I bake chicken breasts topped with a creamy mixture of mayonnaise (or Greek yogurt), Parmesan, garlic, and onion. The exterior turns golden and flavorful while the inside stays juicy and tender. It’s a low‑carb, straightforward dinner ready in about 40 minutes.
Why You’ll Love This Recipe
I love this recipe because it delivers oven‑baked comfort without fuss. The topping keeps the chicken moist, the Parmesan gives a salty, nutty crust, and the seasonings add flavor with minimal effort. It’s great for a busy weeknight or when I want something special but easy to put together. And since I can use Greek yogurt instead of mayonnaise, it can be adjusted depending on how rich or light I want it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts
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1 cup mayonnaise (or plain Greek yogurt for lighter version)
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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½ teaspoon black pepper
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Optional: ½ teaspoon paprika or Italian seasoning (for topping)
Directions
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Preheat oven to 375°F (190°C). Grease a 9×13‑inch baking dish or line it with parchment paper.
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Pound chicken breasts to even thickness (about ¾ inch) for even cooking.
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In a medium bowl, mix together mayonnaise (or Greek yogurt), Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
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Spread the mixture evenly on top of each chicken breast, covering the entire surface.
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Place the coated chicken breasts in the prepared baking dish. If using, sprinkle paprika or Italian seasoning over the tops.
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Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is golden.
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Let the chicken rest for 5 minutes before serving to retain maximum juiciness.
Servings and timing
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Yield: 4 chicken breasts (serves about 4)
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Prep time: ~ 10 minutes (includes pounding and mixing)
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Cook time: ~ 35‑45 minutes
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Total time: ~ 40‑50 minutes
Storage/reheating
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Storage: I let the chicken cool to room temperature, then store in an airtight container in the refrigerator. It keeps well for 3‑4 days.
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Freezing: I can freeze cooked chicken in freezer‑safe containers or bags. It’s best used within 2‑3 months. Thaw overnight in the refrigerator before reheating.
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Reheating: I reheat in a preheated oven at about 350°F (175°C) until warmed through—usually 10‑15 minutes depending on thickness. If I’m short on time, I’ll slice the chicken and reheat in a skillet over medium heat or use a microwave, covering the pieces to prevent drying.
FAQs
How do I know when the chicken is fully cooked?
I use a meat thermometer: the internal temperature should reach 165°F (74°C) at the thickest part. If I don’t have one, I check that the juices run clear and the center is no longer pink.
Can I use chicken thighs instead of breasts?
Yes. I can swap in boneless skinless thighs. They may need slightly less time if they’re smaller, or more time if thicker. Also, thighs are more forgiving in terms of juiciness.
Is Greek yogurt a good substitute for mayonnaise?
Yes. I often use plain Greek yogurt for a lighter version. It gives creaminess though the top may brown a bit less deeply. If needed, I might mix yogurt with a small bit of olive oil to help browning.
Can I add other seasonings or flavor variations?
Definitely. I sometimes add lemon zest or a squeeze of lemon juice to the topping for brightness. Herbs like thyme, rosemary, or oregano work well. A pinch of red pepper flakes adds heat.
What side dishes pair well with this chicken?
I like serving this with roasted vegetables, steamed greens, mashed cauliflower, or a simple side salad. It also goes nicely with rice or roasted potatoes if I’m not sticking strictly to low carb.
Can I prepare this ahead of time and bake later?
Yes. I can coat the chicken with the mayo‑Parmesan mixture up to a few hours ahead, cover, and refrigerate. When ready, I bake as directed. The crust may brown more if it’s cold going into the oven, so I may cover with foil for part of the bake if needed.
Will the topping get soggy instead of crisp?
It can if the chicken releases a lot of moisture. To prevent sogginess, I ensure the chicken is patted dry before coating, the baking dish is shallow to allow evaporation, and I bake uncovered. Optionally, near the end of baking I might broil for 1‑2 minutes to crisp the top (watch closely so it doesn’t burn).
Is this recipe keto or low carb?
Yes. Because there’s no flour or breadcrumbs, and the primary ingredients are chicken, fats, and cheese, this recipe works well for keto or low carb diets.
Can I make this recipe dairy‑free?
I can, by substituting non‑dairy alternatives: use dairy‑free Parmesan or a non‑dairy hard cheese alternative, and use a dairy‑free mayonnaise substitute. The flavor and browning may differ somewhat.
How do I prevent the chicken from drying out?
Pounding to even thickness helps it cook uniformly. Resting after baking helps retain juices. Making sure the topping covers the surface also helps seal moisture. I don’t overcook—checking temperature helps a lot.
Conclusion
I find this Melt in Your Mouth Chicken to be a go‑to when I want something satisfying without spending a long time in the kitchen. The creamy Parmesan topping, the easy prep, and the juicy interior make it feel like a comfort‑food win. Whether I’m cooking for myself, family, or guests, this dish delivers reliably. I’m confident it’ll become one of my favorite baked chicken recipes.
Print
Melt in Your Mouth Chicken
- Total Time: 40 minutes
- Yield: 4 chicken breasts
Description
This melt-in-your-mouth chicken is creamy, juicy, and low-carb, baked with a rich layer of seasoned mayonnaise and Parmesan. Perfect for busy weeknights or beginner cooks, it’s an effortlessly delicious dinner that comes together in under an hour!
Ingredients
4 boneless, skinless chicken breasts
1 cup mayonnaise (or plain Greek yogurt for lighter version)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Optional: 1/2 tsp paprika or Italian seasoning (for topping)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or line with parchment paper.
Pound chicken breasts to an even thickness (about 3/4 inch) for even cooking.
In a medium bowl, mix together mayonnaise, Parmesan, garlic powder, onion powder, salt, and pepper until smooth.
Spread the mixture evenly over each chicken breast, fully covering the tops.
Arrange the chicken in the prepared baking dish. Sprinkle with optional paprika or Italian seasoning if desired.
Bake uncovered for 35–45 minutes, or until internal temperature reaches 165°F (74°C) and tops are golden.
Let rest for 5 minutes before serving to retain maximum juiciness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main course
