This chicken stays moist because mayonnaise creates a protective barrier that locks in juices at exactly 375°F.
Melt In Your Mouth Chicken
Indulge in our delightful Melt In Your Mouth Chicken, where juicy chicken meets a rich, creamy blend of parmesan and mayo for an unforgettable dining experience. Baked to perfection with just the right touch of seasoning, this dish guarantees tender, flavorful bites that will have everyone asking for seconds! Perfect for a cozy dinner, it’s a simple yet impressive meal you’ll love to make.
Prep
10
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tablespoon dry minced onion (15 ml)
- 1 tablespoon dried parsley (15 ml)
🥩Meat & Seafood(1)
- 4 boneless skinless chicken breast halves
🥛Dairy & Eggs(1)
- 1/2 cup grated parmesan cheese (120 ml)
🧂Spices & Seasonings(3)
- 1/2 teaspoon black pepper (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1/2 teaspoon salt (2.5 ml)
🍯Sauces & Condiments(1)
- 1 cup mayonnaise or Greek yogurt (240 ml)Greek yogurt can replace mayo for lighter texture
👨🍳 Instructions
- 1
Preheat oven to 375°F.
- 2
Mix mayo or yogurt, parmesan, onion, garlic powder, parsley, salt, and pepper.
- 3
Slice thick chicken breasts in half if needed.
- 4
Place chicken in greased baking dish.
- 5
Spread creamy mixture evenly over each piece.
- 6
Bake 35 to 45 minutes until golden and internal temperature reaches 165°F.
- 7
Rest 5 minutes before serving.
💡 Pro Tips
- ✓Pound chicken breasts to uniform 3/4-inch thickness instead of just slicing thick ones, as this ensures even cooking and prevents the thin edges from overcooking while thick centers reach 165°F.technique3/4-inch thickness
- ✓Use full-fat mayonnaise or Greek yogurt (minimum 5% fat) because the fat creates a protective barrier that prevents moisture loss and promotes even browning through the Maillard reaction.ingredientminimum 5% fat
- ✓Check internal temperature at the 30-minute mark and tent with foil if the coating browns too quickly, as the mayo-parmesan mixture can burn at temperatures above 400°F while chicken still needs cooking time.timing30 minutes
- ✓Let the coated chicken rest at room temperature for 15 minutes before baking so the proteins begin to denature gradually, resulting in more tender meat and better coating adhesion.timing15 minutes
- ✓Use freshly grated Parmesan rather than pre-grated because it contains less anti-caking agents and melts more evenly, creating a better golden crust without clumping.ingredient
Share this recipe
Prep
10
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
This chicken stays moist because mayonnaise creates a protective barrier that locks in juices at exactly 375°F.
Melt In Your Mouth Chicken
Indulge in our delightful Melt In Your Mouth Chicken, where juicy chicken meets a rich, creamy blend of parmesan and mayo for an unforgettable dining experience. Baked to perfection with just the right touch of seasoning, this dish guarantees tender, flavorful bites that will have everyone asking for seconds! Perfect for a cozy dinner, it’s a simple yet impressive meal you’ll love to make.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 tablespoon dry minced onion (15 ml)
- 1 tablespoon dried parsley (15 ml)
🥩Meat & Seafood(1)
- 4 boneless skinless chicken breast halves
🥛Dairy & Eggs(1)
- 1/2 cup grated parmesan cheese (120 ml)
🧂Spices & Seasonings(3)
- 1/2 teaspoon black pepper (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1/2 teaspoon salt (2.5 ml)
🍯Sauces & Condiments(1)
- 1 cup mayonnaise or Greek yogurt (240 ml)Greek yogurt can replace mayo for lighter texture
👨🍳 Instructions
- 1
Preheat oven to 375°F.
- 2
Mix mayo or yogurt, parmesan, onion, garlic powder, parsley, salt, and pepper.
- 3
Slice thick chicken breasts in half if needed.
- 4
Place chicken in greased baking dish.
- 5
Spread creamy mixture evenly over each piece.
- 6
Bake 35 to 45 minutes until golden and internal temperature reaches 165°F.
- 7
Rest 5 minutes before serving.
💡 Pro Tips
- ✓Pound chicken breasts to uniform 3/4-inch thickness instead of just slicing thick ones, as this ensures even cooking and prevents the thin edges from overcooking while thick centers reach 165°F.technique3/4-inch thickness
- ✓Use full-fat mayonnaise or Greek yogurt (minimum 5% fat) because the fat creates a protective barrier that prevents moisture loss and promotes even browning through the Maillard reaction.ingredientminimum 5% fat
- ✓Check internal temperature at the 30-minute mark and tent with foil if the coating browns too quickly, as the mayo-parmesan mixture can burn at temperatures above 400°F while chicken still needs cooking time.timing30 minutes
- ✓Let the coated chicken rest at room temperature for 15 minutes before baking so the proteins begin to denature gradually, resulting in more tender meat and better coating adhesion.timing15 minutes
- ✓Use freshly grated Parmesan rather than pre-grated because it contains less anti-caking agents and melts more evenly, creating a better golden crust without clumping.ingredient