Melt In Your Mouth Chicken (Printable Version)
Tender chicken with creamy parmesan coating, baked until golden and juicy.
# What You'll Need:
→ Chicken
01 - 6 boneless, skinless chicken breasts (about 2 pounds), trimmed
→ Creamy Coating
02 - 1 cup mayonnaise (or Greek yogurt for a lighter option)
03 - 1/2 cup grated parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
08 - 1 teaspoon dried Italian herbs (optional)
→ Garnish
09 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Pat the chicken breasts dry with paper towels and arrange them in a single layer in the baking dish.
03 - In a medium bowl, mix together the mayonnaise, parmesan cheese, garlic powder, onion powder, black pepper, salt, and Italian herbs (if using) until smooth.
04 - Evenly spread the creamy mixture over the top of each chicken breast, covering them completely.
05 - Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the topping is golden brown.
06 - Optionally, broil for 2 to 3 minutes at the end for extra browning.
07 - Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
# Expert Insights:
01 -
- The creamy topping keeps the chicken juicy while creating this irresistible crispy crust that everyone fights over
- It comes together in under ten minutes of prep time but tastes like something from a fancy restaurant
02 -
- Patting the chicken completely dry before coating is crucial because any moisture prevents the topping from sticking properly
- Letting it rest for those five minutes after baking makes a huge difference in juiciness dont skip this step
03 -
- Pound thicker parts of the chicken breasts to even thickness so everything finishes cooking at the same time
- The topping should be thick enough that you cannot see the chicken through it this prevents drying out