MIYM Chicken – An Easy Melt In Your Mouth Chicken Recipe

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

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!

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!

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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MIYM Chicken

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.

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

Melt In Your Mouth Chicken Recipe

173 Responses

        1. Shelly

          We serve it with a green vegetable and dinner rolls usually! You could serve it over a salad, or a salad on the side, and with some rice, or potatoes!

    1. Jessica

      I’d like to know this as well! I sub plain greek yogurt for sour cream a lot on Mexican dishes so I would think it would work well here.

        1. Wow what a recipe I made this tonight and loved the flavor! I’d suggest slicing the chicken horizontally to get thinner pieces. I had thicker pieces of chicken and they were tougher and took longer to bake. I’ll definitely be making this again!

    2. Megan

      Hey Pete, I tried this recipe with greek yogurt and it was amazing! I did substitute the garlic powder for actual chopped garlic and added old bay seasoning. Also, I found a great shredded cheese blend at my local Publix with Parmesan. It was great to use as a stuffing for my baked mushrooms too.

  1. Teresa M

    Hello! 🙂 I was just wondering were you get your chicken breast? In the pictures the chicken breast look smaller than normal.

        1. EmC

          Yep, it’s useful to know that the chicken breasts are cut to 6oz portions. I ran into a timing issue the first time I tried using full-sized breasts… I should have realized there was NO way they’d cook in 25 min, but I tried (and failed) anyway. Now I know!

  2. Kathy B

    Amazing – and amazingly easy. I used chicken thighs instead of breasts because I like them better.

  3. Rachel

    Hi, did you reply to the person asking about subbing the sour cream for green yogurt? This might be a healthier option. I apologize if you did…I’m not seeing a reply.

  4. Lindsay

    I made this tonight and loved the flavor! I’d suggest slicing the chicken horizontally to get thinner pieces. I had thicker pieces of chicken and they were tougher and took longer to bake. I’ll definitely be making this again!

    1. Shelly

      I have tried both and really don’t have a huge preference since it melts. If you use the small side of the grater it will be a finer shred. I just wouldn’t recommend the powdery parmesan!

      1. Just curious how it would turn out with sprinkle parmesan.. have u tried it yet? I have sprinkle parmesan on hand as well as shredded Monterey and Colby jack. I wasn’t sure which to go with?

        1. Shelly

          I wouldn’t use the full 1 1/2 cups of Parmesan if you are using the sprinkle type. I would use maybe 1 1/4 cups of the Monterey Jack and 1/4 cup of the Parm!

          1. Andy

            I made this tonight and used a total of 2 full cups of Italian cheese and it was really really good. It was a mix of Parmesan mozzarella Asiago Fontina provolone and I think that’s it

      2. Mari

        Not sure what went wrong. First off, 3 lbs of chicken does not fit in one layer in a 9×13 pan, so I stacked them. ??? I spread the sour cream mixture over it and sprinkled with Parm. The sour cream stuff just sat there and caked, and the pan was full of water after the bake time? Disgusting. I have to throw out $11 worth of chicken breasts. Inedible.

        1. Theresa

          This happened to me as well…way too much water in the pan. Any idea what went wrong for us? Tia great concept but way too watery.

        2. Desiree Jarman

          Try rinsing and drying the breasts out while you make the topping. I made this but Into two pans and it came out fabulous!!!!!

        3. Cheri H

          I didn’t stack mine, but I got the same result. It caked on the chicken and a bunch of liquid was in the bottom of the casserole dish by the time it finished cooking. It also took longer to bake than the recipe said it would. The sauce was absolutely delicious but it was such a mess that idk if I’ll try it again :/.

        4. Kelly

          Did you use water chilled chicken or air chilled chicken? I only use air chilled chicken which I then rinsed and paper towel dried and I had no water in the pan. The dish was delicious! Maybe the chicken you bought was water chilled. It makes a huge difference in size, taste, and end result.

        5. Barb

          Agree, followed Recipe exactly and it came out watery and I had to cook it for 50 minutes not 25. Broiled it for over 10 minutes still than get Brown. Never again.

          1. Shelly

            That’s so strange that chicken breasts would take 50 minutes in the ove…and to have to broil something for over 10 minutes? Is your oven temp a little off possibly?

