I’m disappointed it got soupy/curdled. I made sure I dried off my chicken very well. I’m wondering if I should be using full-fat yogurt? I think I’m using the right parmesan. Thanks for any tips!

          • says

            I think your fat free yogurt might be to blame Rachel. It should make a sauce when it cooks but it should not curdle. It could also be too high of a temperature so maybe your oven is running hot. Those are my two initial thoughts. Thanks

          • Rachel says

            Thank you, Carole! I will try using regular Greek Yogurt and let you know how it turns out. It really is a delicious recipe! Thanks again!!

    • Sheri says

      My husband is very picky ( ok he is leary about my cooking which ranges from yuck to you can make this again) thought this was one of the best dishes I ever made. I only used mayonnaise and no Greek yogurt. Best chicken recipe ever!!! Thankyou for sharing!

      • says

        thanks for coming back and sharing your experience with this recipe Sheri! Take some time and look around and I know you will find another recipe to impress you hubby -Carole

  1. says

    Is the recipe calling for bone-in chicken breast, or skinless boneless chicken breasts? I can’t tell is there is skin on those of not.

  2. says

    Sorry the spelling police cannot let the misspelling in the picture slide.

    This looks really delicious though and I actually have all the ingredients. Thank you.

  3. says

    Nicki – sorry for not being more specific. I used boneless and skinless. I think bone in chicken woul be fabulous but I would remove the skin because I would be mushy.

    • Arlene says

      Can you edit the recipe to specify the chicken (boneless, skinless, etc)? I had the same question as Nikki and others will as well and you have to scroll through all the comments to find the answer. Thanks, and sounds delicious!

  4. Anonymous says

    Get OVER the spelling mistake!! I’m sure you have better things to do?!

    This will be on the menu for this evening! Can’t wait to taste!

  5. Anonymous says

    Always looking for easy and delicious meals. Can’t wait to try and I may make this ahead of time for our camping trip. Thanks for posting.

  6. Taisia says

    This sounds so yummy! I know how hard it is to live far from home. I’m originally from east central MN, and now I live in IL with my fiance. I’ve been here about a year, and it’s so lonely without my family close by! :( I know how you feel.

  7. says

    I just have to chuckle about the whole spelling thing. For those offended, I am sorry. Obviously, it was a mistype on the picture because I got it right four other times throughout the post :)

    I should probably change it, but the comments are just too much entertainment for me.

      • Stefanie says

        Haha that was my exact thought. I was like oh my this looks amazing. I didn’t even read the words! Who can focus on spelling when chicken looks this good!!

          • Miriam says

            I just popped it out of the oven… I bought seasoned salt, I bought parmesan cheese that was not in a can form and it still came out salty. In my husbands words “very salty”.

          • says

            Thank you so much for coming back and letting me know Miriam. I think I have concluded that each brand of season salt has such a wide variance of sodium levels that it is making some turn out perfect and others too salty. I hope you give it a try one more time but reduce the season salt amount!

          • says

            It will certainly work, but I would cut back quite a bit on the seasoned salt because the canned parm is saltier than the fresh. I would encourage you to try it with the fresh as well….I know you will taste the difference -Carole

  8. says

    Bahahaha I can’t help but laugh that someone actually asked you to change the spelling aaannddd said it turned them off to the recipe LMAO!

  9. says

    Most of my family is within two hours. I am at this moment planning an 80th birthday party for my mom. All the family will be there. I will definitely remember to be thankful! Thanks for the reminder!

  10. Anonymous says

    This sounds so yummy! Thanks for sharing. And I didn’t even notice the spelling thing until I read another comment (had to scroll back up and look at it haha)

    • says

      I have never tried the crock pot. I’m sure it would work, just a soup-ier end result and if not closely watched, it could become tough by cooking it too long. That is always the biggest risk with cooking chicken in a crock pot.

  11. says

    I am making this for dinner tonight! It smells amazing baking. I thought about misspelling the words in this comment on purpose, who cares if it is spelled wrong. If it tastes good then that’s all I care about!

  12. says

    I have the opposite problem. My family lives in Minnesota but I live in West Virginia. 16 hour road trip now that my 2 year old is too old to share my plane seat. Where in MN are you? I grew up in St. Louis Park but my mom (who is visiting us right now) recently moved down to Owatonna.

    • Tara says

      Oh, I just saw you’re in Marshall. My brother lives in New Ulm, sort of that direction. You prob have to drive past it to get to the big big city, Mankato – ha!

  13. says

    Definetly adding this to m list to try in the next few days (when the weather let’s up). It looks super good!

    I am in MN too and have lived here for 13 years. I am from the seacoast of Maine and New Hampshire. I am taking the kids for a 3 week visit in August and I can totally relate. I do not even get to visit every year. Our last was 2 summers ago.

    I tell my local friends who have all their family close by to be thankful, especially when I hear them complaining. :)

    • says

      I haven’t tried it as a freezer meal yet. I have quite a few other freezer meals on my blog, but just haven’t tried this one yet. My first thought is that it should work great. If you try it, come back and let me know how it worked!

  14. says

    It really doesn’t matter, just use fresh. I buy the already grated fresh parmesan cheese in the refrigerator section, but if you have a wedge at home, just grate up a cups worth!

  15. Anonymous says

    This looks so delicious… Making it tonight! I just moved 700 miles away from my family and to the NE region of the country so I definitely know how you feel! It is a big change! I will be seeing my family in just a few weeks and I am beyond excited :)

  16. says

    I just found your blog via pinterest. i love in Ohio, but grew up in Minnesota – where all my family still remains. I totally understand your sentiments.

    Great recipe!

  17. says

    I made this last night and it was amazing. It was also so simple. My boyfriend thought it was the best chicken dish ever. Thanks for posting and I’m definitely looking forward to more recipes.

  18. Anonymous says

    This was yummy! I made it tonight – super easy and best of all, my 7 and 9 year olds liked it! Thank you!!!

  19. Anonymous says

    I made this and it didn’t quite turn out the way it looks in the picture… I cooked it for longer and it just stayed completely white, did not brown. Any tips or tricks? It was also “soupy,” as you like to say :(

    • says

      Three thoughts: 1. Be sure you sprinkle on extra cheese on the top of the dish. 2. I bake mine on the second from the top level of my oven 3. Did you cover it with foil? That would make it soupy and not brown.

  20. says

    Ok, I just popped this into the oven and it smells so GOOD!! When I mixed all of the ingredients into the Light Mayo, I didnt smell the mayo anymore which is a huge plus for me seeing as i hate mayo lol I am hoping I wont taste mayo because this looks so good cooking and I cant wait until 5pm to try it!! :) Thanks Carole!

    • says

      Any fresh sautéed vegetable would be great or a loaf of crusty bread. It really doesn’t make a sauce so if you make rice or pasta, you would need something else to top them with.

  21. Beth says

    Made this and loved it! Made it a second time for a bunch of firefighters and changed it a little bit. Added some other spices, used monterey jack cheese, covered with french fried onions, and then a layer of cheese. The guys loved it- although my figure didn’t 😉 This is a staple in my kitchen now!

  22. Jen reeder says

    I liked it a lot, but thought that it was a little salty- anyone else have this problem? Ever tried it with less seasoned salt? I used Lawry’s.

