Melt In Your Mouth Chicken

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!
Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

How can a dish with only 6 ingredients taste SO good?
Don’t let the simplicity fool you. It’s also outrageously delicious! It’s always good to have a couple quick and easy recipes up your sleeve.

It all started when I was making my meal menu/grocery list for the week, I have a set of “go-to” meals that could be made quickly with minimum effort and planning, but there I was… stuck!
It was definitely a sick day!
Hopefully, chicken is a wonderful starting point for all kinds of easy meals, in addition of mayonnaise,  parmesan cheese and a few easy seasonings. With 5 minutes of prep time and around 40-45 minutes of baking time – wonderful melt in your mouth chicken was ready.

Anyone who worked with chicken breasts before know that they can be incredibly versatile, yet also incredibly tricky to work with, especially when baked in the oven. Cook them the wrong way and you’ll end up with a dry, rubbery, tough, and flavorless disaster.
But cooked the right way?!  We’re talkin’ juicy, tender, flavorful, perfectly baked chicken breasts that you will love.

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

Melt in your mouth chicken Ingredients:

To make this oven baked melt in your mouth chicken recipe, you will need:

– boneless, skinless chicken breasts ( cut each into 3 large chunks or strips)
– mayonnaise (or Greek yogurt for a healthier option)
– parmesan cheese (or sharp Cheddar, or Asiago)
– seasoning salt, black pepper, garlic powder

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

How to make melt in your mouth chicken

Alright, so here’s the secret!
All you do is arrange your chicken breasts in a 9×13 pan, mix the toppings together in a separate bowl, spread it on top, top with additional cheese and bake. And to follow , this simple steps…

Brine/Marinate

I’m telling you — this step is an absolute must for anytime you want to bake chicken breasts in the oven. Brining or marinating chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15-20 minutes (or overnight).

Seasoning

Chicken breast is a blank canvas and tastes great with fresh herbs and seasonings as well.
Adding mayo/yogurt helps add in moisture and flavor keeping the meat tender.
Because chicken breasts are white meat, they lack the fat needed to keep the meat moist.

Roast

How long to bake chicken breasts? And what is the correct temperature to bake chicken? As with any chicken recipe, the answer here is yes based on the thickness of the boneless chicken breasts you use.
If your chicken breasts are trimmed thin they will bake faster than a thick chicken breast.
You bake the chicken until the juices run clear, or use a meat thermometer and bake until the chicken reaches an internal temperature of 165°F. Using a meat thermometer will help ensure your chicken is cooked all the way through without over or under cooking.

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

More easy chicken meals :

Oven Baked BBQ Chicken

Crispy Cheddar Chicken

Easy Chicken Piccata

Easy Garlic Brown Sugar Chicken



Melt in Your Mouth Chicken

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!
4.78 from 36 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American
Keyword: Easy Chicken Dinner
Prep : 5 minutes
Cook : 45 minutes
Total : 50 minutes
Servings: 6
Author: Dan

Equipment

  • Oven

Ingredients

  • 4 boneless, skinless chicken breasts trimmed of excess fat
  • 1 cup mayonnaise (or Greek yogurt for a healthier option)
  • 1 cup parmesan cheese (or sharp Cheddar, or Asiago) divided
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Instructions

  • Cut each chicken breast into 3 large chunks or strips. Place chicken breast strips/chunks in a bowl of milk/buttermilk. Let it soak for 20 -30 min or overnight.
  • Preheat oven to 375 F. In a small bowl, combine the mayonnaise, 1/2 cup of parmesan cheese and seasonings.
  • Place chicken into a 9x13 baking dish and spread the mixture evenly on top of the chicken
    breasts, and sprinkle with remain parmesan.
  • Bake for about 40-45 minutes, or until cooked through. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  • Serve with a veggie like these delicious fresh broccoli that I steamed. Season with a dash of fresh parsley, if desired.

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

Full of flavor, moist, tender melt in your mouth chicken and best of all, simple to make!