          2. Rachel

            Hi Barb,

            I’m making this now and the exact same thing is happening to me. I have had the chicken in at 375 for 30 minutes and it’s still raw. I have made other recipes with the recommended oven temps with no issues so I don’t think it’s my oven. I increased the oven to 425 to see if I can get it to cook. The topping is tasty though. If I Dan get the chicken to cook I look forward to eating it.

          3. Shelly

            Strange that the chicken isn’t cooking! The topping isn’t so thick it should prevent this… hopefully a few more minutes will do the trick!

          4. Nan

            I all, I would suggest a larger Baking pan .i use a 10×15 and Pound the chicken to about 1// inch, Pat it dry with a paper towel and then spread the cheese sour cream mixture on top don’t just dump it on top.. also some Greek yogurts are not really Greek yogurt they have thickeners and they will not stay a nice creamy consistency when baked. If using Greek yogurt do not purchase anything other than full fat Real Greek yogurt . Hope that helps. This is a good recipe!

  5. Rachael Miller

    Got this in the oven now! Looks amazing and smells great! I know it’s going to be yummy! Wonderful Sunday night dinner! I cooked loaded mashed potatoes & everything bread with it. Thanks 4 all the wonderful recipes!!!!!

  6. Michael

    Fast, easy and delicious! When you said it would be moist, you weren’t kidding! I seasoned it with garlic powder, black pepper, cayenne pepper and old bay seasoning……I’ll be making it again for sure! Thank you.

  7. Heather

    This looks so good! Would it be possible with chicken that has already been cooked? I have a bunch in the freezer I’m trying to work through.

  8. Senci

    Hi! This looks delicious! Do you put any oil or butter in the pan?
    Do you put any salt on chicken brests?
    Thanks for sharing! (Y)

  9. Stephani

    Made this today, added dried parsley into the mixture and sprinkled with paprika. I think I’ll add mushrooms next time for a chicken stroganoff.

  10. P

    Hi! Making this a second time. I am using mayo in place of sour cream. The SC separated and gave a funny texture. I also used Accent flavor enhancer, 1 tablespoon minced garlic and a touch of new Orleans chicken seasoning.

  11. Moly

    Hi. Do I have to serve it immediately? I am planning to make this for for son who live in dorm. What will be the best way to reheat it?
    Thanks
    Moly

    1. Shelly

      You can easily reheat the chicken in the microwave for individual servings, or if you would like to reheat the whole tray in the oven I would cover it with foil and bake at 350 for 20 or so minutes until heated!

  12. Winter

    This is an awesome recipe. I made this today and sent some back to college with my son! The whole family enjoyed this meal. I made buttery whipped golden potatoes, fresh steamed garlic green beans, and buttery rolls to go along with the chicken breast!
    Thanks for sharing this awesome recipe with us. I shall use it some more! ??

  13. Jennifer

    Made this for the second time tonite, but I did half sour cream and half Heluva good French onion dip and it was amazing! My family ate every bit and asked for more. Note to self, make double batches from now on.

  14. Mike

    Hi Shelly, looks really great and plan to prepare it for the family very soon. Just a quick question – Is there enough sauce in the pan to serve with rice?

  15. Heidi

    The chicken breasts I find are huge (can’t afford organic) do you pound them then slice them? What’s best way to slice them smaller? mine are always dry and tough and I wonder if it’s cause I’m slicing them wrong. (Not this recipe though, I have t tried it yet, I will tonight) looking forward to it!

    1. Andrea

      Usually, when I buy store brand chicken, it always turns out tough. It’s never overcooked, because I use a thermometer. It’s definitely the chicken. I think they use old birds!

  16. Donna

    The taste was delicious. The texture from the sour cream was a little gritty. I’m not sure if Greek yogurt would fix the texture issue or not.

  17. Leah

    I just tried this recipe tonight. I needed something quick that didnt take a lot of prepping and this fit the bill. This was really tasty. My husband loved it! I did season the breast with the same seasoning in the sour cream mixture because Im big on seasoning and it was great! I couldn’t believe how tender the BAKED chicken breast were. Thanks for the recipe!!

