Baked Parmesan Chicken with a Mayonnaise Coating (Print-Friendly Version)

A mayonnaise-and-Parmesan coating seasons these oven-baked chicken breasts without a breadcrumb layer. Spread it evenly over the top and check each breast individually as it cooks. Breast thickness has more effect on the finish time than the number of pieces in the dish.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts

02 - 1/2 cup mayonnaise or Greek yogurt

03 - 1/2 cup grated Parmesan cheese

04 - 1 tsp garlic powder

05 - 1 tsp onion powder

06 - 1 tsp paprika

07 - 1/2 tsp salt

08 - 1/2 tsp black pepper

09 - Fresh parsley, chopped

# How to Make It:

01 - Heat the oven to 375°F and lightly grease a baking dish.

02 - Arrange chicken breasts in one layer with space between pieces.

03 - Mix mayonnaise, finely grated Parmesan, garlic powder, onion powder, paprika, pepper and salt to taste in a separate bowl. Spread the coating evenly over the upper surface of each breast.

04 - Bake, starting to check after twenty-five minutes.

05 - Insert a thermometer into the thickest part of each piece and continue until every breast reaches 165°F.

06 - Loosely shield the topping with foil if it browns before the meat is ready. Rest briefly and garnish with chopped parsley before serving.

# Extra Suggestions:

01 - Mayonnaise holds the grated cheese and dry seasonings against the chicken.

02 - The listed option gives a tangier topping and can release more liquid.

03 - Arrange similarly thick pieces together with space between them.

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