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

90 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!

  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!

          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.

  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!

  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?

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