72 thoughts on “Melt In Your Mouth Chicken

  1. Tillie

    Tried these with chicken thighs because that was all I had. Didnt have to cut them of course because they were already the perfect size. Lowered temp to 350 and adjusted the time a few minutes less and they turned out great!! There were a couple left when I went to bed that I’d planned to put in a salad for my lunch the next day. Ooops!! They turned up missing in the morning when I went to get them. Next time I’ll hide them. Definitely a regular on my meal plans.

    Reply
    1. Joyce Peterson

      5 stars
      Used greek yogurt, pinch of salt and Italian seasoning. Marinated the chicken in buttermilk. Came out great. Son said it was delicious. I loved it myself. Used tenders, next time I’ll use whole breast. Came out crispy and compliments well with zoodles.

      Reply
    2. Juana

      I didn’t soak in batter milk, just thrown in the bowl and mix with all ingredients, hope comes out delicious!!!!

      Reply
    3. Victoria H.

      5 stars
      One of the best chicken recipes ever Its the most requested choice for dinner at my house.. It is so delicious , very easy to make and not a lot of fuss. I’ve made this many times and there are never any leftovers. My husband, daughter and her boyfriend love it!!

      Reply
    1. Dan Post author

      Hi Barbara, i tried both, and i didn’t notice much difference. Hope it helps and please let me know how it turned out.

      Reply
    2. Mojo

      NEVER NEVER use Kraft Parmesan cheese in a can for anything. That’s not Parmesan cheese it’s saw dust. The real thing you grate yourself is so much better.

      Reply
    1. Dan Post author

      Hi Lea, i never measured exactly. It only matters to pour enough milk over to completely cover the chicken. This will need at least 20-30 minutes or a couple of hours to marinate. Hope it helps and please let me know how it turned out.

      Reply
      1. Jen

        Do you leave the milk in the tray when you cook the chicken? Or dump out the milk and coat the chicken with the sauce?

        Reply
    1. Dan Post author

      Hi Tom, it’s not necessary, but i strongly recommend it. Chicken gets much creamier and tender. Lay the chicken breasts in a shallow bowl or deep dish like a lasagna pan or roaster, then pour enough milk over to completely cover, and cover with wrap. This will need at least 20-30 minutes or a couple of hours to marinate. Hope it helps and please let me know how it turned out.

      Reply
  2. Laurie Ellis

    I sprayed the pan and maybe shouldn’t have. There was so much juice that the chicken hadn’t cooked Throughly after an hour. I also used sharp cheese. It smells good but it’s been hour and 1/2 now at 375 and after draining the juices and it’s not done yet

    Reply
  3. Barbara

    I was wondering what you think about adding instant rice with cream of chicken soup to this recipe. Maybe cook the chicken then add the chicken breast on the top of the rice mixture and top with remaining cheese bake until rice and cheese has melted?

    Reply
  4. Carolyn

    5 stars
    This recipe is amazing. My son is a little picky, about food textures, and I was apprehensive that he wouldn’t like it. But you don’t even notice the texture – the flavor is phenomenal & the texture came out perfect. I was actually afraid I wouldn’t be able to find this recipe, again, even though it’s super simple, because I wanted to be sure to leave the positive review it’s deserving of!

    Reply
  5. Lynda

    5 stars
    My chicken breasts did not bake flat in the pan. They raised up into more of a mound of chicken. Still tasted good but should I have pounded them down before baking?

    Reply
    1. Jonathan

      Lynda, You can butterfly the chicken breast if they are thick. To butterfly, cut from the side of the chicken breast so the chicken breast will open like a book. Don’t cut through the otherside.

      Reply
    2. Vicki Shidell

      5 stars
      ‘Definitely a keeper. Even my Dad, who loathes chicken, loved it. It took 30 min in convection oven. Buttermilk definitely made the chicken more moist and tender. Yes you must grate your Parmesan- even the pre-grated changes how a recipe works (think Chicken Parmesan with fresh bread crumbs) How we grew up thinking Kraft Parmesan was ok is beyond me. But then we ate Chun Kingin a can, too.

