Melt In Your Mouth Chicken Recipe

The chicken recipe that tastes as good as it sounds, the famous melt in your mouth chicken turns out to be the juiciest baked chicken you’re ever going to make.

Finally, a baked chicken dish that turns out moist every. Single. Time.

I have to say “thank you, mom!” for sharing this recipe.

We all know how easy it is to dry out chicken in the oven, but this recipe is an easy way to make sure your chicken breasts stay perfectly tender and full of flavor.

Why Melt In Your Mouth Chicken Is the Best

Melt in your mouth chicken gets its name from the mayonnaise and Parmesan cheese coating that helps lock in ALL the moisture while giving it a deep golden brown color and flavor. I’d say this chicken dinner idea is a total keeper! 

It’s delicious, irresistible, and leftovers are even better the next day. Speaking of, I’ll also show you how to reheat the leftovers, so they taste just as good as the night before. But first, let’s talk about the recipe. 

Melt In Your Mouth Chicken Ingredients

If you take a look below, you’ll see that the ingredients for this recipe are simple, and you probably have everything you need to make this in your fridge and pantry. Grab the ingredient measurements from the recipe card at the end of this post.

• Mayonnaise: mixed with cheese and seasoning to create a ‘coat’ over the chicken and lock in all the moisture. 
• Grated Parmesan cheese: any of your favorite cheeses work perfectly in this recipe. 
• Salt & pepper: as usual, these two enhance the other ingredient flavors. 
• Seasonings: garlic and paprika infuse the crispy coating with a savory and smoky flavor. 
• Chicken: boneless, skinless chicken breasts are best for this recipe.
• Veggies: I baked this chicken along with carrots and Brussels sprouts. More ideas and tips for roasting veggies in this post.

If you want to cut down on the fat, you can use ½ cup mayonnaise with ½ cup plain Greek yogurt. The yogurt also can help the chicken retain moisture, and it adds a tangy flavor. 

How to Make Melt In Your Mouth Chicken

I remember the first time my mom made this recipe. I was skeptical of using the mayonnaise coating but I was quickly surprised how much we all enjoyed it.

It baked into a golden brown coating and underneath, the moistest (is that a word?) chicken ever. Here’s how to make it:

1. Prep
   First, you preheat oven to 375F, and grease or line a 9×13 baking dish.
2. Make the coating
   Now you combine mayonnaise, cheese, and seasonings in a bowl.
3. Coat the chicken
   You place the chicken breasts on the baking dish and distribute the mixture over the chicken to evenly coat all the tops.
4. Bake the veggies
   If you’re serving this chicken with roasted veggies, place carrots and Brussels sprouts on a baking tray, drizzle olive oil, and season with salt. Bake in the preheated oven for 30 minutes.
5. Bake the chicken
   Bake the chicken breasts for 45 minutes until the internal temperature reaches 165F. Remove from the oven and allow to rest 5-10 minutes before serving.

For up close footage on how this juicy chicken recipe is made, watch this short video: 

Want to Reheat the Leftovers?
The BEST part of this recipe is that leftovers reheat wonderfully. Unlike most baked chicken recipes, this recipe reheats super most. I prefer to reheat in the oven, keeping as much of the chicken coating intact.

Simply place the chicken breast in a baking dish and cover with aluminum foil. Heat oven to 375F and heat for about 10 minutes, until the chicken is warmed through. 

Of course, you can heat it up in the microwave too.

How to Keep Chicken Moist While Baking

When cooked, we know chicken can be juicy, easy to cut, and crave-worthy. However, when overcooked, it’s so unforgiving. Here are simple tips to make sure your bird cooks perfectly. 

With this recipe, even if you’re using boneless skinless chicken breasts, you’ll have juicy chicken every time. 

In general, here are some tips to keep your baked chicken juicy:

Keep the skin-on:
If you purchased skin on cuts, don’t remove it. The skin helps retain more moisture and flavor, making a tastier and juicer piece of chicken. If you’re watching fat intake, remove the skin after cooking and before eating. 

For this melt in your mouth chicken recipe, we use chicken breasts which don’t have skin, BUT the mayonnaise and cheese mixture acts as a barrier, just like the skin, to lock in moisture. 

Perfecting Temperature: 
Chicken is fully cooked when it reaches an internal temperature of 165F (74C) for white meat or 175F (80C) for dark meat.

To test, insert a meat thermometer into the thickest part, usually the chicken center. Let the thermostat do its job, and once it reaches the correct temperature, the chicken is fully cooked.

Do you Cover Baked Chicken with Aluminum Foil?

While covering chicken with foil as it baked is often a good idea, I don’t recommend it for this recipe. Foil traps moisture, and the condensation can cause the mayonnaise and Parmesan coating to melt off. Trust me; no foil will make moist chicken like that coating; you want to keep it on. 

Otherwise, for most recipes, covering baked chicken with aluminum foil is a simple trick to keep the moisture locked in. Make sure to remove the foil 10 to 15 minutes before the chicken is done, so the skin or outer edges get a crispy, golden brown flavor. 

What to Serve with Melt in Your Mouth Chicken

Something about this meal calls for wholesome, comfort good dishes. I like serving it with the Roasted Brussels Sprouts and Carrots, but you can also opt for your favorite side dishes. I’ve included a few ideas below: 

• Southern Mashed Potatoes
• Roasted Fall Vegetables
• Easy Popover Rolls
• Caramelized Brussels Sprouts with Bacon
• Easy Parmesan Green Beans

Melt In Your Mouth Chicken Recipe

Servings: 4 servings

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

The chicken recipe that tastes as good as it sounds, the famous Melt in your mouth chicken with an easy 1 step method! Juiciest baked chicken ever!

5 from 25 votes

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Watch how it’s made:

Ingredients

• 1 cup mayonnaise
• ½ cup grated Parmesan cheese
• 1 teaspoon salt, plus more for seasoning
• ½ teaspoon pepper
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 4 chicken breasts, boneless skinless
• 4 large carrots, sliced
• 16 ounces Brussels sprouts, ends trimmed, halved
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375F, grease or line a 9×13 baking dish.
• In a bowl, combine mayonnaise, cheese, and seasonings.
• Place chicken breasts on the baking dish. Distribute the mixture over the chicken, making sure to coat all the tops.
• Place carrots and Brussels sprouts on a baking tray, drizzle olive oil, and season with salt. Bake in the preheated oven for 30 minutes.
• Bake chicken breasts for 45 minutes until the internal temperature reaches 165F. Remove from the oven and allow to rest 5-10 minutes before serving with the vegetables.

Equipment

baking sheet with cover

Meat Thermometer

Sheet Pan Dividers

Nutrition

Serving: 1chicken breast | Calories: 353kcal | Carbohydrates: 27g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1431mg | Potassium: 1131mg | Fiber: 7g | Sugar: 11g | Vitamin A: 11403IU | Vitamin C: 101mg | Calcium: 219mg | Iron: 3mg