Melt In Your Mouth Chicken Breast Recipe
The name comes from the texture, and the texture comes from an unlikely ingredient: mayonnaise. Spread over chicken breasts with Parmesan and a few spices, it bakes into a golden, savory crust and keeps lean breast meat from drying out in the oven.
There is no marinating and no breading station. The mayonnaise, grated Parmesan, garlic powder, onion powder, salt, pepper and paprika are stirred together in a small bowl and spread evenly over the chicken in a greased baking dish. Cover the whole top, since bare patches brown and dry faster than the rest. On a weeknight I prefer this to breaded chicken: less mess, and the crust still turns golden.
Chicken breasts vary a lot in thickness, so the cue is doneness rather than the clock: the chicken should be cooked through in the thickest part and the topping golden brown. Five minutes of rest before slicing lets the juices settle back into the meat.
PrintMelt In Your Mouth Chicken Breast
Chicken breasts spread with a seasoned mayonnaise and Parmesan topping and baked until cooked through, with a golden, savory crust.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a small bowl, mix together mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, pepper, and paprika.
- Place chicken breasts in the prepared baking dish and spread the mayonnaise mixture evenly over each piece.
- Bake for 25-30 minutes or until chicken is cooked through and the topping is golden brown.
- Let rest for 5 minutes before serving to allow juices to redistribute.
Notes
Spread the topping over the whole top of each chicken breast so it browns evenly, and let the chicken rest before slicing.
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