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. It’s an easy chicken dinner that’s 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 every version, and they’re all perfect for busy nights when you need an easy, delicious dinner.
Quick Look: Melt in Your Mouth Chicken
Melt in Your Mouth Chicken is an easy baked chicken breast recipe made with boneless, skinless chicken breasts coated in a creamy Parmesan mayonnaise topping. It bakes until juicy, tender, and flavorful using just 6 simple ingredients, making it perfect for busy weeknights or family dinners.
- 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
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, flavorful, and perfectly tender.
- Quick and Easy: Made with just 6 simple ingredients and one baking dish, this easy chicken dinner is perfect for busy weeknights.
- Easy to Customize: Use Greek yogurt or sour cream instead of mayonnaise, switch up the cheese, or add your favorite seasonings.
- Family Favorite: This baked chicken recipe is always a hit with both kids and adults.
- Perfect with Any Side: Pair it with Loaded Mashed Potatoes, French Onion Rice, pasta, or vegetables for an easy family meal.
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 since they stay juicy and tender under the creamy topping. Chicken thighs can also be used, but the cooking time may need to be adjusted until the chicken reaches 165°F.
- Mayonnaise: Full-fat mayonnaise creates the richest flavor and helps keep the chicken moist while baking. Plain Greek yogurt or sour cream can be substituted at a 1:1 ratio if preferred.
- Parmesan Cheese: Freshly grated Parmesan melts and browns best, but the grated Parmesan in the green can works if that’s what you have on hand.
Variations
- Swap the Mayo: Use plain Greek yogurt or sour cream instead of mayonnaise for a lighter option.
- Try Different Cheese: Parmesan is classic, but Asiago, Romano, mozzarella, Gouda, or Pepper Jack are all delicious.
- 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 great too. Just adjust the cooking 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 the thickness of the chicken breasts.
How to Make Melt in Your Mouth Chicken
OK, now you’re ready to get cooking! Here's how to make this super easy chicken recipe:
Step 1. In a small bowl, mix together the mayonnaise, Parmesan cheese, seasoning salt, black pepper, and garlic powder until well combined.
Step 2. Spread the Parmesan mayonnaise mixture evenly over the chicken breasts and place them in a lightly greased baking dish.
Step 3. Place the baking dish in a preheated 375°F oven and bake for about 45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
Step 4. Remove from the oven and let the chicken rest for 5 minutes before serving.
Recipe Tips
- Don’t Overcook: Bake just until the thickest part of the chicken reaches 165°F. Overcooking is the quickest way to 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 creates 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.
- Use a Meat Thermometer: The easiest way to know when your baked chicken is done is to check that the internal temperature reaches 165°F.
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 heated through, or microwave in 30-second intervals until warm. 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 dry before adding the Parmesan topping and let it rest for 5 minutes before serving.
Yes! Assemble the chicken up to 24 hours ahead, cover, and refrigerate. Bake as directed until the chicken reaches 165°F.
What to Serve with this Recipe
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Melt in Your Mouth Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise or plain Greek yogurt
- ½ cup grated Parmesan cheese
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- 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 and place them in a lightly greased baking dish.
- Bake in a preheated 375°F oven 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 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.
Franco says
I have a big batch of boneless chicken breasts in the fridge and I am going to try this tomorrow. Thanks so much!
Kristin says
Oh perfect! Keep us posted on how it turns out!!! 🙂
savannah says
Can I use Veganaise as a substitute? I’m allergic.to eggs.
Kristin says
Sure! I have never tried it that way, but don’t see why it wouldn’t work, 🙂
Ramon Gomez says
After reading what Forrest Walter added to the chicken, it made me think that in addition to the chicken and ham, how about adding “Ortega Chile” giving the whole concoction a little Mexican spiciness…Enjoy!
Kristin says
Great idea!! I bet that would add an amazing flavor to this!!! Yum!!
Anonymous says
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Kristin says
Thank you so much for watching out for us, we appreciate it. 🙂
Anonymous says
Great and quick recipe. Too much seasoned salt for me and I had more chicken. I would also put the chicken on a rack in the pan. My guy loved it so I will be making it again substituting the mayo for Greek Yogurt. I just won’t tell him!
Kristin says
Glad it was a success!! I have used Greek yogurt a few times in place of the mayo and never had anyone mention it tasted different, hehe. Your secret is safe with me, 😉
Levi says
I made this last night and it was totally awesome!!! My husband said it was restuarant quality! Thanks for the recipe.
Kristin says
Oh awesome!!! I am sooooooo glad it was a hit!!! 🙂
Bill says
Tried this several weeks ago and it was a big hit. Lastnight i switched the mayo for Miracle Whip and the seasonings for Mc Cormicks bbq seasoning and crumpled some Applewood smoked bacon on about 3/4 the way through cooking. It disappeared quick.
Kristin says
Ooooo that sounds AMAZING!!!! I love the addition of the bacon and bbq seasoning! I will definitely need to remember that for next time, 🙂
So glad it was a hit!!!
Chris says
I have made this on fish fillets and broiled them. Sooooo good!
Kristin says
Oooooo sounds delicious! Ill need to remember that next time I pick up some fish, 🙂
Barbara says
I have been making this for years!!!!!!!!!!! My family loves it…..
Kristin says
Yea! It sure is an easy, delicious recipe 🙂
Anonymous says
Whatvif theres no oven?
Kristin says
You can use a slow cooker to cook this if no oven is available, 🙂
Anonymous says
How long would you cook in a crock pot?
Kristin says
I have never tried it in the slow cooker, but depending on whether the chicken was frozen or thawed, I would cook it on low for about 6-8 hours, 🙂
Katrina says
This would be amazing n the crockpot going to try it!
Kristin says
Great idea!!! I bet the chicken would be SO moist and packed with flavor in the slow cooker!! Let me know how it turns out, 🙂
Amanda Bennett says
Thank you for the recipe. It has some zip.
Kristin says
It sure is yummy, 🙂
Sheri Fortson says
Should the chicken be covered at any point ?
Kristin and Adriana says
Nope, the chicken doesn’t need to be covered 🙂
Forrest Walter says
Slice the chicken through the middle from the side and slide in a big slice of Forest Ham with a little Mozzarella cheese for a different taste.