Mayo – Recipe Professional

Green Bean and Potato Salad (Greek-Style, No Mayo)

admin — Wed, 20 May 2026 12:27:08 +0000

This green bean and potato salad is bright, zippy, and completely mayo-free. It leans on a warm lemon garlic dressing poured over slightly warm potatoes, green beans with just the right snap, olives, fresh herbs, and crumbled feta.

At A Glance

Ready In: 30 minutes
Serves: 6
Diet: Vegetarian, Gluten-Free (vegan without feta)
Nutrition Highlights: Good source of fiber, vitamin C, potassium, and healthy fats from olive oil
Main Ingredients: Baby potatoes, green beans, Kalamata olives, cherry tomatoes, feta, lemon garlic vinaigrette
Flavor Profile: Fresh, bright, tangy, garlicky — with a salty herby finish
Meal-Prep Friendly: Keeps well for 3–4 days in the fridge; dresses better the longer it sits
Best Served With: Grilled chicken, lamb, fish, skewers, or as a standalone summer side

The trick with this green bean potato salad is the warm lemon garlic vinaigrette — garlic briefly cooked in olive oil until mellow, then stirred together with lemon juice, zest, red wine vinegar, and a touch of mustard.

Pour it over slightly warm potatoes, and they soak up every bit of it. The green beans stay snappy, the olives add that briny depth, and the fresh herbs round everything out. No creamy dressing, no heaviness — just bright Mediterranean flavors that work next to anything off the grill. The feta on top is optional, but I’d strongly recommend it.

More Potato Salad Recipes:
• Creamy Potato Salad with Dill Pickles
• Crispy Smashed Potato Salad
• Potato Salad with Apples, Capers & Dill
•Potato Salad with Green Beans & Romesco Dressing ( No Mayo)
• Vinegret (Ukrainian Beet Salad)

What You’ll Need

Here is what you’ll need for this Greek-style green bean potato salad recipe. Find the full measurements in the recipe card below.

For the salad:

Baby potatoes — halved or quartered so they cook evenly and have more surface area to soak up the dressing. Any small waxy potato works well here; they hold their shape better than floury varieties.
Green beans — trimmed and blanched just long enough to keep that snap. Don’t overcook them! You want them bright green, not olive-colored and floppy.
Red onion — thinly sliced for a little sharp bite. If raw onion is too strong for you, soak the slices in cold water for 10 minutes before adding.
Kalamata olives — salty, meaty, and very Greek. Swap for any pitted olive you like.
Cherry tomatoes — halved, for pops of juicy sweetness. Heirloom tomatoes look beautiful if you have them.
Fresh parsley — brightens the whole thing up. You really do need fresh here, not dried.
Fresh dill or oregano — dill gives it a more summery, Scandinavian-ish vibe; oregano leans more classically Greek. Both are delicious; use whichever you prefer or have on hand.
Feta cheese — optional, but genuinely makes this dish. It adds salty, creamy little crumbles over the top that are hard to resist.

For the lemon garlic dressing:

Olive oil — use a good one; it makes a difference in a dressing this simple.
Garlic — briefly cooked in the olive oil so it softens and loses that raw bite. Don’t skip this step.
Lemon juice and zest — both! The zest adds a fragrant citrus note the juice alone can’t give you.
Red wine vinegar — a little extra acidity that plays nicely with the lemon.
Dijon mustard — optional, but it helps the dressing emulsify and adds a subtle depth. I nearly always add it.
Salt and pepper — season well; potatoes need it.

How To Make Green Bean & Potato Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this potato green bean salad.

Cook the potatoes in a large pot of well-salted boiling water for 12–15 minutes until fork-tender. Keep an eye on them — you want soft but not falling apart. Drain and let them cool partway (still warm is what you’re after).
In the same or separate pot, blanch the green beans for just 2–3 minutes. Drain immediately and rinse under cold water to stop the cooking and keep them brilliantly green.

Make the dressing: warm olive oil in a small pan over medium heat, add the garlic, and cook for 30–60 seconds until fragrant but not brown. Remove from heat and stir in lemon juice, lemon zest, red wine vinegar, Dijon, salt, and pepper.
Add the still-warm potatoes and the cooled green beans to a large bowl. Pour most of the dressing over and toss gently so the potatoes absorb it.
Add cherry tomatoes, red onion, olives, and fresh herbs. Toss again with the remaining dressing.
Top with crumbled feta and extra herbs, and serve.

