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.
Margie Turpin says
This is my next go to chicken recipe.Substituted 1 tsp. minced garlic, tsp. Bay Seasoning, 2 tsp. dried dill, 1 tsp. curry powder, and black pepper. Hubby doesn’t like parmesan cheese on his chicken. Tasted the mayo mix (used our favorite Dukes Mayo) and it was sooooo good. Can’t wait until the chicken is done. Used half a bag of frozen chicken tenders. Dredged each tender in the mayo mix to be sure every piece was nicely coated, then placed in my cast iron dutch oven. I didn’t have parmesan, seasoned salt, or garlic powder. So this is the reason for substitutes. Made my own seasoned salt (w/dill and curry powder). Thank you for sharing.
Kristin says
Oh yum! I love all the changes you made, I will have to remember that for next time!!
elizabeth says
Do you use grated or shreddedp parmesan
Kristin says
Either one works great, I typically have grated on hand more often, so I use that, but both work!!
Amanda says
What is the pasta recipe?
Kristin says
Hehe, I hate admitting this, but the pasta is actually just melted butter and Parmesan over spaghetti noodles. Basic, but something my kids go crazy over, hehe!!
Nana Jan says
Can I make this in a toaster oven. I live alone and hate using the big oven for one chicken breast?
Kristin says
Hmmm, good question. Which cook settings do you have for your toaster oven? I have seen some that have cook settings similar to the oven such as temperature. If that’s the case, then yes. As long as the chicken gets cooked through, I don’t see why that wouldn’t work. Keep me posted if you try it!
Anna says
When using a crockpot, should I add a bit of water into the bowl as well as the chicken and toppings to keep it from overcooking?
Kristin says
I’ve actually never tried this recipe in the slow cooker. I would think that adding a bit of chicken broth, maybe 1/4 cup, would be best though!!
JJ says
How long should i leave it in the oven??
Kristin says
Until chicken is cooked through, so about 30 minutes or so, depending on thickness of chicken breasts
Angela says
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!
Kristin says
Ooooo, I love the idea of adding some hot sauce. I think I will try that tonight for dinner! Thanks for the suggestion!
Marcy says
That was the worse chicken I ever made..Very greasy even cut down on the mayo and added 1 cup of Parmesan cheese but it sat in a pool of oil and no one in my family could even eat it…I ended up throwing it all away..What a waste. I will never make it again and advise no one else to..sorry but I had to let you know the truth
Kristin says
Yikes, sounds like it wasn’t a hit. Sorry about that, I am not sure what would’ve happened as I make this frequently and never had that problem. What type of mayo did you use? Sorry it wasn’t yummy for you guys!
Jane says
Have baked this numerous times and can’t seem to get enough of this great taste!! It does melt in your mouth and is so easy.
Kristin says
So glad you enjoy it! Its a favorite in my house for sure!
Pam says
It was so delicious!!!!
Kristin says
So glad you enjoyed it!! <3
Terri says
Has anyone tried this on pieces of chicken – mainly legs and thighs? Sounds like it would be very good
Kristin says
I have heard from a few people that they used legs/thighs and it turned out great!! Enjoy!!
Debra Gulley says
do you think you could use buttermilk and seasonings – perhaps a ranch dressing effect?
Kristin says
Hey Debra, I have tried using ranch and it is delicious! Here is the recipe I made, https://thecookinchicks.com/2015/08/ranch-chicken-bake/
Barbara says
Already do this recipe. It is on my jar of Hellmanns Mayo.
Kristin says
Glad you enjoy it! It was a recipe I found in my family cookbook, always fun to see where they originate from though 🙂
Caroline says
Looks amazing. I will try it.
Kristin says
You’ll love this!! Let me know how it turns out 🙂
Jean Marie says
I pound the chicken breasts down so they are thin, put the oven on 400, and bake for 15 minutes. Comes out completely cooked and moist. Sometimes I use honey mustard instead of mayo, gives it a bit of a kick.
Kristin says
Oooooo, sounds delicious! I’ll need to try the honey mustard idea next time!!