Chicken breasts are topped with a mixture of mayonnaise, Parmesan cheese, and garlic-infused oil and baked in this Low FODMAP Creamy Parmesan Chicken.
If you are on Pinterest, you’ve probably seen several hundred variations of this recipe. I’ve seen it called “OMG! Chicken”, “Parmesan Crusted Chicken” and “Hellmann’s Parmesan Chicken.” Well, this is my version. I think it’s more creamy than crusty though, so that’s why I’m calling it “Creamy Parmesan Chicken.”
As much as I love to cook and create in the kitchen, there are just some days when all I want to do is throw some goop on some chicken and throw it in the oven. Cook up some quinoa and throw together a salad and you have an easy and healthy meal.
Mayonnaise is Low FODMAP
Did you know that Hellmann’s mayo is low-FODMAP? It is! The ingredients are mostly oil and eggs, vinegar and a little salt and sugar. I love that it is made with sugar and NOT high fructose corn syrup, like Miracle Whip is. This is fine with me because I am a Hellmann’s gal. I grew up with Miracle Whip in the house as it’s my parents’ favorite, but I switched as soon as I had my own kitchen to stock. I just like the flavor better, it’s so creamy and mellow. And it just happens to be low-FODMAP. I win!
Not only do I like to make my recipes low-FODMAP, I also like to make them healthier. Well, most of the time. I like to think. That’s at least what I did in this case. I cut back on the mayo a bit, using just enough to give each chicken breast a nice coating. To add some extra flavor, I stirred in a little garlic oil. This is optional, but I really like the garlic flavor. I decided to not even bother with the breadcrumbs, they really aren’t needed.
So I hope you enjoy this tasty Low FODMAP Creamy Parmesan Chicken. I know this is a recipe that will make many repeat appearances at our dinner table.
You may enjoy these other low FODMAP baked chicken recipes from my collection:
Low FODMAP Baked Creamy Parmesan Chicken
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 1/3 cup light mayonnaise (I use Hellmann’s)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon FODY Garlic Infused Oil
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 13×9-inch baking pan.
- Place chicken breasts in the prepared pan.
- In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic oil and pepper. Spread evenly over each chicken breast.
- Bake for 35 to 40 minutes, or until golden brown and chicken is done.
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Made this one tonight, tasted delicious. allergy to fructose.
This is outstanding! Great flavor and so easy to prepare!
My husband just started a low FODMAPs diet and we tried this the other night…OMG! SOOOooo good 🙂 It's our new favorite baked chicken…FODMAPS or no. Thank you for sharing!
Do you use fresh grated parmesan or the kind in the can?
You can use either, but I usually use the kind in a can.
What other meals have you made that are good. My husband is on this diet for the next week and we are running out of ideas
What is the parmesan in the can? I know the fresh and the dry in the jar but not on in a can. How do you store it?
I use Kraft Parmesan Cheese in the green canister. http://www.walmart.com/ip/Kraft-100-Real-Parmesan-Grated-Cheese-8-oz/10295581
Any idea/substitute to make this without mayo? My son has extensive allergies and cannot eat mayo. Thanks in advance!
Have you tried Vegenaise? It's a vegan mayo substitute, so no eggs or dairy.
SO good! I always use a meat tenderizer on my chicken to make sure it's always tender, and it evens out the thickness at the same time. I didn't even notice that it was lite mayonnaise because it was so creamy and full of flavor.