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Melt In Your Mouth Chicken

Melt in your mouth chicken is baked chicken breast with a golden, puffy Parmesan-mayonnaise crust that turns moist and tender. This easy baked chicken recipe bakes until bubbly and reaches 165°F for juicy results.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 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
  • 0.5 tsp salt to taste
  • 0.5 tsp cracked black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 9x13 baking dish, so it’s ready to cook right away.
  2. Season the chicken breasts lightly with salt and cracked black pepper, then place them in the prepared dish in an even layer.
Make the Parmesan mayonnaise topping
  1. Mix together mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth.
  2. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely so the crust forms during baking.
Bake and finish
  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 extra tender baked chicken breasts, don’t underbake—pull them only when the internal temperature hits 165°F and the crust is visibly golden and bubbly. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a 325°F oven until warmed through (microwave can soften the crust). Freezing is not recommended for best texture. If you want a lower-fat option, use light mayonnaise (the crust still browns and clings well).