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Melt In Your Mouth Parmesan Mayonnaise Baked Chicken

Melt in your mouth chicken is made with baked chicken breasts topped in a golden, puffy Parmesan and mayonnaise crust. The savory herb-flecked topping bakes into a bubbly layer while the interior stays juicy and tender at 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Pat dry so the topping adheres and browns evenly.
Parmesan mayo topping
  • 1 cup mayonnaise Use regular mayonnaise for best bake-set crust.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts and browns more reliably.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tbsp fresh lemon juice Adds brightness to the crust.
Seasoning and garnish
  • 0.25 Salt and cracked black pepper to taste Season lightly; the cheese adds saltiness too.
  • 1 Fresh parsley for garnish Chop and sprinkle on top right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish with a thin coating to prevent sticking.
  2. Season the chicken breasts lightly with salt and cracked black pepper, then place them in the prepared baking dish in a single layer.
Make the Parmesan mayonnaise mixture
  1. In a bowl, mix together mayonnaise, Parmesan cheese, garlic powder, onion powder, smoked paprika, and fresh lemon juice until smooth and evenly combined.
  2. Spread the Parmesan mayonnaise mixture generously over the top of each chicken breast, covering completely so the crust bakes thick and golden.
Bake
  1. Bake at 375°F for 25 to 30 minutes, until the topping is golden and bubbly and the internal temperature reaches 165°F.
  2. Rest the chicken for 5 minutes so the juices settle, then garnish with fresh parsley and serve immediately.

Notes

Pro tip: if the topping seems thick, spread it to fully cover the chicken so every bite gets the browned, puffy crust. Refrigerate leftovers in an airtight container for 3 to 4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the crust can soften after thawing. For a lighter option, use reduced-fat mayonnaise and part-skim Parmesan (texture may be slightly less crisp).