Melt In Your Mouth Chicken (Printable version)
Creamy, tender chicken with crispy Parmesan topping—perfect for busy weeknights and family dinners.
# What you need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Sauce Mixture
04 - 1 cup mayonnaise or Greek yogurt
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 2 teaspoons dried parsley
→ Topping
10 - 1/4 cup grated Parmesan cheese
11 - 2 tablespoons breadcrumbs (optional)
# How to make it:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, combine mayonnaise (or Greek yogurt), 1/2 cup Parmesan cheese, garlic powder, onion powder, paprika, and dried parsley. Mix until fully incorporated and smooth.
04 - Spread the sauce mixture evenly over the tops of each chicken breast, ensuring complete coverage. Use the back of a spoon to distribute sauce uniformly.
05 - Sprinkle remaining 1/4 cup Parmesan cheese over the sauce-coated chicken. Add breadcrumbs if using for extra crunch.
06 - Bake uncovered for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and the topping is golden brown and bubbly.
07 - Remove from oven and let chicken rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Expert tips:
01 -
- The creamy sauce keeps the chicken incredibly moist, so even people who usually complain about dry chicken will ask for seconds
- Prep time is literally ten minutes, then you pop it in the oven and forget about it while it transforms into something golden and gorgeous
02 -
- I once skipped drying the chicken thoroughly and ended up with a watery sauce that wouldn't stick properly, so really take your time with those paper towels
- Using a meat thermometer saved me from serving undercooked chicken more times than I care to admit, so please don't guess the doneness
03 -
- If your chicken breasts are huge, slice them horizontally to make thinner cutlets that cook more evenly and stay juicy
- Letting the chicken rest before serving is non negotiable for that melt in your mouth texture everyone raves about