      Reply
  6. Lynda

    5 stars
    Why did my chicken puff up and not lay flat? Should I have pounded it down a little before baking? This is strange ‍♀️

    Reply
    1. Paisey

      Chicken always expands when you cook it. It has something to do with the proteins in the muscle when you cook it. It changes their structure. You can either pound or butterfly it before cooking.

      Reply
  7. Lynda

    5 stars
    Question..this recipe tasted great but does anyone know why my chicken puffed up in a mound instead of cooking flat? Should I have used a meat tenderizer to pound down a little before baking?

    Reply
    1. Debra Stigall

      She stated that if they were thick you should cut them in half and make them thin you could have pound it or sliced thinly

      Reply
  8. Rachel

    4 stars
    Amazing. I bought all the listed ingredients and started to get ready to make it when I find out that I need to…i marinate it… in milk or buttermilk. That was not listed in the ingredients. Milk is not kept in stock at my house, only but it for recipes.
    It’s my mistake for not reading the instructions as well, I’ve cooked since I was 5, so I was not worried annoy the how, just the what. Sooooo after a couple days I got done and it was fantastic. I think it would be nice to list the “marinade” as well.

    Reply
  9. Star

    5 thumbs up! I rarely review things on the net but this recipe is super simple and Extremely Good. Was tired of the same ole thing, now I did not have any fresh parm cheese used just a few shakes if Kraft along with shredded Italian style. Very Good!

    Reply
  10. Nikki

    3 stars
    I made this and it was good. I made my own buttermilk and put in the fridge for 3 hours. I also added all the Parmer and then baked it. At the end I sprinkled mote on top also I added crispy bacon and that seemed to add the crunch element

    Reply
  11. Pamela

    This looks so good. And easy. I like recipes that use tender chicken breasts!! I am going to try it.
    Is there any reason you don’t list the ingredients for the marinade in the ingredients list of the recipe?? That would help with making it clear…..

    Reply
  12. Paula

    I tried this recipe tonight. I don’t like Parm cheese so instead I used cream cheese and topped it with cheddar. We have a new favourite chicken recipe..

    Reply
  13. Jennifer M

    5 stars
    I made this tonight and we loved it. Marinated the chicken for about 3 hours and it was moist and delicious. Served with mashed potatoes and corn on the cob.

    Reply
  14. Rebecca

    5 stars
    We don’t like mayo and substituted Caesar dressing. Did the milk marinade and used extra herbs and garlic. Used real shredded Parmesan cheese. It was terrific. Thank you for sharing.

    Reply
  15. Reem Ghannam

    5 stars
    Huge hit!! I didn’t have the buttermilk to marinade so I used ranch dressing and marinated for almost an hour. The dish came out watery so I decided to add breadcrumbs to the dish and it came out AMAZING!!!

    Reply
  16. Buster

    5 stars
    I made this last night and have to send the recipe to everyone I know, it was that good!
    I marinated the chicken breast in plain Greek yogurt.
    I was able to cut way back on the Mayo this way.
    Added a few drops of Worcestershire & hot sauce to my mayo & parmigiana topping .

    Reply
  17. AMBell

    The recipe was easy to make and I’m glad I read where I needed milk. Overall, my chicken was delicious. Next time I make it, I will use 2%i milk or unsweetened almond milk for marinating. And, I will use less salt becauset was a little to salty me. I’ve never bake chicken breasts in the oven because the chicken would be dry. Guess what? I used my broiler for the first time. I will definitely make this again with a few modifications.
    Thank you for sharing your recipe.

    Reply
  18. Beth

    5 stars
    Incredible. I have also tossed both small potatoes and cut potatoes with the mixture and roasted for surprise dinner guests and they wouldn’t stop talking about how tasty they were. 🙂

    Reply
  19. Cathi Jones

    5 stars
    Delicious tender chicken. I used half Greek yogurt and half mayonnaise to reduce the fat calories, then followed the recipe. My niece gave it a 10 out of 10! I agree with her!

    Reply
  20. Kim Tenly

    5 stars
    Absolutely delicious. I am in the mid of the Covid 9 thing and am not supposed to leave the house. I found mayo, ranch dressing and milk in the fridge, whipped them up, marinated, and how juicy they turned out! Thank you!!!