    • Anonymous says

      I made this last night and it was way too salty but it could be be ausr I used a little more cheese and it wasn’t grated it was the Parmesan in the container…

    • Anonymous says

      I used 1/2 tsp salt and 1 tsp Mrs dash because I thought it called tor way too much salt. Turned out great. Wasn’t too salty at all. And i used half the Mayo.

  23. says

    I just made this and we loved it. I didn’t use any mayo I just used greek yogurt. We really liked it. Next time I will use half mayo and see if there is a difference. Thanks for sharing such an easy wonderful recipe!!

  24. says

    Ok…so I made these too yesterday! It was a tough day for my hubby…thought I show him some love and support with a warm, home cooked meal. Needless to say….these were a major hit. My daughter told me to definitely keep this recipe and please make it again!!

    Used 1/2 mayo and 1/2 greek yogurt. And they were great. Am now wondering what if I used just greek yogurt and made these not only delicious, but healthy too.

    Anyone tried it?

    thank you for a great meal!

    • says

      I have never tried it with pork but I bet it would be great with a nice, thick cut chop. I bet a thick piece of fish would be delicious as well.

  25. says

    I made this tonight, and was not thrilled with how it turned out. I did not have plain mayo, just Miracle Whip. Other than that, I followed the recipe to a tee. They did not brown up well, there was a “soupy” mess in the bottom of the dish, and the Miracle Whip flavor was very dominant. I’m not sure if I will try this one again. :(

    • says

      Mrs Becker- sorry to hear it didn’t go well for you but I think the use of Miracle Whip is what caused your trouble. If you feel brave enough, try it again with mayo. It will result in a nice thick topping and be sure it is baked uncovered as well.

  26. Anonymous says

    Had this tonight for aupper. SO good! I might add less seasoned salt next time (but that’s just personal preference). Thank you so much for sharing! Definitely adding this to my list!

  27. Anonymous says

    How do you think it would work with sour cream instead of mayo? I don’t really like cooking with mayo because of the high calories. I like light or low fat sour cream but not light mayo. I know greek yogurt is the consistency of sour cream….just wondering if you have ever tried this or thought it would work the same.

  28. says

    I made this tonight for supper and it was fabulous and so easy to make! I used half mayo and half greek yogurt and it made the dish so flavorful! Thanks for a wonderful recipe that has become a new favorite with my family!

  29. says

    Tried this tonight for some guest! It was delicious! I added 1/4 tsp of cayenne pepper to it for a kick and it was amazing! I am putting this recipe in the book to keep and make again and again!

  30. Anonymous says

    I made this for dinner tonight and it was delicious! Mine also got a little soupy like some of the comments said (despite in being cooked uncovered) but it didn’t matter because it tasted so wonderful! I did half Greek yogurt and half light mayonnaise and used one clove of fresh minced garlic rather than the garlic powder. I also added a teaspoon or so of fresh rosemary. I’ll definitely be making this again! Can’t wait for the leftovers for tomorrow nights dinner!

  31. Anonymous says

    Found this on Pintrest last night and made it tonight – it was great! I used all Greek yogurt, which I hadn’t had before but smells like sour cream so I bet that would work too. Didn’t read the comments before so covered it for 2/3 of the time. Was kind of soupy but soooo juicy! Definitely a keeper. I’m from WI and living in VA (and am headed to New Ulm in a few weeks :-) so can ID with the long distance family ties. Will be back to your fab blog, thanks so much!

  32. Anonymous says

    Made this last night & it was extremely salty – so much so I had to take all of the top off. Not sure what happened – I only used 1 tsp of salt not even the full 1.5 tsp…

  33. says

    Stopping over to tell you I am making this tonight after pinning it a while ago. I also have an urge to misspell all my words and see if the spelling police come after me….


  34. says

    Thank you! I’m a mom of 8 children, and am always online trying to find new ideas and inexpensive dinner ideas. Chicken is always a winner.. this recipe will be on the menu tonight.. Yay!

  35. Amanda says

    I’m curious as to what side you served with this. Is there enough sauce to make noodles (bowties or penne) or rice or did you just make veggies?

    • says

      Amanda: my result was not enough for pasta or rice. Others have commented that theirs was saucy but mine wasn’t. I served crusty bread and sautéed veggies.

  36. says

    Thanks for this great recipe, we loved it. I found the seasoning salt to be a bit much, so reduced it down the following time I made it. However I have no complaints. I LOVE this recipe. I used fat free mayo, worked like a charm, and doubled the parm cheese on the top;)

  37. Anonymous says

    Thanks for the recipe! I use half mayo and half greek yogurt and have made both chicken and white fish. It is DELISH! My hubby said that it is the best chicken I have made in years!!! Again, thanks for sharing!

    • says

      Jenn: sure! I would probably not use as much of the sauce, keep the same temperature and reduce the cooking time about 15 minutes but you will have to check it to see when it is finished cooking.

  38. Sheri says

    The spelling thing is hysterical to me! I had to look really hard to figure it out! Lol. I’d rather spend my time admiring how delicious it looked! I’ll be trying it for this weeks menu.
    I’m glad you were able to visit family. Mine all lives in my same town except for one brother, he’s only 3 hours away and comes home often. Our mother has been gone for 12 years now and having all of us close has been a huge blessing. With my dad alone now, I’m reminded everyday how blessed I am to have my family close. Thanks for the recipes and also the reminders to be grateful for what we have:)

  39. says

    I agree. Some people are just nuts! The “turns me off this recipe” proves it. I live far from home, too. I’m from Virginia and we are a Armt family stationed in northern Italy. I’ll be having “real” Parmesan cheese tonight, fresh from Parma…

  40. karen says

    yeah, mine didn’t come out nice like yours. I used greek yogurt and the sauce completely broke. the flavor was there… but it was watery/chunky. Baked uncovered and used boneless skinless. I’m going to try again… it wasn’t enough to deter me. :)

  41. says

    I made this tonight and my family loved it. Even the daughter that doesn’t like mayo LOL. She didn’t know it was cooked in mayo, you couldn’t tell. I used 1/2 mayo and 1/2 greek yogurt and it browned up real nice. Thanks for posting such an easy, delicious meal!!

  42. Anonymous says

    Just finished feeding my family this and it was a huge hit. Was a little bit watery, any tips on how to keep this from happening in the future? I wa thinking maybe baking on top of a layer of stuffing.

  43. Anonymous says

    Don’t change the spelling!!! And it’s a recipe people!! Get over yourselves! If spelling turns you off a recipe, that’s your loss.
    Sounds yummy!!! I’m thinking that’s for dinner! Thanks for posting :)

  44. says

    I have made this many times over the years, always used the mayo. it is also delicious on broiled tilapia and to make broiled garlic toast on italian bread.

  45. Anonymous says

    have you tried making this with sour cream at all? dont have yogurt but have sour cream and mayo, think maybe the mayo may be a bit too rich, didnt know if cutting it with some light SC would still work?
    looks great!

  46. says

    Just made this and it was a total hit!! I added Italian bread crumbs to the extra Parmesan to sprinkle on top, made a nice crunch in top. It was a perfect dish. Thanks so much!

