This Melt in Your Mouth Chicken recipe comes together with just 6 simple ingredients. Boneless, skinless chicken breasts are coated in a creamy Parmesan mayonnaise sauce and baked until juicy, tender, and full of flavor. This easy baked chicken dinner is perfect for busy weeknights and family dinners.
If you love this Melt in Your Mouth Chicken recipe, be sure to try my Melt in Your Mouth Chicken Bake for an easy casserole version, Crock Pot Melt in Your Mouth Chicken for hands-off cooking, and Parmesan Crusted Salmon for a seafood twist. My family loves them all, and they’re perfect for busy nights when you need a delicious dinner.
Quick Look: Melt in Your Mouth Chicken
This easy baked chicken breast recipe combines boneless, skinless chicken breasts with a creamy Parmesan mayonnaise topping. With just 6 simple ingredients, the chicken bakes up juicy, tender, and packed with flavor.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Servings: 4
- Main Ingredients: Boneless, skinless chicken breasts, mayonnaise, Parmesan cheese
- Flavor: Creamy, cheesy, savory
- Perfect For: Busy weeknights, family dinners, easy entertaining
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Add me as a trusted Google source.Why You’ll Love It
- Juicy and Tender: The creamy Parmesan mayonnaise topping keeps the chicken breasts moist and packed with flavor.
- Easy to Customize: Swap mayonnaise for Greek yogurt or sour cream, change up the cheese, or add your favorite seasonings.
- Family Favorite: This baked chicken recipe is always a hit with my family! Serve it with Loaded Mashed Potatoes, French Onion Rice, or homemade chicken gravy for an easy dinner.
This is my new go to chicken recipe! I add a little hot sauce for some extra kick and it makes it extra delicious! Thanks for sharing!
Ingredient Notes
Below are a few helpful notes about the key ingredients. For exact amounts, scroll down to the printable recipe card.
- Chicken: Boneless, skinless chicken breasts work best for this baked chicken recipe. Chicken thighs can also be used, but cooking time may vary depending on thickness. Cook until the internal temperature reaches 165°F.
- Mayonnaise: Full-fat mayonnaise gives the chicken a creamy topping and helps keep it moist while baking. Plain Greek yogurt or sour cream can be substituted at a 1:1 ratio.
- Parmesan Cheese: Freshly grated Parmesan cheese melts and browns nicely, but the grated Parmesan in the green can works too if that’s what you have on hand.
Variations
- Swap the Mayo: Use plain Greek yogurt or sour cream instead of mayonnaise for a different flavor and texture.
- Try Different Cheese: Parmesan is classic, but Asiago, Romano, mozzarella, Gouda, or Pepper Jack are all delicious options.
- Change the Seasonings: Add Italian seasoning, onion powder, paprika, Cajun seasoning, or a pinch of red pepper flakes for extra flavor.
- Use a Different Cut of Chicken: Boneless, skinless chicken thighs or drumsticks work too. Adjust the baking time until the chicken reaches 165°F.
- Make it Crispy: Sprinkle panko or seasoned breadcrumbs over the top before baking, or broil for the last 2-3 minutes until lightly golden.
- Air Fryer Option: Spread the Parmesan mayonnaise mixture over the chicken and air fry until the thickest part reaches 165°F, about 18-20 minutes depending on thickness.
How to Make Melt in Your Mouth Chicken
Ready to get cooking? Here’s how to make this easy baked chicken recipe in just a few simple steps!
Step 1. Preheat the oven to 375°F. Add the mayonnaise, Parmesan cheese, seasoning salt, black pepper, and garlic powder to a small mixing bowl.
Step 2. Stir the ingredients together until well combined and creamy.
Step 3. Place the chicken breasts in a lightly greased baking dish and spread the Parmesan mayonnaise mixture evenly over the top.
Step 4. Bake for about 45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
Recipe Tips
- Don’t Overcook: Use a meat thermometer to check that the thickest part of the chicken reaches 165°F. Overcooking can quickly dry out chicken breasts.
