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.
Debbie McDaniel says
Love your recipes. Would u add me to your
mailing list?
Kristin says
Just added you! Welcome to the page!! 🙂
Pallavi says
Can this be done without an oven ! I dont use one !
Kristin says
Hmmm, I have never tried to make it in anything other than an oven, but it would work good in a slow cooker as well!!
hellersix says
Thank you
Kristin says
No problem 🙂 Enjoy!
hellersix says
I can’t tell if the chicken breast has skin or not. Is it boneless and skinless, or just boneless with skin?
Kristin says
I use boneless, skinless chicken breasts, 🙂
Jason Korstad says
I would like to subscribe to your blog
Kristin says
Just added you to our mailing list! Welcome to the page!
Maria says
Made this chicken last week and it was yummy! the chicken was tender and full of flavor! thank you for sharing.
Gloria says
where can I find the calories per serving ?
Gloria says
Hi…I am counting so where do I find the # of calories per serving and the # servings please
Kristin says
Here you go! This is using the mayonnaise, it will be much less using the Greek yogurt 🙂
Servings Per Recipe: 4
Calories 250.2
Calories from Fat 100
Total Fat 11.2 g
Saturated Fat 4.3 g
Cholesterol 93.3 mg
Sodium 261.2 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.1 g
Sugars 0.1 g
Protein 34.2 g
Regina Renner says
I just put my foot in mouth; I found the link for printer friendly. Sorry about the rave.
Kristin says
So glad you found the print button!! Enjoy the recipes and have a great day!!
Regina Renner says
I hate websites like yours that when I find a recipe that I like, I have to sign up or go to the other links; why not give us a chance to just print it. Disgusted with websites like yours that do not provide this option. Thank you for listening to my rave.
Anonymous says
Could you post recipe for pasta featured in dish?
Kristin says
Hi! That is actually just spaghetti noodles cooked to al dente, drained, and then some butter, garlic cloves, and Parmesan cheese sprinkled on top! Delicious and simple 🙂
ADDICTEDTOCHOCO says
Phyllis, I used boneless skinless breasts and it wasn’t dry at all. I don’t eat skin, so I went with my normal chicken. It was amazing!!! You don’t need the skin.
Kristin says
So glad you enjoy this recipe as much as I do! Its definitely a family favorite!
ADDICTEDTOCHOCO says
Made this today, I was looking for something different for my family, as we love chicken, but I get bored. I had some HUGE chicken breasts, they were about a pound each, so I cut them into smaller pieces, and did this. We all loved it. It was so juicy! I have trouble eating dry meat, so it was perfect for me! I will have to try with the Greek Yogurt, but with the Mayonnaise it was really amazing! Thank you.
Kristin says
Yea! So glad you enjoyed this! I love how moist the chicken stays and the flavor it has!! Definitely yummy!!
Phyllis Pippin says
Does the flavor stay on the skin or does it cook thru? Can you remove the skin or will it dry out?
Patricia says
I use Renne’s salad dressing . Garlic lover’s kind. Work’s great as cheese and herbs are all in!
Kristin says
Ooooo, yum! Do you mix it in the mayonnaise? That sounds great!