Melt in your mouth chicken

 “Melt in Your Mouth Chicken” is a famous recipe for a reason—it’s incredibly easy and results in unbelievably tender, juicy, and flavorful chicken.

Here is the classic recipe, along with tips to ensure perfection.

Melt in Your Mouth Chicken

This recipe uses a simple technique with a mayonnaise-based coating to lock in moisture and create a tender, flavorful crust without any frying.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 45 minutes

Ingredients

• 2 lbs (about 4-5) boneless, skinless chicken breasts

• 1 cup mayonnaise (full-fat works best for moisture)

• 1 cup freshly grated Parmesan cheese

• 1 tsp seasoning salt (like Lawry’s)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp freshly ground black pepper

• ½ cup Italian-seasoned breadcrumbs (for extra crunch, optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.

2. Prepare the Chicken: If your chicken breasts are very large or thick, pound them to an even ½-inch to 1-inch thickness. This ensures even cooking and maximizes tenderness. Pat them dry with a paper towel.

3. Make the Coating: In a medium bowl, combine the mayonnaise, Parmesan cheese, seasoning salt, garlic powder, and black pepper. Mix until it forms a thick paste.

4. Coat the Chicken: Place the chicken breasts in the prepared baking dish, ensuring they aren’t crowded. Using a spoon or your hands, generously spread the mayonnaise-cheese mixture evenly over the top and sides of each chicken breast.

5. Add Breadcrumbs (Optional): For a crispy, golden top, sprinkle the Italian breadcrumbs evenly over the coated chicken.

6. Bake: Bake uncovered in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the top is golden brown. The internal temperature should reach 165°F (74°C).

7. Rest and Serve: Remove the chicken from the oven and let it rest in the pan for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat.

Chef’s Notes & Tips for Perfection:

• The Secret to “Melt in Your Mouth”: The combination of mayonnaise and Parmesan creates a protective layer that bastes the chicken in fat and moisture from the inside out, preventing it from drying out.

• Pounding is Key: Don’t skip pounding the chicken! Uneven chicken breasts will cook unevenly, with the thinner parts drying out before the thicker parts are done.

• Freshly Grated Parmesan: Avoid the pre-shredded cheese in a bag if you can. It contains anti-caking agents that can prevent it from melting smoothly. Freshly grated Parmesan from a block will give you a much creamier, more cohesive coating.

• Customize the Seasoning: Feel free to get creative with the seasonings!

  • Add 1 tsp of Italian seasoning or ½ tsp of smoked paprika.

  • For a kick, add a pinch of cayenne pepper.

  • Swap the seasoning salt for ½ tsp celery salt or your favorite all-purpose seasoning blend.

• Creamy Sauce Variation: For a saucier dish, whisk ½ cup of Greek yogurt or sour cream into the mayonnaise mixture before coating the chicken. It will create a creamy sauce at the bottom of the pan that’s delicious over rice or pasta.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain tenderness.

Enjoy your incredibly easy and delicious chicken dinner