Melt-in-Your-Mouth Chicken

Oven-baked chicken with a creamy Parmesan topping and a golden finish. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 40 minutes from prep to table.
• Easy to round out with roasted carrots and rice.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 4 thin chicken breasts (1½ lb)
• ½ cup mayonnaise
• ½ cup Parmesan
• 1 tsp garlic powder
• ½ tsp paprika
• ¼ tsp black pepper

Let’s make it

1. 01

   Get ready

   Heat the oven to 400°F. Place chicken in a single layer in a baking dish.

2. 02

   Build the flavor

   Mix mayonnaise, Parmesan, garlic powder, paprika, and pepper.

3. 03

   Bring it together

   Spread the mixture evenly over the chicken.

4. 04

   Finish cooking

   Bake for 20–30 minutes, depending on thickness, until the chicken reaches 165°F.

5. 05

   Serve and enjoy

   Rest for 3 minutes before serving with the pan juices.

Make It Even Better

Check temperature early if your chicken cutlets are very thin.

Read through the recipe and measure the ingredients before starting.

Make it your own

Use plain Greek yogurt instead of mayonnaise for a tangier topping.

What to serve with it

Roasted carrots and rice

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.