Melt in Your Mouth Chicken (Print version)
Tender baked chicken breasts with a creamy Parmesan garlic topping that browns beautifully and keeps the meat juicy.
# Ingredients:
For the chicken
01 -
2 large boneless, skinless chicken breasts, about 1 1/2 lb (680 g) total
02 -
1 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
Cooking spray or 1 teaspoon olive oil, for the baking dish
For the Parmesan topping
05 -
2/3 cup (150 g) mayonnaise
06 -
1/2 cup (50 g) finely grated Parmesan cheese
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon paprika
10 -
2 tablespoons chopped fresh parsley, for garnish
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a broiler-safe 9x13-inch baking dish.
02 -
Slice each chicken breast horizontally into 2 thinner cutlets. Pat dry with paper towels and season both sides with salt and pepper.
03 -
Stir the mayonnaise, Parmesan, garlic powder, onion powder, and paprika in a small bowl until smooth and thick.
04 -
Arrange the chicken in a single layer in the baking dish. Spread the Parmesan mixture evenly over the tops of the chicken.
05 -
Bake for 20-25 minutes, until the thickest part of each piece registers 165°F on an instant-read thermometer.
06 -
Switch the oven to broil and cook for 2-3 minutes, until the topping is golden in spots. Rest for 5 minutes, then garnish with parsley and serve.
# Good to know:
01 -
Best made with chicken cutlets of even thickness.
02 -
Broil at the end for the best golden color.
03 -
Leftovers keep refrigerated for up to 4 days.