Melt In Your Mouth Chicken

Look, I’m not one to overhear names on recipes. But this one? It actually lives up to the hype.

The chicken comes out so tender and creamy, it practically falls apart on your fork. And here’s the best part: you only need six ingredients. Most of which you probably already have sitting in your fridge right now.

The whole thing takes about an hour. That’s it.

The secret? A mayo and Parmesan coating that turns golden and crispy on the outside while keeping everything ridiculously moist inside. No dry, sad chicken here.

Why This Recipe Works

Let me tell you why I keep coming back to this dish:

• Simple ingredients. Six things. That’s all you need to make chicken that tastes like it came from a nice restaurant.
• Never dry. The mayo acts like a protective shield. It locks in all the moisture.
• Anyone can make this. Seriously. If you can mix things in a bowl and turn on an oven, you’re good to go.
• Everyone loves it. I’ve served this to picky kids and food snobs alike. Both groups cleaned their plates.
• Easy cleanup. One baking dish. Done.

What You Need to Know First

Time breakdown:

• Getting everything ready: 10 minutes
• Actual cooking: 45 minutes
• Total: 55 minutes

How many people does this feed?

Four people. Each person gets one chicken breast.

Need more? Just double everything and grab a bigger dish.

Is this hard to make?

Not even a little bit. This is perfect for a Tuesday night when you’re tired and just want something good.

Grab These Tools

You don’t need fancy equipment:

• One baking dish (9×13 inch is perfect)
• Small mixing bowl
• Measuring cups and spoons
• Meat thermometer (helpful but not required)
• Aluminum foil if you want it

The Ingredients

Here’s what goes into this magic coating:

• Chicken Breasts: 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• Mayonnaise or Greek Yogurt: 1 cup (Greek yogurt works if you want something lighter)
• Parmesan Cheese: 1/2 cup, freshly grated for best flavor
• Seasoning Salt: 1 teaspoon (or use regular salt)
• Black Pepper: 1/2 teaspoon, freshly ground
• Garlic Powder: 1 teaspoon

That’s it. Nothing weird or hard to find.

Ways to Mix It Up

Once you’ve made this a few times, try these twists:

• Italian style: Throw in 1 teaspoon of Italian seasoning or dried basil.
• Different cheese: Mozzarella, cheddar, or asiago all work great instead of Parmesan.
• Spicy version: Add 1/4 teaspoon cayenne pepper or red pepper flakes.
• Bright and fresh: Mix 1 tablespoon of lemon juice into the mayo mixture.
• Even more tender: Use boneless thighs instead of breasts. They’re more forgiving.

How to Make It (Step by Step)

1. Preheat Your Oven

Turn it to 375°F (190°C).

Grab your 9×13 inch baking dish and give it a light spray with cooking spray. Or rub a little oil in there.

2. Prepare the Coating

Get your small bowl. Add the mayonnaise (or Greek yogurt), Parmesan cheese, seasoning salt, black pepper, and garlic powder.

Stir it all together until it’s smooth and well combined.

3. Prepare the Chicken

Here’s a step people skip that makes a huge difference:

Pat those chicken breasts completely dry with paper towels. This helps the coating actually stick instead of sliding off.

Got really thick chicken breasts? More than 1 inch? Pound them out a bit so they’re even. Otherwise the thin parts will dry out while the thick parts finish cooking.

4. Coat the Chicken

Place your chicken breasts in the baking dish.

Now comes the fun part. Take that mayo mixture and spread it over the top of each piece. Cover the entire surface. You want about 1/4 inch of coating on there.

Don’t be shy. Slather it on.

5. Bake

Pop the dish into your preheated oven.

Set a timer for 40-45 minutes.

You’ll know it’s done when the coating turns golden brown and starts to bubble. If you have a meat thermometer, you’re looking for 165°F when you stick it in the thickest part.

6. Rest and Serve

Pull it out of the oven.

