Why this recipe works
The flavorful, fatty coating (mayonnaise) forms a protective barrier that slows moisture loss and self-bastes the chicken while it bakes. Parmesan adds savory umami and helps the topping set into a golden crust. Using an even thickness and monitoring internal temperature ensures the meat stays tender and juicy rather than drying out.
Variations & flavor ideas
Herbed version: Stir 1 tbsp chopped fresh basil, parsley or tarragon into the topping.
Spicy kick: Add ½–1 tsp smoked paprika and a pinch of cayenne to the mix.
Lemony & bright: Replace 1 tbsp mayo with 1 tbsp Greek yogurt and add 1 tsp lemon zest plus 1 tsp lemon juice.
Italian twist: Mix 1 tbsp pesto into the creamy topping before spreading.
Storage & make-ahead
Leftovers: Store cooled chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 325°F (160°C) oven until warmed through or microwave individual portions.
Make-ahead: Prepare the creamy topping and refrigerate separately up to 24 hours. Pat chicken dry, brush with a little oil, then cover with the topping and bake when ready.