  47. says

    I made this for lunch today. The top browned nicely, and the flavor was amazing. But underneath the beautiful brown part, was a nasty 2/4 INCH layer of watery soupy mess. I ended up taking the chicken out of the water with tongs, and serving it on a plate, but the texture was weird b/c of all of that liquid. I’m wondering if I did something wrong b/c it doesn’t seem like others had this problem? I used all mayo, and followed the recipe exactly. In any case, I’ll definitely make it again, but maybe put a rack in the pyrex so that it can drain and doesn’t sit in the water?

  48. Elaine says

    I used half mayo and half peppercorn ranch dressing. I also buttered my pan and cooked it uncovered for 45 minutes. Since my chicken went in frozen I covered it and baked it for another 25 minutes. It was a bit soupy but I solved that problem by adding a little more parm, shredding the chicken, and then stirring the whole mixture in with some linguine noodles. It was delicious!

    I think the longer you let the chicken sit to cool uncovered it makes the sauce thicken up a little more. But my method worked great for me, the flavor was incredible and my fiance loved it. Also very easy to make in a smaller portion for just 2. :)

  49. says

    If it came out watery did your perhaps use frozen chicken? Just a thought. Also if you are sensitive to the salt try leaving it out. parm cheese is by itself a bit on the salty side!

  50. Anne says

    I made this last night & I can’t wait to make it again! It was soo good! I was a little nervous using so much mayo, but the chicken came out moist and flavorful! Yummy! Thank you!

  51. Anonymous says

    Tried this tonight for dinner. It turned out delicious. I used Kraft Cracked Pepper Mayo with Olive Oil. It was a hit with the entire family.

  52. Anonymous says

    Found this on pinterest- SO AMAZING! I cut the recipe in 1/2 and found it was just enough for my guy and I. Can’t wait to make it again!

  53. Anonymous says

    What did I do wrong? The mayo separated and I wasn’t able to use any of it for “gravy” so the chicken was very dry.

  54. Anonymous says

    What about using the grated parm cheese in the container rather than fresh??? What a great pi, I could just eat that. Lol

  55. Sally says

    After reading the comments I was unclear as to whether you use frozen chicken breast (thawed of course) or fresh raw chicken breast,like cutting up your own chicken. It would make a difference because the fresh would have to bake longer or perhaps be browned first. Which do you use?
    Thanks, I am going to make this for a birthday dinner Sunday!

  56. Anonymous says

    Made this last night! It was a hit with my whole family! Next time I will leave the salt out, though. Served it with low sodium chicken Rice A Roni and broccoli. Yummy!! Thank you for the recipe!!!

  57. Anonymous says

    Looking forward to making this! Sounds delicious! As to all the nasty comments, please save that for Facebook. Pinterest fans don’t need to stoop to that level.

  58. Anonymous says

    Made this the other day..Hubby “hates” mayo so I used 1/4 c mayo and 3/4 c. light sour cream. spread over 5 chicken breasts (just the two of us so I was sure to have leftovers for lunch at work) HA!! we were fighting over the last piece! SOOOO good…. Will be making this a LOT! Thanks !

  59. Anonymous says

    I plan to make this tonight and was wondering if anyone has used grated cheese instead or used all greek yogurt? How did it turn out? Did the greek yogurt make it tangy?

    I don’t have mayo in the house and want to avoid a trip to the grocery store :)

  60. Anonymous says

    Can you PLEASE adjust the recipe to say “bake UNcovered”? This is a huge part of any recipe and chicken is not cheap. If you bake it covered you ruin it.

  61. says

    I used my pampered chef deep covered baker and made this in the microwave in 15 minutes. The heavy lid doesn’t let any moisture out so the chicken doesn’t dry out. It taste exactly like it was done in the oven!

  62. Amy says

    Sounds great. Going to try it tonight. And I know what you’re going through. I only saw my grandparents twice a year on the same kind of long trip. It really is hard on you when you’re a kid. I used to cry when we left. I would suggest getting your parents on Skype, if you haven’t already. Your kids can then share everyday little things with them, which was the thing I missed out on and was sooo jealous of with my cousins who lived near by them. I do it now with my son, who have grandparents on the other side of the world! :)

  63. says

    Okay. On a whim, I decided to make this today. Problem: I didn’t feel well yesterday, and thus did no grocery shopping. So, I used some substitutions, as I don’t shop on Sundays for religious reasons. Some of them, because I had to, and others because I thought it’d taste better, given the other substitutions. Here is what I did: 1/2 c. mayo and 1/2 c. sour cream, mixed well; 1/4 c. grated Parmesan cheese mixed with 1/4 c. grated Mexican cheese blend; 1.5 tsp. of fresh pesto instead of seasoning salt; 1/2 tsp white pepper; 1 tsp. garlic powder. It is in the oven now and smells delicious! I like how simple and quick it is to prepare. It barely dirties any dishes.

  64. says

    I just read through all the comments. Interesting what people get stuck on. At any rate, if you are cooking it uncovered and it is getting soupy, try reducing the salt (especially if you use sea salt). Salt will pull the moisture out of meat. So, reduce your salt while cooking to make it less soupy and more tender. Also, check your Parm. Some varieties have a higher amount of salt in them. So, if yours is high in salt, use 1/2 Parmesan and 1/2 Mozzarella or other low-sodium cheese of your liking. This should resolve both the salty and soupy issues.

  65. says

    10/21/12-made this tonight-quick, easy and tasty – would be great over pasta; but I served over rice and with asparagus. Note: I used about 5 oz of Greek Yogurt with honey and made up the remainder of the cup with miracle whip light -> I thought using one cup worked out great, because I spooned the extra “sauce” that formed in the pan over the chicken (which was on the rice). Very tasty – thank you!

  66. Anonymous says

    Super yummy! This recipe is now added into the regular family dinner category. Also, my 4 and 7 year old LOVE it!!! Thank you for posting this recipe!!!! I had to make some substitutions due to allergies. I can’t use black pepper b/c I’m or seasoning salt, so I used just plain salt, some paprika, and onion powder in replace of it. Also, have to use the Greek Yogurt instead of mayo due to eggs. Only had 3/4 cup of greek yogurt tonight so I used sour cream for the 1/4 cup.

  67. says

    Just found this on pinterest……Yum! Making tonight. And I am opposite of you. I live in Ohio and my family lives in MN. We are also blessed to spend 2 weeks w/them every summer.

  68. says

    Everyone loved this dish!!! Super easy and tasted great. I doubled the sauce and would have had plenty to put on pasta, rice or veggies if you wanted to.

    Anyone who got a soupy mess, don’t use frozen chicken. That adds a lot of water and I bet it’s why you got soupy results.

  69. Anonymous says

    I can’t wait to try this dish! Thank you so much for posting! I’m 14 years-old, and LOVE to cook. I’m going to try to double the recipe, because I have so many people to cook for. :)

  70. Anonymous says

    Just came across the picture of the Chicken recipe on Pinterest. YUM, I need to try it. Looks fantastic. I am typing while I wait to go to church and then having a family dinner, Mexican Style tonight.

    I am the worst speller in the entire world. I blame my problem on Catholic Elementary Schools in the 50’s. I was too social. I am fairly smart and educated though.

    Please if anyone reads blogs and has problems with spelling, get a grip on your own OCD life and get out of that tunnel world you live in.

