Melt In Your Mouth Chicken

Melt in your mouth chicken features juicy baked chicken breasts topped with a golden, puffy Parmesan mayonnaise crust. The savory herb-flecked layer turns bubbly and crackly while keeping the interior tender and moist.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts
1 g Salt and cracked black pepper to taste

Parmesan mayonnaise crust

1 cup mayonnaise
0.75 cup Parmesan cheese, freshly grated
1 tsp garlic powder
1 tsp onion powder
0.5 tsp smoked paprika
1 tbsp fresh lemon juice
1 Fresh parsley for garnish

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 375°F and grease a 9x13 baking dish with a light coating so the chicken releases easily.
Season the chicken breasts lightly with salt and pepper, then place them in the prepared baking dish in an even layer.

Make the Parmesan mayonnaise topping

Mix together mayonnaise, Parmesan, garlic powder, onion powder, smoked paprika, and lemon juice until smooth and spreadable.

Bake

Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely so the crust bakes thick.
Bake at 375°F for 25-30 minutes until the topping is golden and bubbly and the internal temperature reaches 165°F.

Finish and serve

Garnish with fresh parsley and serve immediately for the most tender, moist bite.

Notes

For a thicker, more crackly crust, spread the topping all the way to the edges of each chicken breast. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the mayonnaise-parmesan crust can soften after thawing. For a lower-fat option, use light mayonnaise and reduced-fat Parmesan for a lighter topping while keeping the same bake time.