Watch The Video

Recipe Tips

Don’t let the potatoes go cold before dressing them. Warm potatoes absorb dressing far better than cold ones — this is what makes the salad so flavorful.
Don’t overcook the green beans. Two to three minutes is plenty. Rinse them under cold water the moment they come out of the pot.
Watch the garlic. It goes from fragrant to bitter in seconds. Medium heat, 30–60 seconds, then off the heat.
Make it vegan: Just leave out the feta, or use a good-quality vegan alternative.
Add more protein: Chickpeas tossed through make this a more substantial meal. White beans also work beautifully.
Swap the herbs: If you don’t have dill or fresh oregano, flat-leaf parsley on its own is perfectly delicious. Basil is also a lovely addition in summer.
Storage: Keep in an airtight container in the fridge for up to 3–4 days. The flavors actually improve overnight as the potatoes absorb more of the dressing. Give it a quick toss and maybe a small squeeze of lemon before serving from the fridge.
Make ahead: You can cook the potatoes and beans up to a day ahead and keep them refrigerated. Make the dressing separately and toss everything together when ready to serve.

Serving Suggestions

This green bean and potato salad works beautifully as a side for anything grilled — think lamb chops, grilled chicken thighs, or a simple piece of fish. It’s also great alongside a Greek-style frittata or a big bowl of Greek butter beans for a fully vegetarian spread. In summer, I’ll often just serve it with a pile of crusty bread and call it lunch. If you’re taking it somewhere (a BBQ, a picnic, a potluck), it travels incredibly well and only gets better after sitting for a while.

If you’ve tried this green bean and potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This Greek-inspired green bean and potato salad is tossed in a warm lemon garlic vinaigrette — bright, herby, and completely mayo-free. A reliable side that holds up beautifully for meal prep or serving a crowd. Find step-by-step photos and more recipe tips above.

Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 12–15 minutes, until fork-tender. Don’t overcook — you want them to hold their shape. Drain and set aside to cool slightly (still warm is perfect).
Using the same pot of water, blanch the trimmed green beans for 2–3 minutes until just tender and bright green. Drain immediately and rinse under cold water to stop the cooking.
Heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
Remove from heat and stir in the lemon juice, lemon zest, red wine vinegar, Dijon mustard, salt, and pepper.
Place the still-warm potatoes and cooled green beans in a large bowl. Pour most of the dressing over and toss gently to coat, letting the potatoes absorb the dressing.
Add the cherry tomatoes, red onion, olives, and fresh herbs. Toss again, drizzling over any remaining dressing.
Top with crumbled feta and extra fresh herbs. Serve warm or at room temperature.

Important Ingredient Tips: Waxy baby potatoes (like Kipfler or Dutch cream varieties) hold their shape much better than floury potatoes. Don’t use Sebago or Russet here — they’ll fall apart. For the dressing, use a good-quality extra virgin olive oil since it’s front and center.
Key Recipe Tips: Dress the potatoes while they’re still warm so they soak up as much flavor as possible. Rinse the green beans under cold water immediately after blanching to keep them vibrant and prevent overcooking. Keep a close eye on the garlic in the pan — it should be fragrant, not golden.
Storage Tips: Store in an airtight container in the fridge for up to 3–4 days. The flavors improve as it sits. Before serving from the fridge, give it a toss and a fresh squeeze of lemon if needed.
Make-Ahead Tips: Potatoes and green beans can be cooked up to a day ahead and stored separately in the fridge. Make the dressing in advance and keep it at room temperature (or warm briefly before using). Assemble and dress when ready to serve.
FAQs:
Can I make this salad ahead of time? Yes, this is a great make-ahead salad. It actually tastes better after a few hours as the potatoes absorb more of the dressing. Just hold back the feta and add it when serving.
What can I add to make it more filling? Chickpeas or white beans tossed through turn this into a more substantial meal. You could also add a boiled egg or two, or serve alongside grilled chicken or fish.
Is this a traditional Greek recipe? It’s Greek-inspired rather than strictly traditional — it borrows the classic flavor profile of lemon, garlic, oregano, olives, and feta, but in salad form.
Can I use frozen green beans? Fresh is best for texture and color, but frozen green beans will work in a pinch. Thaw and pat dry before adding to the salad.

