Ingredients
Method
- Preheat your oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Pat all 4 chicken breasts completely dry with paper towels and place them in the prepared baking dish.
- In a small bowl, stir together ½ cup mayonnaise, ¾ cup grated Parmesan, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian seasoning, ½ teaspoon black pepper and ½ teaspoon paprika until fully combined into a thick paste.
- Spread the mayonnaise and Parmesan mixture generously and evenly over the top of each chicken breast, covering the entire surface with a thick layer.
- Bake uncovered for 25-30 minutes, until the coating is deeply golden brown and a meat thermometer inserted into the thickest part of the chicken reads 165°F.
- For extra browning, switch the broiler to high for the last 2-3 minutes, keeping a close eye so it doesn't burn.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition
Notes
Pat the chicken completely dry before adding the coating — this is the key to getting a beautifully browned, set crust instead of a soggy one. Don't skip this step!
For a lighter option, you can substitute the mayonnaise with plain full-fat Greek yogurt. It gives you a similar creamy, tangy coating with a nice protein boost and a little less fat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for about 10 minutes to help revive the crust. This chicken also slices beautifully cold and is great on top of a salad the next day!