Melt-In-Your- Mouth Chicken

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Melt-In-Your- Mouth Chicken

The ultimate “set it and forget it” weeknight dinner.

Description

This dish features tender chicken breasts coated in a rich, garlicky Parmesan topping. As it bakes, the topping creates a golden-brown seal that steams the chicken from the inside out, ensuring every bite is incredibly juicy. It’s low-carb, high-protein, and tastes like it took much more effort than it actually did.

  • Prep time: 10 minutes

  • Cook time: 20–30 minutes

  • Servings: 4

  • Difficulty: Easy

Ingredients

  • 4 Boneless, skinless chicken breasts (pounded to even thickness)

  • 1/2 cup Mayonnaise (Greek yogurt works as a sub)

  • 1/2 cup Freshly grated Parmesan cheese

  • 1 tsp Garlic powder

  • 1/2 tsp Onion powder

  • 1/2 tsp Seasoned salt (or kosher salt)

  • 1/4 tsp Black pepper

  • Optional: Fresh parsley for garnish

Instructions

  1. Preheat & Prep: Heat your oven to 200°C (400°F). Lightly grease a baking dish with non-stick spray or olive oil.

  2. Prep the Chicken: Pat the chicken breasts dry with paper towels. If they are very thick, use a meat mallet to pound them to a uniform thickness (about 1 inch) so they cook evenly.

  3. Mix the Topping: In a small bowl, combine the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until it forms a thick paste.

  4. Coat: Place the chicken in the prepared dish. Spread the mixture generously over the top of each breast.

  5. Bake: Bake for 20–30 minutes. The internal temperature should reach 74°C (165°F).

  6. Broil (Optional): If you want a deeper golden crust, pop the oven to “Broil” for the last 2 minutes.

  7. Rest: Let the chicken rest for 5 minutes before slicing. This is the “secret” to keeping it juicy!

Nutritional Info (Per Serving)

Approximate values based on standard ingredients:

Metric Amount
Calories 385 kcal
Protein 32g
Total Fat 26g
Carbs 2g
Sodium 580mg

Pro Tips for Success

  • The “Dry” Secret: Always pat your chicken dry before adding the topping. If the meat is wet, the coating will slide off during baking.

  • Don’t Overcook: Chicken breast is lean. Use a meat thermometer! Taking it out exactly at 74°C makes the difference between “okay” and “melt-in-your-mouth.”

  • Cheese Quality: Use freshly grated Parmesan if possible. The pre-shaken “green can” stuff works, but fresh cheese melts more smoothly.

Benefits of This Recipe

  • Keto/Low Carb Friendly: With only 2g of carbs, it’s perfect for metabolic health.

  • High Protein: Great for muscle recovery and satiety.

  • One-Dish Cleanup: Minimizes the mountain of dishes in the sink.

Common Q&A

Q: Can I use Greek Yogurt instead of Mayo?

A: Yes! It will be slightly tangier and less “buttery,” but it reduces the fat content significantly while keeping the moisture.

Q: Can I use chicken thighs?

A: Absolutely. Increase the cook time by about 5–10 minutes, as thighs take longer to render.

Q: Why did my topping get watery?

A: This usually happens if the chicken was frozen and not fully thawed/drained. Excess water escapes the meat and thins the sauce.

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