Start by ensuring your chicken breasts are uniform in thickness. Use a meat mallet to pound them to about ½ inch thick, which allows for even cooking. Sprinkle each breast generously with salt and black pepper.

In a shallow dish, combine finely grated Parmesan cheese and panko breadcrumbs, mixing thoroughly to create a crunchy coating.

Spread an even layer of mayonnaise over each seasoned chicken breast. Dip each chicken breast into your breadcrumb mixture, pressing lightly.

For the oven-baked option, preheat your oven to 375°F (190°C). Place the coated chicken in a greased baking pan.

Transfer the baking pan to the preheated oven and bake for 30-35 minutes until the internal temperature reaches 165°F (75°C).

For the pan-seared method, heat canola or vegetable oil in a skillet over medium-high heat. Add the coated chicken breasts.

Cook each side for about 3-4 minutes until they develop a crispy, golden brown exterior. Transfer to a paper towel-lined plate.

Once slightly cooled, your Parmesan crusted chicken is ready to be enjoyed! Serve alongside a fresh salad or creamy Alfredo pasta.