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.
Caren says
Any recommendations on which brand of Greek yogurt works best? There’s quite a different flavor between brands…some are more tart, sour, or chalky than others.
Kristin says
I typically use Chobani Greek yogurt in this recipe if I don’t use the mayonnaise 🙂
Scifigirl1986 says
I made this for dinner tonight and while I liked the tangy taste to it, I thought it was way too salty. As I added the salt to the yogurt and cheese, I knew it was going to be too much for me. I think if I make it again, I will cut down on the salt–maybe use 1/2 tsp instead of 1.5 tsp’s.
Kristin says
Great idea, you can adjust that according to your preferences for sure!! 🙂
Abbey says
For anyone who is wondering 375 F is 190 C
Kristin says
Thanks for conversion 🙂
Anonymous says
After reading the reviews….I decided to try this…it was very good..served it with rice..I did lower the salt content..other than that followed the recipe…Thanks
Kristin says
Yea!! Glad you enjoyed this recipe, it is definitely a favorite of my family’s!
Sabby Nash says
This was a Great dish. Loved it! I have one question, was the mayo/ cheese spread suppose to be crispy or was it suppose to be a nice spread b/c either way it was moist & flavorful spread. Thanks for sharing this delicious recipe.
Kristin says
It spreads nicely and covers the entire chicken, however, it does get a slight crisp to it once baked! Glad you enjoyed it!!!
Myrtle G. says
Trying it now….. have to make myself behave….I want to put a full cup of Parmesan…..we love cheese….
Kristin says
LOL!! That is exactly how I am too!! Hope you enjoyed this!!!
Shanna says
Did you use full chicken breasts for this or halves? Going to make this tonight maybe… Looks so yummy!!!
Kristin says
I used full chicken breasts in this recipe, but I know of a lot of people that have used halves, thighs, diced chicken, etc. Hope you enjoy it!!
Nancy Baker says
This looks so good!! But fyi, my daughter and I are both lactose intolerant and I have found that coconut milk is a great alternative in recipes like this. I buy the can of full fat coconut milk and before opening shake vigorously for about a full minute and when you open it it is thick and creamy!! It works really great and since it has no real flavor of it’s own, like tofu it takes on the flavor of whatever you use it with! I will not however give up my cheese!!
Kristin says
This definitely is tasty! Great suggestion on using coconut milk, I love being able to have substitution ideas for meals!! I am with you on the “no giving up cheese” thought, hehe!!
Janis says
Great recipe. Have made this 2 nights in a row. Last night was with chicken and tonight was with pork chops. Just added a bit of italian breadcrumbs on top
Enjoyed both of them
Kristin says
So glad you enjoyed it!!!
Joyce Rowe says
BLESS YOU FOR GIVING US THIS MARVELOUS RECIPE , IT IS FABULOUS.
Kristin says
Awww, I am glad you enjoy the recipe!! Take care <3
Marlene Battiste says
frlivious and easy Add me to your mailing list Thank you
Kristin says
Adding you right now!! Enjoy!!
Karen says
If you are using smaller breasts do you still use the same amount of coating?
Kristin says
You can use as much as desired, I typically just spread it on until its a nice even layer, and there is a little bit leftover of the coating 🙂
Betsy Markman says
I notice that you call for boneless chicken. Is it also skinless? I ask because in the photo it looks like the skin may be on, but I’ve never seen chicken sold boneless WITH skin.
Thanks! (And I love the verses at the top of your page.)
Kristin says
Hi!!! I use boneless, skinless chicken breasts in this recipe 🙂 The “skin” you are seeing is probably just the mayonnaise coating on top that browned up a bit 🙂
Glad you enjoy the verses!!
cheryl hannah says
my husband doesn’t like mayo ,however this recipe sounds delicious. can a person tell if mayo (salad dressing) was used. (taste)
thank you
Kristin says
You could try the Greek yogurt if you prefer? It works just as good!!
Vicki says
Printer friendly should not include 146 comments. Fourteen pages of comments. I recommend copy and paste!