Melt in Your Mouth Chicken Bake: A Quick and Easy Family Dinner Idea! Enjoy diced chicken, coated in a creamy Parmesan mayonnaise sauce, baked to perfection. It’s juicy, tender, and ideal for any occasion! Serve over garlic parmesan spaghetti, zoodles, instant pot jasmine rice, or on it’s own!
This simple dinner is not only delicious, but it comes together using simple ingredients! Thanks to the creamy sauce, the chicken literally melts in your mouth!
Why You’ll Love this Chicken Bake
- Easy and Quick to Prepare– this bake can be ready for the oven in under 10 minutes! You can even save on time by preparing ahead of time and keeping in the refrigerator until ready.
- Loaded with Flavor– the creamy Parmesan mayo sauce combined with moist, tender chicken literally melts in your mouth.
- Can be altered to fit tastes and diet– you can use Greek yogurt or Mayo depending on tastes, and also serve this chicken as is, over pasta, zoodles, rice, etc.
- Leftovers are just as delicious– if you’re lucky enough to have leftovers, they reheat perfectly in the microwave and are just as tasty!
If your family enjoys easy rice casseroles, you’ll also love this Chicken Broccoli Casserole.
Melt in Your Mouth Chicken Bake
This recipe is actually one that I have changed up from my original Melt in Your Mouth Chicken. As comments came in on the original recipe, I made changes and decided to turn this version into more of a casserole bake that could be served over anything versus serving whole chicken breasts. Either recipe, you can’t go wrong, this one just is a bit more kid-friendly, versatile, and can easily be altered.
The mayo-Parmesan mixture turns golden brown once cooked over the chicken and smells incredible. If you love tender, moist, insanely flavor packed chicken, this bake is for you!
Ingredients
See printable recipe card below for exact ingredient amounts and step by step directions.
- Chicken– I use boneless chicken breast. Thighs and drumsticks work too, you may just have to adjust cook time.
- Mayonnaise– this adds incredible flavor and prevents the chicken from drying out. Feel free to substitute Greek yogurt or sour cream.
- Grated Parmesan Cheese– fresh is best versus pre-packaged, Asiago, cheddar, Mozzarella, or Gruyere are all great substitutes.
- Seasoned Salt/Pepper– season to taste.
- Garlic– I used fresh, minced, but dried or powder works too.
- Red Pepper Flakes– this adds a slight kick, but doesn’t add heat, so it still maintains its kid-friendly status.
- Italian Bread Crumbs– a tasty addition to the topping. Adds a slight crunch and flavor boost.
How to make Melt in Your Mouth Chicken Bake
- Grease a 9 x 13 baking dish and place diced chicken on the bottom.
- In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
- Spread mixture evenly over chicken.
- Sprinkle bread crumbs on top of mayonnaise mixture.
- Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
- Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself.
What to make with Melt in Your Mouth Chicken Bake
This chicken is incredibly versatile and pairs perfectly with so many side options!
- Pasta– keep it simple and make buttered noodles, or have some fun with it and serve Garlic Parmesan Spaghetti with this!
- Veggies– good ol’ garlic and Parmesan roasted asparagus pair perfectly each time!
- Rice– French Onion Rice or Instant Pot Jasmine Rice is our favorite with this chicken served on top!
- Potatoes– whether you mash potatoes, loaded smashed potatoes, or serve baked potatoes; this chicken is a great addition!
How to store leftovers
Store leftovers in an airtight container once fully cooled.
- Refrigerator– up to 4 days. Reheat in the microwave.
- Freezer– up to 3 months. Allow to thaw before reheating in microwave.
Recipe Tips and Tricks
- Dice chicken into pieces the same size so they cook evenly versus cutting some pieces larger than others.
- Be sure chicken reaches 165 degrees F when meat thermometer is inserted into center of chicken.
- This dish can be prepared ahead of time, up to 24 hours, and wrapped in plastic wrap before placing in the refrigerator.
- Use a slotted spoon to scoop chicken out of pan to drain most of the juices before serving.
- Have fun with seasonings and Herbs in this. Thyme, Paprika, Lemon Seasoning, and more are all great additions.
Frequently Asked Questions
What does the mayo add to this recipe?
This is the main ingredient in creating the rich, creamy sauce that goes over the chicken. It also prevents the chicken from becoming dry and tough.
Why didn’t my cheese mixture melt evenly?
Hopefully you didn’t use pre-packaged cheese as those packages are coated in an additive that prevents clumping in the bag. This prevents the cheese from melting evenly.
Can I use Rotisserie chicken?
Typically, I am all about shortcuts, but using Rotisserie in this recipe cuts the cook time down significantly and the sauce won’t melt into the chicken as much meaning the chicken won’t be as “melt in your mouth” delicious!
Can I use the sauce mixture on top of other meats?
Absolutely! You can use this mixture for fish such as my Parmesan Crusted Salmon, Cod, or even over pork loin, roast, and different cuts of chicken or turkey!
Can I make this in the slow cooker?
Yes! Here is the recipe for that version! Just as yummy and even easier to make!
More Chicken Recipes to try
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Melt In Your Mouth Chicken Bake
Ingredients
- 1 lb chicken breasts, boneless/diced
- ¾ cup mayonnaise or Greek yogurt
- 1 cup Parmesan cheese, shredded
- ½ teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ¼ cup Italian bread crumbs
Instructions
- Grease a 9 x 13 baking pan and place diced chicken on the bottom.
- In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
- Spread mixture evenly on top of chicken.
- Sprinkle bread crumbs on top of mayonnaise mixture.
- Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
- Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!
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.
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!!
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.
Kristin says
Hope you enjoy this!! Keep me posted!
Jim says
Very tasty and easy to make.
Kristin says
Glad you enjoyed it!!
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!!
Kristin says
Yea!! Enjoy, I hope you liked it!!
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?
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!!
Dana says
What sauce?
Kristin says
I’m assuming the mayonnaise mixture as the “sauce”, hehe!
Vicky says
That sauce would be tasty over rice over pasta.
Kristin says
For sure!!!
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
Kristin says
So glad you enjoyed it!! Love the changes you made, yum!!
Jacky says
Please add me
Kristin says
Adding you right now! Welcome to the page!!
Chris says
Nevermind, I took reading lessons and read where it says “diced” lol
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!!
Chris says
Are you cutting the chicken up before you cook it? Thanks………
Debbie says
Please add me
Kristin says
Adding you right now!! Welcome to the page!!
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?
Kristin says
You could do either, but I usually just spread it on top 🙂
dee kruse says
Please add me to oyour subscription list. Love the recipes
Kristin says
Adding you right now! So glad to hear you enjoy the recipes!!
Susan the Farm Quilter says
Just thawed some chicken and I’ll be making this tomorrow!!
Kristin says
Yea!! Let me know how it turns out!!! 🙂