    Thanks for posting the recipe, I will use Greek Yogart and Miracle Whip (light). I have lost 40 plus lbs and don’t want to take any chances.

    Night all from KC, MO.

  71. Anonymous says

    I made this the other night and felt there was too much salt being used. Scrapped off everything and just ate the chicken, maybe next time it will work better with less salt for me.

  72. Anonymous says

    Ya know…for people of normal intelligence, our minds automatically adjust mispelled words to the correct word. I didn’t even notice the mistake until it was pointed out because my normal brain did not care that it was mispelled…my brain is smart enough to correct it.

    Thank you for this awesome post. I will be trying this recipe.

  73. says

    I just made this tonight. I used a little bit more of equal parts yogurt and light mayo. It came out fabulous. almost two pounds of chicken devoured! Thanks for posting this.

  74. Carrie Kester says

    Made this for the first time tonight and it was DELICIOUS! My entire family raved about it so much that I sent the link to 6 friends after dinner!

    Thank you, thank you, thank you!!

  75. Anonymous says

    I made this tonight and loved it! Thanks for posting-I made it with Greek Yogurt and it was great. Thanks for cooking way better than me. :)

  76. says

    To say this is good would be an understatement. I DON’T cook but I tried this last night. My husband would not stop talking about how good it was. He wants me to make it every other day (while we have the leftovers in between):) Thank you for sharing.

  77. says

    You could try it. It may separate more than the mayo does, much like the yogurt does. It will also give you a different flavor than the mayo. Let me know how it turns out.

  78. says

    Oh my gosh, I’m dying in laughter over the spelling nonsense. SERIOUSLY!? We are trying it tonight and I was excited to find that you suggest using the fresh parmesan. I’m having to alter the chicken a little bc I’m lazy and have chunked chicken already thawed. I can’t wait to try this!!! Thank you for sharing this deliciousness and I don’t care how you spell it, I think paremsan sounds just fine to me! LOL!!! I’m looking forward to reading through the rest of your blog!

  79. says

    I’ve tried this recipe two weeks ago. And my husband liked it so much, he took a second helping. I would say it so good and tasty that 9/10 is not overrating it. Thanks for this recipe which will now be a favorite in my household.

    From Montreal, Quebec.

  80. says

    Help! I’m making this for the first time tomorrow night to take to a dinner party. I need suggestions for how long to heat it back up for and what temperature? Thanks in advance!!

  81. Anonymous says

    I just made this for the fam – except I had to use gorgonzola cheese (I mistook it for parmesan) – it was still fabulous (and easy!!) Can’t wait to try it with Parmesan next time. :)

  82. Alia S says

    Great recipe, the chicken turns out really moist and flavorful. I am going to try this with the yogurt next time in place of the mayo though after it is cooked it looks really oily (I am guess due to both the parmesan and the mayo.) I imagine the yogurt will still have a touch of that, but not as much as with the mayo. Went perfect with a cesar salad and wild rice.

  83. Anonymous says

    My sister introduced us to this dish about 20 years ago…with variations…we use Miracle Whip, regular jarred parm cheese, and oregano. No seasoned salt. We always make double the sauce and use it for baked potatoes instead of butter. Amazing!! Had it last night and my husband and I were both like this is the greatest meal we can cook on our own!

  84. Anonymous says

    Who cares about a misspelled word?!

    People can be SO MEAN!

    Thank you girl for posting this recipe and serving your family.

    *to the commenter who said the misspelled word turned her off to the recipe, if you don’t have something nice to say, please don’t say anything at all.

    Oh, and i’m trying this recipe tonight, thanks!

  85. Anonymous says

    Just made the recipe- delicious! I used half mayo half plain Oikos greek yogurt. Very good flavor…would probably do a little less seasoned salt next time if I had to change anything. I also used chicken tenderloins- they were super moist and tender (I’m not a fan of chicken breasts). Would definitely make again!

  86. says

    Tried this recipe tonight. I usually have terrible luck with Pinterest recipes but this one was a success!! So easy!!! Only used 2 chicken large chicken breasts for the hubs and me, and baked for 35 minutes. I wanted the cheese to brown a bit more, so I turned on the broiler real quick.
    Thanks for a keeper!! :)

  87. Anonymous says

    Made it, family LOVED it. FYI for those who end up with it watery… Try laying tge breasts out on paper towls to soak up extra water, especially if they were previously frozen… Most grocers and packagers add water to the meat and that will come out as it cooks, causing the sauce/topping to be watery or break down like mentioned above… I had this happen the first time I made it and almost.didn’t try again… Good Luck :)


  88. says

    i grew up seeing my grandparents and extended family only 2 weeks a year. i have such great memories of those 2 weeks in Britt,IA!!!! i am sure your kids will too!

  89. Anonymous says

    My computer was out, so I made this from memory last night. The yogurt wasn’t creamy enough, so as I was drinking some wine, I mixed some of that in. I didn’t blend the cheese into the mixture, and as it turns out, that was fine. My husband doesn’t like much cheese, so I topped his with seasoned bread crumbs, I used cheese on mine. The result was really nice! The chicken was tender, not dried out, but it wasn’t saucy. I didn’t want that anyway, so I was pleased. Oh I did use fresh garlic, not powder, but I think the garlic powder would have been better. Served with peas and a baked potato (which I threw in the oven along with the chicken). I also made one separate for my daughter to have before work. This would be a great recipe for one, as well. I couldn’t care less how you spell it! Thanks!

  90. Anonymous says

    Made it tonight, very easy and tasty. I only used 1 tsp of salt and still tooooo salty for me. Will cut down on the salt more next time for sure.

  91. sasha4008 says

    Great recipe! I just saw you are in Marshall MN. My family “summers” on Lake Shetek. My moms family is from Walnut Grove and has since moved all over the country, but we maintain a lake house.Its my most favorite place in the world. Thanks for the great blog!

  92. says

    Wow……this is amazing! Second time making it and was even better. I used half the amount of salt(sea salt) and it was sooooo good! Andyour right, left overs were even better….lol

  93. Tanya says

    Hi this sounds amazing! Just a quick question; could you use the regular powdery Parmesan or would that ruin the recipe? Thank you


  94. Anonymous says

    This recipe was amazing! Thank you for taking the time to post it. Who cares if there is a typo, or even if it was on the side of the mayo jar. I would have never seen it, since I generally do not purchase mayo. Pettiness is so unproductive. Anyhow I was bold and used frozen breast because I did not have time to defrost. I followed the recipe to the t except no salt, and I cooked it longer obviously. Half way in I drained the water at the bottom and continued cooking. It was perfect, brown and bubbly on the top. I totally get the family thing. My parents were in southamerica for most of my married life, and my
    children hardly saw them. But every time we were together it was amazing. Many blessings to you.

  95. Anonymous says

    Made these last night – they were terrific. I reduce the salt a little – turned out nice and golden like the picture. I also topped some leftover bread with the spread and baked it for a few minutes – Thanks.

