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Melt In Your Mouth Chicken

Melt in your mouth chicken with a golden, puffy Parmesan-and-mayonnaise crust and juicy, tender chicken breasts baked until 165°F. Easy baked chicken method delivers a crackly top and a moist interior every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and topping
  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 0.25 tsp Salt and cracked black pepper to taste
  • 1 Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Make sure the dish is lightly coated so the Parmesan crust releases easily.
  2. Season the boneless skinless chicken breasts lightly with salt and pepper and place them in the prepared dish. Lay them in a single layer so they bake evenly.
  3. Mix together mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth. Stop mixing when the topping looks creamy and fully combined.
  4. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely. Use a thick layer so the top turns golden and bubbly as it bakes.
  5. Bake for 25-30 minutes at 375°F until the topping is golden and bubbly and the internal temperature reaches 165°F. Look for a crackled, puffy surface and juices that run clear when pierced.
  6. Garnish with fresh parsley and serve immediately. Resting too long can soften the crust, so plate and eat while it’s hot.

Notes

For the juiciest result, use chicken breasts that are similar thickness so they hit 165°F at the same time. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 325°F just until warm (the crust may soften a bit). Freezing is not recommended because mayonnaise-based crust texture changes. Dietary swap: use low-fat mayonnaise if you want a lighter version while keeping the same bake method.