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.
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!!