Keywords: Greek potato salad, Mediterranean potato salad, potato green bean salad, green bean potato salad, green bean salad

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Easy Spicy Mayo Recipe

admin — Wed, 20 May 2026 03:21:53 +0000

This spicy mayo recipe adds a delicious kick to just about everything! It’s perfect in rice bowls, sushi, sandwiches, and more!

I’m not exaggerating when I say that I’ve been adding this spicy mayo to just about everything lately. It’s unbelievably simple to make and so delicious.

You need less than 5 minutes and a few simple ingredients you probably already have on hand. You can use either sriracha or gochujang (Korean chili paste) to get that perfect spicy flavor.

Key Ingredients

Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging.
Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market.
Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute!
Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible.

Ways to Use Your Spicy Mayo

I use this spicy many so many ways. My current obsession is drizzling it over our egg roll in a bowl. The spicy, creamy sauce works so nicely with it. It’s fantastic for other rice or noodle bowls, with sushi, spread onto sandwiches, and served with burgers. Try it with our juicy burgers, smash burgers, turkey burgers, or our popular veggie burgers!

You can dip things into it, too. I love it with french fries, sweet potato fries, roasted potatoes, baked tofu, chicken nuggets, and even roasted veggies like roasted broccoli. Whenever you’re looking down at your meal and think this needs something, come back to this spicy mayo recipe. I bet it will help! More sauce recipes to keep in your back pocket are this burger sauce or fry sauce!

Easy Spicy Mayo

This homemade spicy mayo recipe takes minutes to make and is a game-changer for weekday dinners. Anytime I find my dinner a little lacking in flavor, I drizzle some of this spicy mayonnaise over the top, and the problem is solved! The most common way to make this is using sriracha for a spicy sriracha mayo. It’s delicious, but I highly recommend swapping the sriracha for gochujang (Korean fermented chili paste). It makes the mayo more flavorful and a bit more interesting.

Makes 1/2 cup

You Will Need

1/2 cup (113g) mayonnaise, try homemade mayo

1 to 2 tablespoons sriracha or gochujang

1 teaspoon fresh lime juice

1/4 teaspoon toasted sesame oil

Pinch salt

2 to 4 teaspoons water, to thin

Directions

1Add 1/2 cup mayonnaise, 1 tablespoon sriracha or gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a pinch of salt to a small bowl.

2Stir well, then taste for spiciness. Add the second tablespoon (or more) of sriracha or gochujang as needed. Depending on how you plan to serve it, consider thinning it with a little bit of water.

Adam and Joanne’s Tips

Storing: When using store-bought mayo (like Hellman’s, Best Foods, or Kewpie), spicy mayo lasts 1 to 2 weeks in the fridge. When made with homemade mayonnaise, it should last about 1 week.
Make it more spicy: With 2 tablespoons of sriracha or gochujang, this is medium spicy. For even more heat, add 1/8 teaspoon to 1/4 teaspoon ground chili flakes (like gochugaru) or use cayenne pepper.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
99
/
Total Fat
10.5g
/
Saturated Fat
1.6g
/
Cholesterol
5.8mg
/
Sodium
178.3mg
/
Carbohydrate
0.9g
/
Dietary Fiber
0.1g
/
Total Sugars
0.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher

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No Mayo Herb Potato Salad Recipe

admin — Tue, 10 Feb 2026 13:06:16 +0000

My favorite no mayo herb potato salad recipe calls for lots of fresh herbs and swaps a creamy dressing for one made with lemon juice and olive oil.

In this salad, I toss warm potatoes with our zesty lemon Dijon vinaigrette. This salad is reminiscent of a French potato salad. Since the potatoes are warm, they absorb all the delicious flavors of the dressing.

Our mayonnaise-free herb potato salad dressing is quick to make, a bit healthier, and tastes fantastic! If you prefer a more traditional creamy dressing, see our creamy potato salad.

