MIYM Chicken – An Easy Melt In Your Mouth Chicken Recipe

MIYM Chicken is a family favorite dinner. It’s my version of the classic Melt in Your Mouth Chicken Recipe that your mom probably used to make! Simple, flavorful, and tender chicken recipes are always a welcome addition in my weeknight dinner rotation!

Melt In Your Mouth Chicken is one of my favorite easy chicken recipes.

You Can Never Have Too Many Quick and Easy Chicken Recipes!

This MIYM Chicken has been SUCH a major hit with readers over the past year, I wanted to update the post and recipe and include some tips and tricks I have discovered since I posted it a year ago!

We eat more chicken recipes in our house than any other meat for sure, like my Balsamic Chicken, my Cheesy Artichoke Chicken, my Crescent Chicken…the list goes on and on. And real talk, chicken nuggets are basically the perfect food…soooo. Chicken is just an easy starting point for dinner, and you only need a few ingredients to make it completely different every night you use it!

MIYM Chicken Is Classic and Delicious!

This MIYM Chicken recipe is one of those classic, easy chicken dishes that I am sure you’ve had at some point in your life. My mom used to make it with mayonnaise and while that was fine, I always thought she may have used a little too much. There is a fine line with mayo in my opinion…a little = good…too much = gross.

Anyhow, to sideline that whole debate, I use sour cream in my recipe, which seems to make everyone happy, as it’s pretty undetectable. Plus, there’s cheese involved in this chicken recipe, and everyone knows with cheese…too much = perfect.

MIYM Chicken is an easy Melt In Your Mouth Chicken recipe

This is One of the Best Chicken Breast Recipes For Picky Eaters!

If you have peaked at the recipe here, you can see that the ingredients are very simple. But what I love about a good chicken recipe is that everyone in the house agrees that it is a keeper! So, I’ve kept the flavors mild and minimal, while still being delicious, moist and tasty! Sometimes chicken dishes can be a bit boring and bland, but I’ve cracked the code, and found that simple ingredients used the right way can make dinner magic! Plus, there are so many ways you can adapt the ingredients in this to fit any flavor profile!

How To Make MIYM Chicken Recipe

How To Make This Melt In Your Mouth Chicken Dish

The prep time on this Melt In Your Mouth Chicken Recipe is literally minutes. It’s the perfect weeknight dinner, because everyone will love it, and it’s done in 30 minutes. And since Melt In Your Mouth Chicken is a mouthful, I’ve shortened it to MIYM Chicken, which is equally a mouthful. This easy chicken dish only takes minimal ingredients:

  1. Boneless Chicken Breasts: Here’s the deal with chicken breasts, the thinner they are, the faster they bake. I prefer a more “medium” sliced breast, so not ultra thin, but not thick. Be sure to adjust your bake time based on the thickness of your breast.
  2. Sour Cream: This adds moisture to your chicken. You can sub in Plain Greek Yogurt or mayonnaise in its place.
  3. Parmesan Cheese: I love using Parmesan Cheese in this dish because it packs a lot of flavor punch. You can absolutely use another type of cheese, but I would recommend using one that is slightly sharper, like a Gruyere, an Extra Sharp Cheddar, or Asiago.
  4. Seasonings: This is where you can get creative and adapt the recipe to accommodate all the picky eaters in your life! The recipe is written with classic seasonings like garlic powder and seasoned salt, but you can use tons of spices to switch it up! Make it Tex-Mex and use Cumin, make it with a little Italian flair and add Basil or Italian Seasoning, or even add some smoked paprika and cayenne pepper to add a little smoke and heat! I love chicken recipes like this that are so easily adaptable!

How Far In Advance Can You Prep Melt In Your Mouth Chicken?

The best thing about this recipe, besides how great it is, is how FAST it comes together! 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, and top with cheese. You can even do this all up to a day in advance and keep it in your fridge until you’re ready to bake it.

Does the Bake Time Vary?

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, but if you’re concerned about the doneness, use a meat thermometer and bake until the chicken reaches an internal temperature of 165°F.

What Happens If You Get A Lot of Liquid in the Pan?

This is a very common issue with this, and all baked chicken recipes. Let me explain. Chicken naturally releases juices as it is cooked, and since you’re baking this in a dish, those liquids have no place to go, except for…well…the baking dish. You don’t notice it as much when you are pan frying chicken because of the high pan temperature the liquid evaporates quickly, but in an oven at 350°F, it won’t evaporate fast. But don’t worry, it’s completely normal! Just drain the liquid, it will be fine! You can drain the liquid before or after you pop it under the broiler.

The amount of liquid the chicken releases also varies due to a few reasons:

  • Overcrowding the pan. If you have a less crowded pan, the liquids will have more surface area to spread, naturally creating a thinner layer of liquid, which will evaporate faster.
  • Not searing the meat. Searing meat locks in the juices so they don’t release as much as non-seared meat. You can absolutely sear the chicken for this chicken recipe, to prevent this if it bothers you, but it’s not necessary.
  • Quality of Chicken. This can potentially be a debatable issue, but from my research, there are some chicken producers that soak their chicken in a chlorine-water solution during production to kill bacteria, and this can be absorbed into the meat causing more liquid. This should be labeled on the packaging, so check that out as a potential reason you are getting an excess of liquid.

