Equipment Needed
- 9×13 inch baking dish (or similar-sized casserole dish)
- Small mixing bowl
- Whisk or fork
- Meat mallet, rolling pin, or heavy skillet (for pounding chicken)
- Parchment paper or aluminum foil (for easy cleanup)
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). Now, let’s tackle the chicken. This is the most important prep step. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or even the bottom of a heavy skillet, pound them gently to an even thickness of about ½ inch. I can’t stress this enough—I skipped pounding once and ended up with a dry, overcooked thin end and a barely-cooked thick center. This simple act guarantees perfect, even tenderness throughout. Season both sides of the pounded chicken lightly with a pinch of salt and pepper.
In your small mixing bowl, combine the mayonnaise, grated Parmesan, garlic powder, seasoning salt (or your salt/paprika mix), and black pepper. Stir until it forms a thick, uniform paste. The smell is already fantastic—savory, cheesy, and tangy. If you’re using the optional Panko breadcrumbs for extra crunch, mix them in now. This coating is the magic potion. It might look a bit gloppy, but that’s exactly what you want. It will melt, bubble, and transform in the oven.
Place your pounded chicken breasts in the baking dish, ensuring they aren’t crowded. Using a spoon or your hands (I just use my hands), slather the mayonnaise-Parmesan mixture generously over the top and sides of each piece. You want a thick, even layer completely covering the chicken. Don’t be shy! This isn’t a delicate glaze; it’s a protective, flavor-packed armor. I’ve tried spreading it thinly to be “healthier,” and the chicken just didn’t have the same juiciness or that beautiful, crisp top.(See the next page below to continue…)