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…


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).


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.


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

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4.85 from 20 votes

Melt in Your Mouth Chicken

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


  • Oven


  • 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


  • 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!

42 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.

    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.

    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.

    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.

    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.

  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

  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?

  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!

  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?

    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.

    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.

  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 ‍♀️

  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?

    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

  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.

  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!

  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

  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…..

  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..

  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.

  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.

  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!!!

  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 .

  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.

  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. 🙂

  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!


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