Description

This Melt In Your Mouth Chicken Breast recipe is a creamy, juicy, and low-carb baked dinner featuring boneless chicken breasts coated with a flavorful mixture of mayonnaise or sour cream, Parmesan cheese, and spices. Ready in under an hour, this easy-to-make dish is perfect for beginners and busy weeknights, delivering tender chicken with a golden, cheesy crust.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Coating Mixture

1 cup mayonnaise (or plain Greek yogurt or sour cream for lighter version)
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (or seasoned salt as an alternative)
½ teaspoon black pepper

Optional Toppings

½ teaspoon paprika or Italian seasoning
Additional Parmesan cheese for sprinkling

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking and ensure easy cleanup.
Prepare Chicken: Pound the chicken breasts to an even thickness of about ¾ inch to promote even cooking and tender texture.
Mix Coating: In a medium bowl, combine mayonnaise (or sour cream/Greek yogurt), grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth and well incorporated.
Coat Chicken: Spread the creamy mixture evenly over the top surface of each chicken breast, making sure they are fully covered for maximum flavor and moisture retention.
Arrange and Season: Place the coated chicken breasts in the prepared baking dish in a single layer. Sprinkle optional paprika or Italian seasoning on top, and add a little extra Parmesan cheese if desired.
Bake: Bake uncovered for 35 to 45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the top turns golden brown.
Broil (optional): For a crispier, golden crust, broil the chicken for an additional 2 to 3 minutes at the end of baking, keeping a close eye to prevent burning.
Rest and Serve: Let the chicken rest for 5 minutes after baking to allow juices to redistribute, resulting in a juicier, melt-in-your-mouth texture.

Notes

Pounding the chicken breasts to an even thickness is key to achieving consistent cooking and a tender bite.
Use a meat thermometer to ensure perfect doneness without drying out the chicken; 165°F (74°C) is the safe internal temperature.
The recipe works well with mayonnaise, sour cream, or Greek yogurt – sour cream offers a lighter, tangier option that tenderizes beautifully.
If excess liquid accumulates in the baking dish, it’s normal; you can drain it before broiling for a crisper crust.
Prepare the chicken and coating mixture a day ahead, cover with plastic wrap, and refrigerate for easy meal prep.
This recipe is very customizable – experiment with added seasonings such as cumin, basil, smoked paprika, or cayenne pepper for different flavor profiles.
Leftovers keep well in the fridge for up to 3 days; reheat gently in the microwave or oven (covered with foil to avoid browning).
Freezing is not recommended due to sour cream’s texture changes upon thawing.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: baked chicken, creamy chicken breast, Parmesan chicken, easy dinner, low carb chicken, melt in your mouth chicken, weeknight dinner, juicy chicken breast