Melt In Your Mouth Chicken

Name: Melt In Your Mouth Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 large chicken breasts about 1 pound each; ⅔ cup real mayonnaise**; ½ cup Parmesan Cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

User Reviews

4.5

93 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
35 mins
Servings
4
Calories
397 kcal
Course
Main Course
Cuisine
American

Melt In Your Mouth Chicken

Jade Rice

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🤤🙌 This FAST and EASY baked chicken recipe transforms chicken breasts into a new dinner time FAVORITE! Tender, juicy, saucy chicken with a Parmesan topping that is incredibly flavorful and made with just FIVE main ingredients! This chicken is sure to literally melt in your mouth!

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Ingredients

Servings

2 large chicken breasts about 1 pound each halved*
⅔ cup real mayonnaise**
½ cup Parmesan Cheese shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper or to taste

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Instructions

Preheat the oven to 375F and spray a baking dish with cooking spray and place the chicken in the baking dish. Tips - I recommend a baking dish in the range of 2 to 3 quarts, or an 8x11 or 9x13-inch baking pan. I do not recommend baking this recipe on a sheet pan unless it has a noticeably high raised lip because the juices will likely run off an make a mess of your oven.
To a medium bowl, add all the remaining ingredients, and whisk well to combine.
Using a spoon or rubber spatula, evenly spread the mayonnaise mixture over the chicken.
Bake for about 25 minutes on the center oven rack, or until a digital thermometer reads 160F. Then remove the baking pan from the oven, and allow the chicken to rest in the pan for 5 to 10 minutes during which time the internal temp will raise to 165F, which is the safe temperature needed for poultry.
Optionally - If you want your chicken to have an extra golden browned top, you can turn your broiler to high in the last few minutes of baking, and just keep the baking dish on the center oven rack. The heat intensity from the broiler will still be able to penetrate the chicken, and broil for 2-3 minutes, or as desired. Tips - Remember, this is optional, and if you are not familiar with broiling, you may wish to just skip this step. Always remember to never turn your back on anything while it's broiling because it can go from underdone looking to charred and burnt in one minute flat!
After the chicken has rested, slice and serve. Extra chicken will keep airtight in the fridge for up to 5 days. I have never frozen this recipe so I cannot speak to how it will do in the freezing/thawing/reheating process.

Notes

*I use two large chicken breasts about 1 pound each that I sliced horizontally to halve. Alternatively, you can use 4 more average-sized chicken breasts of about 1/2 pound each to start with. If you're not halving your chicken, I highly recommend pounding it with a meat tenderizer to even thickness to ensure even cooking.
**Use real mayonnaise. I like Duke's Real Mayonnaise for this recipe. Hellman's (or Best Foods) Mayonnaise is another great option. Do not use lite or reduced fat, do not sub with Greek yogurt nor sour cream. The success of this recipe is based on the mayo and cannot be omitted or substituted. If you don't care for mayo, this may not be the recipe for you.

Nutrition Information

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Serving 1 Calories 397kcal (20%) Carbohydrates 2g (1%) Protein 23g (46%) Fat 32g (49%) Saturated Fat 7g (35%) Polyunsaturated Fat 25g Cholesterol 74mg (25%) Sodium 978mg (41%)