    1. Shelly

      Yes, brown the chicken in a large skillet Add the topping, cover the skillet and cook on medium-low for 10 (or so) minutes until the chicken is cooked through!

  18. Joanne

    Was looking for something fast and easy for dinner. You can say we will be making it again. It was a hit for my toddler

  19. Tonya

    I just made this and my family loved it! I didn’t have sour cream so used 4 ounces of cream cheese. I had a blend of grated parmesan, romano, provolone cheese. It was delicious! Thanks for sharing.

  20. jgirl57

    I just made this and it was totally awesome and quick
    I browned it in the skillet first, then I added oregano, parsley, and lemon pepper as well along with the said ingredients.

    Super easy and thank you for posting!!!!

  21. Maryjo

    Loved this! The only thing I’ll do different next time is slice the breasts thinner. I was pleasantly surprised the sour cream wasn’t overwhelming. My husband said the leftovers would be great as a sandwich but we’ll have to plan for a bigger batch next time as there was none left! Thank you!

  22. Connie

    Thanks for sharing. I made this tonight. I think it would be better if seared to brown in a pan first. My chicken was not brown on the bottom (I should have realized that would happen). Also, probably a little less sourcream. It was a bit watery.
    Chicken was tender. I will try again but sear the chicken first.

  23. Sheila

    Really great dish! My husband and I are trying to stay low-carb and we are always looking for new recipes. Easy to prepare, smells wonderful while baking. Already shared recipe to friends…

  24. Dan

    Tasted good, but mine turned into a soup and didn’t stay on the chicken. I was wanting the crunchy taste that was in the pictures. What could I have done wrong?

  25. linny

    Hi, thanks for the recipe…I look forward to making it! And I must say you have such amazing patience to respond to some of the obvious or silly questions that are posted.

  26. Sharon

    Fixed this for dinner tonight. Awesome!!! My daughter and I are on Weight Watchers, and by making it with zero-point Greek yogurt it is very low points!!! Will definitely add to my regular WW dinners.

  27. Amy

    My family and I loved this recipe so much! We turned it into a sheet pan dinner by adding some veggies to cook alongside it! And seriously, my three year old ate so much of this! So thank you thank you thank you for this easy and delish meal.

    You mentioned how easily adaptable this recipe is and it worked great for me to add 1/3 cup sour cream, 1/3 cup Greek yogurt, 1/3 cup mayo. (I didn’t want too much sour cream taste for my sour cream hating family 🙁 regardless, this worked for us very well!)

    1. Shelly

      3 pages of ads? The recipe card itself has a print feature that solves the problem of printing out the whole post! Give that a shot!

  28. Briana

    I halved the recipe and did 1/2 tsp of onion powder, 1/2 tsp garlic powder, and for the seasoned salt I used Garlic Salt with parsley. I did the mixture over 3 large chicken breasts I had in the refrigerator. I washed and dried the chicken before baking, but I think next time I need to use smaller pieces or cut the breasts up before baking (I read comments as it was in the oven so I expected the mistakes). I had a lot of water in my pan after baking. Chicken was still moist and yummy tho! With how large the breasts I used were, I added about 10 minutes to my baking time. I think some of the seasoning washed away when I drained the chicken after baking, so if you have water in your pan they’re still edible… just needs a little more seasoning!

    I loved this recipe because it was SO easy and I had everything in the house. Can’t wait to experiment more with this recipe, it’s a great base recipe 🙂

  29. Brian

    Like others, pan had too much water, sour cream curdled, and chicken was tough and bland, even after adding additional seasoning. Was really looking forward to this too, disappointed.

    1. Kelly

      If your sour cream curdled while cooking then you didnt mix it long enough to break it down. I kept stirring like a mad woman If your chicken was tough then you cooked it too long. Mine came out so tender and juicy that you could cut it with a spoon. As far as blandness, everyone has their own tastes. Maybe add some hot sauce into the sour cream mixture? I seasoned both sides of the chicken with grilled chicken seasoning before putting them in the pan. I also doubled the amount of lawry’s. As far as the water in the pan, I mentioned on another comment that when you buy chicken, make sure it is “air chilled” and not water chilled. There is a big difference.

