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MIYM Chicken (Melt In Your Mouth Chicken)

My MIYM Chicken has got to be one of my all time favorite dinner ideas. Why? Melt In Your Mouth Chicken is an EASY chicken recipe and packs so much flavor into tender chicken breasts. My family devours this recipe.

If chicken recipes are a go-to weeknight option for you too, make sure to check out my BBQ Pulled Chicken Recipe! It is super easy and has a secret ingredient that packs so much flavor!

MIYM Chicken is One of My All Time Most Popular 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!

What is MIYM Chicken?

This MIYM Chicken stands for Melt In Your Mouth chicken. It’s 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.

Anyhow, to sideline that whole debate, I use sour cream in my recipe, which seems to make everyone happy, as it’s pretty undetectable. Sour cream also tenderizes the chicken breasts, so you end up with these incredibly juicy and flavorful cuts of chicken on your plate. So good!

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

A piece of MIYM chicken cut in half on top of pasta noodles.

Picky Eater Approved – Melt In Your Mouth Chicken!

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! If you have picky eaters in your family I can pretty much promise that they will love this recipe.

Raw chicken being coated with MIYM topping and prepared for cooking.

What You’ll Need

The prep time on this Melt In Your Mouth Chicken Recipe is literally minutes. Here’s what you’ll need:

  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 to Make Melt In Your Mouth Chicken

Ok, let’s get cooking! Here’s how to make this super easy chicken recipe:

  • Prep your tools. Preheat your oven to 375F. Coat a 9×13 baking dish with PAM and set aside.
  • Prepare the MIYM mix. In a medium bowl combine the sour cream, garlic powder, seasoned salt, pepper and 1 cup of Parmesan cheese.
  • Add the MIYM mix to your chicken. Put the chicken breasts into your prepared pan in a single line, then spread the MIYM mix on top of them. Sprinkle with more Parmesan cheese.
  • Bake. This chicken recipe cooks in 25-30 minutes.
  • Broil. I like to broil the chicken for 2-3 minutes, just until they brown a bit on top.
  • Serve!
MIYM chicken breasts on a yellow plate

Tips for Success

The best thing about my Melt In Your Mouth Chicken recipe is how simple it is to make! 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. That being said, here are some tips for the absolute best chicken, plus answers to FAQs.

You can do all the prep work in advance.

You can do everything up to baking the chicken the day before. Just keep the prepared chicken in the fridge, covered with saran wrap, until you’re reading to bake it. Remove the plastic wrap and continue with the rest of the recipe.

How to tell when your chicken is done?

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 there is 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!

Serving Suggestions

This Melt In Your Mouth Chicken recipe 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:

More Chicken Dinner Ideas

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MIYM Chicken

Melt In Your Mouth (MIYM) Chicken Breasts Recipe

  • 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


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


Store airtight in the refrigerator for up to 3 days.

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


  • Serving Size:
  • Calories: 321
  • Sugar: 0.2 g
  • Sodium: 642.2 mg
  • Fat: 12.6 g
  • Carbohydrates: 3.2 g
  • Protein: 46.1 g
  • Cholesterol: 145 mg

Keywords: easy chicken breast recipe, chicken dishes, chicken dinner ideas

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403 comments on “MIYM Chicken (Melt In Your Mouth Chicken)”

  1. This recipe didn’t disappoint!!*****. My husband said this was the best chicken I ever made, & he’s extremely picky, & critiquy;) I was amazed with as few ingredients as it called for how flavorful it was. Going in my special recipe book with credit to Shelly of course:) One special note, when I opened my sour cream it was spoiled. I didn’t have the other ingredients to substitute so I used cream cheese with a little mayo added in, & my whole family loved it!

  2. This recipe is a family favorite! I make it almost exactly as written. I use a blend of cheddar, parmesan, and gruyere cheeses (which honestly I could’ve sworn is what the recipe called for when I first stumbled upon this gold mine recipe). I also sprinkle a little Italian seasoning on top before putting in oven. The sour cream and cheeses blend perfectly to make the chicken flavorful and juicy. This is the most requested dish in the house! I’ve used this recipe for years and just realized I’ve never left a review. It is truly melt in your mouth delicious!

  3. Making this for the first time. I’m a very novice cook!! Recipe calls for “seasoned salt”. Can u share what kind of “seasoned salt” you use please:):)?

