Go Back

Melt In Your Mouth Chicken

Melt in your mouth chicken with a golden, puffy Parmesan and mayonnaise crust that stays tender and moist inside. This easy baked chicken method finishes with a bubbly herb-flecked topping and juicy chicken breast texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • Salt and cracked black pepper to taste
  • Fresh parsley for garnish
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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Season the chicken breasts lightly with salt and pepper, then place them in the prepared dish.
Make the crust
  1. Mix together the mayonnaise, Parmesan, garlic powder, onion powder, smoked paprika, and lemon juice until smooth.
  2. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely.
Bake
  1. Bake at 375°F for 25-30 minutes until the topping is golden and bubbly and the internal temperature reaches 165°F.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the most even browning, make sure the crust fully covers each chicken breast with no bare spots. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended because the Parmesan mayo crust texture softens after thawing. Dietary swap: use low-fat mayonnaise if you want a lighter crust while keeping the same baking method.