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This melt-in-your-mouth chicken is my go-to when I want something comforting and satisfying yet simple enough for a busy weeknight. Each juicy chicken breast is wrapped in a creamy mayo and Parmesan coating that bakes into a dreamy golden crust. The flavor is so rich and the preparation so easy it feels like a little kitchen magic.
The first time I baked this during a snowed-in weekend I realized why it is such a crowd-pleaser. Even picky eaters go for seconds every time.
Ingredients
- Full-fat mayonnaise: The rich base keeps the chicken moist throughout baking
- Freshly grated Parmesan cheese: Delivers salty umami flavor and a beautiful crust Use real Parmesan for best results
- Salt: Essential to bring together all flavors Opt for fine sea salt for even seasoning
- Ground black pepper: Adds subtle warmth and depth Buy whole peppercorns and crush for best taste
- Garlic powder: Rounds out the flavor and adds seasoning to the coating Make sure yours is fresh and aromatic
- Boneless skinless chicken breast halves: Use plump evenly sized pieces for the juiciest results Organic or air-chilled chicken gives better flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375F or 190C so it heats evenly before your chicken goes in
- Prepare the Chicken:
- Arrange your chicken breast halves in a baking dish spaced apart so they roast rather than steam
- Make the Coating:
- Mix together the mayonnaise Parmesan salt pepper and garlic powder in a bowl until you have a creamy uniform spread
- Coat the Chicken:
- Generously spoon the mayo Parmesan mixture over the tops of each chicken breast smoothing it all the way to the edges so every bite is flavorful
- Bake:
- Bake the chicken for about 45 minutes or until the topping turns golden brown and the chicken is cooked through to 165F Use a meat thermometer for best results
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The Parmesan is what makes this dish special for me I remember grating a giant wedge of cheese in my grandma’s kitchen and always eating a few shreds before they made it into the bowl That smell and flavor brings me back every time I make this for my own family
Storage tips
Let your chicken cool to room temperature before storing Cover with foil or place in an airtight container and keep in the fridge for up to three days For longer storage this dish freezes well Wrap portions in foil and then plastic for up to two months Thaw overnight in the fridge then reheat in the oven for the best texture
Ingredient substitutions
If you do not have full-fat mayo Greek yogurt makes a good substitute for a lighter version Try Pecorino Romano instead of Parmesan if you want a sharper flavor For extra herbs add dried Italian seasoning onion powder or even a dash of smoked paprika to the coating
Serving suggestions
Pair this chicken with roasted vegetables like broccoli or carrots for a balanced meal It also goes beautifully with creamy mashed potatoes crisp green salad or buttered noodles For an extra fresh touch serve with chopped parsley or a squeeze of lemon
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A little history
Baking chicken with a creamy topping has roots in American home cooking where mayonnaise became popular in the mid twentieth century Versions of this dish became a staple for their simplicity and fuss-free comfort during busy times It is still a favorite at potlucks and family gatherings
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal, as they bake evenly and absorb the creamy coating well.
- → Can I substitute Greek yogurt for mayo?
Yes, Greek yogurt can be used for a lighter taste, though the texture and flavor will be slightly different.
- → How do I know when the chicken is fully cooked?
Check with a meat thermometer. The internal temperature should reach 165°F (74°C) for safe consumption.
- → What sides pair well with this dish?
Serve with roasted vegetables, mashed potatoes, or a crisp salad for a balanced meal.
- → Can I add other seasonings for extra flavor?
Absolutely! Try a squeeze of lemon juice or sprinkle fresh herbs such as parsley or thyme before serving.