Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
- 1/2 cup mayonnaise (or plain Greek yogurt for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (for extra crunch)
- 1 tablespoon minced fresh garlic (about 3 cloves)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (dried oregano, basil, and thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with olive oil or non-stick spray.
- Prepare the chicken by patting it dry with paper towels. If the breasts are very thick, gently pound them to an even thickness using a meat mallet or a heavy skillet. This helps the chicken cook evenly.
- In a medium mixing bowl, combine the mayonnaise, grated Parmesan cheese, minced garlic, garlic powder, Italian seasoning, salt, and black pepper. Stir until you have a thick, creamy paste.
- Place the chicken breasts into the prepared baking dish. Spread the mayonnaise mixture evenly over the top of each chicken breast, covering the surface completely.
- Sprinkle the Panko breadcrumbs over the top of the creamy mixture. Press them down slightly so they stick. Lightly spray the tops with a little olive oil to help them brown.
- Place the dish in the oven and bake for 20 to 25 minutes. The exact time will depend on the thickness of your chicken.
- Use a meat thermometer to check for doneness. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the dish from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute so the meat stays moist.
- Garnish with fresh parsley and serve warm.
- Cook Time: 30 minutes