Why You’ll Love This Recipe
I love how easy and foolproof this recipe is. It takes just five minutes to prep, and the oven does the rest of the work. With minimal ingredients and equipment, I can have dinner on the table with zero stress. It’s also incredibly versatile — I can use Greek yogurt instead of mayo for a lighter option, and it still comes out rich and creamy. Plus, this is a hit with both kids and adults, making it a go-to for family meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup mayonnaise (or Greek yogurt for a healthier option)
½ cup Parmesan cheese
1 teaspoon seasoning salt
½ teaspoon black pepper
1 teaspoon garlic powder
Directions
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I start by preheating the oven to 375°F.
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In a small mixing bowl, I combine the mayonnaise (or Greek yogurt), Parmesan cheese, seasoning salt, black pepper, and garlic powder.
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I lay the chicken breasts in a 9×13 baking pan and evenly spread the mixture over the top of each piece.
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I bake the chicken uncovered for about 45 minutes, or until it’s fully cooked and reaches an internal temperature of 165°F.
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Once done, I remove it from the oven and let it rest a few minutes before serving.
Servings and timing
This recipe makes 4 servings. From prep to plate, it takes about 50 minutes — 5 minutes of prep and 45 minutes of baking.
Variations
I sometimes swap mayonnaise with Greek yogurt for a lighter version, or mix both for a balance of creaminess and tang. If I want a little kick, I add a pinch of cayenne pepper or smoked paprika to the topping. I’ve even used shredded cheddar or mozzarella in place of Parmesan for a cheesier twist. When I want more texture, I sprinkle some seasoned breadcrumbs on top during the last 10 minutes of baking.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. When I reheat it, I use the oven at 350°F for about 10-15 minutes to maintain the juicy texture. The microwave also works, but I cover it with a damp paper towel to keep it from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I’ve made this with boneless chicken thighs and it turns out just as tender and flavorful. Just adjust the cooking time slightly as thighs may cook faster.
Is there a dairy-free version?
I use dairy-free mayonnaise and skip the cheese or use a plant-based alternative. The texture changes a bit, but it’s still creamy and delicious.
Can I prepare this ahead of time?
Absolutely. I often assemble the chicken and topping earlier in the day and keep it in the fridge until I’m ready to bake it.
What can I serve with this?
I like serving it with roasted vegetables, mashed potatoes, or a simple side salad. It also goes great over rice or pasta.
Can I freeze this?
I don’t recommend freezing after baking, but I’ve had success prepping the raw chicken with the topping and freezing it. I thaw it overnight in the fridge and bake it as usual.
Conclusion
Melt-in-Your-Mouth Chicken is one of my favorite recipes when I want something comforting, easy, and incredibly tasty. The creamy topping locks in the moisture, and the seasonings add the perfect touch of flavor. Whether I stick to the classic version or mix it up with variations, this dish never disappoints.
PrintMelt-in-Your-Mouth Chicken
This melt in your mouth chicken is incredibly tender, juicy, and bursting with creamy parmesan flavor—an easy baked dinner everyone will crave.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 boneless, skinless chicken breasts
1 cup mayonnaise (or Greek yogurt for a lighter option)
½ cup Parmesan cheese
1 teaspoon seasoning salt
½ teaspoon black pepper
1 teaspoon garlic powder
Instructions
Preheat oven to 375°F (190°C).
In a small mixing bowl, combine mayonnaise, Parmesan cheese, seasoning salt, black pepper, and garlic powder.
Place chicken breasts in a 9×13-inch baking dish.
Spread the mayonnaise mixture evenly over the top of each chicken breast.
Bake uncovered for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from oven and serve hot.
Notes
For a healthier twist, substitute Greek yogurt for the mayonnaise.
Use freshly grated Parmesan for the best flavor and texture.
This dish pairs well with a side of roasted vegetables, rice, or a fresh garden salad.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
