Melt in your Mouth Chicken Bake

Oooooo I am SO excited to share this recipe with you. Why you ask?? Because it is a recipe YOU created. Yep, I took all the changes and variations you all suggested on my Parmesan Chicken Casserole, and created this recipe. I must confess, it may be even better than the original. The breadcrumbs on top really enhanced the flavor and my entire family loved it.

From start to finish, I had this on the table in 40 minutes!! I served ours over pasta, but if you prefer it over rice or by itself, no problem, it will be just as yummy!!

I love how this recipe has evolved. It started out by my mom making her melt in your mouth chicken, then I changed it up to the Parmesan chicken casserole, and now it has turned into this melt in your mouth chicken bake. Each and every variation is amazing, so you can’t go wrong!!

Enjoy!!

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Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 3/4 cup mayonnaise or Greek yogurt
  • 1 cup FRESH Parmesan cheese, shredded
  • 1/2 tsp seasoned salt
  • 1/2 tsp ground black pepper
  • 4 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup Italian bread crumbs

 

Directions:

  1. Grease a 9 x 13 baking pan and place chicken evenly on bottom.
  2. In a small bowl, combine the mayonnaise (or yogurt), cheese, salt, pepper, garlic cloves, and red pepper flakes.
  3. Evenly spread mixture on top of chicken, coating entirely.
  4. Sprinkle bread crumbs on top of mixture.
  5. Place pan in preheated oven, 375, and bake for 30-35 minutes, or until chicken is cooked through.
  6. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate!
  7. Enjoy!!!
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107 comments

  1. Dawn says:

    Love this recipe! I am wondering though, does the yogurt/mayo only go on the top or do you cover the whole chicken breast top and bottom with the yogurt/mayo?

  2. Kristin says:

    LOL!! Too funny!! You can dice the chicken, cut into strips, or use the chicken whole if preferred, just be sure to adjust cooking time accordingly!!

  3. Trish says:

    used boneless chicken thighs and added cooked bacon and artichoke hearts….served with thin spaghetti in olive oil with a artichoke portabella dip mix…AWESOME

  4. Becky says:

    I made this tonight and served it over pasta. It was so good and the flavor was amazing! The only thing I wish is that it made a little sauce for the pasta. I liked it the way it was, but my bf wanted it to have some sauce. Suggestions?

  5. Kristin says:

    Hmmmm….I typically add some butter and parmesan to my pasta before adding in the chicken. It doesn’t give it a sauce, but it does flavor the pasta up a bit more. You could also add a bit more mayo to the chicken and once cooked, toss in with the pasta so the mayo coats the pasta a bit too. Hope that helps and glad you enjoyed it!!

  6. Laura B says:

    Ok, I’m making this tonight! I’ve been making the two-timing pasta for years now. It’s a family favorite!! Thank you!!

  7. Mary Bellettiere says:

    This sounds delish and easy with every day ingredients……..buying chicken breast tomorrow and using this recipe with brown rice. Thank you….please add me.

  8. Mary says:

    This looks and sounds amazing! Would you say the mayo and Greek yogurt taste equally as good? I’m thinking of making a double recipe of this for a nephew and niece and their brood of seven kids. Thanks so much for the recipe.

  9. Kristin says:

    My family prefers the mayo because it has a bit more flavor, but if you are watching calories and looking for something more healthy, the Greek yogurt works great too!!

  10. Kristi says:

    Sounds amazing! I’m thinking I might need to double this recipe. How many would you say it serves? Thanks!

  11. Tammy says:

    Just curious if you ever tried this in a slow cooker. We’re renovating our kitchen and have to improvise. Thanks!

  12. Jim says:

    Very good recipe!!! I made it tonight and served it over Tomato Basil Noodles. Thanks for sharing the recipe with us!!!

  13. Kristin says:

    I haven’t tried this in the slow cooker, but I think that would be a great idea!! Just add a bit of water or chicken broth, maybe 1/4 cup, so the chicken doesn’t dry out!! Keep me posted how it turns out!

  14. Eboni says:

    I stumbled upon this recipe on Pinterest and will be trying out tonight I can’t wait to have my family enjoy it!! It sound delicious! And one question I know it says Greek yogurt but do you think I could use plain yogurt instead of mayo or Greek yogurt? Thanks for sharing!

  15. Kristin says:

    Sure, as long as the yogurt isn’t flavored, you should be great! Hope you enjoy the recipe and I am glad you found the page!!! Have a great week!

  16. Trish B says:

    I tried it with greek yogurt, and was going to add sliced mushrooms, but forgot before I added the sauce. So I sauteed them in butter with some garlic. The chicken over spaghetti squash with the mushrooms on top was delicious. My family (from my mom to picky husband to even pickier 13 year old) all liked it. Home run! Thank you for sharing the recipe! 🙂

  17. Lori says:

    Trish, I’ve looked everywhere in Houston and I cant find the Portobello artichoke dip mix. Although I found it on line, the shipping charge was very costly. Please l me where you found it.

