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Melt In Your Mouth Chicken

Melt in your mouth chicken features tender baked chicken breasts with a golden, puffy Parmesan-and-mayo crust that turns bubbly and crackly. This easy baked chicken recipe keeps the interior juicy while topping stays savory and herb-flecked with spices.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
Parmesan mayonnaise crust
  • 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
Seasoning and garnish
  • 1 Salt to taste
  • 1 cracked black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the baking dish and preheat oven
  1. Preheat your oven to 375°F and grease a 9x13 baking dish so the chicken releases easily.
  2. Place the chicken breasts in the prepared baking dish.
Season and make the Parmesan mayonnaise mixture
  1. Season the chicken breasts lightly with salt and cracked black pepper.
  2. Mix together mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth.
Bake until golden and cooked through
  1. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely.
  2. Bake at 375°F for 25-30 minutes until the topping is golden and bubbly and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the most tender result, keep the chicken breasts evenly sized and bake only until the internal temperature hits 165°F (avoid going much higher). Refrigerate leftovers in a sealed container for up to 3 days; reheat gently to avoid drying. Freezing is not recommended due to crust texture. For a lower-fat option, use light mayonnaise and swap in a reduced-fat Parmesan (the crust will be slightly less rich but still browns well).