Juicy Mayo Parmesan Chicken (Print Version)

# Ingredients:

→ Main Components

01 - 4 chicken breasts, boneless and skinless (approximately 180-200g each)

→ Mayo-Parmesan Mixture

02 - 120 ml mayonnaise
03 - 60 g grated Parmesan cheese
04 - 5 g garlic powder
05 - 2.5 g onion powder
06 - 2.5 g dried Italian seasoning
07 - 1.25 g salt
08 - 1.25 g black pepper, freshly ground

→ Optional Garnish & Coating

09 - 60 g seasoned breadcrumbs (optional)
10 - Fresh parsley, finely chopped (optional, for garnish)

# Instructions:

01 - Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly grease a baking dish to ensure non-stick cooking.
02 - Pat the chicken breasts thoroughly dry with paper towels. If any chicken breast measures thicker than 2.5 cm (1 inch), gently pound it to a uniform thickness of approximately 1.9 cm (3/4 inch) to promote even cooking.
03 - In a medium-sized mixing bowl, combine the mayonnaise, grated Parmesan cheese, garlic powder, onion powder, dried Italian seasoning, salt, and freshly ground black pepper. Whisk all ingredients until thoroughly incorporated and the mixture is smooth.
04 - Arrange the prepared chicken breasts on the lined baking sheet. Evenly spread a generous, thick layer of the mayonnaise-Parmesan mixture over the top surface of each chicken breast.
05 - If utilizing seasoned breadcrumbs, sprinkle them uniformly over the coated chicken, gently pressing them down to ensure proper adherence to the mayonnaise-Parmesan layer.
06 - Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the thickest part of the chicken reaches 74°C (165°F) and the coating is golden brown and visibly bubbly.
07 - Allow the chicken to rest for 5 minutes after baking to retain juices before slicing or serving. Garnish with fresh chopped parsley, if desired, prior to serving.

# Notes:

01 - To promote even cooking, select chicken breasts of comparable size. Thicker portions should be pounded to a uniform thickness.
02 - Thoroughly patting the chicken dry is essential for optimal browning and proper adhesion of the coating mixture.
03 - For superior flavor and melting characteristics, use freshly grated Parmesan cheese.
04 - Allowing the chicken to marinate in the mayonnaise-Parmesan mixture for 30 minutes prior to baking can enhance overall flavor.
05 - Always use a reliable meat thermometer to verify the chicken reaches an internal temperature of 74°C (165°F) for food safety.
06 - For a lighter alternative, replace half of the mayonnaise with Greek yogurt; note that this may slightly alter the texture and browning.
07 - This recipe can be easily scaled by proportionally increasing all ingredient quantities. Any leftover mayonnaise-Parmesan mixture can be refrigerated for up to three days.
08 - The thickness of the chicken breasts directly impacts cooking time. Adjust baking duration as necessary, always confirming doneness with a thermometer.
09 - To prepare a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers instead of standard seasoned breadcrumbs.

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