I have another chicken recipe for you so you know my mom is out of town. This recipe was a staple in my college years—it was easy, quick, healthy (kinda) and reheated well. (In college, leftovers are a Godsend.) I made it for my dad and he thought it was really good, but requested I make it with chicken thighs next time. He's a dark-meat fan.
These came out so moist! (Sorry to those of you who hate that word but idc.) That’s one of the great things about this recipe because the topping for the chicken keeps it juicy and adds so much flavor.
Chloe LOVES chicken. She can smell it from anywhere and she’s usually on the counter bothering me while I try to make any chicken dishes. 10/10 for this one!
Notes
Making This with Other Meats and Veggies
The sky's the limit with this one. Make the topping and you can put it on top of anything and bake it in the oven. I have some neighbors who make it with salmon, but you can put it on pork, fish, turkey, eggplant, steak—whatever you want! Just adjust the cooking time (obvi) and you’re golden!
Adding More Flavor
Again, get creative! This is a really simple (but delicious) recipe. Feel free to switch it up and add things like fresh herbs and spices like garlic, onion, cilantro, parsley, dill, paprika, cumin—anything!
Wine Pairing Suggestions
As you may or may not know, paring foods with wine usually comes down to sauce marinade or dressing more than it does with anything else on the plate. Usually chicken is paired with white wine, plus there is a creamy coating on top which would make a chardonnay or a Riesling a nice option. If you'd like to have red wine, fear not—a light and fruit forward Pinot Noir or Zinfandel would be delish with this too!
Quick note: because the flavors of the chicken and the cream sauce are so delicate, pairing it with red wine is tricky. White wine mimics the flavors of this dish very well, as they also have subtle, delicate and nuanced flavor profiles. With red wine, flavors are much bolder and stronger which can easily overpower your chicken. It's best to stick to the lighter reds for this dish.
Melt in Your Mouth Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 breasts
Ingredients
6 whole chicken breasts
Salt and pepper to taste
½ cup mayonnaise
½ cup shredded parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Directions
Preheat the oven to 425 degrees F.
Line a sheet tray with tin foil or a silicone baking mat.
Prep the chicken by adding a generous amount of salt and pepper to the breasts.
In a bowl, mix together the mayonnaise, Parmesan cheese, garlic powder, salt and pepper.
Using the back of a spoon or a silicone pastry brush, evenly coat the top of each chicken breast with the mayonnaise mixture. Make sure to get the sides. Don’t coat the bottom of the chicken with the mayo mix.
Place the chicken in the oven and cook for 25-30 minutes, or until the internal temperature of the chicken has reached 165 degrees F.
Enjoy!
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