Parmesan Mayonnaise Chicken Bake (Keto Friendly)

Have you heard about mayonnaise chicken? Some people call it parmesan chicken. Some call it mayonnaise chicken. I call it delicious. It’s made with a mixture of both, but in this case I also added in cauliflower bites for a full one dish meal. 

Tender, juicy, flavorful and crispy my version which keto parmesan mayonnaise chicken is amazing!

Simply made with my favorite mayonnaise, pecorino or parmesan cheese, I made my own keto panko by grinding pork rinds for a delicious crispiness on top. 

Chicken and cauliflower both love this topping and the dish feels almost gourmet, even though it’s so simple to make.

The cauliflower will crisp up and the combination of ingredients gives an umami result.  The chicken comes out so tender and delicious. I had a hard time stopping because this dish is very addicting. 

The other elements of this dish that make it hard to stop eating are the pork panko and the red pepper flakes. A little crisp, a little heat makes this a dinner I promise you will make over and over again. 

How to Prepare the Ingredients

Boneless Chicken Breasts: Prepare chicken breasts by pounding them to about 1/4  to 1/8 inch. Thin is good! It will insure chicken tenderness. 

Mayonnaise: I like Better Body Foods. 

Cauliflower: Cut or break the cauliflower into bite size pieces. 

Pork Rind Panko: You can use pre-made pork panko or make your own. In this case I’ve made my own using a food processor. 

Pecorino Romano or Parmesan: I like the tang and saltiness of pecorino but a good parmesan will work also. 

This is what thin slices of Pecorino look like over roasted zucchini . 

How to Pound Boneless Chicken Breasts

You must pound the chicken. This tool is perfect for pounding chicken. 

This not only aids in tenderizing, it makes the chicken easier to eat and properly bake. Place in plastic bag and pound each side with a tenderizer. If you don’t have that tool, you could use a cast iron pan. You want the chicken to be about 1/4 inch thick and and cut into four to five inch cutlets.

What’s the Best Mayonnaise?

We love Better Body Foods Mayonnaise. It has a lot of acid and bright flavor, is made with avocado oil instead of canola oil. I have a subscription for it on Amazon.  I  also like Chosen Foods Avocado Oil Mayonnaise.

How to make pork panko?

There is actually a product called pork panko which already grinds the pork skins for you into faux bread crumbs, but it’s pricey. We have found the Pork Panko at Costco for a reasonable price. You can make your own from pork skins in a food processor.

The preparation is easy. Mix the mayo and dijon mustard together with the pecorino. Smear all over the chicken and cauliflower. Cover with the panko and pecorino and bake at 400 degrees F.  Bake until the cauliflower looks golden brown. Make sure to keep everything in one layer. Sprinkle with red chili flakes before serving for a little extra heat.

Pecorino Romano vs. Parmesan

You can use either one of these cheeses. Pecorino is sheep’s cheese and is tangy, salty and my favorite. Parmesan is made from cow’s milk and a good parmesan is considered the king of cheeses. Sadly,  too often people use inferior pre-grated parmesan cheese and it detracts from a recipe.  Use the good kind and freshly grate for best results. Costco carries both at decent prices. 

Nutrition Value

This dinner is naturally low in carbs, can also be considered keto and paleo friendly.

Keto Parmesan mayonnaise chicken bake is hard to stop eating. Make a lot!  It freezes too! 

Heat up: I always heat up in the oven. The microwave is not kind to chicken. It’s worth it!