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: 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. 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.


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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228 Responses
  1. 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.

    1. Aime

      Going to make it an let me just add, my family are self proclaimed food critics. Lol. So, if this is a hit I’ll update. Every day I stress what to make.

  2. 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!

  3. 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?

  4. 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.

  5. 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! ??

  6. 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?

    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!

  7. 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.

  8. 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.

  9. 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)

  10. 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.

  11. 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.

    1. Teresa

      Loved it. I used half sour cream and half miracle whip. Added chicken base Italian seasoning onion salt and fresh basil. I also put shaker Romano and parmesan in the mixture. Then aged six Italian cheese on top. Thank you for the idea.

  12. 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!!!!!

    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!

  13. 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. Missy

      I see some people saying it comes out watery.. the secret is to cut chicken in half length wise and sear both sides. It locks in the moisture and helps to keep it from drying out. ?

  14. 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.

  15. Kathy B

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

  16. 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!

    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. 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. Lori

            I just made this and it truly is melt in your mout! I didn’t have any sour cream and didn’t want to use all mayo and I didn’t have plain yogurt, so I improvised! Used 1/2 mayo with the top of a blueberry flavored Greek yogurt and it was fabulous with your seasoning suggestions. I also added a T of honey!

    1. Wanda

      Made tonight for first time,served with augraten potatoes, green beans and roll, absolutely loved this dish, will make again. Best of all, I usually keep these ingredients in home.

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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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