MIYM Chicken (Melt In Your Mouth Chicken)

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

A yellow plate piled with cook MIYM chicken breasts.

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

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 MIYM 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 this chicken dish 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 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

Print

Melt In Your Mouth (MIYM) Chicken Breasts Recipe

  • Author: Shelly
  • Prep Time Prep Time: 5 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 30 minutes
  • Yield Yield: serves 68 1x
  • Category Category: Dinner
  • Method Method: Oven
  • Cuisine 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.
  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.

Notes:

Store airtight in the refrigerator for up to 3 days.

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

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

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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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Yeet Son
September 15, 2021 8:23 pm

I wanna know who tf used mayonnaise?

Stella Frio
September 22, 2021 11:23 am
Reply to  Yeet Son

Mayo is great w Parm cheese . Makes juicy tender , really great chicken. I’m a chef. It works.

LFernandez
August 30, 2021 1:17 pm

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.

Catie
August 27, 2021 7:29 pm

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!

Liz
August 26, 2021 6:26 pm

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.

Katherine Bradford
August 16, 2021 8:37 pm

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!!!

Diane
August 13, 2021 8:07 pm

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

Jacque
September 21, 2021 5:48 pm
Reply to  Diane

The recipe calls for sour cream not mayo.

Cilla
September 23, 2021 6:14 pm
Reply to  Jacque

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

Breezy
August 13, 2021 2:02 pm

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.

Samantha LoVallo
July 23, 2021 1:14 am

Do you cover the chicken or leave it uncovered in the oven ?

GMJ
July 28, 2021 6:01 am

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

Jody
June 9, 2021 4:46 am

This is sooo delicious & super easy.
The whole family loved it.
I will definitely make it again
P.S I added a pinch of Smoked paprika, Thyme & Onion Flakes.
Mmm

Jude
June 7, 2021 8:05 pm

Delicious! I cut the recipe in half as I only used 2 breasts and my husband was disappointed there were no leftovers. Definitely a keeper. I omitted the salt and used Greek yogurt and it was flavourful enough! Fast, easy and delicious with pasta and a salad.

Carol
May 25, 2021 8:53 am

Was really good, and very easy. We loved your recipe and served the chicken on top of fettuccine and peas. The slight tweaks we made were that we minced 3-4 garlic cloves instead of using garlic powder. Garlic powder would have been absolutely fine – we just always have garlic cloves on hand so used them. We also added Asiago – chees with the parmesan and sliced the chicken breasts in half so that more of the mixture was with each bite of chicken. I like someone’s thoughts of adding tomatoes as well – we may try that next time.… Read more »

Angelina
April 25, 2021 10:20 pm

This was so good! We added sun dried tomatoes and whole garlic. Definitely on the menu for next week. Thanks for sharing!

Kathy
April 19, 2021 5:14 pm

I love the sour cream in this but I reduced the salt to 1/2 tsp since Parmesan cheese is really salty. It still came out a little saltier than I wanted but overall, this is an easy, satisfying dish and I served up the filets in homemade sourdough hamburger buns with bacon. YES!

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

Greg
April 3, 2021 9:42 am

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

GMJ
July 28, 2021 6:08 am
Reply to  Greg

She is saying grate it yourself

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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