Key Ingredients

Potatoes: I love using small waxy potatoes for this herbed potato salad. Red bliss potatoes or fingerlings are also excellent options. The smaller the potatoes, the better since they cook quickly and don’t require extra time chopping.
Lemon and red wine vinegar: I love the combination of fresh lemon juice and red wine vinegar for the potato salad vinaigrette. You can use just one if you don’t have both in the kitchen.
Dijon mustard: I use Dijon mustard a lot when making salad dressings. It’s tangy and helps to make vinaigrettes creamy and emulsified.
Olive oil: Mayonnaise is a popular ingredient in classic American potato salad, but for this recipe, we leave the mayo out and make a simple olive oil dressing. The combination of olive oil and mustard helps to make it a creamy (dairy-free) vinaigrette.
Fresh herbs and scallions: This is my favorite part of this recipe. I’ve said it before, and I’ll say it again. When it comes to fresh salads, I honestly don’t think you can add too many herbs! I usually end up adding parsley, dill, and mint, but basil, chives, or tarragon would also be wonderful.

Find the full recipe with measurements below.

Tips for Making Our Herb Potato Salad

Tip 1: Cook potatoes in salted water. I like to start cooking my potatoes in cold water and add about 1 tablespoon of salt to the water to help season the potatoes as they cook. When I can easily pierce them with a fork, I drain them and set them aside to cool down a bit. I cut the potatoes in halves or quarters when I can handle them.

Tip 2: Pour our dressing over warm potatoes. My olive oil dressing is quick and simple. I whisk lemon zest, lemon juice, red wine vinegar, Dijon mustard, a pinch of salt, pepper, and olive oil together until emulsified and creamy. Then, pour the dressing over the warm potatoes. The warm potatoes will soak up the dressing much better than cold potatoes.

Tip 3: Add fresh herbs and serve warm. Finally, I carefully toss the potatoes with lots of fresh herbs and scallions. I love serving this mayo-free potato salad warm or at room temperature. It’s delicious!

Serving Suggestions

This no mayo potato salad works well for summer cookouts and picnics, but I really love it as a side dish for dinner. I especially love serving this herby salad next to my garlic caper baked salmon, this incredible shrimp scampi, and our perfectly roasted chicken. It’s also excellent served next to tuna steaks, tuna salad, and chicken salad.

More Potato Salad Recipes

No Mayo Herb Potato Salad

PREP
15 mins
COOK
20 mins
TOTAL
35 mins

Our no mayo herb potato salad is packed with flavor thanks to a simple olive oil vinaigrette, lots of fresh herbs, and lemon. We prefer to use small baby potatoes (sometimes labeled New Potatoes), fingerling potatoes, or Red Bliss potatoes for this salad.

Makes 6 servings (side portions)

Watch Us Make the Recipe

You Will Need

2 pounds (907g) small yellow or red potatoes

2 teaspoons Dijon mustard

1 ½ teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar or champagne vinegar

6 tablespoons extra virgin olive oil

3 medium green onions, thinly sliced

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh dill

Salt and freshly ground black pepper, to taste

Directions

1Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water and bring to a boil.

2Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain, then set aside to cool.

3When the potatoes are cool enough to handle, cut them into bite-sized chunks or slice them into thin rounds. Add them to a large salad bowl.

4Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil until creamy and emulsified. Season to taste with salt and pepper.

5Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).

6Add the scallions and fresh herbs. Toss gently but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing.

7Serve warm or cover and refrigerate, and then serve cold.

Adam and Joanne’s Tips

Storing: Store herb potato salad in an airtight container in the fridge for up to 3 days. As the herbs sit in the dressing, they will lose some color.
Make ahead: Since the herbs lose color over time, toss the potatoes with the dressing and store them in an airtight container in the fridge. When you are ready to serve it, toss in fresh herbs, scallions, and lemon zest.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
235
/
Total Fat
14.5g
/
Saturated Fat
2.1g
/
Cholesterol
0mg
/
Sodium
224.6mg
/
Carbohydrate
25.4g
/
Dietary Fiber
4.3g
/
Sugars
2.2g
/
Protein
3.1g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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Teriyaki Tofu Bowls with Kimchi Mayo Recipe

admin — Mon, 26 Jan 2026 18:20:10 +0000

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Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

This Teriyaki Tofu Is A Weekly Event In My Life

Remember the tofu from the ramen bowls? I can’t stop making it. I shared this bowl combo on Instagram the other day and got lots of requests to write up the recipe, which brings us to this moment!