    1. Buy seasoned salt, a mixture of different spices or Google, or try something like this (adjust to personal preferences, especially salt)
      ¼ tsp garlic powder
      ¼ tsp onion powder
      ¼ tsp salt (May need more)
      1/8 tsp ground chili flakes
      1/4 tsp paprika
      1/4 tsp dried parsley

  4. Tried this out, and knew when I was able to cut with my fork it definitely lives up to its name! I halved (just me & the Mrs), and used some mayo (ran out of sour cream). Went heavy on the garlic because, garlic ❤️.
    Have this recipe bookmarked and plan on coming back frequently, both to make as written, as well as some tweaks (but it’s delicious as is… Earns every bit of those 5 stars)

  5. taylor matlock

    i made this last weekend and it was so good! I followed the original recipe but i added one can of cream of chicken soup and i used chicken tenderloins. I also used shredded parm instead of grated. I put all of my chicken in a glass baking dish and then put all of the mixture on top. it was a lot but it was sooooo good. The mixture didn’t stick to the chicken like it looks like in this recipe but it was delicious any way. It was more like a gravy. We made mashed potatoes and used the mixture on the chicken as gravy. Will definitely make again! Side note: It took wayyyyy longer than 25 minutes. i’d say it was more like an hour but that’s if you make it the way i did.

  6. I would recommend adding way more seasoning to this dish if you like flavorful chicken. I added much more but it was still very bland. I also used recommend pan size but still ended up with way too much liquid. It was tender and i was able to doctor it up.

  7. I have never before left a comment on any recipe, but I felt the need to come back to rate this because it was absolutely heavenly! I followed the recipe exactly as directed, just cut in half. I have never had chicken this juicy. I will make this recipe so many times in the future.

  8. Rhonalynn Oropeza

    My family and I love this recipe. It’s a regular in my house. So flavorful and it’s ingredients I always have on hand. I use shredded parm instead of grated. Gives it a better flavor.

  9. Tasted “meh”. It had a weird flavor that I didn’t like. Husband enjoyed it. Definitely won’t be cooking it again.

  10. Sorry to give such a bad review but nobody in the family liked this. In fact, I’ve been asked to thow away the leftovers. The chicken was tough. Despite being cheese lovers, too much parmesan. I had omitted the amount on top but it was still oveprowering- probably .5 to .75 cup total would have been sufficient. We’ve decided we like the mayo type better. Nothing melt in your mouth about this.


    This chicken was fabulous!! It was very tender and had a lot of flavor. Never use the parmesan in the green can, always go to the deli where they have it fresh..

  12. This was very good, and easy ! I would season the chicken then, Continue with recipe. I did fillet the chicken while still a bit frozen. I only needed half the recipe, and I saved the sauce, and think I may use it on salmon this evening.

  13. Omg, so good! I made this quickly (hungry toddler and a hungry husband) and didn’t exactly measure everything- just eyeballed it. It turned out amazing!! Even my 2 year old liked it! I used the exact ingredients listed on the recipe. Thank you for this!

  14. This recipe was not good at all! Yes the chicken was tender but the topping was not good. I am a great cook and I wanted to try something different but my family was disappointed.

  15. Katherine Bradford

    The recipe was good however it needed more spices. I cannot have garlic which may have been the issue. I used goat cheese and blue cheese as the parmesan cheese had gone bad. . And I added cream and substituted yogurt for the sour cream. That tasted good. Thank you for sharing your recipe!!!

    1. you cant complain about it not being flavourful when you substituted half the ingredients. Its you you need to blame.


        You can’t rate the recipe that she gave you if you’re going to change everything.

  16. For some reason it seems like the Mayo just melted and was runny. Any idea what I’m doing wrong?

      1. The recipe calls for sour cream but the author also states “You can sub in Plain Greek Yogurt or mayonnaise in its place.”

    1. Brittany Deptula

      Ive tried both I felt like mayo made the dinner a bit too rich but I had the same problem I think it’s just cause of the Mayo. I think the sour cream is definitely better

  17. So I had to add about 15 minutes and the leftover pieces my son left out turned pink around the edges overnight. So not sure if it still didn’t cook all the way through so that concerns me. I sprinkled some bread crumbs on the top with the extra parm and it was delicious. I’m thinking maybe I should butterfly the chicken so it doesn’t take so long to cook as it was a little tough by the time is was cooked thru.

    1. Directions do not mention covering it. Nor dies it mention to uncover it for the broiling part. So I would not cover it.

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