Melt In Your Mouth Chicken

The first time I made this chicken, my husband actually asked what restaurant it was from. We were sitting at our tiny apartment kitchen table, the smell of garlic and Parmesan still hanging in the air, and I had to laugh remembering how I'd almost skipped the recipe because mayonnaise on chicken sounded suspicious.

Last winter my sister came over for dinner when she was feeling completely overwhelmed with work. I made this chicken along with some roasted vegetables, and somewhere between the first bite and the empty plates, the conversation shifted from stress to just breathing again. Food does that sometimes.

Ingredients

• 4 boneless skinless chicken breasts: I look for pieces that are roughly the same thickness so they finish cooking together, but if yours are uneven, give the thicker parts a gentle pound with a meat mallet
• 1/2 teaspoon salt and black pepper each: This simple seasoning step makes such a difference in building flavor from the inside out
• 1 cup mayonnaise or Greek yogurt: Full fat mayonnaise creates the richest sauce but Greek yogurt works beautifully if you want something lighter and tangier
• 1/2 cup grated Parmesan cheese: Freshly grated melts into the sauce better than the shelf stable stuff
• 1 teaspoon garlic powder: This builds that savory foundation without any raw garlic harshness
• 1 teaspoon onion powder: The secret ingredient that makes people ask what's in it
• 1 teaspoon paprika: Adds the prettiest golden color and subtle warmth
• 2 teaspoons dried parsley: Fresh parsley works too but dried holds up better in the oven heat
• 1/4 cup additional grated Parmesan: This creates that irresistible cheesy crust on top
• 2 tablespoons breadcrumbs: Totally optional but I love the extra crunch they add to the topping

Instructions

Get everything ready:

Preheat your oven to 375°F and give a 9x13 baking dish a quick coat of cooking spray or a thin layer of oil

Season the chicken:

Pat each chicken breast dry with paper towels, then sprinkle both sides with your salt and pepper before arranging them in the baking dish

Make the sauce:

In a medium bowl, stir together the mayonnaise or yogurt with the first half cup of Parmesan, garlic powder, onion powder, paprika, and parsley until you have this thick, fragrant mixture

Coat the chicken:

Spoon the sauce generously over each chicken breast and spread it to cover the tops completely, like you are tucking them in for a cozy nap

Add the topping:

Sprinkle the remaining Parmesan cheese over the sauced chicken, then add those breadcrumbs if you decided to go for extra crunch

Bake until golden:

Slide the dish into the oven for 25 to 30 minutes until the chicken reaches 165°F and the top is bubbling and golden brown in spots

Let it rest:

Give the chicken about 5 minutes to sit before serving, which lets all those juices redistribute so every bite stays incredibly moist

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This recipe became my go-to dinner for new parents because it reheats beautifully and feels special without requiring any last minute fuss. I've dropped it off in baking dishes more times than I can count.

Making It Your Own

Sometimes I add a pinch of cayenne pepper to the sauce when we want a little kick, or squeeze fresh lemon juice over the chicken right before serving to brighten all those rich flavors. The sauce base is so forgiving.

What To Serve Alongside

My family loves this with simple roasted vegetables or over steamed rice that soaks up some of that creamy sauce. A crisp green salad with vinaigrette cuts through the richness perfectly.

Storage And Make Ahead Tips

Leftovers keep beautifully in the refrigerator for up to three days and actually reheat better than most chicken dishes. I sometimes prep the sauce the night before and keep it in a sealed container.

• Reheat covered with foil at 350°F until warmed through to prevent drying out
• The sauce tends to thicken in the fridge so add a splash of water or yogurt when reheating
• Freezing works but the texture changes slightly so I recommend fresh when possible

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There is something so comforting about a recipe that looks impressive but comes together with such simple ingredients and minimal effort. Those are the ones that stick around.

Recipe FAQs

→ What makes the chicken so tender?

The combination of mayonnaise or Greek yogurt in the sauce creates a moist barrier that seals in juices during baking. This creamy coating prevents the chicken from drying out, resulting in incredibly tender meat that literally melts in your mouth.

→ Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt works beautifully as a lighter alternative to mayonnaise. It provides the same creamy texture and moisture while adding a pleasant tangy flavor. The consistency and baking results remain virtually identical.

→ How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. Visual cues include the top being golden brown and bubbly, and the juices running clear when pierced.

→ What sides pair well with this dish?

Steamed vegetables, roasted potatoes, rice pilaf, or a fresh green salad complement this chicken perfectly. The creamy flavor also pairs well with roasted asparagus, green beans, or a light pasta dish.

→ Can I prepare this ahead of time?

You can assemble the dish up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, add an extra 5-10 minutes to the cooking time if baking cold from the refrigerator.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven at 350°F until warmed through. The crust may soften slightly but will remain flavorful.