  30. Laura

    Out of every single new recipe I try. I have , HAVE to insist every one try this It was a new recipe tonight and omg it is out of this world! Both of my boys have given two thumbs up. My oldest refers to the chicken as “crack”, and both boys have full plates in front of them and trying to claim what is left in the pan. Best new recipe I’ve tried ever!

  31. Kara

    This was amazing… made with cream cheese pasta and garlic bread family loved it! Definitely a new favorite, thank you for sharing.

  32. My family loved it. They even asked for recipe. I only hated I made a small portion because it didn’t last. One reason why I was skeptical about sour cream and the reviews. Disregard the reviews and try the recipe. I honestly don’t know how the sour cream was clumpy (maybe not mixed well), was far from watery (unless chicken wasn’t drained after wash) or chicken breast tough (unless overcooked). You cook the chicken to size of your cuts. I added 1/2 cup sour cream, spoon of miracle whip, Mexican blended cheese, 3 slices of cut up provolone cheese mixed well added it to my 6 cut chicken breast that I grilled for 2 min (browned for color) in a pan for 15-20 minutes. Broiled top. I personally don’t eat cheese so I did a lil twist with my portions. But my family said it was the best choice… So two thumbs up. I will make again. I wish I could take a photo to prove to others so they won’t be skeptical like I was cause of comments.

  33. Mamaaubry

    Recipe was super easy to follow. I didn’t have sour cream so I used may since you mentioned it earlier in the article. I filet my chicken breasts so they are not too thick which means I had tonise two one but it was perfect. Everyone loves it and some went back for seconds. Made this with a bed of yellow rice and veggies. Would definitely make again

  34. Robyn

    Came out very watery, even though (1) I washed/drained/dried chicken, (2) cut it into smaller pieces, and (3) baked 10 extra minutes. No way this would be crispy like picture. BIG DISAPPOINTMENT!

  35. Mary Maze

    I do not like cooking at all, mostly I only microwave frozen meals, or eat out a lot. But I need to start eating healthy and lose some weight, plus I need to watch my budget and cut out picking up meals out. I work full time and this is super easy and very tasty. I made 4 large breast and they took about 20 minutes longer to cook but leftovers is fine. My adult daughter loved it too, she’s going to cook it next week for us. 🙂 very Happy with this recipe.

  36. Esther

    Hello, I’m Esther. I tend to make the dinners in my even though I’m still a teen. I would just like to know if you recommend a specific type of chicken breast for this recipe. My mum gets the Perdue-thinly sliced chicken breasts from Sam’s Club. My guess is that you use whole chicken breasts for this recipe. Should I modify the recipe just to make sure the the chicken doesn’t burn on the bottom because it is thinly sliced. If so, how?

    1. Shelly

      It shouldn’t change the recipe at all, except maybe cut a few minutes off the bake time! Love that you are making dinners!! The breasts I use aren’t too thick at all!

  37. Alon

    Love love love this recipe. I substituted 2% Fa?e yogurt for the sour cream and came out amazing. Added to the recipe book. THANKS BUNCHES!!!

  38. Erika

    Made this on Monday after a long day.
    Came out awesome and took 5 minutes o prep. I did get a little water in the pan but I just drained it a little and put it back in the oven to crisp up. It worked perfectly. You can also broil it for a few minutes if you like it extra crispy. Thank you for the great recipe.

  39. Evie

    Great weeknight chicken recipe! After reading all the feedback and tweaks for this recipe, I adjusted it just a bit to suit my taste. I cut my chicken in half to make thinner pieces. I used about 2 1/5 lbs of chicken altogether. No pieces overlapped in my 9 x 13” glass baking dish. I seasoned the chicken with salt and pepper and browned it in a pan with a little olive oil before I placed it in my casserole dish. Used half a cup of sour cream and half a cup of mayo. Seasoning in my creamy mix stayed the same. Added a 1/4 cup of panko crumbs to the 1/2 cup of Parmesan cheese that goes on top before you set it to broil. It was cooked through in 20 minutes plus 3 minutes on broil just like the recipe said. Super good, super juicy. Just the right amount of crunch. There was a bit of liquid at the bottom but I just drained it out in the sink. The liquid didn’t affect the recipe at all.

