Melt In Your Mouth Chicken (Print Version)
Crispy-topped chicken with a creamy parmesan crust that stays incredibly moist inside.
# What You'll Need:
→ Chicken
01 - 6 boneless, skinless chicken breasts (about 2 lbs), trimmed
→ Creamy Coating
02 - 1 cup mayonnaise (or Greek yogurt for a lighter option)
03 - 1/2 cup grated parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1/2 tsp ground black pepper
07 - 1/2 tsp salt
08 - 1 tsp dried Italian herbs (optional)
→ Garnish
09 - 2 tbsp fresh parsley, chopped (optional)
# How to Cook:
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 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the topping is golden brown.
06 - Optionally, broil for 2-3 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 Advice:
01 -
- The mayonnaise keeps the chicken ridiculously moist while creating this golden, slightly crispy topping that everyone fights over
- It comes together in about 10 minutes of active prep, making it perfect for those nights when you want something impressive but absolutely cannot deal with elaborate cooking
02 -
- I learned the hard way that broiling requires constant attention—one minute too long and that beautiful coating goes from golden to burnt
- Letting the chicken rest before cutting into it makes the difference between juicy meat and something that's suddenly dry
03 -
- If your chicken breasts are really thick, pound them to an even thickness so everything finishes cooking at the same time
- Room temperature chicken takes the coating better, so try to let it sit out for about 20 minutes before you start prep