I remember the first time I made this mayonnaise-and-parmesan baked chicken: the top turned golden and slightly crispy while the inside stayed unbelievably tender. This Melt in Your Mouth Chicken is exactly what it promises — a simple, low-fuss weeknight hero that tastes far richer than the ingredient list suggests. It’s quick to assemble, forgiving for busy cooks, and ideal when you want a satisfying dinner without a million steps. If you’re planning a relaxed brunch or potluck, it also pairs surprisingly well with sweet bakes like a melt-in-your-mouth blueberry breakfast cake for a sweet-and-savory spread.
What makes this recipe special
This dish leans on two kitchen workhorses — mayonnaise and parmesan — to create a creamy, salty crust that seals in moisture. No pounding, no brining, and no whisking up a fancy sauce. The mayo acts like a marinade and fat source while the parmesan bakes into a golden, slightly crisp topping. It’s the sort of recipe that delivers a restaurant-ish texture from pantry staples.
“Juicy inside, golden on top — my picky eaters asked for seconds. So easy to make and so much flavor.” — A reader review
How this recipe comes together
Before you start, here’s the quick process at a glance:
- Mix mayonnaise, shredded parmesan, and seasonings to make the coating.
- Place chicken breasts in a baking dish and spread the mixture over them.
- Bake at 375°F (190°C) until the center reaches 165°F (74°C) and the top is golden.
- Rest briefly, then serve.
This overview sets expectations: minimal prep, a single baking dish, and a reliable 40–45 minute cook time for standard 1–1.5-inch chicken breasts.
Key Ingredients
- 1 lb chicken breasts (two medium-sized breasts is typical)
- 2/3 cup mayonnaise (use full-fat for best moisture; Greek yogurt can substitute for a lighter version)
- 1/2 cup shredded Parmesan cheese (freshly shredded melts and browns better than pre-packed powder)
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt (or 3/4 tsp kosher salt + 1/4 tsp paprika)
- 1/2 teaspoon black pepper
Notes:
- Chicken: Boneless, skinless breasts work best here. If using thicker or thinner pieces, adjust baking time accordingly.
- Mayo: For a tangier profile, use mayo blended with a teaspoon of Dijon mustard.
- Parmesan: Romano or Asiago can be swapped if you like a sharper finish.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil or spray a baking dish.
- In a small bowl, combine the mayonnaise, shredded Parmesan, garlic powder, seasoning salt, and black pepper. Stir until smooth.
- Place the chicken breasts in the prepared baking dish in a single layer.
- Using a spoon or spatula, spread the Parmesan-mayo mixture evenly over the top of each breast until fully covered.
- Bake uncovered for 40–45 minutes. Check doneness with an instant-read thermometer — the internal temperature should read 165°F (74°C) at the thickest part.
- When the top is golden and slightly crispy, remove from oven. Let the chicken rest for 3–5 minutes before slicing and serving.
Short, clear steps with a temp check are the easiest way to guarantee juicy, safe-to-eat chicken.
What to serve it with
This chicken is versatile. Try these pairings:
- A bright green salad with lemon vinaigrette to cut the richness.
- Roasted vegetables (asparagus, Brussels sprouts, or carrots) for an easy sheet-pan side.
- Creamy mashed potatoes or buttery rice for a comforting plate.
- For a heartier, southwestern twist try it alongside a savory counterpart like mouthwatering cowboy butter chicken for a bold flavor pair at a casual family meal.
Finish with a sprinkle of fresh parsley or a squeeze of lemon to brighten the dish.
How to store & freeze
- Refrigerator: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days. Keep chilled below 40°F (4°C).
- Reheating: Reheat gently in a 325°F (160°C) oven for 10–15 minutes until warmed through, or microwave in 30-second bursts to avoid drying. If you want to re-crisp the topping, finish under the broiler for 1–2 minutes while watching closely.
- Freezing: For longer storage, freeze cooked portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Alternatively, you can freeze raw, coated chicken on a tray, then transfer to a bag; bake from thawed for best texture.
Food safety tip: always ensure chicken reaches 165°F (74°C) when reheated and discard any leftovers kept longer than recommended.
Pro chef tips
- Even thickness: If breasts are uneven, pound them gently to an even thickness so they cook uniformly.
- Crispier top: For more browning, switch to the broil setting for the last 1–2 minutes — watch carefully so it doesn’t burn.
- Flavor boost: Add a teaspoon of lemon zest or a pinch of smoked paprika to the topping for brightness or smokiness.
- Less mayo, more flavor: Mix half mayo and half Greek yogurt to reduce fat while keeping tenderness.
- Make it ahead: You can prepare the coating and keep it chilled for a day. Spread it on the chicken just before baking.
Recipe variations
- Herb-parmesan: Fold 1–2 tablespoons of finely chopped fresh herbs (parsley, basil, or thyme) into the mayo mixture.
- Spicy kick: Add 1/2 teaspoon cayenne pepper or a tablespoon of buffalo sauce to the coating.
- Panko crunch: Mix 1/4 cup panko breadcrumbs with the parmesan for an extra-crispy crust.
- Dairy-free: Use a dairy-free Parmesan-style sprinkle and an egg-white wash mixed with olive oil in place of mayo.
- Southern twist: Top with a light honey drizzle and chopped chives after baking for a sweet-savory finish.
Try one of these to match your mood or dietary needs — or branch out and pair with other bold mains like the cowboy butter chicken linked above for a themed dinner.
Common questions
Q: How long does this take from start to finish?
A: About 10 minutes prep and 40–45 minutes baking. Plan for a total of roughly 55 minutes including resting.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are forgiving and stay juicy; bake for 35–40 minutes depending on thickness and check for 165°F (74°C).
Q: Can I prepare this ahead and bake later?
A: You can mix the topping a day in advance. For best texture, apply the topping right before baking. If coated and refrigerated, add a few extra minutes to the bake time.
Q: Is this recipe gluten-free?
A: Yes, as written it is gluten-free. If you add panko or other toppings, choose certified gluten-free options.
Q: What if I don’t have mayonnaise?
A: Use full-fat Greek yogurt for a tangy alternative, or blend 1 tablespoon olive oil with 1 egg yolk to make a quick emulsion.
Q: Can I freeze the unbaked coated chicken?
A: Yes. Freeze on a tray until firm, then transfer to a sealed bag for up to 2 months. Thaw overnight and bake to the usual temperature.
Q: How do I keep the topping from getting soggy?
A: Ensure the chicken surface is patted dry before applying the mayo mixture. A brief extra minute or two under the broiler will also restore crispness.
Enjoy your meal!
Give this easy, comforting Melt in Your Mouth Chicken a try tonight and see how a handful of simple ingredients transforms into a juicy, golden dinner that the whole family will ask for again. If you make it, leave a comment and tell me which variation you tried.
Melt in Your Mouth Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly oil or spray a baking dish.
- In a small bowl, combine the mayonnaise, shredded Parmesan, garlic powder, seasoning salt, and black pepper. Stir until smooth.
- Place the chicken breasts in the prepared baking dish in a single layer.
- Using a spoon or spatula, spread the Parmesan-mayo mixture evenly over the top of each breast until fully covered.
- Bake uncovered for 40–45 minutes. Check doneness with an instant-read thermometer — the internal temperature should read 165°F (74°C) at the thickest part.
- When the top is golden and slightly crispy, remove from oven. Let the chicken rest for 3–5 minutes before slicing and serving.