Juicy, tender chicken breasts coated in a creamy, savory topping that bakes into a golden, flavorful crust—this melt-in-your-mouth chicken is pure comfort food. It’s a simple, no-fuss recipe that turns a few pantry staples into a satisfying and crowd-pleasing dinner. Whether I serve it with roasted vegetables, fluffy rice, or a pile of mashed potatoes, it’s always a hit at the dinner table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup mayonnaise (or plain Greek yogurt for a lighter version)
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Optional: chopped parsley for garnish
Directions
I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a medium bowl, I mix the mayonnaise (or yogurt), Parmesan, garlic powder, onion powder, salt, pepper, and paprika until it’s fully combined.
I arrange the chicken breasts in the baking dish and spread the creamy mixture evenly over each piece.
I bake it uncovered for 35–40 minutes, until the chicken is cooked through and the top is golden brown.
For an extra crispy crust, I broil the dish for 2–3 more minutes at the end.
After baking, I let the chicken rest for 5 minutes before serving. I often garnish it with fresh parsley for a touch of color and freshness.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: Approximately 310 kcal per serving
Variations
I sometimes swap the mayonnaise for Greek yogurt to make it lighter and tangier.
For extra flavor, I like to add a bit of Dijon mustard or a splash of lemon juice to the topping mixture.
Adding a thin layer of mozzarella or cheddar on top before baking gives it a cheesier, more indulgent twist.
For spice lovers, a pinch of cayenne or a few dashes of hot sauce in the mix adds heat.
I occasionally use chicken thighs instead of breasts—they stay juicy and flavorful throughout baking.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the chicken loosely with foil and warm it in a 350°F (175°C) oven for about 10–15 minutes until heated through. For a quicker option, I microwave it in short bursts, though the oven preserves the topping’s texture better.
FAQs
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The juices should run clear, and the center should be opaque.
Can I prepare this chicken ahead of time?
Yes, I often assemble the dish earlier in the day and store it in the fridge. When I’m ready to cook, I just pop it into the oven as usual—just add a few extra minutes to the bake time if it’s cold.
What can I serve with melt-in-your-mouth chicken?
I like serving it with roasted vegetables, mashed cauliflower, rice, pasta, or even a crisp green salad. It pairs well with just about anything.
Can I freeze leftovers?
I don’t recommend freezing this dish after it’s baked because the topping can separate when thawed. However, I can freeze the uncooked, assembled dish and bake it fresh later.
Is there a dairy-free option?
To make it dairy-free, I swap the Parmesan with a dairy-free cheese alternative and use a vegan mayo. The results are slightly different but still tasty.
Conclusion
This melt-in-your-mouth chicken has become a regular in my weekly dinner rotation because it’s easy, flavorful, and always satisfies. With just a few simple ingredients and minimal prep, I can have a comforting, wholesome meal on the table with hardly any effort. Whether I’m cooking for family or meal prepping for the week, this recipe never disappoints.
📖 Recipe:
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Melt-In-Your-Mouth Chicken
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy, tender chicken breasts baked with a creamy Parmesan topping that forms a flavorful golden crust. A simple, comforting, and crowd-pleasing main dish that’s naturally gluten-free and low carb.
Ingredients
4 boneless, skinless chicken breasts
1 cup mayonnaise (or plain Greek yogurt for a lighter version)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a medium bowl, mix the mayonnaise (or Greek yogurt), Parmesan, garlic powder, onion powder, salt, pepper, and paprika until fully combined.
- Arrange the chicken breasts in the prepared baking dish.
- Spread the creamy mixture evenly over each chicken breast.
- Bake uncovered for 35–40 minutes, or until the chicken is cooked through and the top is golden brown.
- For an extra crispy crust, broil for 2–3 minutes at the end of baking.
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped parsley, if desired.
Notes
Swap mayonnaise with Greek yogurt for a lighter option.
Add Dijon mustard or lemon juice for extra flavor.
Top with mozzarella or cheddar cheese before baking for a cheesier variation.
Add cayenne or hot sauce for a spicy twist.
Chicken thighs can be used instead of breasts for more juiciness.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes or microwave in short bursts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 1g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