  96. Sandy says

    SEASONING SALT, people. NOT plain, old table salt.
    Anywhooo, now I know what to do with the bulk-size package of chicken breasts, that has been sitting in my freezer! Looks delish! 😉

  97. Sandy says

    SEASONING SALT, people. NOT plain, old table salt.
    Anywhooo, now I know what to do with the bulk-size package of chicken breasts, that has been sitting in my freezer! Looks delish! 😉

  98. says

    Love this – cooked it tonight and rave reviews (except the fussy 6 yr old who wouldn’t try it). Easy, cost effective and looking forward to leftovers tomorrow!
    Sue – Perth, Australia

  99. Anonymous says

    This recipe is sooo good,delicious, amazingly easy, and now a favorite in my house. I’ve made it four times, with the half yogurt and also with the full cup of mayo, both delicious. I just want to thank you for sharing! Also, I honestly didn’t notice the misspelling until this time around, lol.(4th time making this dish.)

  100. says

    Darci – I am not the best source of information for freezer meals. I worry about freezing the mayo and it separating when you bake it. If you try it, come back and let me know how it went!

  101. Anonymous says

    I didn’t even notice the typo in the title. I was too busy thinking that Mn and Ohio seem close to me. Our family is across the Atlantic and our visits average one every four years. That and my brain is pretty good at autocorrect :)

    Such good reviews of the chicken – I’ll have to try a version.

  102. says

    I am just seeing this wonderful recipe but I have to tell you that I had a nice chuckle at you stressing the difference between season salt and regular salt. Can’t wait to make this during the week!

  103. Anonymous says

    I just made this and it was delicious. I didn’t have enough parmesan cheese so I used what I had as well as fresh asiago and romano cheeses. Still it was a hit and I will definitely make it again. I called it 3 cheese chicken bake. Thank you.

  104. Anonymous says

    I’d like to use just Greek yogurt instead of mayo to make it healthier, but I have no idea whether to use a full cup or half a cup (since the recipe says either). Could someone tell me which would be better?

  105. says

    I made this exactly as you have said, but it was way too salty, I think next time I will only put a quarter of the salt & see what happens. What brand of seasoning salt do you use?

  106. Anonymous says

    I make this recipe almost once a week for dinner now. Instead of mayo I use honey greek yogurt…it takes away the butter flavor and adds a but of sweetness….mmm so good!

  107. says

    I slice rings of onion and put them underneath the chicken no the chicken doesn’t sit right down in the pan. I’ve made this before and the amount of water/fat in the chicken and other ingredients will determine how ‘watery’ the end result is. I also blended lemon juice and capers into my mixture. Cooking as we speak :)

  108. Samantha says

    Thanks for the recipe, we had it for dinner yesterday and it was a big hit! I couldn’t find seasoning salt in the local supermarkets here in the UK so I improvised and used 0.5 tsp of Schwartz’s Season-All and it was really tasty. The family have already asked for it again.

  109. Anonymous says

    I’m making this tonight for my boyfriends birthday. I cut the recipe in thirds approximately and cooked 2 chicken breasts. I added panko to one. Hopefully it turns out well :) looks delish

  110. Anonymous says


  111. Anonymous says

    I had this as the melt in your mouth chicken that some above mentioned and it IS amazing. My husband LOVES it. However he always complains about the fat from the mayo. I am totally excited to try it with 1/2 yogurt (I’m going to try Greek yogurt) maybe this will stop him from accusing me of trying to make him fat. lol. Thanks for the idea.

  112. Anonymous says

    I’m making this as soon as possible. I’ve enjoyed reading all the comments esp. the ones you could tell didn’t read the entire recipe. Except for the ones whose dish turned out too runny & “could you use frozen” (if you could, it probably would say so), all of the other questions were answered in the recipe. Excerpt from the bottom of the recipe——3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
    **Some have commented that this dish was way too salty. Please be sure you are using fresh parmesan cheese, not the stuff from a can. Also, use seasoning salt, NOT table salt. I have made this many, many times and have never had trouble with the salt level. If you are worried, use less but please don’t make substitutes for what is written!) Thanks for the recipe & the laughs.

  113. Anonymous says

    Hi, I have made this a few times now and my family loves it. My oldest daughter will attest to the yumminess of it a day later. Thanks for a great new family recipe

  114. says

    I can’t wait to make this, it looks and sounds SO good!

    And Carole, I feel your pain regarding being separated so far away from family. My daughter and her family live in Texas and I’m in Michigan’s U.P. I couldn’t get by without using Google Hangout, which is like Skype. My granddaughter is 9 months old and it’s so great to get to see, hear and talk to her, especially now that she seems to recognize us.

  115. Jill says

    This was awesome. Made as written. Only used 5 chx breasts and spaced the apart in baking dish. Accidentally cooked for nearly an hour and wasn’t dried out. Thx!

  116. Anonymous says

    I’m A little offended that you demanded people to stay true to your own recipe. Wouldn’t you change the recipe to fit your personal tastes? That being said, I thought it was a little too creamy. I cut down the yogurt to 3/4 a cup. Huge difference.

  117. says

    Well, count me part of the watery sauce crowd, only mine was not only watery but curdled too! I used good quality Amish chicken breasts thawed that had been frozen, full fat Hellman’s mayo 1/2 and 1/2 with Fage plain non-fat Greek yogurt and a Bel Gioioso parmesan wedge that I grated with a regular grater, not a microplane. I followed the directions, cooking uncovered for 45 minutes at 375 degrees so I don’t know how I could have caused this failure…

    So disappointed,looked nothing like your picture and was pretty unappetizing. The chicken was a little tough I think from boiling in the liquid. :(

    • Rachel says

      I’ve made this twice and used Chobani fat free Greek Yogurt, Hellman’s Mayo and grated parmesan cheese from Kroger that comes in a package. My boyfriend and teenaged daughter loves it but I’m disappointed it got soupy/curdled. I made sure I dried off my chicken very well. I’m wondering if I should be using full-fat yogurt? I think I’m using the right parmesan. Thanks for any tips!

      • says

        I think your fat free yogurt might be to blame Rachel. It should make a sauce when it cooks but it should not curdle. It could also be too high of a temperature so maybe your oven is running hot. Those are my two initial thoughts. Thanks

  118. says

    Pammy – It is a bummer that it didn’t work for you but I’m not sure what to tell you. I make this once a month and have never had problems. When I use half yogurt and half mayo, the result is definitely more watery but still delicious. I beg that there are “all these failures” with this recipe. For every one person who has had trouble, there are 20 more who have had great success. I encourage you to give it a try again, use full mayo and watch your chicken before the 45 minutes are up. Every oven is quite different, so watch for the chicken to be just cooked and not just the time. Good luck!

  119. Anonymous says

    I have made this several times, with all yogurt/no mayo, and it is wonderful. My husband said I can make it anytime. My kids love it. And it is the easiest thing to make. Thank you for sharing!

  120. Anonymous says

    Salt level is a preference & the fact that you get lippy with your readers is a real turn off for me. I used real Parm, although NOT parmesan reggiano which, IMHO, would be a complete waste of such an expensive ingredient in this recipe. Also keep in mind that different brands of mayo, seasoned salt and parm have different salt levels. Using Hellman’s, a block of parm from the cheese department & LAWRY’S® Less Sodium Seasoned Salt I reduced the salt to 1/2 of what your recipe called for the second time I made this recipe and it was wonderful!

  121. says

    Hi Carole,

    You used skinless chicken breasts, correct? And the “fresh” Parmesan cheese; is that the actual shredded cheese or is it the “fresh” grated Parmesan in a shaker container. Sounds delish. Looking forward to trying this.

