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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 bakes into a moist, tender interior. The herb-flecked topping turns golden and bubbly at 375°F for juicy results 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: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use even-thickness breasts for the most consistent baking.
mayonnaise
  • 1 cup mayonnaise
Parmesan cheese
  • 0.75 cup Parmesan cheese Freshly grated melts best for a golden, bubbly crust.
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
smoked paprika
  • 0.5 tsp smoked paprika
lemon juice
  • 1 tbsp lemon juice Adds brightness and balances the richness of the mayo.
salt
  • salt To taste.
cracked black pepper
  • cracked black pepper To taste.
fresh parsley for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Lightly season the chicken breasts with salt and cracked black pepper, then place them in the prepared dish.
Make the Parmesan mayonnaise topping
  1. Mix mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and lemon juice until smooth.
  2. 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 with visible crackle on top.
  2. Bake until the internal temperature reaches 165°F, confirming the chicken is cooked through and stays moist.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the most tender baked chicken breast, keep the topping fully covering the surface so it acts like a protective layer while baking at 375°F. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended because the mayo-Parmesan crust can soften. Dietary swap: use a dairy-free Parmesan-style substitute to make the crust dairy-free while keeping the same method.