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


Preparation: Preheat oven to 375°F. Lightly coat a 9×13 baking dish with nonstick spray and set aside.

Combine coating ingredients: In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.

Spread coating on chicken breasts: Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.

Bake: Bake for 25-30 minutes, or until the chicken is cooked through. Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.

Serve: 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

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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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Kelly W.
April 9, 2021 9:35 pm

My husband (picky eater) and I loved this recipe. *Honestly speaking* I didn’t have fresh or shredded Parmesan. I used Kraft grated Parmesan and leftover queso shredded cheese and added a dash of Mayo. IT STILL WORKED!! Thank God for sparing my marriage another dinner lol

April 3, 2021 9:42 am

Hello with the Parmasean cheese are you meaning shredding yourself or green can? Ty

Lauren durfee
March 19, 2021 3:26 pm

I love this recipe. I twerk everything though. I added half a block of cream cheese, onion powder, cuman, and a mix of different white cheese…. Turned out amazing. Then I use the leftover chicken to make quiche so good!

February 9, 2021 10:40 am

I made this last night for me and my 6 kids and everyone loved it!! I made homemade buttery garlic noodles with it and oh man was it delicious!! I did add some of my own seasonings but I’m sure it would have been still just as good without!! Thanks for the amazing recipe

February 8, 2021 6:23 pm

Wow! When we come up for air, I’ll give you our thoughts! Right now my guys are using bread to clean my dish!

February 2, 2021 6:13 pm

I made this tonight and had it over spaghetti. My siblings and parents all loved it!!

January 29, 2021 3:38 pm

Yaaaa, Baby! 🙂

January 23, 2021 6:18 pm

Just made this for dinner tonight! Amazing!! Will Keep it in the rotation of dinners!

January 16, 2021 12:46 pm

Loved this!!! I’ve seen a few others that called for Mayo instead of sour cream. I preferred sour cream but added about 2 tablespoons of Mayo for extra creaminess and it was delicious!!! Def recommend the extra broil at the end too.

Last edited 2 months ago by Amber
Ela Orlowska
January 13, 2021 9:35 pm

This is definitely a keeper. I am not an exact measurer, I eyeball the ingredients as I put it into the bowl. I used pecorino romano cheese instead of parmesan cheese. I also decided to put moistened breadcrumbs (breadcrumbs with melted butter) on top of the sour cream mixture, then I sprinkled more pecorino romano cheese, some parsley flakes, and baked it . For the chicken breast, I cut it in half and then each half, I cut in half to make chicken strips. Definitely a bit salty (I’ll have to reduce the seasoned salt – I used Vegata) but… Read more »

December 21, 2020 5:37 pm

I dont normally rate recipes this bad. But this was one of the worst chicken recipes I’ve ever eaten. I made it to a T according to the recipe and it had zero flavor. It was the most boring chicken I’ve ever tasted. Nothing melt in your mouth about it.

Me Humble
March 1, 2021 3:28 pm
Reply to  Jennifer

You have covid

Shari George
March 14, 2021 5:17 pm
Reply to  Me Humble


March 19, 2021 3:29 pm
Reply to  Me Humble

Lmfao best reply award!

December 19, 2020 7:52 pm

Made this for dinner tonight. So quick, easy and yummy! Chicken was very moist. We butterflied our chicken so it would cook faster. Had to cook maybe 10 minutes longer still. I think next time we will add hot sauce and cut sauce. Great go to easy week night recipe with things you probably have in your fridge/pantry. Thanks!

December 13, 2020 12:54 pm

Can buttermilk be used in place of sour cream

February 23, 2021 4:36 pm
Reply to  Shelly

I used powdered buttermilk mixed with sour cream very good.

December 12, 2020 7:39 pm

I made this tonight and we loved it – so moist & tender! I used the mayo option and always use Old Bay Seasoning in place of seasoning salt. Thank you for sharing this recipe – I know I’ll be making it often.

December 6, 2020 12:43 pm

This turned out to be a quick and easy main dish. We are salt sensitive, so I used a low sodium seasoning and didn’t add the extra parm on top. The dish browned up well, and I was pleased with the results. I’m wondering abouting substituting the parmesan with blue cheese. Has anyone has tried?!

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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