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Melt in Your Mouth Chicken

This incredibly tender baked chicken breast recipe lives up to its name. Coated in a creamy, savory mixture of mayonnaise, Parmesan, and seasonings, it bakes up juicy and flavorful every time. It's the perfect simple yet impressive weeknight dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each, uniform thickness
  • 1 cup full-fat mayonnaise Duke's or Hellmann's recommended for best texture
  • 1 cup finely grated Parmesan cheese freshly grated from a block, not canned
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika optional, for color and depth
  • fresh parsley or chives for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Medium mixing bowl
  • Whisk or fork
  • Paper towels
  • Instant-read meat thermometer (highly recommended)

Method
 

  1. Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels. This is a crucial step—any surface moisture will prevent the creamy coating from adhering properly and can make the sauce watery. Place the dried chicken breasts in a single layer in a 9x13 inch baking dish.
  2. In a medium bowl, combine the mayonnaise, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, pepper, and smoked paprika (if using). Stir vigorously with a fork or whisk until it forms a thick, uniform paste. Trust me, using freshly grated Parmesan is non-negotiable here; the pre-grated stuff contains anti-caking agents that won't melt properly.
  3. Using a spoon or small spatula, divide the creamy mixture evenly among the four chicken breasts. Spread it thickly and evenly over the top and sides of each piece, covering them completely. Don't be shy—this layer is what creates the flavorful crust and seals in the juices. The dish will look saucy, and that's perfect.
  4. Place the baking dish in the preheated oven on the center rack. Bake, uncovered, for 40-45 minutes. You're looking for the chicken to be cooked through (an internal temperature of 165°F) and the topping to be deeply golden brown and bubbly. Tip from me: For extra browning, you can broil for the last 1-2 minutes, but watch it closely!
  5. Remove the dish from the oven and let the chicken rest in the pan for 5-7 minutes. This allows the juices to redistribute, ensuring every bite is moist. Garnish with chopped fresh parsley or chives if desired. Serve immediately, spooning any delicious pan sauce from the dish over the top.

Notes

Chef's Tips:
• For even cooking, pound thicker chicken breasts to a uniform 1-inch thickness.
• The topping may look loose when raw but will set up beautifully in the oven.
• Serve over rice, mashed potatoes, or pasta to soak up the flavorful sauce.
Food Safety:
• Always use a meat thermometer to verify chicken has reached 165°F internally.
• Refrigerate leftovers within 2 hours of cooking.