Melt In Your Mouth Chicken (Print version)

Tender chicken with creamy parmesan coating, baked until golden.

# Ingredient List:

→ Chicken

01 - 6 boneless, skinless chicken breasts (approximately 2 pounds), trimmed of excess fat

→ Creamy Coating

02 - 1 cup mayonnaise (or Greek yogurt for lighter version)
03 - 1/2 cup grated parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon kosher salt
08 - 1 teaspoon dried Italian herb blend, optional

→ Garnish

09 - 2 tablespoons fresh Italian parsley, finely chopped

# How To Make It:

01 - Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or a thin layer of oil.
02 - Thoroughly pat chicken breasts dry with paper towels. Arrange in a single layer within the prepared baking dish, ensuring pieces do not overlap.
03 - In a medium bowl, combine mayonnaise, parmesan cheese, garlic powder, onion powder, black pepper, salt, and Italian herbs. Whisk until completely smooth and well incorporated.
04 - Spread the creamy mixture evenly over the top surface of each chicken breast, ensuring complete coverage. Use the back of a spoon for even distribution.
05 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F when tested with a meat thermometer, and the topping achieves golden-brown coloration.
06 - For additional browning and crisping, switch oven to broil setting and cook for 2-3 minutes. Watch closely to prevent burning.
07 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The mayonnaise coating is like a moisture lock that guarantees juicy chicken every single time
  • Five minutes of prep time yields a dinner that looks and tastes like it came from a nice restaurant
  • Even people who swear they dislike mayonnaise love this because it transforms into something entirely different in the oven
02 -
  • Pounding the chicken to even thickness is the single biggest thing you can do to ensure every piece finishes cooking at the same time
  • The coating might look slightly damp or pale when you first pull it out, but it continues to set during those crucial resting minutes
  • Using room temperature chicken helps it cook more evenly, so pull it out of the fridge about 20 minutes before you start
03 -
  • A meat thermometer takes all the guesswork out of knowing when the chicken is done
  • Letting the chicken rest before cutting into it keeps all those juices inside where they belong

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