MIYM Chicken – An Easy Chicken Recipe

MIYM Chicken | Melt In Your Mouth Chicken

MIYM Chicken is a family favorite! It’s my version of the classic Melt in Your Mouth Chicken recipe that your mom probably used to make! Simple, flavorful, and so tender…this is a great weeknight dinner recipe.

You can never have too many quick and easy chicken dinner recipes!

We eat more chicken 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…

This MIYM Chicken recipe is one of those classic, easy chicken recipes 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.

Just me?

MY OTHER RECIPES

Anyhow, to sideline that whole debate, I use sour cream in my recipe, which makes everyone happy.

Plus, there’s cheese involved in this one, and everyone knows with cheese…too much = perfect.

MIYM Chicken | Melt In Your Mouth Chicken

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 🙂

I love serving this with my Homemade Egg Noodles when I have the time to make them. SO good!

MIYM Chicken | Melt In Your Mouth Chicken

How to make MIYM Chicken

Just place your chicken breasts in a 9×13 baking dish…

And mix up some sour cream, seasonings, and cheese. You can get creative here and add some different spices, or even kick up the heat and add cayenne pepper or crushed red pepper flakes! I love chicken recipes like this that are so easily adaptable!

MIYM Chicken | Melt In Your Mouth Chicken

Spread that on top and you probably want to add more cheese.

MIYM Chicken | Melt In Your Mouth Chicken

Bake it for 25-ish minutes, and then pop it under the broiler to brown up the cheese on top.

MIYM Chicken | Melt In Your Mouth Chicken

Easy Chicken Recipes are a staple in my recipe box and this one is a keeper!

I am always looking for great, easy chicken breast recipe and this MIYM Chicken will be favorite in your house, I guarantee it!

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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
  • 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

47 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. Teresa M

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

  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!

  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!

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