Parmesan mayo baked chicken strips are chicken breast strips coated in a thick blend of mayonnaise, grated Parmesan, and garlic powder, then roasted in a very hot oven until browned and juicy. They take ten minutes to prep and about thirty five to bake, and serve four.
The mayonnaise keeps the meat moist and browns into a golden, cheesy crust, so the strips stay tender instead of drying out. Serve them for dinner with roasted vegetables or slice them into salads, pasta, and sandwiches the next day.
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Why This Parmesan Mayo Baked Chicken Strips Recipe Works
Mayonnaise locks in moisture and browns beautifully, so the chicken cooks up tender with a golden crust.
Parmesan melts into the coating and adds salty, nutty flavor with almost no extra work.
Cutting the breasts into strips shortens the cooking time and gives you more crusty surface in every bite.
Ingredients for Parmesan Mayo Baked Chicken Strips
- The strips use twenty four ounces of boneless, skinless chicken breasts cut into two or three strips each.
- The coating is one cup of mayonnaise, half a cup of freshly grated Parmesan, one teaspoon of garlic powder, and half a teaspoon each of salt and black pepper.
Chicken breasts. Lean strips cook quickly and soak up the marinade.
Mayonnaise. It keeps the meat moist and browns into a golden crust.
Parmesan. It adds salty, nutty flavor and helps the crust set.
Garlic powder. It seasons the coating evenly without burning.
Salt and pepper. They bring out the flavor of the chicken.
How to Make Parmesan Mayo Baked Chicken Strips
1. Trim and slice. Trim excess fat from the chicken and cut each breast into two or three strips.
2. Mix the coating. Stir the mayonnaise, Parmesan, garlic powder, salt, and pepper together in a bowl.
3. Marinate. Coat the strips in the mixture and chill them in a sealed container for at least thirty minutes and up to twenty four hours.
4. Heat the oven. Heat the oven to four hundred fifty degrees F and line a baking sheet with parchment paper.
5. Bake hot. Arrange the strips on the sheet and bake for ten minutes.
6. Finish. Lower the heat to 400 degrees F and bake for twenty to twenty five minutes more until the center reaches 165 degrees F, then rest for five minutes.
Cut the strips to a similar thickness so they finish together. Thick strips need more time, and thin ones can dry out. If your breasts are very large, slice them in half horizontally first. An even thickness is the biggest factor in juicy, evenly cooked chicken.
The marinade time is flexible. Thirty minutes is enough to season the surface, while a full day lets the garlic and cheese flavor soak in. Do not scrape off the coating before baking, because the thick layer is what browns and protects the meat from the heat of the oven.
How to Serve Parmesan Mayo Baked Chicken Strips
Serve the strips hot with roasted vegetables, mashed potatoes, or a crisp salad. For more chicken dishes with a cheesy crust, try air fryer chicken strips, mayo parmesan crusted chicken, creamy garlic parmesan chicken, or sheet pan garlic parmesan chicken.
How to Store and Reheat Parmesan Mayo Baked Chicken Strips
Refrigerate the cooled strips in an airtight container for up to three days. Reheat them in a 375 degree oven or an air fryer for about eight minutes to keep the crust from going soft. Freeze the baked strips for up to two months and reheat from frozen until hot throughout.
Tips and Variations for Parmesan Mayo Baked Chicken Strips
Flag the allergens. This dish contains egg from the mayonnaise and milk from the cheese, so check every label.
Do not taste the raw marinade. Never taste the coating after it touched raw chicken, and wash your hands, dishes, and board after handling raw poultry.
Check the temperature. Chicken is safe at 165 F in the thickest part.
Use full fat mayonnaise. Light versions can separate in the oven.
Grate fresh cheese. Block Parmesan melts smoother.
Try Greek yogurt. It works in place of mayonnaise.
Add herbs. Italian seasoning gives a savory twist.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling poultry.
If the strips brown too fast, tent them loosely with foil for the last ten minutes. Ovens vary, and the sugar in some brands of mayonnaise can darken the crust quickly. A baking rack set over the sheet lets hot air reach the bottom of the strips so they brown evenly on both sides.
For a crunchier version, press the marinated strips into panko breadcrumbs before baking. The crumbs toast against the cheese and add a satisfying crunch. Serve with ranch or marinara for dipping, or slice the baked strips over pasta tossed with olive oil and fresh basil.
Frequently Asked Questions About Parmesan Mayo Baked Chicken Strips
How do you keep parmesan mayo baked chicken strips juicy?
Use the mayonnaise coating, cut even strips, and bake only until the center reaches 165 degrees F.
Can you make parmesan mayo baked chicken strips ahead of time?
Yes. Marinate the strips up to twenty four hours before baking.
Can you freeze parmesan mayo baked chicken strips?
Yes. Freeze the baked strips for up to two months and reheat in the oven.
Can I use chicken thighs?
Yes. Boneless thighs work and may need a few extra minutes.
Why bake at such a high temperature?
The hot start sets and browns the crust before the meat dries out.
Parmesan Mayo Baked Chicken Strips
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts cut into strips
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Slice. Cut each breast into 2 to 3 strips.
- Mix. Stir the mayonnaise, Parmesan, garlic powder, salt, and pepper together.
- Marinate. Coat the strips and chill for 30 minutes to 24 hours.
- Bake hot. Bake on a lined sheet at 450 F for 10 minutes.
- Finish. Lower to 400 F and bake 20 to 25 minutes until 165 F inside.
