Ingredients:

  • 4 (6-oz) boneless skinless chicken breasts, pounded to 3/4-inch thickness
  • 1/2 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup real mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Use a meat mallet to pound the thicker ends until the entire breast is a uniform thickness of approximately 3/4-inch. Season both sides lightly with salt and pepper.
  2. In a small mixing bowl, whisk together the mayonnaise, grated parmesan, garlic powder, and onion powder until a thick, spreadable paste forms. In a separate shallow dish, toss the panko breadcrumbs with the smoked paprika and parsley.
  3. Slather the top and sides of each chicken breast with the creamy parmesan mayonnaise mixture. Press the chicken, mayo-side down, into the panko crumbs to coat, or sprinkle the crumbs over the top for a thicker layer.
  4. Place the prepared chicken on a wire rack set inside a large rimmed baking sheet to allow for 360-degree airflow.
  5. Bake at 425°F (220°C) for 18–22 minutes until the crust is deeply golden and the internal temperature reaches 165°F (74°C) as measured by a meat thermometer.