- Today's recipe for melt-in-your-mouth chicken
really does hold up to its name.
It's super juicy in the inside,
thanks to our mayonnaise and Parmesan coating
that retains all the juices of when you bake it,
so let's get started.
To create our coating for our chicken breasts,
I have mayonnaise, Parmesan cheese,
and to that, I'm going to add some garlic powder.
You could also use fresh garlic, a little bit of salt,
and smoked paprika.
The original recipe that my mother shared with me
is just this right here,
but I love paprika in a lot of my recipes,
and I feel like it gives it a little bit extra,
so I add it to mine.
But wait, there's more.
Black pepper, too.
Right here.
Which you can omit, as I was about to do.
So all you have to do is mix the mayonnaise
with all of the ingredients.
And I have to tell you,
you're really not eating all of this mayonnaise
on your chicken breasts.
All that's going to do is seal the chicken
when you spread it over the chicken breasts
and seal the juices in.
Most of it gets melted onto the pan,
so you don't really have to worry
about eating all this mayonnaise on your plate.
So I'm simply gonna place my boneless,
skinless chicken breasts right on my baking pan.
I often hear from you that your chicken breasts dry out,
and you want a juicy chicken breast recipe.
This is it.
What I love about this recipe also
is that the leftovers, the next day,
are super juicy as well,
because the chicken meat never dried out during baking.
So that's super important.
I just simply take my mayonnaise coating
and about a heaping tablespoon
on top of each chicken breast.
Now, what would you serve this recipe with?
Well, since all of these chicken breasts are going
in the oven at once,
what I would typically do is also roast vegetables
on a separate baking sheet.
Now, I do have six chicken breasts
because we're gonna eat four for dinner,
and two are for a salad tomorrow.
And that said,
you should really be thinking about cooking once
and eating a couple more times.
It saves you so much time throughout the week,
so... not that this chicken recipe takes a long time
to make, but some nights, I mean,
you got more time to cook than others.
So when I create meal plans, guys, I think to myself,
on Tuesdays, I'm gonna make tacos 'cause everyone loves it
and I'm home, but then when I pick a taco,
that's got a slow cooker recipe because I'm busier.
You know what I mean.
The idea is to meal plan for your time.
And now if you want to see how I meal plan for my family
for the week, right below this video,
I'm going to link a sample meal plan
where you can grab five recipes and meal prep,
the shopping list,
so you can experience what I experience
every single week at my house.
You want to make sure that your chicken breasts
are all coated with the mayonnaise and Parmesan mixture.
If you leave the edges uncoated, those are gonna dry out,
and that's why this recipe yields so much mayonnaise coating
because you have to be very liberal with it.
I promise you, when you take this guy out of the oven,
it's not gonna look like a big blob of mayonnaise at all.
So now that these chicken breasts are fully covered,
let's bake them.
All right, guys.
Our chicken is ready, and I've also roasted some vegetables
on the side, which I have a video for that right below,
but let's check out this chicken.
I promise you really juicy chicken in the inside.
And unlike baked chicken breast, check that out.
It's perfectly juicy.
That is a thing about baked chicken.
It's not always that juicy.
Amazing.
Literally, I want you to make this chicken
and leave a comment and tell me how this recipe
has changed your baked chicken life
because you'll no longer eat dry chicken.
Grab all the recipe details in the link
right below this video.
And while you're down there, hit that red Subscribe button.
You and I get to get to cook together every single week.
See you next time.
(upbeat music)