Lately what I’ve been doing is:

Plating up some steamed jasmine rice
Putting a scoop of that saucy, chewy tofu on it
Adding some steamed broccoli (or air fryer broccoli!)
Dolloping it all with a tangy, lightly spicy kimchi mayo
Finishing it off with green onions and/or togarashi or some kind of sesame-seedy sprinkle

If you do nothing else with this, just make the teriyaki tofu. That shreddy tofu is so good. It gets coated and caramelized with a teriyaki sauce (store-bought, no prob) and laced with just enough fresh garlic to make your house smell like a restaurant, so, yeah, I’m pretty into it.

It’s a high-flavor, fast and easy dinner recipe, topped with a creamy-mouthfeel-kinda sauce, that’s conveniently also packed with fiber and protein. I sound like a salesperson right now and if that’s my legacy for these teriyaki tofu bowls, so be it!

Hope you love this combo!

Watch How To Make These Tofu Bowls

Teriyaki Tofu Bowls with Kimchi Mayo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: Lindsay
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Description

Bowls packed with teriyaki tofu that gets shredded and caramelized in a sweet and garlicky sauce! A fast and easy weeknight dinner that’s high in texture and flavor!

Teriyaki Tofu:

Kimchi Mayo:

Bowls:

Instructions

Prep Tofu: Drain and press the tofu with a few paper towels to remove some of the moisture. (I use the high protein tofu from Trader Joe’s and it needs almost no pressing!)
Grate Tofu: Gently grate the tofu on a box grater so you get medium shreds.
Fry Tofu: Heat the oil over medium high heat in a nonstick pan. Add shredded tofu and pan-fry for 10-15 minutes, stirring occasionally, until browned a little bit crisped.
Rice, Broccoli, and Sauce: The tofu takes a bit, so while it’s cooking, prep your rice and broccoli. Mix the kimchi and mayo to make a sauce. Season to taste.
Finish Tofu: Add the teriyaki sauce and grated garlic to the crisped tofu in the hot pan. Let it sizzle for a minute on medium heat. (It’ll smell amazing when the garlic hits!)
Serve: Serve the tofu over rice, with broccoli and a dollop of the kimchi mayo. I like to finish it off with green onions, more teriyaki sauce, and a spicy sprinkle like togarashi!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Korean-Inspired

Keywords: shredded tofu, crispy tofu, tofu bowls, teriyaki bowls, vegetarian teriyaki

Three More Life-Changing Tofu Bowls

October 22, 2025

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

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Baked Mayo Parmesan Chicken

admin — Thu, 08 Jan 2026 11:10:21 +0000

This Baked Mayo Parmesan Chicken is my version of a low-carb chicken dish that’s been popular all over the internet! And if you like the idea of chicken topped with creamy mayo and delicious Parmesan cheese, I bet this is a chicken dinner you’ll make over and over.

PIN the Baked Mayo Parmesan Chicken to try it later!

When I discovered the inspiring recipe for this Baked Mayo Parmesan Chicken in a Facebook group, this recipe really caught my eye. I loved the idea of using mayonnaise as an ingredient to keep chicken moist in the oven. So I printed the recipe, and then I tried to find the original source.

What I did end up finding was variations of Mayo Parmesan Chicken with rave reviews all over the internet! Some of them had no attribution at all, but many attributed the recipe to another website or blog in an endless loop of internet recipe posting! (If anyone sees a site that claims to be the original source, I would love to credit them!)

When I worked on adapting the recipe with Kara, we loved the version we came up with. We did tweak it to use slightly less mayo and Parmesan and added a little poultry seasoning and garlic powder. Now I’ve made this baked chicken crusted with mayo and Parmesan over and over and I understand why the recipe has been shared far and wide on the internet! I hope this reminder will encourage you make it for an easy dinner some time soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

boneless, skinless chicken breasts
mayo
Parmesan cheese (For best results, use coarsely-shredded Parmesan or grate your own.)
Poultry Seasoning (affiliate link)
Garlic Powder (affiliate link)
fresh-ground black pepper to taste

What makes my Baked Mayo Parmesan Chicken recipe extra tasty?

As I mentioned, there are versions of this recipe all over the web. But my version pounds the chicken breasts for more even cooking, and I use poultry seasoning and garlic powder in the topping for some added flavors! That’s why I think my recipe is the internet’s best version of this classic dish!