  18. Marilu Herrera says:

    Made this today. Cut 2 chicken breasts into thick strips
    Used both mayo and Greek yogurt. I doubled most of the ingredients
    I used golden flax meal instead of the breadcrumbs-because I didn’t have bc on hand, cayenne pepper instead of red pepper flakes….I cooked it in the slow cooker for 5 hours on low
    It turned out so delicious! Everyone really liked it snd I’ll be making it again very soon!
    I served it with quinoa with kale and a spring mix salad

  19. Elsa says:

    GUYS.
    I place this heavenly chicken over pasta that I’ve tossed with olive oil, lemon juice & minced garlic. We sprinkle feta in there too. I am so thankful for this recipe. It is one of our favorites. THANK YOU!

  20. Kristin says:

    Oh that sounds wonderful! I am so glad you enjoy it and I love the Feta addition!! I will have to try that next time!! Thanks!

  21. Tonya says:

    This sounds wonderful! Only thing is what if you can’t get fresh parmesan cheese? Will the grated work?

  22. Sherri says:

    I made this for dinner last night for my daughter, son in law and 2 very picky g-kids. Well… it must have tasted pretty good to them -they cleaned their plate! I loved this recipe. Thanks for sharing it.

  23. Anonymous says:

    Chicken was dry and breadcrumbs made it even more so. Adding it to plain pasta….even more dryness!

  24. Ian says:

    If you plan on using whole breasts, I would suggest brining for 1 hour prior to using, this makes the breast butter soft.

  25. Shelley says:

    Just made this cuz I had all the ingredients except one. Soooo good! And soooo easy! I didn’t have the pepper flakes so I added extra pepper…that and all the garlic gave it a real kick. Considered using less garlic next time but after a few bites I decided it was perfect. My kitchen smells wonderful! I put it over a bed of elbow macaroni (the only pasta I had) and sprinkled steamed green beans over that before spooning the chicken on it. Complete meal like that. In retrospect I should have done something with the pasta…it was too plain (maybe a bit of butter for flavor?)…but it was great. I’ll definitely do it again!!!

  26. Karen Goodman says:

    I made this a couple of nights ago. Loved it. I did use 1/2 mayo and sour cream, cut back the Parm cheese a bit and used curry powder instead of red pepper flakes (I love curry powder and hate heat). I served it over brown rice and it was wonderful. Left overs heated up in the oven on the rice were just as good. Saving this one to make again!

  27. Eleni says:

    I made this today and I must say even the chicken just on its own with the sauce was a hit! I had made it to accompany a baked potato and some veggies. Delicious meal!

  28. Tashina D says:

    This recipe is so freaking good I don’t usually leave comments but this was just amazing I couldn’t believe I made something that tastes like a restaurant meal. Thank you so much for this recipe definitely a keeper

  29. Mila says:

    This was so easy and DELICIOUS! Pleaae add me to your mailing list. Can’t wait to try your other recipes!

  30. Carol Kraus says:

    I absolutely LOVE this recipe. It is so creamy and moist. And very easy to make. I love to serve it to company.

  31. Shellbeee says:

    I’m so excited to try this! We have a big household- can i triple or quadruple this recipe? And if so would it affect the temp or time? Thanks!!

  32. Yvonne says:

    I cooked the noodles in chicken broth. After I drained them u added butter, Italian dressing and grated Parmesan. It was delicious. Hubby was wanting a sauce for the noodles but liked the dressing. He wants me add mushrooms next time.

  33. Seija says:

    I am making this tonight, and I’m so excited-it looks delicious! Question-do you really only use a pound? I cut up about a pound of chicken, and it didn’t even cover half my dish. Thanks!

  34. Kristin says:

    Lately, I have been doubling this because it is such a hit with the family! One pound does work, but sometimes chicken breasts are different sizes. If it doesn’t look like enough, go ahead and double the recipe! I promise you’ll love it, so you will want the leftovers, hehe!! Enjoy!!

  35. Shelley says:

    Added Artichoke hearts and made it with Bow Tie Pasta
    mixed it all together when it came out of the oven
    so good!

  36. Julie says:

    I have made this twice and both times I have ended up with a lot of liquid in the dish. Is that normal? I follow the directions exactly. The chicken pieces are all stuck together and the whole thing is swimming in wateyiry liquid. The flavor is wonderful but can’t figure out why all the watery liquid. Help.

  37. Kristin says:

    Yes, that does happen to me as well, however, using a slotted spoon allows the liquid to drain out before serving! Another suggestion would be to use a cooling rack in the baking dish, so the liquid drains to the bottom, but the chicken sits on top. Hope that helps!

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