Melt In Your Mouth Chicken (Print Version)
Tender chicken baked in creamy Parmesan sauce with golden crust
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Sauce Mixture
04 - 1 cup mayonnaise or Greek yogurt
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - 2 teaspoons dried parsley
→ Topping
10 - 1/4 cup grated Parmesan cheese
11 - 2 tablespoons breadcrumbs (optional)
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium mixing bowl, combine mayonnaise (or Greek yogurt), 1/2 cup Parmesan cheese, garlic powder, onion powder, paprika, and dried parsley. Whisk until smooth and fully incorporated.
04 - Spread the sauce mixture evenly over the tops of each chicken breast, ensuring complete coverage. Use the back of a spoon to create an even layer.
05 - Sprinkle remaining 1/4 cup Parmesan cheese over the sauced chicken. Add breadcrumbs if using for extra crunch.
06 - Bake uncovered for 25-30 minutes until chicken reaches internal temperature of 165°F and the top is golden brown and bubbly.
07 - Remove from oven and let chicken rest for 5 minutes before serving to allow juices to redistribute. Garnish with additional parsley if desired.
# Expert Tips:
01 -
- The sauce keeps the chicken incredibly moist while creating a golden crust that everyone fights over
- It comes together in ten minutes flat and tastes like you spent much longer on it
02 -
- Thinner chicken breasts will cook faster so check them at 20 minutes to avoid drying out
- The sauce will look thick before baking but that is exactly what creates that gorgeous crust
03 -
- Pound the thicker end of your chicken breasts so they cook evenly throughout
- Use freshly grated Parmesan instead of the shelf stable kind for way better melting