One way we made sure this is a low-carb dish:

Some versions of this recipe use breadcrumbs in the topping, but trust me when I say no breadcrumbs are needed for this tasty chicken recipe!

How low in carbs is the Baked Mayo Parmesan Chicken?

This tasty internet-famous baked chicken has only 2 net carbs and 27 grams of protein!

Steps for making Baked Mayo Parmesan Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Trim the chicken, removing pieces of fat or ragged edges. I had two breasts that were extra-large, so I cut them in half and made 6 pieces.
Pound chicken just enough to make each piece an even thickness (or use chicken cutlets and skip this step).
I used my trick from Juicy Grilled Chicken Breasts and cut small slits crosswise in the chicken. This helps the chicken cook evenly and keeps more of the coating on.
Then mix the mayo, poultry seasoning, garlic powder, and pepper and stir in the Parmesan.
Spray a baking dish with non-stick spray and arrange the chicken pieces in a single layer. (Choose the smallest dish that fits all the chicken.)
Use a rubber scraper (affiliate link) to spread a layer of the mayo mixture over each piece of chicken.
Bake in a preheated 375F/190C oven for 35-40 minutes, or until the chicken is firm and cooked through and the mayo-parmesan topping is nicely browned.
Serve, and wait for compliments!

Make it a Low-Carb Meal:

The Baked Mayo Parmesan Chicken would be great served with with one of these low-carb side dishes:

Want another idea for the Mayo Parmesan topping?

After I shared this recipe, it didn’t take long before people started telling me how much they loved the Mayo Parmesan topping on fish! And I eventually decided that needed to be a separate recipe, and now Baked Mayo Parmesan Fish is also hugely popular on the site too!

Weekend Food Prep:

This Baked Mayo Parmesan Chicken recipe is great when it’s re-heated so the recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

4 large boneless, skinless chicken breasts
3/4 cup mayo
6 T coarsely-grated Parmesan (For best results, use coarsely-shredded Parmesan or grate your own.)
3/4 tsp. poultry seasoning
3/4 tsp. garlic powder
fresh-ground black pepper to taste

Instructions

Preheat oven to 375F/190C. Spray a baking dish with non-stick spray, choosing a dish just large enough to hold the chicken.
Trim chicken breasts well, cutting larger ones in half if desired.
Put each piece of trimmed chicken inside a small Ziploc bag and pound with a meat mallet (affiliate link) (or something heavy), just until the chicken is an even thickness, about 1/2 inch thick. (Don’t pound too hard or too long or the chicken breasts will start to shred apart.) Then cut small shallow crosswise slits going down each chicken breast, being careful not to cut through.
Mix the mayo, poultry seasoning (affiliate link), garlic powder (affiliate link), and black pepper, then stir in the coarsely grated Parmesan.
Put chicken breasts into the baking dish and use a rubber scraper (affiliate link) to spread the mayo-parmesan coating over the top of each chicken breast, covering the entire surface.
Bake chicken 35-40 minutes, or until the chicken is firm and the top is nicely browned. (There will probably be some liquid and congealed cheese in the bottom of the baking dish, but just move the chicken breasts to a serving platter. Several other places where I spotted similar recipes mentioned this, so I’m not sure there’s a way to avoid that.)
Serve Baked Mayo Parmesan Chicken hot, and wait for compliments!

Notes

I saw variations on this Baked Mayo-Parmesan Chicken all over the internet and experimented with Kara to come up with the version you see in this recipe. If anyone knows the original source of the recipe, I would love to credit them!

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 343Total Fat 25gSaturated Fat 5gUnsaturated Fat 19gCholesterol 84mgSodium 324mgCarbohydrates 2gFiber 0gSugar 0gProtein 27g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty Mayo Parmesan Chicken is great for low-carb diet plans, including Keto. For the original South Beach Diet, light mayo would definitely be recommended and the amount of Parmesan would probably make this an occasional treat for South Beach Dieters.

Find More Recipes Like This One:
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Historical Notes for this Recipe:
This recipe for chicken coated with mayo and Parmesan and then baked was posted in 2017, and it’s been hugely popular on the site. It was last updated with more information in 2026.

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Baked Mayo Parmesan Chicken

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