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Melt In Your Mouth Chicken

Melt in your mouth chicken features baked chicken breasts with a golden, puffy Parmesan and mayonnaise crust that turns the top bubbly and crackly. The interior stays tender and moist, with herb-flecked flavor from garlic, onion, smoked paprika, and lemon.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness for even baking.
Parmesan mayonnaise crust
  • 1 cup mayonnaise
  • 0.75 cup Parmesan cheese Freshly grated melts and browns better.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 0.25 salt To taste—season chicken lightly.
  • 0.25 cracked black pepper To taste—season chicken lightly.
  • 1 fresh parsley For garnish, optional but recommended.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish for easy release.
Season and place chicken
  1. Season the chicken breasts lightly with salt and cracked black pepper, then place them in the prepared dish.
Make the Parmesan mayonnaise mixture
  1. Mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth.
Coat the chicken
  1. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely.
Bake until bubbly and cooked through
  1. Bake for 25–30 minutes until the topping is golden and bubbly and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve immediately for the best texture.

Notes

For the most even doneness, choose chicken breasts that are similar in thickness; if needed, gently pound to even. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through, though the crust softens slightly. Freezing is not recommended because the mayonnaise-Parmesan crust texture can change. For a lower-fat option, use light mayonnaise and reduce the Parmesan slightly, keeping the coating thick enough to brown.