Use a meat mallet to pound the thickest part of the chicken breasts until they are uniform in thickness. Pro Tip: If the chicken is uneven, the thin end will overcook and dry out before the thick end hits 165°F. Uniform thickness is the key to a "melt-in-your-mouth" texture.

Pat the chicken completely dry with paper towels before applying the mayo mixture. Moisture on the surface prevents the coating from adhering and can lead to a "steamy" texture rather than a "baked-on" crust.

Combine the mayonnaise, Parmesan, garlic, and seasonings in a bowl. Fold in the Panko breadcrumbs if using—this provides a slight crunch to contrast with the creamy, rich mayo base.

Preheat your oven to 375°F. Spread the mixture generously over the chicken.

If the crust hasn't turned golden-brown by the 45-minute mark, turn your oven to "Broil" for the final 2–3 minutes. Crucial: Watch it closely; the Parmesan sugars can go from golden to burnt in seconds.

Let the chicken rest for 5 minutes after removing it from the oven. This allows the juices to redistribute back into the fibers of the meat, ensuring that "melt-in-your-mouth" quality.