Melt In Your Mouth Chicken Breast

A cozy and foolproof recipe for juicy and tender chicken breasts, perfect for weeknight dinners and special occasions.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 6 ounces each) Pounded to even thickness for even cooking.
1 cup mayonnaise Room temperature; acts as a tenderizer.
1 cup grated Parmesan cheese Can substitute with Pecorino Romano for a saltier kick.
1 teaspoon garlic powder Can use 2 minced cloves of fresh garlic for more flavor.
1 teaspoon onion powder
1 teaspoon paprika Smoked paprika makes a lovely variation.
1 teaspoon salt Or to taste.
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped Optional, for color and freshness.
1 serving lemon wedges Optional, for serving.

Preparation

Preheat your oven to 425°F (220°C). Line a baking dish with parchment paper or lightly oil it to prevent sticking.
Pat the chicken breasts dry and place each between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound to an even thickness (about 1/2 inch).
In a medium bowl, whisk together mayonnaise, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Spoon a generous amount of the mayo mixture evenly over each chicken breast, smoothing it out to coat each piece fully.
Arrange the coated breasts in the prepared baking dish. Sprinkle additional Parmesan and the chopped parsley over the top.

Cooking

Bake for 18–25 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden.
If you prefer a deeper crust, broil on high for 1–2 minutes while watching closely.
Remove from oven and let rest for 5 minutes before slicing.

Store cooked chicken in an airtight container for up to 3 days. Can freeze for up to 2 months. Reheat gently in the oven for best results.