Pin
This juicy Melt Mouth Chicken totally hits the comfort food spot for me. The chicken breast turns out unbelievably tender after baking with a creamy blend of parmesan and Dijon. It's such an easy dish but feels kinda special, so we have it a lot at our house. Honestly, it’s great when you want a no-fuss oven meal that everyone will love.
I first tried making this one rainy Sunday when I really wanted something hearty. Now it’s my family’s go-to on busy days—even my son asks for it all the time.
Ingredients
- Chicken breast, no bones or skin: Soaks up the sauce great and stays juicy. Pick firm, pale pieces at the store.
- Fresh lemon juice: Adds brightness and balances the flavors. Organic lemons are best.
- Onion powder: Brings a gentle onion taste, so go light with it for balance.
- Black pepper, ground: Adds a nice kick—freshly cracked is best if you can.
- Mayonnaise: Gives you a rich creamy sauce—pick a low-sugar kind.
- Paprika: Adds a bit of smoky flavor. Spanish paprika gives a lovely boost.
- Dijon mustard: Brings a spicy little punch and depth—real French Dijon works best.
- Dried Italian herbs: Amps up the aroma and flavor—a combo of thyme, basil, and oregano is perfect.
- Parmesan, shredded: Loads it up with umami and saltiness. Freshly-grated, if possible.
- Garlic powder: Adds that savory edge—just make sure it isn't clumpy or old.
- Butter: Makes it moist and turns things golden. Stick with fresh stocked butter.
- Salt: Rounds out all the flavors—fine or flaky sea salt both work.
- Fresh parsley for topping: Pops in color and a boost of freshness—flat-leaf parsley tastes best.
Step-by-step directions
- Mix up the mayo base:
- In a big bowl, toss in mayo, Dijon, parmesan, lemon juice, paprika, onion powder, Italian herbs, ground pepper, garlic powder, melted butter, and salt. Stir it all up till smooth with no lumps left.
- Get the chicken ready:
- Fire up your oven to 190°C top and bottom heat. Pat the chicken dry and lay it in a greased baking dish.
- Slather on the good stuff:
- Generously coat each chicken piece on all sides with the creamy mixture. Spread whatever’s left over the top.
- Bake it:
- Seal the dish with foil and bake for 25 to 30 minutes. Stick a meat thermometer into the thickest part—it should be 74°C.
- Broil the top:
- Take off the foil, pop the dish back in, and let it brown up for five to ten more minutes. Feel free to sprinkle on extra parmesan for more melt.
- Finish and serve:
- Right out of the oven, scatter some chopped fresh parsley over. Let it chill for five minutes before cutting so it stays juicy.
Pin
Things to know
- Chicken stays tender, even after reheating
- Great for prepping and stashing in the freezer
- Packed with protein and always wows guests
Honestly, the parmesan smell as it broils is stuck in my mind—it always takes me back to family nights and laughing over plates of pasta. Throwing parsley on top just makes it look and taste even fresher and more special.
Storing leftovers
Leftovers last in the fridge, covered, for up to three days. I always add a spoonful of water or broth when reheating so it stays juicy. Cut it into cubes and toss it into a salad straight from the fridge if you want.
Ingredient swaps
If you’re not a parmesan fan, try pecorino or gouda. Mayonnaise can be swapped for cream cheese or go for a lighter version with fat-free yogurt. Like it spicy? A dash of chili oil works great here.
Serving ideas
Serve with roasted potatoes or a colorful salad. Baguette’s our favorite for mopping up all that sauce. The sauce is also awesome over sautéed veggies or even in a sandwich with crisp cucumber.
Pin
Background and history
Melt Mouth Chicken got its start in American home kitchens because baked dishes there are both easy and feel fancy. The creamy sauce comes from classic party dips, and over time, people have come up with all sorts of new versions.
Common Recipe Questions
- → How do you keep the chicken extra juicy?
Letting the chicken soak in creamy marinade and giving it a short break after baking keeps everything tender and juicy.
- → Can I swap in another meat?
Turkey breast or chicken thighs totally work too. Just keep an eye on baking times since they might change a bit.
- → How does that golden crunchy layer happen?
Pull off the foil, bake a little longer and you'll get a crispy, golden top layer on the chicken.
- → What sides go well with this meal?
Roasted potatoes, fluffy rice, or a crisp green salad make the creamy flavors pop even more.
- → Can I get this ready ahead of time?
Yep, just marinate the chicken, stick it in the fridge, then bake when you're ready to eat.