Melt In Your Mouth Chicken (Printable)

Tender baked chicken with creamy Parmesan coating and golden crust ready in 40 minutes.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Sauce Mixture

04 - 1 cup mayonnaise or Greek yogurt
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 2 teaspoons dried parsley (plus extra for garnish)

→ Topping

10 - 1/4 cup grated Parmesan cheese
11 - 2 tablespoons breadcrumbs (optional)

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Pat chicken breasts dry and season both sides with salt and black pepper. Arrange in prepared baking dish.
03 - In medium bowl, mix mayonnaise (or Greek yogurt), 1/2 cup Parmesan, garlic powder, onion powder, paprika, and dried parsley until fully combined.
04 - Spread sauce mixture evenly over tops of chicken breasts, covering completely.
05 - Sprinkle with remaining 1/4 cup Parmesan cheese and breadcrumbs if using.
06 - Bake uncovered for 25-30 minutes until chicken reaches internal temperature of 165°F and top is golden and bubbly.
07 - Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Suggestions:

01 -
  • The mayonnaise creates this incredible moisture lock that keeps the chicken from ever drying out, even if you accidentally leave it in a few minutes too long
  • That golden Parmesan crust gets all bubbly and crisp in spots while staying tender underneath, which is basically magic
  • Everything mixes in one bowl and spreads right on, so you're looking at maybe ten minutes of actual effort
02 -
  • The sauce will look way too thick when you're spreading it on, but that's exactly what you want because it thickens up even more as it bakes
  • I learned the hard way that using chicken breasts that are wildly different thicknesses means some pieces dry out while others finish perfectly
  • Greek yogurt can make the sauce slightly more tangy than mayonnaise, so if you're serving kids who are sensitive to sour flavors, stick with mayo
03 -
  • Take the chicken out of the fridge about 20 minutes before cooking so it cooks more evenly from edge to center
  • If your chicken breasts are super thick, give them a quick pound with a meat mallet to even them out
  • Room temperature mayonnaise spreads much more easily than cold from the fridge

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