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–+ servings

Melt In Your Mouth Chicken

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This comforting dish features tender chicken breasts smothered in a creamy, flavorful sauce, perfect for weeknight dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup mayonnaise (or Greek yogurt for a lighter option) Use Greek yogurt for a healthier twist.
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional) For extra flavor.
  • 1 teaspoon dried parsley (or fresh for garnish) Use fresh parsley for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
  2. Pat the chicken breasts dry with paper towels. If they're thick, slice them in half lengthwise and arrange in a single layer in the prepared baking dish.
Making the Creamy Topping
  1. In a small bowl, combine mayonnaise (or Greek yogurt), grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, smoked paprika, and dried parsley. Stir until thoroughly mixed.
Baking
  1. Evenly spread the creamy mixture over each chicken breast, covering the tops completely.
  2. Place the dish in the preheated oven and bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  3. For a golden, slightly crispy top, switch the oven to broil for the last 2-3 minutes.
Serving
  1. Allow the chicken to rest for about 5 minutes before serving. Garnish with fresh parsley.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 3gProtein: 30gFat: 35gSaturated Fat: 7gSodium: 600mgSugar: 1g

Notes

Pair with creamy mashed potatoes or steamed veggies. For variety, try marinating the chicken in the creamy mixture for an hour before baking.
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