INGREDIENTS:
4 boneless, skinless chicken breasts – Use evenly sized pieces for consistent cooking.
1 cup mayonnaise – Creates a rich, creamy coating that keeps the chicken moist. (Substitute with plain Greek yogurt for a lighter version.)
1/2 cup Parmesan cheese – Adds a salty, nutty flavor and helps create a golden crust.
1 teaspoon seasoning salt – Enhances all the flavors and adds depth.
1/2 teaspoon black pepper – Adds a subtle kick.
1 teaspoon garlic powder – Brings in a warm, savory note.
Optional additions for extra flavor:
A pinch of paprika or cayenne for a bit of heat.
Fresh chopped herbs like parsley or thyme for garnish.
DIRECTIONS:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup.
Step 2: Mix the Coating
In a medium bowl, combine:
1 cup mayonnaise (or Greek yogurt)
1/2 cup grated Parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Stir until well combined. The mixture should be thick and creamy.
Step 3: Prepare the Chicken
Place the chicken breasts on a clean cutting board.
Pat them dry with paper towels. This step is essential to ensure the coating sticks well.
If the breasts are particularly thick, consider butterflying or pounding them to an even thickness for uniform cooking.
Step 4: Coat the Chicken
Spread the mayo-Parmesan mixture evenly over the top of each chicken breast.
Use a spoon or spatula to make sure each piece is thoroughly coated.
Step 5: Bake
Transfer the coated chicken breasts to the prepared baking dish.
Bake uncovered in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden and bubbly.
Step 6: Broil (Optional)
For a crispier top, switch the oven to broil for the last 2–3 minutes of cooking. Keep a close eye on it to prevent burning.
Step 7: Serve
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley or extra Parmesan if desired.
INGREDIENTS:
4 boneless, skinless chicken breasts – Use evenly sized pieces for consistent cooking.
1 cup mayonnaise – Creates a rich, creamy coating that keeps the chicken moist. (Substitute with plain Greek yogurt for a lighter version.)
1/2 cup Parmesan cheese – Adds a salty, nutty flavor and helps create a golden crust.
1 teaspoon seasoning salt – Enhances all the flavors and adds depth.
1/2 teaspoon black pepper – Adds a subtle kick.
1 teaspoon garlic powder – Brings in a warm, savory note.
Optional additions for extra flavor:
A pinch of paprika or cayenne for a bit of heat.
Fresh chopped herbs like parsley or thyme for garnish.
DIRECTIONS:
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup.
Step 2: Mix the Coating
In a medium bowl, combine:
1 cup mayonnaise (or Greek yogurt)
1/2 cup grated Parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Stir until well combined. The mixture should be thick and creamy.
Step 3: Prepare the Chicken
Place the chicken breasts on a clean cutting board.
Pat them dry with paper towels. This step is essential to ensure the coating sticks well.
If the breasts are particularly thick, consider butterflying or pounding them to an even thickness for uniform cooking.
Step 4: Coat the Chicken
Spread the mayo-Parmesan mixture evenly over the top of each chicken breast.
Use a spoon or spatula to make sure each piece is thoroughly coated.
Step 5: Bake
Transfer the coated chicken breasts to the prepared baking dish.
Bake uncovered in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden and bubbly.
Step 6: Broil (Optional)
For a crispier top, switch the oven to broil for the last 2–3 minutes of cooking. Keep a close eye on it to prevent burning.
Step 7: Serve
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley or extra Parmesan if desired.
