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Melt In Your Mouth Chicken

Melt in your mouth chicken made with an easy baked chicken method: boneless chicken breasts get a golden, puffy Parmesan-mayonnaise crust that turns crisp on top and stays moist inside. This Parmesan mayonnaise chicken bakes at 375°F until bubbly and reaches 165°F for tender baked 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use evenly sized breasts so they cook through at the same rate.
Parmesan mayonnaise crust
  • 1 cup mayonnaise Full-fat mayonnaise gives the puffiest, most golden topping.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated Parmesan melts into a crisp, bubbly layer.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika Adds gentle heat and a lightly smoky flavor to the crust.
  • 1 tbsp fresh lemon juice
Seasoning and garnish
  • 1 Salt Season to taste before baking.
  • 1 cracked black pepper Season to taste before baking.
  • 1 Fresh parsley for garnish Finely chop for brighter color and fresh flavor at serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the boneless skinless chicken breasts lightly with salt and cracked black pepper, then place them in the prepared dish.
Make the Parmesan mayonnaise topping
  1. Mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth.
  2. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely.
Bake and finish
  1. Bake at 375°F for 25-30 minutes until the topping is golden and bubbly and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the most tender result, use a meat thermometer and pull the chicken as soon as it hits 165°F (don’t let it overshoot). Refrigerate leftovers in a covered container for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the crust can soften. For a lower-fat swap, use light mayonnaise and reduce Parmesan slightly to help the topping brown without getting greasy.