Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 375°F and grease a 9x13 baking dish. Set the dish aside so the chicken goes in right away.
- Season the boneless skinless chicken breasts lightly with salt and cracked black pepper to taste and place them in the prepared dish. Arrange them evenly for consistent baking.
Make the Parmesan mayonnaise mixture
- Mix together mayonnaise, Parmesan cheese, freshly grated, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth. Stop mixing when the mixture looks creamy and fully combined.
- Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely. Press lightly so the crust adheres across the surface.
Bake and serve
- Bake at 375°F for 25-30 minutes until the topping is golden and bubbly. Look for a puffy, crackled surface as the visual cue.
- Check doneness by confirming the internal temperature reaches 165°F. Remove from the oven as soon as the center hits temperature to keep the interior moist.
- Garnish with fresh parsley for garnish and serve immediately. Plate right away so the crust stays crisp and the juices don’t pool.
Notes
For the juiciest result, bake until the internal temperature reaches 165°F, not just until the surface looks done. Refrigerate leftovers in a covered container for up to 3 days; reheat gently at 325°F until warmed through so the crust doesn’t over-brown. Freezing is not recommended because the mayonnaise-Parmesan crust texture can soften. For a lower-fat option, use light mayonnaise and a reduced-fat Parmesan (the crust will be less puffy but still flavorful).