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.
Ed says
Parmesan cheese is loaded with salt, and mayonnaise does too. No need for extra salt.
Kristin says
You can definitely omit! Enjoy!
Cliff says
A lovely dish. I baked it last night, after making a pocket and inserting a rasher of bacon. I also mixed the parmesan with Monterray Jack. It melted in my mouth! Thank you, and could you include me in your blog please?
Kristin says
Great tweaks to the recipe! Glad you enjoyed it! I have added you to the mailing list! Enjoy!!!
Thomas says
The first recipe that I saw looked so great, I thought, “More! I need to see more!” Looking forward to more of your goodies! Thanks!
Kristin says
Hope you enjoy the recipes! Be sure to keep me posted what you think of the ones you try!!
Chrissy says
I am curious what kind of pasta that is to go with it?
Kristin says
I use spaghetti, but rotini and penne work great too!! Even egg noodles! It depends on preference!
Susies11 says
Made this tonight and it was a hit with the family. Delicious ?
Kristin says
Yea! So glad you enjoyed it!!
Mary says
I’ve been waiting to try this recipe and when the time came I just so happened to have left over Knorrs spinich dip in the fridge which contains mayo. It was fabulous.
Kristin says
Yea!! So glad you enjoyed it!
Ruth Zarnosky says
Slice half way through chicken breast, put in your favorite dressing recipe, then top with the mayo recipe…WOW! Serve with mashed potatoes & gravy & cranberry sauce…great meal
Kristin says
Great idea! I will have to remember that for next time, thanks!
Sara says
Do you think 2 breasts will take 45 minutes?
Kristin says
Depends on the thickness of the breasts, start keeping an eye on them after about 30 minutes!
Donna Doss says
I add a teaspoon of Italian bread crumbs on top. Gives a little crunch!
Kristin says
Great idea!
Jewlybug says
A huge hit a family dinner Saturday nite. Even the (sometimes) picky g’daughter LOVED it. A green salad, garlic bread & a fresh fruit salad made the dinner healthy & complete. The chicken was moist & tender. We had the leftovers for a cold lunch on Sunday.
Tripled the mayo mix so plenty left over for another meal later this week. The mayo mix is a great base for many of the suggested substitutions. Think I’ll add the green chilis for dinner with the hubby.
Added bread crumbs the last 15 minutes for a crunch I knew my fam would love. Gonna use the yogurt next time.
This is an easy addition to the rotation.
Kristin says
Yea!! I am so glad you enjoyed it!!
Gloria Hall says
If I use a slow cooker do I have to put water in it and can I use garlic salt instead of powder?
Kristin says
I would add about 1/4 cup water if chicken is thawed. If chicken is frozen, no need to use additional water! As for garlic salt, no problem, just don’t add any additional salt as it may be a bit much. Hope you enjoy!!
Joanie Ellen Vaughn says
The chicken was to salty I did not add any either!! Would not try again!
Kristin says
Bummer you didn’t enjoy it! Sometimes the mayo is a bit salty in this, so you can try the Greek yogurt next time if desired!!
Tia says
I was just wondering What would be best as for the cheese; grated in the container of real and shredded?…
Kristin says
Honestly, both work equally well, but I tend to use the grated a bit more since it blends into the mixture a bit easier and I always have it on hand!
Jean says
Will try it on the grill
Kristin says
Great idea, keep me posted how it turns out!
Rebekah says
Has anyone used sour cream? Or a combination of the 3-mayo, plain yogurt & sour cream? Just a thought…:)
Kristin says
I have only tried using both yogurt and mayo in this recipe, but don’t see why sour cream wouldn’t work as well! If you try it, be sure to keep me posted how the end result is! I always have sour cream on hand, so that would be a great alternative to use!