Melt In Your Mouth Chicken Breast Recipe
I have to admit that Your Mouth Chicken Breast is one of the best meal ideas I’ve ever heard of. Not only is Melt In Your Mouth Chicken very easy to make, but it also tastes great, making the chicken breasts very soft. My family loves it so much!
Honestly, who doesn’t believe nuggets are the best snack? Chicken is the excellent base for dinner. You can make a fresh dish every night with just a few ingredients!
Today, we’re going to make “Melt In Your Mouth” chicken, which has really tender chicken breasts full of flavor with cheese on top.
This Melt in Your Mouth Chicken recipe is a low-carb, creamy, and juicy baked meal that you can make in less than an hour. It uses mayonnaise, Parmesan, and garlic. It’s great for beginners or hectic weeknights because it only needs a few ingredients and the instructions are easy to follow. Try it today and make your plain chicken into a delicious work of art!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup of mayonnaise (or plain Greek yogurt for a lighter variation)
- ½ cup of grated Parmesan cheese
- 1 teaspoon of garlic powder
- 1 teaspoon onion powder
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of paprika or Italian seasoning (for topping) is optional.
- PAM (for spraying baking dish)
Cooking Instructions
- Set the oven to 375°F (190°C). Grease a baking dish that measures 9 by 13 inches or line it with parchment paper.
- To make sure the chicken breasts cook evenly, pound them to a uniform thickness of about ¾ inch.
- Mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, salt, and pepper together in a medium bowl until smooth.
- Spread the mixture evenly over the top of each chicken breast, covering the whole thing.
- Put in a baking dish and, if you want, sprinkle paprika or Italian seasoning on top.
- Bake without a lid for 35 to 45 minutes, or until the chicken is golden brown on top and the inside is 165°F (74°C).
- Let it sit for five minutes before serving to get the most juice out of it.
Helpful Tips and Notes
- ✅ Pounding the chicken is important for cooking it evenly and making it tender.
- Use a meat thermometer to make sure the chicken is cooked all the way through without drying out.
- Broil for the last 2 to 3 minutes to get a crispy crust.
- Greek yogurt is a sour, lighter variety that is ideal for losing weight.
This is definitely one of my favorite dishes of all time! People still write to me about how great it tastes with so little work after more than ten years of making it.
For this dish, I like to add sour cream. My mom used to put mayo on things, but I thought it was too thick. I think there’s a fine line with mayo! I stay with sour cream because it keeps things light and tasty, and it seems to make everyone happy. Sour cream also makes the chicken incredibly soft, so you’ll always have juicy, tasty chicken. It’s really great!
It doesn’t take more than five minutes to get ready. It’s as easy as that: mix, spread, and bake! And if you want to make it even better, put it in the broiler for a few minutes at the end to get that ideal golden, cheesy look.
Even people who are finicky eaters will like it! The flavors are moderate and comforting, so everyone in the home loves it, even those who typically don’t like trying new foods.
What You’ll Need
It’s easy to get ready to cook this Melt In Your Mouth Chicken. It only takes a few minutes! Here’s a quick list of things you’ll need, along with some advice from me. The recipe card below has a handy printable form, so don’t forget to check it out.
- Boneless Chicken Breasts: Here’s a hint for chicken breasts: the thinner they are, the faster they’ll cook! I like to get a “medium” slice, which is in the middle between being too thin and too thick. Just remember to keep an eye on how long the chicken is in the oven based on how thick it is. Have fun!
- Sour cream keeps your chicken moist and tasty! You can also use Plain Greek Yogurt or mayonnaise instead if you want.
- I love adding Parmesan Cheese to this recipe because it gives it so much flavor. If you want to change things up, go ahead and try a different cheese! Just make sure it’s something with a little bit of a sharp edge, like Gruyere, Extra Sharp Cheddar, or Asiago.
- Seasonings: You can be creative and change the recipe to make it taste well for everyone in your family who is finicky! The original recipe calls for common spices like garlic powder and seasoned salt, but you can try a lot of different things! Want a Tex-Mex touch? Add some cumin. Want to feel like you’re in Italy? Add a little basil or Italian seasoning to the mix. Want to try something new? For a smoky, spicy kick, add a little smoked paprika and cayenne pepper. I love chicken recipes like these because they are so easy to change and have fun with.
Step-by-Step Preparation
- Get your tools ready! Set your oven to 375°F to start. Use PAM to lightly spray a 9×13 baking dish and set it aside for now.
- Let’s start the MIYM magic! Mix the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese in a medium bowl.
- Put the MIYM mix on top of the chicken. Put the chicken breasts in a single layer on the pan you prepared, and then spread the MIYM mix on top. Add a little more Parmesan cheese on the top.
- Put it in the oven, and after 25 to 30 minutes, you’ll have a tasty supper ready to eat!
- I like to broil the chicken for 2 to 3 minutes, just long enough to make the top nice and golden brown.
- It’s time to serve!
How to Succeed
Are you thinking about making things easier for the day? You can do it! Get everything ready the day before, up to the point where you bake the chicken. Just wrap the chicken in saran wrap and put it in the fridge until you’re ready to bake it. Just take off the plastic wrap when it’s ready and follow the directions.
Wondering when your chicken is perfectly cooked? How thick your chicken breasts are will determine everything. Thinner cuts will cook faster than thicker ones. Look for clear juices, which is a good sign that it’s done. Just use a meat thermometer to check that the internal temperature is 165°F if you want to be extra sure.
What if the pan finishes up with a lot of liquid? Don’t worry, this happens a lot with baked chicken dishes! Chicken naturally lets off liquids when it cooks, but since this recipe calls for baking in a dish, those juices don’t have somewhere to go. When you pan fry, the higher temperature makes the liquid evaporate quickly, so you don’t feel it as much. But when you bake at 350°F, it tends to stay around. Don’t worry, though! Everything is perfectly normal. You can easily drain off the liquid before or after you put it under the broiler. It’ll turn out just fine!
Suggestions for Serving
This dish is a winner, so you have to try it! When I have some additional time, I like to eat it with homemade egg noodles. But don’t worry if you’re looking for other sides; here are some more great options:
How to Keep and Reheat
Just let the leftovers cool down, put them in a container that doesn’t let air in, and put them in the fridge. They will taste good and be fresh for up to three days!
To reheat: Just pop it in the microwave or place it in the oven until it’s nice and warm. Put foil over the top of the oven to keep it from getting too brown. Have fun!
Can I freeze it? I wouldn’t really recommend it because sour cream doesn’t freeze well and can get a little weird when it thaws. It’s definitely best to enjoy this one fresh!
Watch the recipe demonstration here: https://youtu.be/DCsaqmHdE-o