- Pound Thick Chicken Breasts: If your chicken breasts are especially thick, pound them to an even thickness so they cook evenly.
- Use Freshly Grated Parmesan: Freshly grated Parmesan melts more smoothly and gives the best flavor and texture, but the grated Parmesan in the green can also works. If you love creamy Parmesan chicken recipes, be sure to try my Parmesan Chicken Casserole.
- Let the Chicken Rest: Allow the chicken to rest for 5 minutes before serving to help keep it juicy.
Storage & Reheating
- Refrigerate: Store leftover Melt in Your Mouth Chicken in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the chicken cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm leftovers in a 325°F oven until the chicken reaches 165°F, or microwave in 30-second intervals until heated through. Leftover chicken is also delicious served over Garlic Parmesan Spaghetti for an easy second meal.
Melt in Your Mouth Chicken Recipe FAQs
Yes! Plain Greek yogurt is an easy 1:1 substitute for mayonnaise and still creates a creamy, flavorful topping. The flavor will be slightly tangier, but the chicken will still be tender and juicy.
Chicken naturally releases moisture as it bakes. For the best results, pat the chicken breasts dry before adding the Parmesan mayonnaise topping and let them rest for 5 minutes before serving.
What to Serve with this Recipe
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Melt in Your Mouth Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise, plain Greek yogurt, or sour cream
- ½ cup grated Parmesan cheese
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 baking dish.
- In a small bowl, mix together the mayonnaise, Parmesan cheese, seasoning salt, black pepper, and garlic powder until well combined.
- Spread the Parmesan mayonnaise mixture evenly over the chicken breasts in the prepared baking dish.
- Bake for about 45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
- Plain Greek yogurt or sour cream can be substituted for the mayonnaise using a 1:1 ratio.
- If the chicken breasts are thick, pound them to an even thickness for more even cooking.
- Freshly grated Parmesan provides the best flavor and texture, but grated Parmesan in the green can also work.
- For a golden brown topping, broil for the last 2-3 minutes, watching closely.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pat says
do I need to pound the chicken breast?
Kristin Hayes says
Nope, unless you want to. It may just take a bit longer to cook through in the oven, but up to you! Enjoy!
Debbie says
We seem to eat a lot of chicken, especially lately. My husband made this last night and we loved it! So nice to have a new, yummy chicken recipe and so easy too. We have made a garlic bread that’s called Killers Bread that we have made for years and has the same ingredients without the seasoning salt or pepper.
Kristin says
YAY!! Love hearing that you all enjoyed this! That garlic bread sounds amamzing too!!
patrice neis says
grated or shredded parmesan
Kristin says
Either works, I tend to use grated, but both are great!
Lisa says
Good, I added herb and garlic cream cheese as well as miracle whip and shredded cheddar last 2 min of cooking. The only problem I had was the mixture started sliding off chicken 10 min before it was done
Kristin says
Yay! Glad you enjoyed and love the idea of using garlic herb cream cheese! I wonder if the addition of that and the Miracle Whip made it a bit more moist, which caused it to slide off?
Michelle says
I loved it but mine didn’t get brown like the picture I used chicken tenderloins but I wasn’t sure to cover or not I coveeed first half but I will be making this again thank u for sharing
Kristin says
You can always broil it for a minute or so to get the brown on top? Glad you enjoyed it though!!
Gailil says
Can this be done on stove top?
Kristin says
I’m not sure how this would be via stove top as I have never tried it. The topping wouldn’t have the same texture as oven, but if you try it, let me know!
Wendy says
This is the most delicious, moist chicken I have ever made. I use the Greek yogurt option and always make extra so that I can use the left over chicken in other recipes.
5 stars
Kristin says
So glad to hear you enjoyed it! Its a favorite in my house too!
Barbara says
It was delish!! Moist and flavorful. Would and have recommended it to a friend. Side note: I used 3 huge chicken breast instead of 4 as it was no need for the extra chicken breast for me.
Kristin says
Yea!! So glad you enjoyed it! Thanks for recommending to a friend, I appreciate the sharing of recipes!!