    Reply
  21. Vanessa

    5 stars
    When cut up as directed, only 3 breasts fit into my 9×13 tray, anyone else have to use a second dish? It also was a bit over cooked with lots of liquid in the bottom. I cut each (large) breast into 3 pieces so I can’t imagine I cut them too small! It was really delicious, just not as great as the picture looked!

    Reply
  22. Donna j

    This recipe is delicious. I added about a half tsp of cayenne to the mayo and cheese mix. This chicken really does melt in your mouth. My husband nearly licked his plate. Will definitely make this again

    Reply
  23. Michelle

    Made this today & it is delicious!!!! Highly recommend. I didn’t have any buttermilk, but I made my own with lemon juice and marinated it for about three hours before I cooked it.. It’s really good!!!

    Reply
  24. Cristina M

    This looks really good! I sliced the chicken really thin and pounded them thin. I am soaking then I n milk and a bit of distilled vinigar. I read reviews and am under the impression youtake the chicken out of the milk and place in 9×13 dish and ass the mixture and top with parm cheese. Looks like it’s gonna be tasty. Making it with mashed potatoes and asparagus. Thanks for the recipe!

    Reply
  25. Enrique

    3 stars
    Maybe I used too much mayonnaise, but these were just OK. I had to drain liquid from the baking dish twice during baking, and my son didn’t eat his at all. I certainly didn’t get the color that you got in the pictures, which was unfortunate because yours look delicious … maybe I’ll try these again with just me and the wife and use less mayonnaise … or maybe not.

    Reply
  26. Neil

    Add dill and thyme, mix light amount of mayo with yogurt. Really good stuff.. thanks for recipe

    Reply
  27. Char

    I made this for supper tonight and it was delicious! It is definitely a new favourite for my family. There was even a request for me to make it again from my son who is somewhat of a picky eater (of course I didn’t tell him there was a cup of mayo in this recipe lol. He wouldn’t have eaten it).
    One modification that I will make next time will be to is use half of the Seasoning Salt. It was too salty for my palate.
    Thank you very much for sharing this recipe and the great tips that you provided. It lived up to its Mouth Watering Chicken name.
    Stay well & Stay safe.

    Reply
  28. BKB

    5 stars
    It’s an easy recipe and the result is a very moist, tender & tasty dish.. This recipe is definitely a keeper!

    Reply
  29. Trish

    4 stars
    Thought it was awesome. My son who is PICKY ate all of his chicken. Only reason I gave 4 stars was because my chicken was also very liquidy I had to dump it like halfway through cooking and again after wards. I guess I’ll just pat it next time? But still a win in my book!

    Reply
  30. Rosie

    I used grated parmesan cheese in the mixture. I also used mayonnaise made with Olive oil. Put taco blended cheese on top. (It was good I think the sharp cheese wood have been better) Havent said that, IT WAS SOOO DELICIOUS! Definitely making again and again. OH! I did brine the chicken breast for 45mins .

    Thanks Cakes Cottage!

    Reply
  31. Tricia Celenza

    I have to admit I have held off making this because of the simplicity of the ingredients. I made it as listed and marinated it in buttermilk for a couple of hours. It was fabulous! Tender, flavorful and juicy. I trusted the reviews which is why I am reviewing! Thank you!

    Reply
  32. Katie

    5 stars
    Made with Greek yogurt since my kids do not like mayo. I have a hard time getting the kids to eat chicken and they like this dish. Have made it twice and it has been a hit both times!

    Reply
  33. Haley

    5 stars
    I’ve never left a recipe review before but this is well deserving. I added a few breadcrumbs to my mayo mix and used Mexican blend cheese because I knew I wanted to use it for a salad type meal. After it was finished cooking, I cut up the chicken and added some chopped romaine… this may be the best damn “salad” I’ve ever had. This chicken is juicy, easy to make, and delicious!!

    Reply
  34. Sally

    I don’t like throwing out marinade, so I always try to incorporate it into the recipe. Can I do this with the buttermilk or substitute it with something? Thanks!

    Reply

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