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Melt In Your Mouth Chicken

Melt in your mouth chicken features baked chicken breasts with a golden, puffy Parmesan-mayonnaise crust that turns out tender and moist inside. This easy baked chicken recipe bakes until bubbly and golden, reaching 165°F for juicy chicken breast every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Baked chicken breasts
  • 4 boneless skinless chicken breasts Use even-size breasts for consistent doneness.
  • 1 cup mayonnaise Full-fat mayonnaise helps the crust turn golden and bubbly.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts and browns better than pre-shredded.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1 salt Season lightly, to taste.
  • 1 cracked black pepper Season lightly, to taste.
  • 1 fresh parsley for garnish Optional, for finishing and color.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the chicken breasts lightly with salt and cracked black pepper, then place them in the prepared dish.
  3. In a bowl, mix mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth.
  4. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely.
Bake
  1. Bake at 375°F for 25-30 minutes, until the topping is golden and bubbly.
  2. Continue baking (if needed) until the internal temperature reaches 165°F at the thickest part of the chicken.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the most tender baked chicken breast, let it rest in the baking dish for 3-5 minutes after baking so the juices settle. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave. Freezing is not recommended for best texture of the mayo-Parmesan crust. To make it lighter, use light mayonnaise and reduced-fat Parmesan (the crust will still brown, but may be slightly less puffy).