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
SUMMARIZE & SAVE THIS CONTENT ON
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
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
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 Menzies says
I know this sounds crazy but is there a substitute for parmesan cheese? My husband hates it and there are so many recipes (like melt in your mouth chicken) that I want to make but can’t.
Kristin says
You can also use Romano, Asiago, or Cojita cheese in this! It will change the flavor from the original, but still be just as yummy! Enjoy!
Carole Bradford says
can i freeze the cooked chicken
Kristin says
Sure, however, I don’t know how it would thaw because the sauce on top is mayo/dairy based and sometimes it doesn’t look very appealing once thawed. It is okay to do, but just don’t judge appearance, haha!
Debra Cribbs says
Hi Kristin….
I would love for you to add me to your email list!! Thank you so much!!
Debra Cribbs
Kristin says
Hi Debra! Sure thing! Adding you right now! Hope you enjoy the recipes! Happy Easter!
Devon Shockley says
I have a big family, so would it work the same if I doubled or trippled the recipe?
Kristin says
Absolutely! I typically double it for leftovers! It’s great! Enjoy!!
Kim Peltzer says
Can you use another kind of cheese?
Kristin says
Depends on what type you’re wanting to use. You can, depending on type!
Nana says
Gonna try making this tonight. My mom dislikes mayonnaise, so it’ll be interesting to see if she’ll like it or not. 🙂
Kristin says
Hmmmm, you can always use plain Greek yogurt in place of the mayo if desired? Hopefully she loves it! Its a favorite on the blog! Keep me posted!
Pattie Raposo says
How would I adjust this for serving 8?
Kristin says
Double the recipe and you should be good to go! This serves about 4, so doubling would be great! Enjoy!
Anne says
Going to try this tonight. Can’t wait to see how it turns out. Can you please add me to your list?
Kristin says
Hope you enjoyed it!! Adding you right now!
Jan says
If I double the recipe will the cooking time be longer?
I can’t wait to try it.
Thank you!
Kristin says
I have found that if you add about 5-10 minutes, that is perfect! Enjoy!
Mary says
I wonder how it would turn out if you coated the chicken in the sauce then coated with bread crumbs for an oven “fried” chicken?
Kristin says
Ooooo, that sounds like it would be great! Let me know if you try it and how it turns out!
Brinkli says
Has anyone made this with a slow cooker? If so, how long did it take / did you do anything differently? ?
Kristin says
Here is the slow cooker version I have made, enjoy!! https://thecookinchicks.com/2017/05/slow-cooker-melt-in-your-mouth-chicken/
patti says
Please add me to your list, Kristin.
Thanks! 🙂
Kristin says
Will do, welcome to the page!
Robin DeVault says
I love this chicken have made it several times. I was reading the comments and might add a few bread crumbs. Please add me to your recipe list.
Kristin says
So glad you enjoyed it! I am adding you now, welcome to the page!
Liz says
Has anyone tried this with chicken leg quarters? I am tonight because I don’t have boneless skinless chicken breasts. I did take off the skin.
Kristin says
I haven’t tried that personally, but I have heard a few others who have say its delicious! Hope you enjoy!
Figaro says
Made this tonight; used a combination (half & half) mayo and Greek yogurt; added a tsp of Dijon mustard, a few shakes Worcestershire and some hot sauce. I used a minimum of salt, but sprinkled the garlic powder and fresh ground pepper directly on the chicken; added a sprinkle of fresh grated Parmesan and some Italian seasoned bread crumbs (both sides); drizzled just a bit of olive oil over the top; baked them in my convection toaster oven at 375 for 30 min; then broiled for 5 to brown the top. My husband is very picky and hard to please and he loved this. I served it with arborio and black rice risotto with artichoke hearts. All very yummy and I’ll make this chicken again with varying treatments. Thank, Yummly and Cookin’ Chicks!
Kristin says
Oh yum! I love the variety you added to it!