Description
This Melt-In-Your-Mouth Chicken recipe features tender, juicy chicken breasts coated with a creamy Parmesan and mayonnaise mixture, then baked to golden perfection. It’s a simple yet flavorful dish that’s quick to prepare, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Coating Mixture
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Coating Mixture: In a medium bowl, combine mayonnaise, grated Parmesan cheese, garlic powder, onion powder, paprika, black pepper, and salt. Mix until smooth and well blended to create a flavorful coating.
- Coat the Chicken: Place the chicken breasts evenly in the prepared baking dish. Spread the mayonnaise and Parmesan mixture evenly over each chicken breast, ensuring they are fully coated for maximum flavor and moisture.
- Bake the Chicken: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is golden brown. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Garnish and Serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Garnish with freshly chopped parsley and serve warm for a delicious, melt-in-your-mouth experience.
Notes
- For extra crispiness, you can broil the chicken for the last 2-3 minutes, but watch carefully to avoid burning.
- Mayonnaise helps keep the chicken moist and tender; do not skip it.
- Feel free to adjust seasonings like paprika or garlic powder to suit your taste preferences.
- Serve with a side of steamed vegetables or a fresh salad to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