  122. says

    Carina- yes, I used boneless, skinless breasts but you could easily use spit breasts as well, but I would remove the skin first. Fresh Parmesan is sold in triangles and is not yet grated. They also sell grated fresh Parmesan in small tubs but I greatly prefer the first option. I would not use the stuff in the green canisters.

  123. Anonymous says

    I pinned this months ago and just have to tell you this is wonderful! I make this all the time as my ENTIRE family (including a picky husband and 3 year old) LOVE, LOVE, LOVE it! So, a very big thank you to you:)

  124. Anonymous says

    Love this recipe… Numerous friends and family members have tried this as well…to the person worried about the spelling!!! Just concentrate on the recipe and eat…. People never cease to amaze me!

  125. Anonymous says

    I followed every step of this recipe exactly and I read every comment to avoid the ‘soupy’ and just pulled it out and.. it’s soupy. Gosh darnit!

    What now?

  126. says

    To be clear, there is liquid that forms on the bottom of the pan. That happens when you cook any meat crowded in a pan and water is released from the protein. What do you do? You eat and enjoy your dinner :) There is liquid in the bottom of mine as well, but I wouldn’t say it is soupy. My kids love the liquid that forms spooned over rice.

  127. Anonymous says

    All I have on hand is an Italian cheese blend. It has Parmesan in it, do you think it would turn out?

  128. Sharon says

    This looks delicious and I would love to try it this week. You said you usually make 2 pans. Do you know if the leftovers freeze well? I’m never sure with a new recipe. Also, can you use a regular baking dish instead of glass? Thanks in advance for any help you can give me.

  129. says

    Sharon- yes, you can use a non glass pan but keep an eye on the time for cooking. It will probably be done sooner. I have never frozen this dish so I really can’t tell you one way or another. Let me know how freezing works for you!

  130. Anonymous says

    I made this tonight for dinner and its delicious! It was not too salty… was amazing :o) & its very hard for me to find chicken recipes i like but this one was a hit!!!! I will be making this a lot more …it will prob be in my dinner rotation :o) thank u soo much for sharing this recipe with us! I made this with sauteed green beans and roasted garlic mashed potatoes!

  131. says

    Wow this is my new favorite chicken recipe!! So easy and quick to make. I have made it with boneless skinless breasts but my favorite is boneless skinless thighs. They just melted in your mouth and cut with a fork. I cooked mine 50 minutes. Two thumbs up! Delicious!!!

  132. Laura says

    I’ve made this recipe several times since I first found it. It is so wonderful!!!! Very moist and tender, my husband, who is very picky, really likes it! Having it for dinner tonight. I reduce the amount a mayo–only alittle.

  133. Anonymous says

    Made this last night with all nonfat plain greek yogurt and fresh parmesan. It was delicious! Thanks for The recipe.

  134. says

    Made this tonight, delicious, very moist. Only 2 of us so I just used 2 chicken breast and smaller amounts of everything else. After 40 years of cooking you kind of get the hang of amounts needed. I lined my dish with parchment paper, easy clean up. Yes there was a little liquid in the bottom of the dish but so what.

  135. Cindy says

    Who really cares if something is misspelled, get over it already!! Some people are unbelievable, they gotta be so picky about a word or two not correctly spelled!! I’m currently making this chicken dish and it smells sooooo good that we can’t wait for it to be done. I actually used chicken thighs that my husband debone and skinned, then he cut then in half length wise. We absolutely cannot wait for it to be done!

  136. turkish mom says

    zank you vor ze recepea :) sorry being not a native English speaker still have trouble with the spelling :)

    what are you usually serving with this dish? because in my house, just this isn’t enough 😛

  137. turkish mom says

    zank you vor ze recepea :) sorry being not a native English speaker still have trouble with the spelling :)

    what are you usually serving with this dish? because in my house, just this isn’t enough 😛

  138. says

    Turkish Mom- the recipe makes a nice sauce in the pan so make some rice or noodles then pour the sauce over the top. Make your favorite vegetable as a side dish and you have the perfect dinner! Good luck!

  139. Callie Y. says

    I made this a week or so ago and we loved it! Mine was a little saucey, but we loved it like that. We drizzled the sauce over some veg.

    Tonight I’m throwing some broccoli in and hoping we have the same “sauce” to drizzle over linguine.

  140. Carrie says

    I made this tonight and it was delicious! (even a spelling error won’t stop this English major from trying something!)

    I only had a can of parmesan cheese so I cut back a little on the seasoning salt and it was delicious!

  141. Hayle says

    Hi. I plan on making this soon and can’t wait to see how it turns out! I know what you mean about living away from family. I live in Hawaii currently but am from Indiana. My husband is Navy and we don’t get to go home very often to see our friends and family. Definitely learned to appreciate the time I have with them.

  142. Anonymous says

    I made it with Greek yogurt, decreased the seasoned salt to 1/2 tsp. and it was divine! Juicy, tender and flavorful! The mixture didn’t run though I had plenty of liquid from the chicken on the bottom of the pan but it was very flavorful, too! Thank you!

  143. Anonymous says

    To those bashing the “gramma nazis” who pointed out the spelling error in the picture: They weren’t doing it to be mean; they were doing it to be honest and helpful. It’s not like it’s an error in the main body of the text; it’s a blatant, glaring error in the only pinnable picture. The author is losing potential traffic because people like me won’t pin this. I cannot abide poor writing; it is a mark of the declining values of education, language, and intellect in our backwards society, and therefore I am legitimately turned off to this post. This picture/pin reflects poorly on the author (and, I think, it gives an inaccurate representation of the quality of her writing, which is NOT littered with misspellings). I won’t pin any picture with inaccurate spelling (the masses will never learn if we keep letting them think the wrong way is right), not to mention that I have OCD and a degree in English, so it would drive me absolutely nuts having this on one of my boards.

    To the author: I mean you no ill will, nor, I think, did anyone in the early comments I read who pointed out the error, but I, too, am turned off to this because of the misspelling in your picture. Simply put, by not fixing it, you are limiting your blog traffic. Some people are bothered by this stuff; that’s just a fact of life. You can adapt, or accept (and it appears you’ve already chosen the latter–that’s fine; it’s your choice).

    To each his own. But quit hating on those of us who would alert fellow bloggers to things that may be hindering blog growth, just because it doesn’t bother YOU. People like YOU are not the only potential readers, and nice people can care about spelling and grammar, too.

    • Karen says

      to quote you….” Some people are bothered by this stuff; that’s just a fact of life.” Well, conversely, some people are not. Did you ever stop and think that maybe Carole doesn’t care if her recipe is “pinnable” for you? It’s a recipe not a dissertation or some fine piece of artwork that is going to adorn your “wall”. Some of my most cherished recipes are hand written…. aghast….. with spelling mistakes, notes, and wait for it…. stains from being used in the kitchen. lol. Get over your “pinnable” self. I’m sure you’re a very nice person, but what does that matter honestly? We are just here to get a decent recipe for dinner, right? Carole was right…. these comments are very entertaining. I’ve actually laughed out loud legitimately a few times. I am looking forward to trying your recipe tonight. Thanks for posting. :)

  144. Krysta says

    it has been quite warm in Washington but I really want to make this chicken, I am afraid to heat up my house with the oven though. Have you tried this with a crock pot or know of a good source that has?

