Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. Slightly flatten the chicken breasts to an even thickness, about ½ inch.
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix well to combine. In a separate bowl add the mayonnaise.
Dip each chicken breast into the mayonnaise mixture, ensuring it’s evenly coated. Then, dredge the chicken in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Make sure both sides are completely covered.
Place the coated chicken breasts on a baking sheet lined with parchment paper. Drizzle a little olive oil over the chicken for extra crispness. Bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumb coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Let the chicken rest for a few minutes before serving. Serve immediately with your favorite sides.
