Melt Mouth Chicken (Printable Recipe Version)
Baked chicken covered in a creamy, cheesy Dijon sauce and topped off with fresh herbs. Super flavorful and extra juicy.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
4 chicken breast halves with no skin or bones
→ Creamy Coating
02 -
15 ml freshly squeezed lemon juice
03 -
3 g onion powder
04 -
2 g ground black pepper
05 -
120 ml mayo
06 -
2 g paprika
07 -
15 ml Dijon mustard
08 -
3 g dried Italian blend
09 -
60 g shredded Parmesan
10 -
3 g garlic powder
11 -
30 ml butter, melted
12 -
2 g salt
→ Finishing Touch
13 -
A handful of chopped parsley to sprinkle on top
# Steps to Make It:
01 -
After pulling your chicken out of the oven, give it a 5 minute breather. That way it stays juicy.
02 -
Grab a mixing bowl and toss in the mayo, Dijon, Parmesan, all the powdered seasonings, Italian herbs, black pepper, lemon juice, that melted butter, and some salt. Stir it all up until there aren't any lumps.
03 -
Set your oven to 190°C while you get the rest ready.
04 -
Lay your chicken breasts in the baking dish and smother every side with that creamy blend. You want every bit drenched.
05 -
Don't let any sauce go to waste—just pour whatever's left over all the chicken before it bakes.
06 -
Stick some foil over the dish. Bake for about 25 to 30 minutes. When a thermometer poked in the thickest part hits 74°C, you're good.
07 -
Take off the foil and pop the chicken back in the oven for 5–10 more minutes. Let the top get nice and golden.
08 -
Right before you eat, scatter chopped parsley all over. Dig in while it's hot.
# Extra Information:
01 -
If you sprinkle extra Parmesan on before uncovering, the top turns super cheesy and gold.