why make this recipe
This chicken is very simple and cooks well. It stays juicy and soft. The topping makes a mild, cheesy crust. You can make it fast with few ingredients. Families and busy cooks will like it.
introduction
Melt In Your Mouth Chicken Breast is an easy baked dish. The mayo and Parmesan keep the chicken moist. You get a light golden top and tender meat inside. It works for weeknights and simple meals.
how to make Melt In Your Mouth Chicken Breast
Follow the steps below. Pound the chicken even, mix the topping, spread it on, and bake. Rest the chicken before serving to keep it juicy.
Ingredients :
4 boneless, skinless chicken breasts, 1 cup mayonnaise (or plain Greek yogurt for lighter version), ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, Optional: ½ teaspoon paprika or Italian seasoning (for topping)
Directions :
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or line with parchment paper.
Pound chicken breasts to even thickness (about ¾ inch thick) for even cooking.
In a medium bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
Spread the mixture evenly on top of each chicken breast, covering the entire surface.
Place in baking dish and sprinkle optional paprika or Italian seasoning on top.
Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden.
Let rest for 5 minutes before serving for maximum juiciness.
how to serve Melt In Your Mouth Chicken Breast
Slice the chicken and serve with a simple side. Good choices: steamed vegetables, salad, rice, or mashed potatoes. You can spoon pan juices over the slices for extra flavor.
how to store Melt In Your Mouth Chicken Breast
Cool the chicken to room temperature, then put it in an airtight container. Store in the fridge for up to 3–4 days. Reheat in the oven at 325°F (160°C) until warm, or microwave in short bursts to keep it moist. For longer storage, freeze for up to 3 months in a freezer-safe container.
tips to make Melt In Your Mouth Chicken Breast
- Pound the breasts evenly so they cook the same.
- Use Greek yogurt instead of mayo to cut calories.
- Check internal temperature with a meat thermometer. Aim for 165°F (74°C).
- Let the chicken rest 5 minutes after baking to lock in juices.
- If the top browns too much, cover loosely with foil for the rest of the time.
variation (if any)
- Add herbs: mix chopped fresh parsley or basil into the topping.
- Add lemon: a little lemon zest in the topping brightens the flavor.
- Add spice: mix a pinch of cayenne or smoked paprika for heat.
- Use bread crumbs: sprinkle panko over the topping for a crisp finish.
FAQs
Q: Can I use bone-in chicken?
A: Yes, but bake longer. Bone-in pieces take more time to reach 165°F (74°C). Use a thermometer to check.
Q: Can I skip the Parmesan?
A: You can, but the cheese adds flavor and helps the top brown. Try a small amount of shredded cheddar or omit if needed.
Q: Is this recipe gluten-free?
A: Yes, if your mayonnaise and Parmesan are gluten-free. Check labels for any additives.
Q: Can I make this ahead?
A: You can assemble the chicken and keep it covered in the fridge for a few hours before baking. Do not leave it out at room temperature.
Q: How do I keep the chicken from drying out?
A: Pound it even, do not overbake, and rest it after baking. The mayo or yogurt topping helps keep it moist.
Conclusion
For a simple, tender chicken dinner, try this baked dish and enjoy a creamy, golden topping. For another version and notes on just four ingredients, see Melt In Your Mouth Chicken Recipe (Just 4 Ingredients) | The Kitchn. If you want a community-tested take and reader tips, check Melt-In-Your-Mouth Chicken Breasts Recipe – Food.com. For a step-by-step blog version with photos, visit Melt In Your Mouth Chicken – That Oven Feelin.
Melt In Your Mouth Chicken Breast
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup mayonnaise (or plain Greek yogurt for lighter version)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika or Italian seasoning (optional) For topping
Instructions
Preparation
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish or line with parchment paper.
- Pound chicken breasts to an even thickness of about ¾ inch for even cooking.
- In a medium bowl, mix together mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Spread the mixture evenly on top of each chicken breast, covering the entire surface.
- Place in baking dish and sprinkle optional paprika or Italian seasoning on top.
Cooking
- Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden.
- Let the chicken rest for 5 minutes before serving to keep it juicy.
