Melt in Your Mouth Chicken

ByDeShawn Ellis
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Why Make This Recipe

Melt In Your Mouth Chicken Breast is a delicious and easy dish that is sure to become a favorite in your household. It offers a rich flavor without requiring complicated techniques or hard-to-find ingredients. The creamy topping of mayonnaise and Parmesan cheese keeps the chicken tender and juicy while providing a delightful crunch. Whether you’re cooking for family or friends, this recipe makes a great main dish that everyone will love. Plus, it’s quick to prepare, making it perfect for busy weeknights.

How to Make Melt In Your Mouth Chicken Breast

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup mayonnaise (or plain Greek yogurt for lighter version)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ½ teaspoon paprika or Italian seasoning (for topping)

Directions:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper.
  2. Use a meat mallet to pound the chicken breasts to an even thickness of about ¾ inch. This ensures even cooking.
  3. In a medium bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until the mixture is smooth.
  4. Spread the mixture evenly over the surface of each chicken breast, making sure to cover them completely.
  5. Place the chicken breasts in the prepared baking dish and sprinkle the optional paprika or Italian seasoning on top.
  6. Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden brown.
  7. Let the chicken rest for 5 minutes before serving. This helps keep the chicken juicy.

How to Serve Melt In Your Mouth Chicken Breast

This dish is best served hot, right out of the oven. You can pair it with a variety of sides such as steamed vegetables, rice, or a fresh salad. The creamy topping complements roasted vegetables and mashed potatoes beautifully. For an extra touch, garnish with fresh herbs like parsley or thyme.

How to Store Melt In Your Mouth Chicken Breast

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Make sure to let the chicken cool completely before storing. To reheat, place the chicken in the oven again or use the microwave until heated through, ensuring it remains moist.

Tips to Make Melt In Your Mouth Chicken Breast

  • To keep the dish lighter, you can substitute mayonnaise with plain Greek yogurt.
  • Make sure not to overcook the chicken. Use a meat thermometer to check the internal temperature.
  • For added flavor, you can marinate the chicken in the seasoning mixture for a few hours or overnight before baking.

Variation

You can easily modify this recipe by adding different cheeses, such as cheddar or mozzarella, to change up the flavor. Additionally, consider incorporating herbs like rosemary or thyme in the mixture for a fresh twist.

FAQs

1. Can I use frozen chicken breasts for this recipe?
Yes, but you should thaw them completely before preparing the dish to ensure even cooking.

2. What can I serve with Melt In Your Mouth Chicken Breast?
This chicken pairs well with a variety of sides like mashed potatoes, rice, steamed vegetables, or a simple side salad.

3. How long can I keep leftovers?
You can store leftovers in the refrigerator for up to 3 days. Make sure they are in an airtight container.

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Melt In Your Mouth Chicken Breast

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A quick and delicious chicken dish featuring a creamy topping of mayonnaise and Parmesan cheese.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup mayonnaise (or plain Greek yogurt for lighter version)
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika or Italian seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish or line it with parchment paper.
  2. Pound the chicken breasts to an even thickness of about ¾ inch.
  3. In a bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
  4. Spread the mixture evenly over the chicken breasts.
  5. Place the chicken in the prepared baking dish and sprinkle with paprika or Italian seasoning if using.
  6. Bake uncovered for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden brown.
  7. Let the chicken rest for 5 minutes before serving.

Notes

You can substitute mayonnaise with plain Greek yogurt for a lighter version. Ensure not to overcook the chicken.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: chicken, main dish, easy recipe, quick dinner, weeknight meal

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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