Melt In Your Mouth Chicken (Printable)

Tender chicken with creamy parmesan coating bakes to golden perfection in just 40 minutes.

# What You'll Need:

→ Chicken

01 - 6 boneless, skinless chicken breasts (about 2 lbs), trimmed

→ Creamy Coating

02 - 1 cup mayonnaise (or Greek yogurt for a lighter option)
03 - 1/2 cup grated parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp ground black pepper
07 - 1/2 tsp salt
08 - 1 tsp dried Italian herbs (optional)

→ Garnish

09 - 2 tbsp fresh parsley, chopped (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat the chicken breasts completely dry with paper towels and arrange them in a single layer in the prepared baking dish, ensuring pieces don't overlap.
03 - In a medium bowl, whisk together the mayonnaise, parmesan cheese, garlic powder, onion powder, black pepper, salt, and Italian herbs (if using) until a smooth, well-combined mixture forms.
04 - Spread the creamy mixture evenly over the top of each chicken breast, using a spoon or spatula to completely cover the surface area.
05 - Bake for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F, and the coating is golden brown and bubbly.
06 - For extra browning and a crispy top, switch the oven to broil and cook for an additional 2-3 minutes, watching closely to prevent burning.
07 - Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley before serving.

# Expert Suggestions:

01 -
  • The creamy topping keeps the chicken impossibly moist while creating this incredible golden crust that people will think took you hours to perfect
  • You probably have everything in your fridge right now, and it comes together in literally ten minutes of hands-on time
  • It somehow manages to feel fancy enough for dinner parties while being easy enough for a random Tuesday
02 -
  • I learned the hard way that thin chicken breasts dry out before the topping browns properly, so pound thicker ones to even thickness if needed
  • The broiler can turn your beautiful golden crust into burnt charcoal in 30 seconds, set a timer and don't walk away
  • This actually tastes even better the next day cold, if you somehow have leftovers
03 -
  • Room temperature chicken breasts cook more evenly, so take them out 20 minutes before starting
  • The coating should be thick enough that you can still see it after spreading, not so thin that it disappears into the chicken

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