Again, the liquid that chicken breasts release can vary, but it is not anything to be concerned about, and is natural. Just drain it!

Melt in Your Mouth Chicken Recipe is a great weeknight chicken dish made in 30 minutes

What To Serve With Melt In Your Mouth Chicken 

This Melt In Your Mouth Chicken is a keeper in my recipe box and I know you will love it too! I enjoy serving it with my Homemade Egg Noodles on the side when I have the time to make them. But here are a few more options:

Looking for more Chicken Recipes? Try these:


Melt In Your Mouth (MIYM) Chicken Breasts

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 30 minutes
  • Yield Yield: serves 6-8 1x
  • Category Category: Dinner
  • Method Method: Oven
  • Cuisine Cuisine: American


A retro/nostalgic & easy MIYM (Melt In Your Mouth) chicken recipe that is in constant rotation in my house!


  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 3 pounds boneless chicken breasts, trimmed of excess fat


  1. Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.
  2. In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.
  3. Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.
  4. Bake for 25-30 minutes, or until the chicken is cooked through.
  5. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
  6. Serve immediately.


Store airtight in the refrigerator for up to 3 days.

Reheat on microwave or in oven at 350°F for 10 minutes.

Keywords:: chicken breast recipe, chicken dinner recipe, MIYM chicken, MIYM recipe, melt in your mouth chicken

Want To Save This Recipe?

Melt In Your Mouth Chicken Recipe

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon located at the bottom of the comment form.

Oldest Most Voted
Inline Feedbacks
View all comments
November 12, 2020 6:48 pm

My daughter and I made this tonight, and let me just say O.M.Gosh !!!!!! This was so good, soft and literally melts in your mouth.

Demeeko Williams
November 12, 2020 4:12 am

This is a dope ass recipe I am pleased to have found this in a random frenzied search. The chicken was easy to make. I didn’t think I would like sour cream cause i don’t eat it but you don’t taste it at all. The seasonings definately helped with flavor that is a plus. My partner was pleased & said its deserved to be in our normal routine. Yes indeed (smile)

Thank you for making this recipe

November 7, 2020 5:58 pm

can i freeze this recipe?

A Mailhot
November 2, 2020 8:42 pm

Question- are you using frozen chicken or thawed in this recipe?

October 29, 2020 11:59 pm

Do you cover this to cook it or leave uncovered?

October 21, 2020 5:59 pm

This recipe is excellent! I seasoned the chicken with Montreal chicken seasoning and Montreal roast and herb seasoning. The topping is great, so good. I think I will use less seasoning salt in the mixture because I seasoned the chicken, just a tad bit salty but still yummyyyy! Thanks so much for posting this recipe!! : ) Family loves it!

Rory N.
October 17, 2020 8:44 pm

This was really good, I made this for me and my family and it was so good we had it twice in three days. I would have given this five out of five but it was a bit heavy on the salt we all felt.

Lorenzo Salazar
October 14, 2020 2:33 pm

Not loving this at all. Taste like an add a can of creamed soup recipe. Waste of prime ingredients in my book.

October 10, 2020 6:30 pm

Hey! Haven’t made it yet but I have a question. I don’t have sour cream. What can I use in place of it??

October 11, 2020 9:35 pm
Reply to  Bria

I used ricotta cheese instead of sour cream and added about 2 tablespoons of mayo. It was delicious. I also cut the season salt down to 1/2 teaspoon.

October 1, 2020 4:24 pm

Gonna make this tonight for the first time. Which should I use mayo or sour cream? My husband doesn’t care for sour cream but I didnt know if it had a strong sour cream taste. Will he even know If i used sour cream.

September 28, 2020 7:00 pm

If you want a little bit of a spicy kick, switch parmesan with pepper jack cheese. I also added a little bit of panko to give the sour cream some bulks it didn’t melt away. My family loved it.

Last edited 1 month ago by Silurian
September 28, 2020 5:32 pm

This was a big hit- I marinated overnight with spices including creole seasoning. Added some bell peppers for garnishing in pan- got texts the next day when leftovers were devoured.

September 27, 2020 1:39 pm

This is hands down the BEST chicken recipe in the world ! My family begs for it every week .

September 25, 2020 7:44 pm

This sounded so delicious but my chicken was very dry. I scooped the chicken and sauce up and put in the crock pot on low for about 4 hrs with just a little water. It was delicious. Has anyone made this in the crock pot from the start? If so, how did it turn out?

September 15, 2020 5:31 pm

I made this with old, freezer burned chicken, sour cream, cheap Greek you Gary & Mayo s ell as Smoked Paprika & Cayenne. I had tried it with fresh chicken and mayo before. The sour cream curdled & the chicken wasn’t as tasty but was still surprisingly tender. Lots of juice but the 2 girls poured it in a bowl with the chicken & scarfed it down. They are food snobs too. We all liked it better with the dairy. The spices were perfect.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!