Wait 5 minutes before you cut into it. I know it smells amazing and you want to dive in right now.

But trust me. Those juices need time to settle back into the meat.

After 5 minutes? Slice and serve while it’s hot.

What to Serve With This

I’ve paired this chicken with all sorts of things. Here’s what works:

Vegetables: Roasted broccoli, green beans, or a simple garden salad all work great.

Starches: Mashed potatoes, rice pilaf, or buttered noodles. Anything that’ll soak up those juices.

Get creative:

• Slice it up and make wraps with lettuce and tomato
• Cut it into strips and toss with fettuccine alfredo
• Serve it next to a bowl of tomato soup

Make it pretty:

Sprinkle some fresh chopped parsley on top. Or add a bit more Parmesan.

A lemon wedge on the side looks nice and gives people the option for a fresh squeeze.

Storing Leftovers

In the fridge:

Put leftover chicken in an airtight container. It’ll last 3-4 days.

The coating might soften a bit. That’s normal.

In the freezer:

Wrap each piece in plastic wrap, then put them all in a freezer bag. They’ll keep for up to 3 months.

Thaw in the fridge overnight before you reheat.

Reheating:

The oven is your best bet. Warm at 350°F for 15-20 minutes.

In a hurry? Microwave on medium power for 2-3 minutes. Just know the coating won’t be as crispy.

My Tips for Getting It Right

I’ve made this recipe at least two dozen times. Here’s what I’ve learned:

Dry that chicken.

I can’t stress this enough. If the chicken is wet, the coating slides right off.

Even thickness matters.

Pound those thick breasts so everything cooks evenly. Otherwise you’ll have dry edges and raw middles.

Use real mayo.

I tried light mayo once. Big mistake. It just doesn’t create the same rich coating. Full-fat is the way to go.

Fresh Parmesan is worth it.

Grate it from a block instead of buying the pre-grated stuff in the green can. It melts better and tastes so much fresher.

Get a meat thermometer.

You can guess when chicken is done. Or you can know for sure. Pull it at exactly 165°F and it’ll be perfect every time.

Let it rest.

Those 5 minutes make a huge difference. The chicken stays way juicier.

Nutrition Info

Here’s what you’re getting per serving:

Nutrient	Per Serving
Calories	385
Protein	42g
Fat	22g
Saturated Fat	6g
Carbohydrates	2g
Fiber	0g
Sugar	1g
Cholesterol	125mg
Sodium	620mg

These numbers are estimates based on typical ingredients.

Your Questions Answered

Can I use chicken thighs instead?

Absolutely. Boneless, skinless thighs work great. They might need a few extra minutes in the oven.

Can I make this ahead?

Yep. You can coat the chicken up to 4 hours before baking. Just cover it and stick it in the fridge. Bake when you’re ready to eat.

Why is my coating runny?

Two things: Make sure you’re using full-fat mayo. And check that your Parmesan is finely grated. The mixture should be thick enough to spread like frosting.

Can I grill this chicken instead?

I wouldn’t recommend it. The coating tends to fall off or burn on the grill. Baking really is the best method here.

Is Greek yogurt just as good as mayo?

It creates a lighter coating that’s still really good. The texture will be a bit different, but the chicken stays tender.

How do I know when the chicken is done?

The coating should be golden brown. And when you stick a meat thermometer into the thickest part, it should read 165°F.

Final Thoughts

This recipe changed the way I cook chicken.

Before this, I was always battling dry, boring chicken breasts. Now? This is my default method.

Six ingredients. Less than an hour. Chicken that actually tastes good and stays moist.

The creamy Parmesan coating does all the heavy lifting. You just mix, spread, and bake.

I make this at least twice a month. Sometimes for a quick weeknight dinner when I’m tired. Sometimes on Sunday when I have a bit more time and want something that feels special.

Either way, plates get cleaned.

Give it a try. I think it might become your go-to chicken recipe too.