Melt In Your Mouth Chicken Breast

introduction

This Melt In Your Mouth Chicken Breast is simple, tender, and quick to make. It uses mayonnaise (or Greek yogurt) and Parmesan to keep the chicken juicy and give a light crust. You can also see more details on the Melt In Your Mouth Chicken recipe page.

why make this recipe

Make this recipe when you want a fast, reliable dinner that stays juicy. It needs few ingredients that you likely have at home. The mayo (or yogurt) and cheese mix keeps the chicken soft and makes a nice golden top. It is great for busy weeknights and for meal prep.

how to make Melt In Your Mouth Chicken Breast

Follow the steps below to get even cooking and a tender result.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 cup mayonnaise (or plain Greek yogurt for lighter version)
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: ½ teaspoon paprika or Italian seasoning (for topping)

Directions :

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or line with parchment paper.
2. Pound chicken breasts to even thickness (about ¾ inch thick) for even cooking.
3. In a medium bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
4. Spread the mixture evenly on top of each chicken breast, covering the entire surface.
5. Place in baking dish and sprinkle optional paprika or Italian seasoning on top.
6. Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden.
7. Let rest for 5 minutes before serving for maximum juiciness.

how to serve Melt In Your Mouth Chicken Breast

Serve slices over rice, pasta, or a green salad. It pairs well with roasted vegetables or steamed broccoli. Add a lemon wedge for a bright finish.

how to store Melt In Your Mouth Chicken Breast

Let chicken cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 325°F (160°C) until warmed, or microwave in short bursts to avoid drying.

tips to make Melt In Your Mouth Chicken Breast

• Pound the chicken to even thickness so it cooks evenly.
• Use Greek yogurt for a lighter version and similar creaminess.
• Check internal temp with a meat thermometer to avoid overcooking.
• Let the chicken rest after baking to keep juices inside.
• If you like a crispier top, broil for 1–2 minutes at the end, watching closely.

variation (if any)

• Add 1 teaspoon of Dijon mustard to the mayo mix for a tangy note.
• Mix in chopped fresh herbs like parsley or basil for more flavor.
• Swap Parmesan for shredded mozzarella for a gooey topping.
• Add 1/2 teaspoon smoked paprika for a smoky taste.

FAQs

Q: Can I use frozen chicken breasts?
A: Thaw fully before pounding and baking. Cooking from frozen will not give even results.

Q: Can I bake at a higher temperature to cook faster?
A: You can, but higher heat may dry the chicken. Stick to 375°F (190°C) for best juiciness.

Q: Is mayonnaise safe to bake?
A: Yes. Mayonnaise helps keep the meat moist and forms a nice golden top when baked.

Q: Can I make this in a smaller baking dish?
A: Yes, but keep the chicken pieces in a single layer with some space so they cook evenly.

Q: How do I know the chicken is done?
A: Use a meat thermometer. The safe internal temperature is 165°F (74°C).

Print