    • says

      Krysta – I have not tried it in the crock pot. I think it would work, but your end result with be a lot more soupy and no crusty top. -Carole

  145. Kadie says

    Love this recipe, I was almost afraid that it would turn out slightly on the over seasoned side because silly me used thinly sliced chicken breast instead of whole breasts. I cut it down to 1tsp of seasoning salt and 1/2 tsp of the garlic powder. If you don’t like the idea of all mayo I used some cream of chicken mixed with it. AMAZING!! Thanks for sharing!

  146. Kate F. says

    Hi Carole,

    I made your recipe tonight and it was awesome! It’s been awhile since I felt like such a kitchen rock star. Easy and still tasty hasn’t been working out so well for me until this recipe came along. I will be adjusting the seasoned salt to 1 t. next time, but I tend to like things on the less salty side. Thanks so much for posting. :)

  147. Aubrrr says

    Great recipe! I made it for dinner, and the husband not only approves, but has requested it is made at least once every two weeks :) Success

  148. TBarr says

    I usually do not make chicken because I never know when it is done and I HATE dredging anything in flour, egg, etc… Now that I have a thermometer, I tried this recipe tonight because it seemed very easy (and there was no dredging). I used much less seasoned salt and a little less light mayo but the end result was perfect. Thank you for keeping this blog out there for others to find.

  149. Anna says

    How many servings does this usually make? I’m only cooking for myself and my boyfriend and I’m worried it will be too much for just 2 people. Do you have any suggestions for altering the measurements?

    • says

      Anna- as the recipe shows, it makes 6 chicken breasts, so 6 servings. If you only want two servings, just reduce all the ingredients by 2/3 and the cooking time by 5-10 minutes.

  150. Alyssa says

    I am thinking of cutting the chicken up into bite size pieces, baking it and then put it over rice.. Thoughts on cooking time then?

    • says

      Depends on the size of the pieces. The best bet is to check the pieces in the center becasue they will be the last to cook. Maybe 30 minutes or so?

    • says

      Tara- since this makes a nice pan sauce, I usually serve it with some rice or noodles with the sauce spooned over the top. As well as a salad or favorite vegetable

  151. Tina says

    I made this tonight and it was scrumptious! I used regular mayo and regular plain yogurt (because that’s what I had). We were out of garlic powder so I substituted three cloves fresh minced, and reduced the seasoned salt to 3/4 teaspoon. I might reduce the seasoned salt to 1/2 teaspoon next time.

    Our sauce was very thin as well, but still delicious. I wonder if subbing light cream cheese for the mayo would help, or adding a couple of tablespoons of flour or cornstarch.

    For sides I made steamed green beans and boiled, buttered red potatoes. Some of us poured the sauce over the sides and it was delicious.

  152. Foodie_Chick says

    I just made this. I followed the recipe with the exception of only having 4 chicken breasts and adding 1 tbs of Dijon mustard as others suggested. I did NOT use all of the mixture because I was 2 chicken breasts short. I covered all of the meat on the top, but just a thin layer. Don’t overdo it. I must have bought some huge chicken breasts because 40 mins on 350 still wasn’t enough time. The topping was not browned like it is in the picture here. I cranked the oven to 450 and left it in there another 10 mins and that did it. I am waiting for someone to come join me for dinner but I did try a piece. Not bad for such an easy recipe. I can see how this could be really good the next day after the flavors merry.

  153. Angela Desiree says

    This was really, really easy and tasted fabulous! My husband really loved it and talked about how moist and flavorful it was. Thank you!

  154. Lottie says

    This looks delicious! What would you recommend having on the side with it, new potatoes maybe and veg?

    • says

      Lottie- this makes a really yummy pan sauce as it bakes so some potatoes or rice with the sauce poured over the top would be great, as well as some fresh asparagus or green beans

  155. Kathy says

    This was quick and amazing!! It was a little salty. But from experience the brand if cheese can be the problem. …. a definite keeper. Thanks

  156. Caiti says

    I made this for dinner tonight and loved it! My 4 year old and 15 month old ate it up, as well. My 4 year old today me to make it “not so spicy next time” so I may use less seasoning salt. I loved it though. We had mashed potatoes and roasted broccoli with it.

  157. Vickie says

    I used Season All and am guessing that was what you meant by seasoning salt. It was very salty. The Season All has 340 grams of sodium per 1/4 tsp. I will try it again using much less. Otherwise it’s a keeper.

    • says

      Thanks Vickie! I know each brand of seasoning salt is different with sodium content so my readers will appreciate knowing this specific measurement for that brand

    • says

      Marlene- I don’t have that info but I know there are a lot of great nutritional calculators online if you are interested in figuring it out

  158. Sabina says

    You recipe seems great and I would love to give it a try and I am wondering what is “1C” of mayonnaise… is this 1 container ? If so, which size ? Sorry if the question sounds silly but I really have no clue ! Thank you in advance !

  159. Sabrina says

    Thank you Carole ! I realized that a couple of hours later and felt totally silly :-/ Blame it on my first language: french ! :-) Thank you very much ! Will try the recipe this up-coming Saturday.

  160. Lorie says

    i know your feelings of depression when leaving family!! I live in Canada and am from Minnesota. We would visit my Dad and siblings once or twice a year….just not enough!!! Now my parents and two siblings are gone so people enjoy your extended family while you can

  161. Natalie Caviness says

    Made this today for lunch and it was perfection. Used a whole cup of full fat mayo, the Parmesan in the can, omitted the seasoned salt, used garlic powder and a steak seasoning pepper blend. All on bone in, skin off thighs. Delicious. Paired it with homemade Mac & cheese and butter garlic corn niblets.

  162. Sarah says

    I made this for dinner tonight. The end result was tasty; however, I ended up cooking the chicken for about an extra fifteen-twenty minutes. Do you have any tips for spreading the chicken evenly with the mayo, cheese, salt, garlic mixture? It kept sliding all over the chicken and into the bottom of the pan. My family’s one complaint was that it was too salty; however, I did use seasoning salt. I’m thinking that I’ll just halve the amount of salt to 3/4 of a teaspoon. That said, we’re not super big on a lot of salt, so I’m chalking that down to personal preference. Definitely saving the recipe, thanks!

  163. kristen says

    I was looking for a quick and easy recipe for dinner and came across this. I didn’t have many ingredients on hand so I changed it up a bit. I used a can of cream of mushroom soup instead of the yogurt. And I added diced potatoes. It turned out magnificient!

  164. says

    made this tonight! Very moist and good flavor. I used regular mayo! Mine came out very watery though. Followed the recipe exactly. Otherwise it was very good and my 11 year old loves it!!!

    • says

      So glad you like it Heather! It does make a nice pan sauce in the bottom of the dish but if you would prefer less liquid, just use a bigger pan so the chicken breasts are not touching each other and more of that liquid will evaporate. You will need to reduce the cooking time a bit though! -Carole

  165. Julie Davis says

    Ii tried this tonight and it was a huge hit with my family! I will be making this many more times! Thanks so much for the recipe!

