I’ll never forget the first time I made this for my husband on a random Tuesday night. He took one bite, looked up at me with wide eyes, and said, “Wait… this is THAT chicken?” Turns out he’d been dreaming about his mom’s version for years but never got the recipe. Now he asks for it at least twice a month.
The secret? It’s all in that buttery, garlicky sauce that pools at the bottom of the pan. The chicken gets this gorgeous golden crust on top while staying ridiculously tender underneath. And the smell while it’s baking? Forget it. The whole house smells like a cozy Italian kitchen.
*INGREDIENTS:
• 4 boneless, skinless chicken breasts
• ½ cup mayonnaise
• ½ cup freshly grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp seasoning salt
• ½ tsp black pepper
• Fresh rosemary sprigs (for topping)
**INSTRUCTIONS:**
Preheat your oven to 375°F.
Pat the chicken breasts completely dry with paper towels and place them in a lightly greased baking dish.
In a small bowl, mix together the mayo, Parmesan, garlic powder, seasoning salt, and pepper until smooth and creamy.
Spread the mixture evenly over the top of each chicken breast, coating them generously.
Lay a few sprigs of fresh rosemary on top of each piece.
Bake for 40–45 minutes, until the chicken is deeply golden on top and cooked through. The juices should run clear when you cut into the thickest part.
Let it rest for 5 minutes before serving. Spoon some of that buttery pan sauce over the top.
Serve it with roasted potatoes, rice, or crusty bread to soak up every last drop of that sauce. My kids fought over who got to dip their bread in the pan.
Be honest… would you eat this straight from the baking dish with a fork?