Melt In Your Mouth Chicken (Print)

Tender baked chicken with a golden, cheesy parmesan crust

# Ingredient list:

→ Chicken

01 - 6 boneless, skinless chicken breasts (about 2 lbs), trimmed

→ Creamy Coating

02 - 1 cup mayonnaise (or Greek yogurt for a lighter option)
03 - 1/2 cup grated parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
08 - 1 teaspoon dried Italian herbs (optional)

→ Garnish

09 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - Pat the chicken breasts dry with paper towels to remove excess moisture, then arrange them in a single layer in the prepared baking dish.
03 - In a medium bowl, whisk together the mayonnaise, grated parmesan cheese, garlic powder, onion powder, black pepper, salt, and Italian herbs (if using) until smooth and well combined.
04 - Spread the creamy mixture evenly over the top of each chicken breast, ensuring the meat is completely covered with the coating.
05 - Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden brown and bubbly.
06 - For a darker, crispier topping, switch the oven to broil and cook for an additional 2–3 minutes, watching closely to prevent burning.
07 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Sprinkle with freshly chopped parsley before serving.

# Expert Tips:

01 -
  • The mayonnaise keeps the chicken incredibly juicy while creating this golden, flavorful crust that everyone will rave about
  • You can throw everything together in under ten minutes and let the oven do all the work
  • Even people who swear they hate mayo-based dishes end up asking for seconds
02 -
  • I learned the hard way that broiling for too long turns that beautiful coating into a burnt mess in seconds, so stay right by the oven
  • Pounding thicker breasts to an even thickness prevents dry edges and undercooked centers
  • The coating keeps the chicken so moist that you can accidentally overcook by a few minutes and still end up with tender meat
03 -
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before starting
  • A meat thermometer takes all the guesswork out and guarantees perfectly cooked chicken every single time

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