Creamy Parmesan & Red Pepper Chicken Bake

This recipe uses a mayonnaise and parmesan base, which creates a “silky topper” that locks in moisture during the baking process.

Chicken: 2 lbs (about 3-4) boneless, skinless chicken breasts.
The Topper:
- $2/3$ cup mayonnaise (or sour cream for a lighter tang).
- $1/2$ cup grated Parmesan cheese.
- 1 tsp garlic powder or 2 cloves minced garlic.
- $1/2$ tsp crushed red pepper flakes (adjust for heat).
  
  1 tbsp chopped fresh parsley or basil.
- Optional: A splash of lemon juice or $1/4$ cup finely diced roasted red peppers for that signature pink color.

Prep the Chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts in a single layer in a glass casserole dish. Season lightly with salt and black pepper.
Mix the Topper: In a small bowl, whisk together the mayonnaise, Parmesan cheese, garlic, red pepper flakes, and fresh herbs until smooth and “silky”.
Apply the Sauce: Pour and spread the mixture evenly over the chicken breasts, ensuring each piece is fully coated.
Bake: Place the dish in the oven and bake for 20–30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C).
Finish (Optional): For a golden-brown crust, turn on the broiler for the last 2–3 minutes of cooking.

Even Cooking: If your chicken breasts are very thick, pound them to an even $1/2$ -inch thickness before placing them in the dish to ensure they cook at the same rate.
Serving Suggestions: This dish is “deeply satisfying” when served over angel hair pasta, rice, or mashed potatoes to soak up the extra silky sauce.
Variation: For a more intense red pepper flavor, you can blend jarred roasted red peppers directly into the sauce before pouring it over the chicken.