Melt In Your Mouth Chicken

Melt in your mouth chicken features baked chicken breasts with a golden, puffy Parmesan-and-mayonnaise crust and a juicy interior. This easy baked chicken recipe uses a smooth mayo-Parmesan topping that turns bubbly and crackly in the oven for tender, flavorful results.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts

Parmesan mayonnaise topping

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
0.25 Salt to taste
0.25 cracked black pepper to taste

Garnish

1 Fresh parsley for garnish

Equipment

1 sheet pan

Method

Preheat and prep

Preheat your oven to 375°F and grease a 9x13 baking dish so the chicken releases easily.
Place the chicken breasts in the prepared dish and season lightly with salt and cracked black pepper.

Make the Parmesan mayonnaise mixture

In a bowl, mix mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth and thick enough to spread.

Bake

Spread the Parmesan mayonnaise mixture generously over each chicken breast, covering completely so it bakes into a golden crust.
Bake at 375°F for 25-30 minutes until the topping is golden and bubbly and the internal temperature reaches 165°F, with visible puffing and browning on top.

Finish and serve

Garnish with fresh parsley and serve immediately, letting the crackly crust stay intact while the chicken is hot.

Notes

For the juiciest results, don’t overbake—pull the chicken at 165°F and let it rest for 2 minutes in the dish so the crust sets slightly. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, use light mayonnaise (or a 1:1 mayo-plain Greek yogurt blend) for a similar creamy crust.