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Melt In Your Mouth Chicken Breast Oven

This Melt In Your Mouth Chicken Breast Oven recipe delivers incredibly tender, juicy chicken topped with a creamy Parmesan crust. Made with simple ingredients, it’s one of the best baked chicken breast recipes for busy weeknights and lazy dinners. If you’re looking for a quick and easy boneless skinless chicken breast recipe that stays moist and flavorful, this dish is guaranteed to become a family favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise or Greek yogurt for a lighter option
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil for greasing baking dish

Method
 

  1. Preheat Oven
  2. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  3. Prepare Chicken
  4. Pat chicken breasts dry with paper towels. Arrange them evenly in the prepared baking dish.
  5. Make Creamy Topping
  6. In a medium bowl, combine mayonnaise (or Greek yogurt), Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth.
  7. Coat Chicken
  8. Spread the creamy Parmesan mixture evenly over each chicken breast, covering the tops completely.
  9. Bake
  10. Bake uncovered for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
  11. For a golden top, broil for 2–3 minutes at the end of cooking.
  12. Rest and Serve
  13. Allow chicken to rest for 5 minutes before serving to keep it juicy.

Notes

Use evenly sized chicken breasts for consistent cooking.
Do not overbake to prevent dryness — use a meat thermometer.
Greek yogurt can replace mayonnaise for a lighter version.
Add extra Parmesan for a thicker crust similar to parmesan crusted chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked chicken for up to 2 months. Reheat gently for best texture.