Can I use chicken thighs instead?

Absolutely! They actually work even better because they're harder to overcook. Same temperature, maybe 5-10 minutes less time.

My chicken came out dry - what happened?

Probably overcooked. Get yourself a meat thermometer and pull it out right at 165°F. Also, make sure you're using full-fat mayo.

Can I make this for a crowd?

Yep! I've made it for 12 people using three 9x13 pans. Just make sure your oven can fit them all.

What if I don't have seasoning salt?

Use regular salt plus a little onion powder and you're good to go.

The topping looks too thick - is that normal?

It should be thick enough to stay put but not so thick it won't spread. If it's too thick, add a tiny bit more mayo.

Easy Melt In Your Mouth Chicken Breast

Description

If you want a dish that’s big on flavor but easy on effort, this Melt-In-Your-Mouth Chicken Breast is just the thing. Perfect for busy weeknights, family dinners, or casual get-togethers—it’s a guaranteed crowd-pleaser every time

Ingredients

Scale

For the Chicken:

- 4 boneless, skinless chicken breast halves (I buy the big pack and freeze what I don’t use)

- 1 teaspoon seasoning salt (Lawry’s is my go-to)

- 1/2 teaspoon ground black pepper

- 1/2 teaspoon garlic powder

For the Magic Topping:

- 1/2 cup mayonnaise (please don’t use light mayo – trust me on this one!)

- 1/4 cup freshly grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Step 1:Preheat Your Oven to 375°F I know this sounds like an easy step to avoid, but resist the urge. Just don’t.

Step 2: Grease your baking dish or line it with parchment. I’m lazy, so I usually just spray it with cooking spray.

Step 3: Lay your chicken breasts in the dish. If they’re really thick, I sometimes butterfly them or pound them a bit so they cook evenly, but honestly? The mayo trick works even with thick pieces.

Step 4: Mix your seasoning salt, pepper, and garlic powder in a small bowl. Sprinkle it all over the chicken – top, bottom, sides. Be generous.

Step 5: Now for the weird part that works like magic – mix the mayo and Parmesan in that same bowl. It’ll look like the fanciest spread you’ve ever seen.

Step 6: Spread this mixture on top of each chicken breast. Cover every inch – this is your insurance policy against dry chicken.

Step 7: Get it in the oven for 45 minutes or so. It’s done when it is golden brown and bubbly on top and a meat thermometer inserted reads 165°F..

Step 8: Try really hard not to cut it for 5 minutes. I know you want to dive in immediately, but those juices need time to settle.

Notes

Lighter Mayo Option: For a healthier twist, try using Greek yogurt or sour cream instead of mayonnaise. It’ll still be creamy with a subtle tang.

Cheese Alternatives: No Parmesan on hand? Grated cheddar, mozzarella, or a mix of both can work well and give a new flavor spin.Crunchy Topping Idea: Want more texture? Combine panko breadcrumbs with a bit of Parmesan and sprinkle over the top before baking for a golden, crispy finish.

Add Some Heat: Love a little spice? Stir in some cayenne pepper or red pepper flakes to the creamy blend for a kick.

One-Dish Dinner Option: Toss in some sliced zucchini, cherry tomatoes, or baby potatoes around the chicken to turn this into a full meal with minimal cleanup.

Adjust Cooking Time: Chicken breast thickness varies, so keep an eye on doneness. Make sure the internal temperature hits 165°F (75°C) for safe eating.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 285
Sugar: 1g
Sodium: 580mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Carbohydrates: 2g
Fiber: 0g
Protein: 28g
Cholesterol: 85mg