Preheat the oven to 400ºF. Spray a 9x13” baking dish with cooking spray.
Pound the chicken breasts to be the same thickness throughout to promote even baking. (Chicken breasts are often very large. To make them thinner, you can slice them in half horizontally to get 2 thin chicken breasts out of 1.) 4 thin boneless skinless chicken breasts
Place chicken breasts in the prepared pan. Sprinkle with salt and pepper. Salt and pepper for seasoning
In a small bowl, mix together the mayonnaise and ¾ cup of the parmesan cheese. Add in the minced garlic, ground mustard, salt, paprika and pepper. Mix well. 1/2 cup mayonnaise , 1 cup grated Parmesan cheese, 2 teaspoons minced garlic, ½ teaspoon ground mustard, 1/2 teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon black pepper
Spoon the mayonnaise mixture evenly over the 4 chicken breasts. Sprinkle with the remaining parmesan cheese.
Bake for 20 minutes in the preheated oven or until the chicken reaches an internal temperature of 165ºF.
To get the tops a little browned, turn the broiler on low and broil for 2 minutes. Watch the chicken closely!
Notes
Reheat any leftovers in an air fryer for extra crispiness.If you want a little extra flavor, add 1/2 to 1 teaspoon of Italian seasoning to the mayo mixture. Switch out half of the mayo for sour cream or Greek yogurt if desired.Store any leftovers in an airtight container in the fridge for up to 4 days.Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 4 chicken breasts, with 1 serving being 1 chicken breast. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**