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This melt in your mouth chicken recipe has saved countless dinners at my house. The magic happens when creamy parmesan mayo topping blankets tender chicken creating the most incredible flavor. It's my go to recipe when I want something that feels fancy but takes barely any effort. The look on people's faces when they take that first bite makes me smile every time.
The Best Part
I love how this dish uses simple ingredients but tastes like something from a nice restaurant. The mayo and parmesan work together to create this amazing coating that keeps the chicken incredibly juicy. My family requests this at least once a week and guests always ask for the recipe. It's become my signature dish for both casual family dinners and when I'm trying to impress company.
What You Need
- Mayonnaise: 1/2 cup full-fat, for a creamy and rich coating.
- Parmesan Cheese: 1/2 cup freshly grated, for nutty, cheesy flavor.
- Garlic Powder: 1 teaspoon, adding aromatic depth.
- Salt and Pepper: 1/2 teaspoon each, to enhance the overall flavor.
- Chicken Breasts: 4 boneless halves, free-range if possible, for tender, juicy results.
Making the Magic
- Preheat the Oven
- Set your oven to 375°F (190°C) to ensure even baking.
- Prepare the Chicken
- Place chicken breast halves in a baking dish, ensuring they are evenly spaced.
- Mix the Coating
- In a bowl, combine mayonnaise, parmesan cheese, garlic powder, salt, and pepper. Stir until smooth and creamy.
- Apply the Mixture
- Spread the mayo-parmesan mixture evenly over the chicken breasts, covering each piece generously.
- Bake
- Bake for 45 minutes until the topping is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
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Saving Some for Later
Let everything cool down before putting leftovers away. I wrap them up tight in foil or pop them in a container. They stay good in the fridge for about 3 days or you can freeze them for up to 3 months. Just remember to thaw frozen pieces in the fridge overnight before warming them back up.
Switch Things Up
Sometimes I use Greek yogurt instead of mayo for a tangy twist or swap in different cheeses like Asiago or Romano. A sprinkle of paprika or chili flakes adds nice heat if you're in the mood for something spicy. Chicken thighs work great too just cook them a bit longer to make sure they're done.
Frequently Asked Questions
- → Can I use light mayonnaise?
Full-fat mayo works best for the creamiest results, but light mayo will work. The topping might not be quite as rich and may brown differently.
- → Why is my topping sliding off?
Pat the chicken dry before adding the topping and make sure it's evenly spread. Also, avoid moving the dish while baking.
- → Can I add other seasonings?
Yes! Try Italian seasoning, herbs de Provence, or paprika. Just watch the salt content since Parmesan is already salty.
- → How do I prevent the chicken from drying out?
Don't overcook - use a meat thermometer to check for 165°F. The mayo coating helps keep the chicken moist.
- → Can I make this ahead?
You can mix the topping ahead and store in the fridge. Apply to chicken just before baking for best results.