Melt-In-Your-Mouth Chicken
This creamy, flavorful baked chicken comes together in minutes and delivers tender, juicy results every time. It's the perfect go-to recipe for busy nights or when you're craving something comforting without the fuss.
Equipment
- Oven
- Mixing Bowl
- Spatula
- Baking dish
- Meat Thermometer
Ingredients
Main Ingredients
- 4 pieces Chicken breasts, boneless and skinless 4–6 oz each
- 0.5 cup Mayonnaise Or Greek yogurt for a lighter option
- 0.5 cup Parmesan cheese, freshly grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika Optional, for color and flavor
- 1 teaspoon Italian seasoning Or mix of oregano, basil, and thyme
- Salt and black pepper To taste
- Olive oil or nonstick spray For greasing baking dish
- Fresh parsley or chives Optional garnish
Optional Variations & Add-Ins
- Greek yogurt or sour cream For a tangy, lighter texture
- Shredded mozzarella or cheddar For extra cheesiness
- Panko or Italian breadcrumbs For a crispy top
- Dijon mustard Adds sharp flavor
- Lemon zest Adds citrus brightness
- Crushed red pepper flakes For subtle heat
- Fresh herbs (rosemary, thyme, basil) For added flavor
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil or nonstick spray.
- In a bowl, combine mayonnaise (or Greek yogurt), Parmesan, garlic powder, onion powder, paprika, and Italian seasoning. Season with salt and pepper to taste. Mix until smooth.
- Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
- Place chicken in the baking dish. Spread the creamy mixture evenly over the tops and sides of each piece.
- Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (75°C) and the top is golden and slightly crisp.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or chives, if desired.
Notes
Use a meat thermometer to ensure the chicken is cooked perfectly. Don’t skip the resting time; it helps keep the chicken juicy. For a crispier top, broil the chicken for the last 2–3 minutes of baking.