Name: Melt in Your Mouth Chicken
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Ingredients: 1 lb chicken breasts (about 2 medium breasts) – boneless, skinless (You can use thighs, but adjust cooking time.); 2/3 cup mayonnaise (Full-fat gives best moisture; Greek yogurt can replace some for tang.); 1/2 cup shredded Parmesan cheese (Freshly grated melts and crisps better than pre-grated.); 1 teaspoon garlic powder (Or 1–2 cloves minced fresh garlic.); 1 teaspoon seasoning salt (Or 1 tsp kosher salt + 1/2 tsp paprika.); 1/2 teaspoon black pepper (Freshly ground if possible.)

I still remember the first time I spread a glossy mayonnaise-and-parmesan coating over chicken breasts and popped them in the oven — the top turned golden, the meat stayed unbelievably tender, and dinner suddenly felt effortless. This simple Melt in Your Mouth chicken is exactly that kind of recipe: minimal fuss, big flavor, and reliably juicy every time.

Why you’ll love this dish

This recipe delivers tender, juicy chicken with a crisp, savory top using just pantry staples. It’s fast enough for a weeknight, mild enough for picky eaters, and elegant enough to serve when guests drop by unexpectedly. The mayo keeps the meat moist while the parmesan crisps and flavors the exterior — no brining, no pan-searing, and only one baking dish to wash.

"One of the easiest dinners I make — golden outside, so tender inside. My kids ask for it every week."

Reasons to reach for this recipe:

Quick prep: mixing the topping takes two minutes.
Minimal ingredients: most kitchens already have mayo, garlic powder, and parmesan.
Consistent results: oven baking plus mayo gives reliable moisture retention.
Kid- and guest-friendly: mild, cheesy, and adaptable.

Step-by-step overview

Before you dive in, here’s the short version of how this comes together:

Preheat oven to 375°F (190°C).
Combine mayonnaise, shredded parmesan, garlic powder, seasoning salt, and black pepper.
Place chicken breasts in a baking dish and spread the mixture evenly on top.
Bake 40–45 minutes until internal temperature reaches 165°F (74°C) and the top is golden.
Rest a few minutes, then serve.

This overview sets expectations: a straightforward assembly, a mid-heat bake for 40–45 minutes, and a short resting period to let juices redistribute.

What you’ll need

1 lb chicken breasts (about 2 medium breasts) — boneless, skinless. You can use thighs, but adjust cooking time.
2/3 cup mayonnaise — full-fat gives best moisture; Greek yogurt can replace some for tang.
1/2 cup shredded Parmesan cheese — freshly grated melts and crisps better than pre-grated.
1 teaspoon garlic powder — or 1–2 cloves minced fresh garlic.
1 teaspoon seasoning salt — or 1 tsp kosher salt + 1/2 tsp paprika.
1/2 teaspoon black pepper — freshly ground if possible.

Notes: If you prefer lower sodium, use low-sodium mayo and reduce the seasoning salt. For a dairy-free version, use a dairy-free parmesan alternative or finely crushed nutritional yeast, though the texture will differ.

Directions to follow

Preheat your oven to 375°F (190°C). Position a rack in the center.
In a small bowl, stir together the mayonnaise, shredded Parmesan, garlic powder, seasoning salt, and black pepper until smooth.
Pat the chicken breasts dry with paper towels and arrange them in a single layer in a baking dish.
Spread the mayonnaise–Parmesan mixture evenly over the top of each breast, covering the surface.
Bake uncovered for 40–45 minutes. Begin checking at 35 minutes if your breasts are on the thinner side.
Use an instant-read thermometer to confirm the thickest part of the chicken has reached 165°F (74°C). The top should be golden and slightly crispy.
Remove from the oven and let rest for 5 minutes before slicing and serving.

Best ways to enjoy it

This chicken is a great blank canvas for sides and plating:

Simple weeknight plate: mashed potatoes or steamed rice and roasted broccoli.
Bright contrast: serve with a lemony arugula salad or quick cucumber-tomato salad.
Comfort pairing: buttered noodles with a sprinkle of parsley.
For a crowd: slice and serve over a bed of mixed greens or pasta, drizzled with a little extra olive oil and lemon.

Garnish ideas: chopped fresh parsley, a squeeze of lemon to brighten the cheese, or a pinch of red pepper flakes for heat.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheat: Warm slices in a 325°F (160°C) oven for 10–12 minutes or until heated through to avoid drying. You can also reheat gently in a skillet with a splash of water and a lid to steam briefly.
Freeze: Wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety note: Always reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Even thickness: Pound thicker ends of the chicken to uniform thickness so everything finishes at the same time.
Thermometer is key: Rely on an instant-read thermometer rather than time alone to avoid under- or overcooking.
Crispier top: For a slightly deeper crust, broil the last 1–2 minutes while watching closely to avoid burning.
Flavor boost: Mix in 1–2 teaspoons of Dijon mustard with the mayo for a tangy lift.
Make it ahead: Assemble the topped chicken in the baking dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if starting chilled.

Creative twists

Herb-parm: Stir 1–2 tablespoons chopped fresh basil, parsley, or chives into the mayo mix.
Spicy: Add 1/2 teaspoon cayenne or swap seasoning salt for Cajun seasoning.
Panko crunch: Mix 1/4 cup panko into the topping for added texture.
Lighter swap: Replace half the mayo with Greek yogurt and reduce the Parmesan slightly; results are tangier and a bit less rich.
Mediterranean: Add a teaspoon of lemon zest, omit seasoning salt, and top with diced sun-dried tomatoes and olives after baking.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs will stay moist and need a slightly shorter bake — start checking at 30 minutes and aim for 165°F (74°C).

Q: Is it safe to bake mayonnaise?
A: Yes. Mayonnaise is an emulsion of oil, egg, and acid; when baked it helps retain moisture. Always ensure the chicken reaches 165°F (74°C) for safety.

Q: Can I make this gluten-free?
A: Absolutely. The base recipe is gluten-free if your Parmesan and seasoning contain no gluten — avoid added fillers in pre-shredded cheeses if sensitive.

Q: How do I keep the topping from becoming too salty?
A: Use freshly grated Parmesan and reduce or omit the seasoning salt. Taste-test any substituted ingredients like pre-made mixes.

Q: Can I meal-prep this for lunches?
A: Yes. Cook, cool, and slice. Pack with a fresh salad or grain and reheat gently, or eat cold over greens.

Conclusion

This Melt in Your Mouth chicken is proof that a handful of pantry staples can produce an impressive, reliable meal. If you want more context or variations from other home cooks, see this detailed write-up from Melt In Your Mouth Chicken Recipe (Just 4 Ingredients) | The Kitchn and a popular home-kitchen take at Melt In Your Mouth Chicken – That Oven Feelin. These pieces can spark more ideas for seasoning swaps, make-ahead tips, and plating options.