Melt in Your Mouth Chicken — Tender, Juicy & Almost Effortless

 

If you’re looking for a chicken recipe that’s unbelievably tender, full of flavor, and wonderfully simple to make, this Melt in Your Mouth Chicken is about to become a new favorite. With just a handful of everyday ingredients, you can turn plain chicken breasts into something incredibly moist, tender, and downright irresistible.

This is the kind of recipe that will come in handy for busy weeknights, weekends, or anytime you want a comforting meal without a lot of fuss. Everything bakes together in one dish, and the end result is perfectly cooked chicken that is so juicy and loaded with flavor that it practically melts with every bite.

Whether you serve it with rice, potatoes, pasta, or a pile of steamed vegetables, this dish fits beautifully into any meal.

  

I had picked up a package of frozen chicken breast fillets at my local farm market the other day and was wanting to find a delicious way to prepare them for my daughter and myself. There were only two breasts in the package, just the right size for the both of us.

I have made a type of melting chicken before which used ritz cracker crumbs and butter, and yes that chicken was incredibly tasty, tender and juicy, but I wanted something different this time.

I decided to use a coating that I have used on fish in the past, which uses mayonnaise and cheese along with a few other bits that I tailored to using with chicken. It employs the use of mayonnaise which acts as a type of shield, keeping all of the moisture in the chicken.  I added some freshly grated parmesan cheese for extra flavor and a few crispy fried onions (French's) to add a bit of texture and additional flavor.

Some garlic, parsley, salt and pepper completed the picture.  With these mixture spread on top and a half an hour's bake time, the end result was juicy and tender chicken that also came out beautifully flavored. Simple ingredients, applied in a simple way with incredibly delicious results. I call that a win!

 

  

INGREDIENTS NEEDED

TO MAKE

MELT IN YOUR MOUTH CHICKEN

Simple ingredients and not a lot of them. Delicious results!

• 2 boneless, skinless chicken breast fillets
• 1/2 cup (120g) full fat mayonnaise
• 1/4 cup (25g) freshly grated Parmesan cheese
• 1 TBS Crispy Fried Onions, crushed
• 1/2 tsp garlic powder
• 1/2 TBS dried parsley flakes
• 1/4 tsp salt
• 1/4 tsp pepper

 

NOTES ON INGREDIENTS

Try to use chicken breasts that are of an even size and thickness so that they finish cooking at the same time. I used organic free-range chicken breasts that I buy frozen at a local farm market. They come from Pelton's which is where I get my eggs and they are never dry or tough.  I find supermarket chicken to be quite tough in recent times. I would rather pay a little bit more and get a superior product.

Make sure you use full fat mayonnaise as the lower fat product will not have as rich a flavor. The mayonnaise is what keeps the chicken moist during the cook time and helps to prevent it from drying out.

Freshly grated parmesan adds a nutty, salty depth of flavor and crisps up beautifully on top. It’s what gives the dish its golden crust and bold flavor. Do try to grate your own if you can.

Originally this recipe called for dehydrated minced onion. I did not have any of that so I used the crispy fried onions instead and we really liked what they added to the mix. A bit of crunch, a lot of flavor.

Everything else is pretty self-explanatory. Don't overdo the salt as the cheese is quite salty.

 

HOW TO MAKE

MELT IN YOUR MOUTH CHICKEN

This is really quite simple to make. You can have dinner on the table in not much more than half an hour, especially if you prepare any sides while the chicken is baking in the oven.

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken. (There should be space around the chicken for the air in the oven to circulate. You will not be covering the chicken.)
2. Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper. (Don't over season as the coating is quite flavorful.)
3. Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl. (I used a spoon to do this.)
4. Spread this mixture evenly over top of each piece of chicken. (Just divide in half and dollop, spreading it almost to the edges with the back of the spoon.)
5. Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.)
6. Serve hot with your favorite sides. (I cooked some rice in my rice cooker while the chicken was baking and some frozen mixed vegetables in the microwave. Perfection.)

 

HINTS AND TIPS 

FOR CHICKEN BREAST PERFECTION

Apply these hints and tips each time you cook chicken breasts, according to whether they are skin on, skin off, bone in or boneless, and you will always end up with tender and juicy chicken.

1.  If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off.  The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories. 

2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.

3.  Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.

4.  Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces.  They will also cook faster this way.

5.  Overcooking.  This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan.  Let them rest, lightly covered for a few minutes and you will achieve perfection.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE THIGHS INSTEAD OF BREASTS?

Yes you can use thighs instead of breasts. The ingredients for the coating will remain the same, however it may take slightly longer to cook through. Make sure you fold open the thighs before coating and baking.

CAN I USE FRESH HERBS INSTEAD OF DRIED?

Yes, but do bear in mind that you will need roughly twice the amount of fresh as opposed to dried herbs.

CAN THIS RECIPE BE DOUBLED?

Absolutely. You can double or even triple this. Cook times will remain the same. Just make sure that the chicken is not crowded too closely together in the baking dish. Use the appropriate size of dish.

HOW CAN I STORE ANY LEFTOVERS?

Store them in an airtight container, covered, in the refrigerator where they will keep for up to three days.

CAN THIS BE FROZEN?

I do not recommend freezing this dish as the mayonnaise may split.

  

MORE CHICKEN BREAST

RECIPES TO ENJOY

Here are a few more chicken breast recipes that we love that I think you will also enjoy!

SIMPLE CHICKEN VALDOSTANA -  This is the kind of dish that feels restaurant‑worthy yet comes together with the simplest ingredients and hardly any effort. Tender chicken cutlets are lightly seasoned, dusted with flour, and pan‑seared in butter and olive oil until golden. A quick splash of white wine and chicken stock creates a delicate, flavorful pan sauce. Each cutlet is topped with a thin slice of ham and a layer of melty Fontina (or your favorite easy‑melting cheese), creating a savory, creamy finish that feels indulgent without being heavy. It’s humble, comforting, and beautifully Italian.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Chicken that tastes bright, bold and full of life. Chicken marinated in a simple, yet vibrant blend of fresh parsley, garlic, olive oil, vinegar and a touch of heat. A classic Argentinian chimichurri that works both as a marinade and sauce. As the chicken grills, the marinade caramelizes slightly, giving you juicy meat with crisp, golden edges and layers of herb‑garlic goodness. And once you drizzle that extra chimichurri over top? Magic. Fresh, zesty, a little spicy, and incredibly aromatic — it transforms simple grilled chicken into something truly special. 

  

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Yield: Serves 2

Author: Marie Rayner

Melt in Your Mouth Chicken

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Delicious, tender chicken that literally almost melts in the mouth. Simple ingredients put together in the tastiest way.

Ingredients

• 2 boneless, skinless chicken breast fillets
• 1/2 cup (120g) full fat mayonnaise
• 1/4 cup (25g) freshly grated Parmesan cheese
• 1 TBS Crispy Fried Onions, crushed
• 1/2 tsp garlic powder
• 1/2 TBS dried parsley flakes
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow baking dish that is large enough to hold both pieces of chicken.
2. Cut the pieces of chicken in half if they are too large. Place the pieces next to each other in the dish. Season with salt and pepper.
3. Whisk the mayonnaise, cheese, onions, garlic powder, and parsley together in a bowl.
4. Spread this mixture evenly over top of each piece of chicken.
5. Bake in the preheated oven for 30 to 35 minutes until the chicken is golden brown, cooked through the the chicken juices run clear. (The internal temperature should read 165*F/74*C.
6. Serve hot with your favorite sides.

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