Never seen this combo before, but wowzers! It was a mega hit!

Mayonnaise and Parmesan Chicken is a dish that brings back memories of Sunday dinners at Grandma's house, where the aroma of home-cooked meals filled the air. This recipe is a testament to the resourcefulness of Midwestern cooking, where simple pantry staples are transformed into something truly comforting. The creamy mayonnaise keeps the chicken moist, while the Parmesan adds a delightful crust. It's a dish that's as easy to prepare as it is delicious, making it a perfect choice for both busy weeknights and leisurely family gatherings.

This chicken pairs beautifully with classic Midwestern sides like buttery mashed potatoes or a crisp garden salad. For a touch of nostalgia, serve it with green bean casserole or some homemade dinner rolls. A side of roasted vegetables or a simple coleslaw would also complement the rich flavors of the chicken nicely.

Servings: 4

4 boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup breadcrumbs
1 tablespoon chopped fresh parsley (optional)

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, onion powder, black pepper, and salt until well combined.

Place the chicken breasts in a baking dish.

Spread the mayonnaise mixture evenly over each chicken breast.

Sprinkle the breadcrumbs over the top of the mayonnaise-coated chicken. Add more cheese if desired.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is golden brown.

Let the chicken rest for a few minutes before serving. Sprinkle with fresh parsley if desired.

For a bit of a kick, add a teaspoon of crushed red pepper flakes to the mayonnaise mixture. You can also try using panko breadcrumbs for an extra crispy topping. If you prefer a different cheese, Asiago or Romano can be used in place of Parmesan. For a lighter version, substitute Greek yogurt for half of the mayonnaise.