      • Yomi says

        Any chance you can update the recipe with the total weight of chicken? Chicken breasts vary greatly in size and I think your readers would have a better results if they know the recommended total weight of the chicken. Mine is in the oven now, I had three 8 oz chicken breasts and also nestled broccoli florettes around the chicken an covered those with the topping as well.

  166. Patti says

    Recipe sounds awesome! I just finished putting it together. It’s about an hour earlier than I want to put it in the oven. Should I refrigerate or will it be ok on the counter?

  167. Marisha says

    Both times I have made it there is a lot of juice from the chicken. I use Greek yogurt and it makes the yogurt running and juices just sit in the bottom of the pan. Any advice? It’s still amazing, but I think would be better if I could fix that.

    • says

      Marisha- thanks for your question! The Greek yogurt definitely separates more than the mayo does. Maybe you can try half and half of each. Even with all mayo, there is still a pan sauce. Another option is to bake them on a cookie sheet spread out with the sauce on top of each breast by his will give room for the liquid to evaporate between the pieces of chicken. -Carole

  168. Mary says

    I just finished dinner…..YUMMY…..I am looking forward to lunch tomorrow ….will make again…thank you very much.

  169. Twila says

    about the salt issue, make sure it is garlic powder and not garlic salt. I am fixing this right now….cannot wait to bite into it

  170. Victoria says

    I’m new to cooking things like this. But what brand of season salt did you purchase to make this?

  171. Christine says

    Okay, here are my findings: This chicken was excellent and I’ll definitely be making it again. Per suggestion in the ingredient list, I used 1/2 Greek yogurt and 1/2 mayo. Perfection. I’ll be doing that every time I make this dish. And I WILL make again.

    The only negative is the sodium content. For our tastes it was very salty. Yes, I used seasoned salt, and, Yes. I followed the recipe exactly. Some people don’t like salt as much as others might. No biggie.

    Just know going in, if you’re not a big salt fan, the combo of the Parmesan cheese (VERY salty cheese– no, I did not use the grated cheese from a can; I shredded my own from a fresh block) and the seasoned salt together make for a very high-sodium dish.

    Bottom line? Cut back on the salt if you need to, like I will, the next time I make this.

    Thank you for posting this recipe! I loved it and can’t wait to make it again. :)

    • says

      Thank you Christine for your awesome feedback and details. Take some time to look around and find another great recipe to give a try! -Carole

  172. Christie Cannon says

    Mine didn’t end up looking anything like the picture, was good, but not “knock your socks off” good :)

  173. Lynn says

    Thanks for an entertaining morning. The comments ranged from helpful to laugh aloud funny! I think that I have all ingredients, will give this a try for lunch and will be smiling all the while. Also thanks for your good humor with spelling police. Normally that’s a biggie with me but I glazed right past that looking for the recipe.

  174. Sherry says

    Can you make this is a crockpot? Because of my work hours & commute, also my family’s schedule… Cooking in my crockpot is the only way we all get to have sit down meals through the week.

      • says

        Absolutely, but you will want to add a bit of garlic and onion powder as well since the season salt has other spices in it as well -Carole

    • says

      I have never made it in a crockpot Sherry but I would assume it would work. You will definitely end up with a lot of sauce because of the low temperature and using a lid. Let me know how it turns out! -Carole

  175. Taylor Hahn says

    I never do this, and I’ve never commented on a Pinterest recipe before, but damn! For as incredibly easy as this was, it was amazingly delicious. Like DELISH. Mind-blowing really! Everyone should make it! :)

    • says

      Hi Michelle! I haven’t ever tried cutting up the raw chicken first but I don’t think the pan juice is a problem at all. We spoon it over the finished baked chicken! If you try it cut up, please let me know how it works -Carole

  176. Lynne Bauereiss says

    Well now! I was on Pinterest looking for something new for dinner tonight and I found this recipe. First off, I’ve never used (hard to believe I know…) fresh Parmesan cheese and after grating some for this recipe – I’m now a huge fan! I couldn’t find seasoning salt but found a seasoning blend so I used that instead. I made the chicken for dinner and my husband pronounced it “fabulous”. I really enjoyed it too. Thanks so much for sharing! I will make it often.

      • Lynne says

        I’m glad too, Carole! BTW – I saw a comment about using Duke’s mayo. That’s what I used, and it was really good. I actually like Duke’s more than Hellman’s – and I love Hellman’s!

  177. Mary says

    Carole – the photo makes me drool, so I’m trying this tonight. My solution for the people that complain or are worried about the salt is simple – taste it before you add the salt! There’s nothing in the sauce that is raw or shouldn’t be eaten, so simply mix it all together WITHOUT the salt and taste it. If it tastes salty enough to you then, don’t add any more. If you’d like more, then add what you think. My guy can be salt-phobic, so that’s what I plan on doing – will let you know how it turns out!

      • Mary says

        Very tasty! Mine doesn’t look quite like yours (I only had enough Parmesan for the sauce on the chicken, so I had to take some shredded out of a bag), and I tasted the sauce before adding the salt and opted to leave it out. This is a keeper recipe! Thanks for sharing! Love the combination of the Parmesan and the garlic powder.

  178. Nicole says

    Made this today, and although the presentation was nice and the meat moist and flavorful, it was TOO OILY! UGH! I don’t feel like I can feed this to my family. Sorry. One thing to note; I did not use any seasoned salt or regular salt; my cheese, the mayo (Duke’s mayo), garlic powder and onion powder were enough to make this plenty flavorful. I cannot imagine if I had used seasoned or regular salt.

    • says

      That’s too bad Nicole! I’m not sure quite what you mean by “too oily”. Yes, there is mayo slathered on top so fat content is higher but there shouldn’t be oil pooling in your pan or anything. Just the juices from the chicken.

  179. Julie Ann Nichols says

    I made this for dinner tonight. I used sour cream and for seasoning salt I used pappy’s seasoning. All I have to say is my family gave it a unanimous thumbs up!!! That is not easy to do!!! Was so yummy will put in my file to make again!!! Thanks so much for the yummy dinner!!!

  180. Alyssa says

    I am making this dish tonight for a couple of friends that are coming over, but i only have chicken breast tenderloins and i would rather not go get the whole chicken breasts. If i use the chicken tenderloins should I change with recipe at all, like baking it for less time so the chicken doesn’t dry out?

    • says

      Howdy Alyssa! You definitely will need to reduce the time in the oven since tenderloins are significantly smaller than breasts. Watch it closely because you do t want the chicken to dry out

  181. Leah Thomas says

    Everything in this sounds great but I don’t like mayo or yogurt, is there anything that I could use instead? Can I not use it at all?

    • says

      Greetings Leah! Some people have commented that they used sour cream instead. Since the mayo or yogurt the base of this sauce, no you cannot just leave it out.

  182. Karen says

    Made this last night and it was amazing. Super moist. I halved the recipe for hubby and me. Looking forward to the leftovers for lunch. Used all Greek yogurt. Will make it again for sure.

  183. Jennifer Jenkins says

    Are you using uncooked chicken breast in the dish or do you cook the chicken first before adding everything into the baking dish?

  184. kendra says

    I made this tonight and it was great! I followed the recipe to a T and it wasn’t too salty. I did grate my own Parmesan, so cheese from the bag may be the problem. We’ll be adding this one to the rotation. Great for my low carb lifestyle!

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