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:

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Melt In Your Mouth (MIYM) Chicken Breasts

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

Description:

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


Ingredients:

  • 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

Instructions:

  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.

Notes:

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

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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?

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Delia Biggerstaff
Delia Biggerstaff

Made this recipe several times, family loves it, did not change a thing!

Nikki Lekas
Nikki Lekas

So delicious. Would absolutely make again. Didn’t change a thing. So easy and fast to make.

Aimee Base
Aimee Base

Do I need to marinade at all? Or is the topping enough flavoring?

Jazzy
Jazzy

This was delicious. I made this for my family & it was a hit ??. I barely had any mayo left and didn’t have sour cream so I just chucked some butter into the mayo jar and heated a bit to get everything out. I also just used adobo, garlic, garlic powder, and onion powder to season it along with the parm cheese and served it with pasta ?. Thanks so much!

Baron
Baron

I’m a 27 year old male and of all the chicken recipes I’ve tried this is by far my favorite. It really does melt in your mouth and it reminds me of chicken alfredo only without the noodles.

I’m no chef. But I give this 5 stars 🙂

Lani Sarem
Lani Sarem

Just made this tonight….made about half the size cause it was for two people…it was so easy and good…I did do some sour cream and some cream cheese and some sour cream…I also used creole seasonings along with the garlic salt etc…I also added a bit of cinnamon and sugar into the mix but it tasted awesome….Will definitely make this again! Thank you for such a easy and good recipe!

Lani Sarem
Lani Sarem

oh and I paired it with a Dole kale and quinoa salad with it! Sooo good!

Denise M Flowers
Denise M Flowers

Delicious! I used mayo as I didn’t have any sour cream. Tender, flavorful, will definitely make again!

Virginia Stilwill
Virginia Stilwill

What is something amazing to pair with this chicken? I was thinking mashed potatoes or some type of potato..
We dont eat much pasta.. I was thinking of that also. But it would be dry. Maybe? maybe not?

Tamar
Tamar

First time I made this is I made it with mayo, gross. I had to throw it out. Then I made it with oui vanilla yogurt and cream cheese, to die for. Made it again with sour cream oh so good. This time I again I didn’t have sour cream, I used oui coconut yogurt, garlic powder, pepper, salt, grated parmesan cheese, and sofrito which is a wet herb mix Puerto Ricans use in a lot of dishes. It was so very good. I love how versatile this dish is. For those who found the mix to be gritty, I… Read more »

R.k.
R.k.

I am making it now, I did not have sour cream, yogurt or mayo….so I used miracle whip. I am really nervous. Also used Swiss and Gueree cheese. This could be a disaster.

Virginia Stilwill
Virginia Stilwill

HOw did it turn out?

Gourmet Direct
Gourmet Direct

Great recipe,Thanks for sharing it.

Thomas
Thomas

Look yummy! One of my favorite Chicken Breasts, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

Erika

That looks so good! I think it could be keto friendly too. TFS! ????

Caycee Braden
Caycee Braden

could i use light sour cream?

Monica (Ms. M)
Monica (Ms. M)

Tried it yesterday and it was a hit! It literally melts in your mouth. I do not use sour cream so I substituted it with a cup of Greek yogurt and a tablespoon of lemon juice. Finally found a chicken recipe that all my family looooved. My husband even said this was an elegant and delicious chicken that could be served for Christmas. Thank you for such a delicious and easy recipe.

Amanda
Amanda

I LOVE this dish. It is regular week night meal for my family. I was thinking of switching things up a bit and making it with Mahi Mahi. Any ideas on temperature or time?

Susie

Delicious! The whole family loved it. Even my 9 month old couldn’t get enough. 🙂 This will be a keeper.

Beth Seeger Seeger
Beth Seeger Seeger

Thoughts on freezing this before baking?

Deb
Deb

I cook for two so I used one big chicken breast and cubed it, halved the rest of the ingredients! It did have liquid but was fine as I served over brown rice. Boyfriend loved it. I did add a little mozzarella cheese with the parmesan on top. Easy and will make again, thanks.

M Umer

Thank you for Awesome Recipe 🙂

Andria
Andria

Is there a way to convert this to a ninja foodi? I just got one for for Christmas (it just arrived today) and I’m dying to try it. I already planned on trying this recipe tonight. Two birds one stone!

Melissa

LOVE instant pot chicken recipes! They always come out SO good! Can’t wait to try this one!

Embeya

Woooow…..Homemade!!! It’s the only thing that taste good!

I think I will look for these and try your recipe this weekend. Thank you for sharing!

Dang Thai from Embeya!

Brenda Albaugh
Brenda Albaugh

This recipe was delicious! When I baked it, my chicken has so much juice, I added it to noodles and got more of the fabulous flavor. This will definitely go into the cook book of regular meals for my family. Thanks for sharing.

Lauren A Smith
Lauren A Smith

I tried this with Colby Jack and it was a hit!!! I am making it again tonight bc even the leftovers the next day were FIRE!!!!! Love this recipe!

Alyssa
Alyssa

I made this tonight and it turned out absolutely perfect! So incredibly easy to make and cooks quickly! My family loved it. Will make this again and again. Thank you!

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?

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