Melt in Your Mouth Chicken
Melt in Your Mouth Chicken is a decadent and savory dish that's known for its creamy, cheesy topping and tender, juicy meat. A great go-to for both busy nights and special occasions.
Servings: 4 1 chicken breast per person
Calories: 741kcal
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 9x13 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
Notes
Storage :
- 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!
Nutrition
Calories: 741kcal | Carbohydrates: 4g | Protein: 49g | Fat: 58g | Saturated Fat: 14g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 1203mg | Potassium: 711mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 502IU | Vitamin C: 2mg | Calcium: 322mg | Iron: 1mg