Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F and line a sheet pan with parchment. Pat 4 boneless skinless chicken breasts dry. If the thick ends are much thicker than the tips, pound them gently so they cook evenly.

2. 2

   Mix ½ cup mayonnaise or Greek yogurt with 4 minced garlic cloves. Spread a thick even coat over the top of each breast — this is the glue for the crust.

3. 3

   Stir together ¾ cup grated Parmesan, ½ cup panko breadcrumbs, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Press the mixture firmly onto the mayo layer so it sticks. Drizzle with 2 tablespoons olive oil or melted butter.

4. 4

   Bake 22–28 minutes until an instant-read in the thickest part hits 165°F and the crust is deep golden. Broil 1–2 minutes at the end if you want extra color (watch closely). Rest 5 minutes, then finish with parsley and lemon wedges. You want juicy chicken under a crunchy garlic-Parmesan crust — not a pale soggy top or dry overcooked breast.