Melt In Your Mouth Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
35 mins
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Servings
4
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Calories
397 kcal
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Course
Main Course
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Cuisine
American
Melt In Your Mouth Chicken
Description
Melt In Your Mouth Chicken starts with halved large chicken breasts, coated evenly with a mixture of mayonnaise, shredded Parmesan, garlic powder, onion powder, salt, and black pepper. Baking at 375°F in a greased dish allows the mayo-based topping to form a golden, flavorful crust while retaining moisture inside the chicken, resulting in tender meat.
The method focuses on even coverage and baking until the internal temperature reaches 165°F after resting, ensuring food safety and juiciness. An optional broil step can add extra browning atop the crust. The combination of real mayonnaise and Parmesan is essential for achieving the characteristic tenderness and flavor.
Serve this chicken as a simple entrée alongside vegetables or grains. It’s suited to those seeking a rich-tasting baked chicken recipe that doesn’t require marinating or complex preparation.
Ingredients
- 2 chicken breast halved, large, about 1 pound each
- ⅔ cup mayonnaise real
- ½ cup Parmesan Cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
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
- Use large chicken breasts halved horizontally or four average-sized breasts for even cooking; pound thicker breasts for uniform thickness.
- Use real mayonnaise (such as Duke's or Hellman's) without fat reduction; do not substitute with yogurt or sour cream.
- The mayonnaise layer is critical for moisture and texture; omitting it will affect results.
- Optionally, finish under the broiler for a browned top during the last few minutes of baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 397kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 25g | 147% |
| Cholesterol | 74mg | 25% |
| Sodium | 978mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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