Preheat the oven to 375°F (190°C). Give the oven enough time to reach full temperature so the chicken cooks evenly from the start. Grease a baking dish lightly to prevent sticking and to help the chicken release cleanly when serving.
In a bowl, mix the mayonnaise or Greek yogurt with the grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Stir until the mixture becomes smooth and creamy without streaks. The Parmesan should blend evenly into the mixture, helping it form a thick coating that will melt into a golden crust during baking.
Place the chicken breasts in the greased baking dish in a single layer. Pat the tops lightly if needed to help the coating cling. Ensuring they don’t overlap allows the heat to circulate properly for consistent cooking.
Spread the mayo–Parmesan mixture evenly over the tops of the chicken. Cover each breast completely so the coating acts as an insulating layer, keeping the chicken moist while developing a lightly browned, bubbly finish in the oven. Use the back of a spoon to smooth the mixture into an even thickness.
