Melt in Your Mouth Chicken
If you want baked chicken that turns out tender, juicy, and anything but boring, this melt in your mouth chicken is the answer. A creamy Parmesan-mayo (or Greek yogurt) coating keeps every bite moist, flavorful, and delightfully golden on top.
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts use thighs for richer flavor if preferred
- 1 cup mayonnaise or Greek yogurt Greek yogurt + 1–2 tsp olive oil gives tangy, lighter version
- 1/2 cup Parmesan cheese (grated) or Pecorino Romano for sharper flavor
- 1 tsp seasoning salt or sea salt + Italian seasoning
- 1/2 tsp black pepper (freshly ground) add chili flakes for kick
- 1 tsp garlic powder or 2–3 cloves fresh minced garlic
Instructions
- Preheat your oven to 375 °F (190 °C). Grease a baking dish or line with parchment. Pat the chicken dry for better coating adhesion.
- In a bowl, mix the mayonnaise (or Greek yogurt), Parmesan, seasoning salt, black pepper, and garlic powder until creamy and smooth.
- Spread the creamy mixture evenly over the top and sides of each chicken breast. Add extra Parmesan on top if desired.
- Place chicken in the baking dish and bake for 25–30 minutes until internal temperature reaches 165 °F (74 °C). Broil for 1–2 minutes for a golden crust.
- Let the chicken rest for 5 minutes before slicing to keep it juicy and tender. Serve warm.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise and reduce Parmesan slightly. Add smoked paprika or Italian seasoning for extra flavour.