Melt in Your Mouth Chicken turns a simple dinner into something special with minimal effort. A creamy, cheesy topping keeps the chicken irresistibly moist and flavorful as it bakes, making every bite tender and juicy.
What is Melt In Your Mouth Chicken?
Melt in Your Mouth Chicken is a creamy, cheesy, and incredibly tender baked chicken dish that has gained popularity for its simplicity and rich flavor. The combination of mayo, mozzarella, and parmesan creates a luscious topping that locks in moisture, making each bite juicy and satisfying.
It’s become a go-to recipe because it’s easy to make with everyday ingredients, but it tastes like something you put way more effort into. Perfect for busy nights when you want a no-fuss meal that still feels a little special!
Ingredients for Melt in Your Mouth Chicken
- Skinless, boneless chicken breast: Boneless skinless chicken breasts work best for this recipe but chicken tenders, thighs, and drumsticks will also work as long as you adjust the cook time accordingly.
- Full fat mayonnaise: Light mayonnaise can be substituted for the full fat mayonnaise to cut a few calories. Or use plain Greek yogurt or sour cream for a tangy twist.
- Freshly grated mozzarella cheese
- Freshly grated parmesan cheese: Parmigiano Reggiano, Asiago, sharp Cheddar, and Pecorino Romano can be substituted for the Parmesan cheese if you prefer.
- Garlic powder
- Cracked black pepper
- Kosher salt
- Smoked paprika
- Fresh parsley
See the recipe card for full information on ingredients and quantities.
How to Make Melt in Your Mouth Chicken
- Make The Mayo Mixture: In a small bowl, stir together the mayo, mozzarella, parmesan, garlic powder, salt, pepper, and paprika until completely combined.
- Prepare The Poultry: Pat each chicken breast with paper towels to remove any excess moisture. Spread the mayonnaise mixture over the top of the chicken breasts.
- Bake The Breasts: Bake at 375 degrees Fahrenheit for 35 to 40 minutes until the tops are golden brown and the internal temperature reaches 165°F.
- Rest: Sprinkle each piece with the remaining mozzarella and parmesan. Cover the baking dish with heavy duty aluminum foil and allow the chicken to rest for 5 minutes.
- Serve: Garnish with the chopped fresh parsley and serve. Enjoy!
Serving Suggestions for Melt in Your Mouth Chicken
Pair this protein packed melt in your mouth chicken recipe with a whole grain and vegetable to round out the meal and make it even more satisfying! Serve it with some pasta, rice, or baked potato and a salad, sautéed veggies, or garlic green beans on the side. Or for a low carb option, riced cauliflower and zucchini noodles will ensure that your dish stays light but still delivers plenty of flavor and texture!
Tips for the Best Melt in Your Mouth Chicken
- Sit Before Serving: After baking, let the chicken rest under foil for about 5 minutes. This allows the juices to redistribute, making the chicken even juicier when you cut into it.
- Pat The Pieces: Always pat the chicken dry with paper towels before applying the mayo mixture. This helps the topping stick better and prevents excess moisture from interfering with the creamy texture.
- Test The Temperature: Chicken breasts are prone to drying out if overcooked, so use a meat thermometer to monitor the internal temperature. Once it hits 165°F, take it out immediately!
Variations of Melt in Your Mouth Chicken
Swap The Seasoning: Customize the seasoning mix to suit your tastes. Italian seasoning, season salt, onion powder, or your favorite herbs (like thyme or rosemary) and spices can be added for a different flavor profile.
Serve It Spicy: Add some heat by increasing the paprika in the mayo mixture and adding cayenne pepper, crushed red pepper flakes, or chili powder to taste. This will give the dish a smoky, spicy finish that complements the creamy topping. Or mix in some hot sauce or Sriracha into the mayo mixture for both heat and a bit of vinegary zip to balance out the richness.
Create Some Crunch: Sprinkle some Panko breadcrumbs or crushed nuts over the top of the mayo and cheese mixture before baking. They will gives a crunchy texture contrast to the creamy sauce.
How to Store and Reheat Leftovers
- Prep Ahead: You can prep the mayo and cheese mixture a day ahead and store it in the fridge. This gives the flavors a little more time to meld. You can also coat the chicken breasts with the mixture ahead of time and refrigerate them until you’re ready to bake. Just make sure to bring them to room temperature before baking for even cooking.
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing the baked chicken as the mayonnaise tends to separate and become watery when thawing.
- To Reheat: Reheat in the oven at 325°F, covered with foil, for 15-20 minutes to keep it moist. For a quicker option, microwave in short intervals on medium heat, covered with a damp towel. Always check the temperature to ensure it’s heated through without drying out.
Other Easy Chicken Recipes
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Melt in Your Mouth Chicken
Ingredients
- 1½ pounds boneless, skinless chicken breast (4 – 6 ounce each)
- 1 cup full fat mayonnaise I used Hellmann’s Real Mayonnaise brand
- 1 cup freshly grated mozzarella cheese Divide ⅔ cup and ⅓ cup
- ¾ cup freshly grated parmesan cheese Divide ½ cup and ¼ cup
- 1 teaspoon garlic powder
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- Chopped fresh parsley optional garnish
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13 baking dish.
- In a small mixing bowl stir together the mayonnaise, ⅔ cup grated mozzarella, ½ cup grated parmesan, garlic powder, kosher salt, pepper and paprika until completely combined.1 cup full fat mayonnaise, 1 cup freshly grated mozzarella cheese, ¾ cup freshly grated parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon fresh cracked black pepper, ¼ teaspoon kosher salt, ¼ teaspoon smoked paprika
- Pat each chicken breast dry with paper towels to help reduce excess liquid from the chicken breast.1½ pounds boneless, skinless chicken breast
- Divide the mayonnaise mixture between the 4 chicken breasts, and spread over the surface of the chicken breast.
- Bake uncovered for 35 to 40 minutes until the tops are golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the oven and sprinkle with the remaining shredded mozzarella and parmesan. Cover with heavy duty aluminum foil, and allow the chicken to rest for 5 minutes. (This will allow the chicken to redistribute the juices resulting in a more flavorful and tender piece of chicken) Garnish with the chopped fresh parsley and serve.Chopped fresh parsley
Jenn’s Notes
- Prep Ahead: You can prep the mayo and cheese mixture a day ahead and store it in the fridge. This gives the flavors a little more time to meld. You can also coat the chicken breasts with the mixture ahead of time and refrigerate them until you’re ready to bake. Just make sure to bring them to room temperature before baking for even cooking.
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing the baked chicken as the mayonnaise tends to separate and become watery when thawing.
- To Reheat: Reheat in the oven at 325°F, covered with foil, for 15-20 minutes to keep it moist. For a quicker option, microwave in short intervals on medium heat, covered with a damp towel. Always check the temperature to ensure it’s heated through without drying out.
- After baking, let the chicken rest under foil for about 5 minutes. This allows the juices to redistribute, making the chicken even juicier when you cut into it.
- Always pat the chicken dry with paper towels before applying the mayo mixture. This helps the topping stick better and prevents excess moisture from interfering with the creamy texture.
- Chicken breasts are prone to drying out if overcooked, so use a meat thermometer to monitor the internal temperature. Once it hits 165°F, take it out immediately!
