Editors' Pick
Melt-In-Your-Mouth Chicken Breasts
"The mayonnaise make these chicken breast very moist and tender--enjoy!"
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless chicken breast halves
- 1 cup mayonnaise or 1 cup Greek yogurt
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon garlic powder
directions
- Mix mayonnaise or yogurt, cheese and seasonings.
- Spread mixture over chicken breast and place in baking dish.
- Bake at 375°F for 45 minutes.
Questions & Replies
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Isn't this what's printed on a jar of Hellmans?!
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I have only thin chicken breast is that ok -
Is this chicken recipe really that good? -
DO I cover the casserole while baking? -
has anyone tried marinating the chicken breasts in yogurt before baking?
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Reviews
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Heres a tip and the reason why some of you gave it such terrible ratings- the mayo is supposed to be a LIGHT coating on this chicken. If you put too much on you will taste the mayo and it will keep the coating from turning out properly; may even make it mushy. In this case too much of a good thing is NOT a good thing. This is a wonderful receipe. I have managed to mess it up before by doing what I've listed above but you live and you learn. ENJOY! -
This really delicious, moist and easy to make. The only difference I made was I put each individual breast into foil and also added a teaspoon of wholegrain mustard to the mixture. I also only cooked this for 30 minutes and it turned out great. Thanks again. -
Exquisitely moist use fat-free miracle whip instead of mayo for a low-cal twist. -
This was excellent chicken. it had great flavor and the chicken was so tender and moist. I sprinkled garlic powder on the chicken before I put on the sauce and it tasted great! I am going to try it again but I am going to use Montreal Seasoning by McComick. That seasoning is great on everything!!! Thanks again!
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This chicken is the BEST! It really does melt in your mouth. Each of my family members went back for extra so I'm happy that I made extra. I covered the chicken breasts in the mayonnaise mixture rather than just brushing it on top. I didn't change a thing with the ingredients although I used 6 chicken breasts instead of just four without having to change the amount of ingredients. I'm amazed how you wouldn't even know there is mayonnaise on this chicken. My kids thought it was a breading and I thought it tasted like it too. Truly delicious and going into my tried and true recipe book. Thanks so much for sharing!
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Tweaks
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This was a hit! I added a squeeze of lemon juice, cut down on the mayo, and wrapped them individually in aluminum foil which helped seal in the moisture. Next time, I'll make the mixture without the cheese and wrap them individually in foil again. I'll open the foil and add the cheese with 20min left to get a nice cheesy crust. -
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I started mine like this then changed. I dip the chicken in a ranch dressing/mayo mix. Take chicken breast, roll them in a bowl with parmesan cheese. Repeat mayo dip and cheese dip 2 x's Put one can of cream of chicken soup in bottom of a sprayed pan. Lay chiken on top add rice if you want to soup mix. I usually only add about 1/2 cup of water to soup mic. Lay chicken on top, add leftover grated parmesan cheese on top of chicken. Bake 350° for 1 hour and approximately 15- 20 minutes watch for turning a nice golden brown.
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I didn't have any season salt so I used a little bit of Old Bay seasoning. I also pounded the chicken to an even thickness and stuffed whole garlic cloves into the breast in several places. (I'm a garlic fan but not to the point I put it on everything. Like I used to a couple years ago lol) the smaller the clove the better it cooks. When you bite into a piece that has part if the clove its scrumptious (I've never managed to successfully roast garlic before and I think I achieved that? A nuttyish sweet garlicy flavor) and sprinkled more Parmesan cheese on top of the sauce before I baked it.
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Added breadcrumbs and a little olive oil to the yogurt. So good
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I used an Ethiopian spice combo with mayo which was great. I also added a little lemon juice to the mixture. I only needed to cook at 375 degrees for 35 minutes - more than that would just over cook the chicken. I also added panko crumbs at 25 minutes at the suggestion of another tweaker.
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RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
