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Melt In Your Mouth Chicken

Melt in your mouth chicken is easy baked chicken with a golden, puffy Parmesan and mayonnaise crust that stays tender and moist inside. Baked chicken breasts are topped with a savory herb-flecked coating and finished with fresh parsley.
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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 breasts
  • 4 boneless skinless chicken breasts
Parmesan mayonnaise crust
  • 1 cup mayonnaise
  • 0.75 cup Parmesan cheese, freshly grated Use freshly grated for better browning.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 0.25 Salt To taste.
  • 0.25 cracked black pepper To taste.
  • 0.25 Fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Lightly season chicken breasts with salt and cracked black pepper, then place them in the prepared dish.
Make the Parmesan mayonnaise topping
  1. Mix mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and lemon juice until smooth.
  2. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely.
Bake
  1. Bake at 375°F for 25-30 minutes until the topping is golden and bubbly, and the internal temperature reaches 165°F.
Serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the juiciest results, bake until the crust is visibly golden and bubbly and the thickest part of the breast hits 165°F; avoid overbaking. Store leftovers in the fridge up to 3 days in a covered container, and reheat gently in the oven until warmed through. Freezing is not recommended because the crust softens after thawing. Dietary swap: use a dairy-free mayonnaise and lactose-free Parmesan alternative if you need to avoid dairy.