    1. Cindy

      This looks like a great recipe, and I’m eager to try it, but I’ll use a metal sheet pan. Pyrex and other glass baking dishes can’t be used under the broiler. They can break, and a recent TV news story showed how newer glass baking dishes are made from different substances and often shatter when not used according to directions. You might want to specify the use of a metal sheet pan or baking dish and delete the photos of the chicken in the glass baking dish.

    1. Shelly

      Hi! Chicken naturally releases juices as it bakes. There is really no way around this. You could bake it on a roasting rack if that bothers you, but it really won’t affect the taste, and can easily be drained 🙂 Hope that helps!

      1. Lola

        Hi SHELLY. Ive made this recipe three times. The first time, it was perfect and sooo..well, it melted in my mouth . The last two times, it came out watery and the bottoms were pink. Any tips?? How could there be no juices one time, and then watery the other times?

        1. Shelly

          Unfortunately it really depends on the chicken. I have had it happen that way as well. I just drain the liquid if there is a lot. Not sure why it would be pink though! Pink as in raw?

  40. Carrie

    I personally viewed the “liquid” in the pan as a good thing. I put the breasts on a bed of chicken/ broccoli rice topped with fresh baby spinach and poured that liquid over everything including, but not limited to, dinner rolls, leftover potatoes, dog’s bone, ice cream, toothbrush, the cat….lol

  41. Lisa

    Just made this tonight. Super delicious. Even my 6 year old son ate it and he is a picky eater. Making this again very soon.

  42. Mary

    I’m trying this, for the first time; I don’t care for sour cream, so I’m trying cottage cheese. I mixed in Pampered Chef Dill and Garlic seasoning, and seasoned salt. I’ll let you know how it turns out. Thanks for the idea!

  43. Victoria

    So yummy! Very different for us! I’ll be making it again! I added a little mayo to the mix and topped with some mozzarella!

  44. Barb

    Making it as I type. Didn’t have sour cream, but used French onion dip and big dollop of mayo. Added parm and some asiago. Oh, that sauce is superb.loll

  45. Gina

    Thank you for this recipe.! I’ve been in a dinner rut and tried this tonight. One kid loved it and asked for seconds! I like it a lot as well. I’ll be making this again.

  46. Jackie

    I planned on making this tonight, but I’m a bit confused. The recipe calls for fresh grated, which I bought… While reading the comments I saw shredded. Do I need shredded parmesan?

  47. Doris

    I made this last night and I used chicken tenders and had only a pound so had to measure everything into thirds. At the end I browned mine and added just s little taco cheese on top. It was pretty good!!

  48. Melissa

    It was just okay for me and my family. Probably won’t make it again. It was almost too creamy. I didn’t even know that was a thing. 🙂

  49. Amanda St john

    I made this last night and was a bit worried about the water issue many people seemed to have. I used full chicken breast, without cutting them smaller. Followed the recipe except I used half cup of sour cream, half cup mayo and 1/3 cup of helluva good dip. Instead of using a baking dish, I used a foil lined baking sheet. I used a basting brush to apply the mixture evenly. It was still thick but even. I baked it on 375 for 36 minutes then broiled for 3 minutes. Literally turned out perfect and moist. I’ve never actually made chicken that turned out so moist before. The flavour was amazing and my boyfriend was raving about it. I made enough for lunch today so he’s really excited about that.

  50. Sandra Withum

    I made this last night for dinner. Wow!!! This will be my “Go-to” company dish. After the broiling step, I added some melted butter & Ritz cracker crumbs to the top and finished baking until the crumbs were golden.

  51. Made this for dinner tonight . 3 of my 4 boys inhaled it. I call it a win. I added onion powder and lemon pepper to the cheese mix. It was fantastic!

  52. jen

    loved this the only thing is thought it would have more flavor than it did. I will put cream of chicken in pan as well next time and this on top of chicken

  53. Rome

    Ok I read all comments especially ones about the chicken not cooking fully and I got concerned but I will say it turned out perfect. I only use organic hormone free chicken. So no cutting needed since a true breast size is small without hormones. It turned out just like the pics and tasted even better

  54. This meal looks very flavorful. I never thought about adding sour cream. Not sure if the taste of sour cream will take away from the flavor for me.

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