Dorothy’s Vintage 3-Ingredient Melt-in-Your-Mouth Baked Chicken

A vintage-style baked chicken recipe featuring a simple three-ingredient topping that creates a deep, bubbling golden crust.

Equipment

• 8×11-inch or 9×13-inch baking dish
• Meat thermometer

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs total), patted dry
• 1/2 cup mayonnaise (Duke’s or Hellmann’s style; full-fat yields the best crust)
• 1/2 cup freshly grated or finely shredded Parmesan cheese
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon seasoned salt (optional)
• Freshly cracked black pepper to taste (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease an 8×11-inch or 9×13-inch baking dish with cooking spray or butter.
2. Pat the chicken breasts completely dry with paper towels and arrange them in a single layer in the prepared baking dish.
3. In a small bowl, stir together the mayonnaise, grated Parmesan cheese, and any optional seasonings until smooth and evenly combined.
4. Spread a generous layer of the cheese mixture evenly over the top of each chicken breast.
5. Bake uncovered at 375°F for 30 to 35 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
6. Switch the oven to Broil (High) for the final 2–3 minutes to brown the top, watching closely to prevent scorching.
7. Allow the chicken to rest in the baking dish for 5 minutes before serving.

Notes

For even cooking, pound thick chicken breasts to an even 3/4-inch thickness. Finely grated Parmesan creates the best binding texture. You can swap half of the mayonnaise for plain Greek yogurt or sour cream for a tangier flavor. Serves well with steamed green beans, asparagus, egg noodles, rice pilaf, or a crisp garden salad.