By Johnson 
Use your broiler to prepare a delicious Broiled Chicken with Parmesan Mayonnaise, done in less than 10 minutes.
I’m lucky that I have worked from home for years so planning for and making most of the dishes I do for this blog is easy; I’m not rushing home from work with a limited amount of time. But I still love quick, easy, and delicious dishes and today that’s involved retrofitting an old recipe and sharing how wonderful this Broiled Chicken with Parmesan Mayonnaise is.
If you know anyone who works from home, you also know it can be easy for them to overdo it and I’ve been guilty of that way too often. I’ve had plenty of 7am to 12 midnight days so I have to be careful to actually stop and make myself something for dinner that doesn’t take a lot of ingredients or a lot of time and this Chicken with Parmesan Mayonnaise Topping dish perfectly fits that criteria.
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My distraction will soon be my garden but I’m OK with that respite. I plan a bigger veggie garden this spring, in the meantime I have lots of spring cleanup to do and I’m chomping at the bit; you know I’ll disappear a bit when that time comes, right?
In Colorado our spring is about a month behind what we call ‘flatlanders’ spring. I’m at 6200′ in a southern suburb of Denver and yes, we could still have snow. I am SO ready but today is not unusual; a bit chilly and blustery so nope, not yet.
In the meantime I’ve been organizing and part of that organizing has been to once again try to categorize more than one hundred cookbooks. Of course in doing that, I see ones I’ve loved for years and I might have glanced inside them a bit too.
My organizing efforts this time lent themselves to some cookbooks I wanted to stash in an older piece of furniture I bought for my kitchen; it’s a narrow, tall cabinet with glass doors and it will be all cookbooks. Out of the ones I had stashed in my pantry, I’ve included in this new/old piece all of the cookbooks available from The Junior League of Denver.
They have several fantastic cookbooks; the ‘Creme de Colorado‘ one from the late 80’s has a lot of dog-eared pages. When I spied it, I remember thinking about an Orange Roughy dish I used to make and had a moment of being sad that I haven’t had it in years. But…had a brainstorm!
Broiled Chicken with Parmesan Mayonnaise is my version of that dish I LOVED when I first moved to Denver 30 years ago. Called Orange Roughy Parmesan, it was a simple dish too; fillets of Orange Roughy were topped with a mixture of Parmesan cheese, mayonnaise, and butter and broiled to perfection. Quick, easy and SO delicious!
Sadly a lot of people loved Orange Roughy and it became over fished and put on a list of fish that needed to be protected. It disappeared from the fish mongers case when over fishing saw its numbers plummet and availability was scarce.
I’m a conservationist, not by trade, but in my private life. I pay attention to how much electricity, gas, water and fuel I use for my car and how much trash I add to our environment. So even when some touted that it was OK to eat my favorite fish, I didn’t…I thought the little guys needed more time to renew.
Their numbers might be better now but I won’t change back; this Chicken with Parmesan Cheese is so good, chicken is readily available despite pricing issues we’re all seeing, the fact is that seafood is too pricey and I decided to share this dish as I recreated it.
As it turned out, and it felt prophetic, I was doing this cleanup and thinking about the efforts to rescue Orange Roughy from over-fishing on the 54th Anniversary of Earth Day. Seems appropriate that I would be writing about how I revised a recipe that originally used an endangered fish…even if I did not purposely have that in mind when I made it!
How easy is this…these are the steps for Broiled Chicken with Parmesan Mayonnaise and you’re ready to eat in minutes (complete recipe with ingredients and instructions at bottom of post).
- Chicken fillets are brushed with lemon juice and allowed to sit for a couple of minutes.
- Combine the Parmesan cheese, mayonnaise, and butter with green onions, salt, pepper, and Tabasco Sauce.
- Broil one side of the fish in the oven for 5 minutes.
- Flip fillets, spread with cheese mixture and broil for another couple of minutes.
Yes, that easy and it’s done! Great flavor and quick to the table; pretty much what we all need more of.
I promised to share this recipe here for a neighbor who reads my blog. She has been asking me for quick meal ideas and one of the first ones I gave her was for these Spiced Honey Brushed Chicken Thighs. Don’t let the ‘spiced’ thing scare you any more than the hot sauce in the recipe for this Broiled Chicken with Parmesan Mayonnaise; neither are hot.
Both recipes are perfect for a fast and fantastic meal. Emily loved the chicken so much she made up a batch of the spice mix since she knows she’ll be making it a lot; you should too! Both of these chicken dishes deserve to be in regular rotation; they need to go on a list of Survival Dishes after a long day!
Our Favorite Chicken Dishes
Grilled Chicken
Fried or Stove-top Chicken
PIN IT! ‘Broiled Chicken with Parmesan Mayonnaise’
Broiled Chicken with Parmesan Mayonnaise
Chicken fillets are broiled and then covered with a mixture of Parmesan cheese, mayonnaise, and butter before finishing under the broiler. Fast and fantastic; it’s a family favorite!
- 2 pounds chicken breast boneless (See notes for preparation)
- 2 tablespoons fresh lemon juice
- ½ cup Parmesan cheese grated
- 4 tablespoons butter softened
- 3 tablespoons mayonnaise
- 3 tablespoons green onion chopped
- ¼ teaspoon salt
- Freshly grated black pepper to taste
- Dash of Tabasco Sauce
Garnish
- Additional sliced green onions
Place fillets in a buttered baking dish in a single layer. Brush both sides with lemon juice and let stand for 10 minutes.
In a small bowl, combine the Parmesan cheese, butter, mayonnaise, green onion, salt, pepper, and Tabasco sauce.
Broil the fillets 3/4 inches under a pre-heated broiler for 5 minutes. Remove from the oven, flip fillets over and spread the top with the cheese mixture. Broil for an additional 2-4 minutes until just turning brown. WATCH CAREFULLY!
A food thermometer should read 165 degrees internal temperature to insure the chicken is done.
Serve over rice if desired and garnish with sliced green onions.
- Cut the breasts horizontally into two pieces (a bit harder but my preference)
- Cut the breast in half and pound each peace to a thickness relative to a piece of fish; approximately 1/2″ thick. Do not pound too thin!
Nutrition Facts
Broiled Chicken with Parmesan Mayonnaise
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.