Here is the recipe for this **Easy Mayo-Crusted Chicken Parmesan**:
## 🍗 Easy Mayo-Crusted Chicken Parmesan
**Prep Time:** 15 mins | **Bake Time:** 30–35 mins | **Servings:** 3
### 🛒 Ingredients
* **3** boneless, skinless chicken breasts
* **½ cup** mayonnaise (e.g., Hellmann's)
* **1 cup** Italian-style Panko breadcrumbs
* **1 tsp** garlic powder
* **½ tsp** dried oregano
* **Salt & black pepper**, to taste
* **1 ½ cups** marinara or pasta sauce (e.g., Prego)
* **1 cup** shredded mozzarella cheese
### 📋 Instructions
1. **Prep the Oven & Pan:**
* Preheat your oven to **400°F (200°C)**.
* Lightly spray a 9 \times 13-inch glass baking dish with non-stick cooking spray.
2. **Bread the Chicken:**
* Season both sides of the chicken breasts with salt and black pepper.
* In a shallow bowl or plate, mix the Italian Panko breadcrumbs, garlic powder, and oregano.
* Spread a thick, even layer of mayonnaise over all sides of each chicken breast.
* Press the coated chicken firmly into the Panko mixture until completely covered in breadcrumbs.
3. **Initial Bake:**
* Place the breaded chicken breasts into the baking dish in a single layer.
* Bake uncovered for **20 minutes** until the crumb topping is light golden.
4. **Add Sauce & Cheese:**
* Remove the dish from the oven. Pour the marinara sauce into the pan around and slightly over the top of the chicken breasts.
* Generously top each chicken breast with shredded mozzarella cheese.
5. **Finish Baking:**
* Return to the oven and bake for another **10 to 15 minutes** (or until the internal temperature of the chicken reaches 165°F and the cheese is melted, bubbly, and golden-brown).
6. **Serve:**
* Let rest for 5 minutes before serving over pasta, garlic bread, or a fresh side salad.
> 💡 **Tip:** Don't skip the mayonnaise! It locks in moisture while baking so the chicken breasts stay juicy inside, and acts as the perfect glue for the crispy Panko crust.
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