Melt In Your Mouth Chicken Breast Recipe

This tender chicken breast recipe transforms ordinary chicken breasts into a creamy, savory sensation that truly melts in your mouth. Perfect for a family of four!

Key Takeaways:

• Ready in 40 minutes (15 prep + 25 cook)
• Uses simple ingredients you likely have
• No special equipment needed
• Perfect for meal prep – stays juicy when reheated

Why You’ll Love This Recipe

Tired of dry, flavorless chicken? This melt in your mouth chicken breast recipe solves that problem with a creamy parmesan sauce that keeps every bite tender and delicious. It’s an ultimate comfort food that’s simple enough for weeknight dinners but impressive enough for guests.

Equipment You’ll Need

• 9×13 inch baking dish
• Mixing bowl (medium size)
• Measuring cups (1 cup and 1/2 cup)
• Measuring spoons (1 teaspoon, 1/2 teaspoon, 1/4 teaspoon)
• Meat thermometer
• Aluminum foil
• Paper towels
• Spoon or spatula for spreading
• Cutting board
• Sharp knife
• Oven mitts

Ingredients

For 4 servings:

• 4 boneless skinless chicken breasts (about 2 pounds, each piece about 8 ounces)
• 1 cup mayonnaise (full-fat works best)
• 1/2 cup shredded parmesan cheese (fresh, not the shelf-stable kind)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

Step-by-Step Instructions

Before You Start (5 minutes)

1. Take chicken breasts out of refrigerator 30 minutes before cooking
2. Remove all ingredients from refrigerator to reach room temperature
3. Clear your counter space and set up a clean work station
4. Gather all equipment and ingredients
5. Wash your hands thoroughly with soap and water

Oven Preparation (2 minutes)

1. Place one oven rack in the middle position
2. Remove any extra racks above to ensure enough space
3. Preheat your oven to 375°F (190°C)
4. Wait until oven signals it’s fully preheated before starting

Chicken Preparation (10 minutes)

1. Open chicken package over sink to avoid drips
2. Remove chicken breasts and place on cutting board
3. Pat each breast dry with paper towels (this is important – wet chicken won’t brown well)
4. Check chicken breast thickness:

• Place your hand flat on top of each breast
• If any part is more than 1-inch thick, it needs to be evened out
• For thick breasts: carefully slice horizontally through the middle
• Goal: all pieces should be even thickness (about 3/4 inch)

1. Season both sides of each breast with a pinch of salt and pepper

Making the Sauce (8 minutes)

1. In your mixing bowl, add:

• 1 cup mayonnaise (scrape bowl to get it all)
• 1/2 cup shredded parmesan (pack it in the measuring cup)
• 1 teaspoon garlic powder (level it off)
• 1/2 teaspoon salt (level it off)
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

1. Mix thoroughly with a spoon until:

• No streaks of unmixed ingredients remain
• Mixture looks smooth and creamy
• All cheese is evenly distributed

1. Taste a tiny bit to check seasoning (avoid double-dipping)

Assembly (5 minutes)

1. Prepare baking dish:

• No need to grease it
• Make sure it’s completely dry

1. Place chicken breasts in dish:

• Leave at least 1 inch between pieces
• Don’t overlap them
• If breasts are different sizes, place larger ones in the corners

1. Apply sauce mixture:

• Use about 1/4 cup of mixture per breast
• Start in the middle and spread outward
• Cover completely to edges
• Make sure coating is even thickness
• Use all the sauce – don’t save any

Baking Process (25-30 minutes)

1. Place in oven:

• Use oven mitts
• Put dish on middle rack
• Close door quickly to keep heat in

1. Set two timers:

• First timer for 20 minutes
• Second timer for 25 minutes

1. At 20 minutes:

• Check internal temperature with meat thermometer
• Insert into thickest part of largest breast
• Look for 165°F (74°C)
• If not ready, continue cooking

1. Check again at 25 minutes:

• Temperature should now be 165°F
• Sauce should be bubbling
• Top should be lightly golden

Optional Browning (2-3 minutes)

1. If you want more color:

• Turn oven to broil
• Watch constantly
• Remove when top is golden brown
• This takes 2-3 minutes maximum

Resting and Serving (5-10 minutes)

1. Remove from oven:

• Use oven mitts
• Place on heat-safe surface

1. Let rest:

• Wait 5-10 minutes
• This keeps chicken juicy
• Sauce will thicken slightly

1. Serving:

• Use wide spatula to transfer
• Keep sauce on top
• Don’t stack pieces
• Spoon extra sauce from pan over top

Troubleshooting

• Chicken too dry:
• Internal temperature went above 165°F
• Next time, check temperature earlier
• Start checking at 18 minutes for thinner pieces
• Sauce separating:
• Ingredients weren’t room temperature
• Mayonnaise was low-fat
• Next time, let everything warm up first
• Uneven cooking:
• Chicken pieces were different thickness
• Some pieces were colder than others
• Next time, ensure even thickness and temperature
• Not browning:
• Oven temperature might be off
• Chicken was too wet when sauce was added
• Use broiler method at end

Variations & Substitutions

• Mayo alternatives:
• Greek yogurt (use full-fat)
• Sour cream
• Note: These make sauce less creamy
• Cheese options:
• Mozzarella (1/2 cup shredded)
• Romano cheese (reduce to 1/3 cup – stronger flavor)
• Mixed Italian cheese blend
• Seasoning variations:
• Add 1/2 teaspoon paprika for color
• Use 1 tablespoon ranch seasoning mix instead of Italian
• Add 1/4 teaspoon crushed red pepper flakes for heat

Storage & Reheating

• Storage:
• Let cool completely
• Place in airtight container
• Keep in refrigerator
• Use within 3 days
• Freezing:
• Not recommended
• Sauce will separate
• Texture changes significantly
• Reheating:
• Oven method (best):
  1. Preheat to 300°F
  2. Cover with foil
  3. Heat 15-20 minutes
• Microwave method (quick):
  1. Place on microwave-safe plate
  2. Cover with damp paper towel
  3. Heat at 50% power
  4. 30-second intervals until warm
  5. Let rest 1 minute before eating

Safety Notes & Tips

• Always wash hands:
• Before starting
• After handling raw chicken
• Before touching other ingredients
• Clean all surfaces:
• Cutting board
• Counters
• Knife
• Any tools that touched raw chicken
• Temperature safety:
• Must reach 165°F internal temperature
• Don’t leave mayo mixture out over 2 hours
• Use fresh, not expired mayonnaise
• Cross-contamination prevention:
• Use separate cutting boards for chicken
• Don’t reuse marinade
• Clean thermometer between tests

Make Ahead Tips

• Sauce preparation:
• Mix up to 24 hours ahead
• Store covered in refrigerator
• Bring to room temperature before using
• Chicken preparation:
• Trim and flatten chicken up to 24 hours ahead
• Store covered in refrigerator
• Bring to room temperature before cooking
• Day of cooking:
• Remove ingredients from fridge 30 minutes before
• Ensure everything reaches room temperature
• This ensures even cooking

---

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories per serving: 425

Dietary Notes: Low-carb, Gluten-free, Keto-friendly