Melt In Your Mouth Chicken (Print Version)
Tender chicken breasts with a creamy parmesan coating that bakes to golden perfection in just 40 minutes.
# What You'll Need:
→ Chicken
01 - 6 boneless, skinless chicken breasts (about 2 lbs), trimmed
→ Creamy Coating
02 - 1 cup mayonnaise (or Greek yogurt for lighter option)
03 - 1/2 cup grated parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp ground black pepper
07 - 1/2 tsp salt
08 - 1 tsp dried Italian herbs (optional)
→ Garnish
09 - 2 tbsp fresh parsley, chopped (optional)
# Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Pat the chicken breasts dry with paper towels and arrange them in a single layer in the baking dish.
03 - In a medium bowl, mix together the mayonnaise, parmesan cheese, garlic powder, onion powder, black pepper, salt, and Italian herbs (if using) until smooth.
04 - Evenly spread the creamy mixture over the top of each chicken breast, covering them completely.
05 - Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the topping is golden brown.
06 - Optionally, broil for 2 to 3 minutes at the end for extra browning.
07 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
# Expert Tips:
01 -
- The mayonnaise locks in juices so well that chicken breasts stay tender instead of drying out like they usually do
- You probably have everything in your fridge right now, making it perfect for those nights you forgot to plan dinner
02 -
- I once skipped the resting step and the juices ran everywhere, making the chicken instantly less tender
- The topping should be golden, not dark brown, so keep an eye on it during those last few minutes
03 -
- If your chicken breasts are thick, pound them slightly so they cook evenly without drying out
- The internal temperature should hit 165 degrees for safe eating, so grab a meat thermometer if you are unsure