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!
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!
KyLynn says
I have to admit, I didn’t think this would be as YUMMY as it turned out!!! My 86 year old picky father loved it, as well as me and my husband. I topped it on some “Easy Garlic Butter Pasta” I found on Pinterest and added peas. Thanks for the great recipe. ❤
Kristin says
Yay!! Love hearing this! So glad you all enjoyed!!
Sandal says
Delicious! I didn’t want to use mayo and didn’t have yogurt so used low fat sour cream. I also don’t use seasoned salt so used garlic powder, onion powder, thyme, oregano and paprika. Will definitely make it again!
Kristin says
Yay!!! Love hearing this! Great changes! Glad you enjoyed!
Nicolee says
I made this yesterday and it was really good. Went right by the recipe and the only thing I did different is I used finely shredded mozzarella cheese since that is all I had. It was very good and so easy to put together. I served it over buttered egg noodles with a veggie on the side. Yummy!!!
Kristin says
Yay!! Love hearing this! Glad you enjoyed!!
Nancee says
I made this Marvelous Chicken recipe and it was great!!! I will be making it again for sure.
Kristin says
Yay! Glad to hear you enjoy it as much as my family does!
Debbie says
I love this recipe. I cube the chicken and add chopped raw broccoli before adding some more spice to the mayonnaise and cheese mixture and enjoy it over jasmine rice. My family loves it.
Kristin says
Yay! Love hearing that and what a wonderful idea on the broccoli!! Love the idea of serving over rice versus the pasta that I typically! Great idea!!
Cynthia Harris says
Vicky, you must show every bite you eat& I did so love recipef
Kristin says
Glad you enjoy the recipe!!!
Patti says
Wow, Kristin! We just finished dinner with this dish and it’s simply AAAMAZING! Everyone wanted seconds and that’s extremely rare around here. Anyway, love your blog and appreciated the fantastic recipes!
Kristin says
Yay!! Love hearing this!! So glad you enjoyed this recipe, as well as the others!! Happy Friday!!
Elaine Laskowski says
This is the most delicious, easy and quick chicken dish. It is my favorite chicken recipe. My grandson is learning to cook and I gave him the recipe and he loved it, now it’s his favorite.
Kristin says
Yay! Love hearing that! And I love hearing about kids getting into the kitchen to cook, such an important life skill! Glad you love the recipe!
Gloria says
You stated that leftovers can be frozen, but can you make several ahead to freeze without baking first?
Kristin says
I haven’t personally tried that, but it should work out good. It may be a little more “watery” once baked, but use a slotted spoon to serve and it will taste great!
Suzanne says
I read one comment anout the watery sauce? . I have found that if uou use AIR CHILLED CHICKEN, ALLENS , you will not have those results. Also, if you use fresh, NOT FROZEN chicken, that will also cut down on the water issue. For MANY YEARS. I used whatever chicken wings were availanle in my supermarket for my BAKED TERYIAKI WINGS. When I switched to air chilled , fresh wings, I could ‘t believe the difference. I have also found that when cooking thawed chicken pieces, they DO NOT BROWN , nicely, too much water.!! Just thought I’d share. Thanks
Kristin says
Great tips! Thanks for sharing!
Katie says
Huge hit in my house! I cut up chicken & broccoli & pour the mixture all over, totally combine and then add extra breadcrumbs on top. We serve over orzo! My husband eats (at least) 3 servings
Kristin says
Yay! SO glad you all enjoyed it! Love the addition of broccoli!!
Carol Eubanks says
Absolutely delicious and I added all colors of bell peppers with it!
Kristin says
Yum! Great idea on the peppers! Glad you enjoyed!
Carol Eubanks says
Absolutely the best and our favorite! Delicious!
Kristin says
Yay!! Glad you enjoy!!
Susan Sabers says
I must have done something wrong here……Prepping was a breeze ( I used greek yogurt), but when I went to sprinkle on the breadcrumbs it seemed like an awful lot of them so I used slightly less of them. Even then at the end of 30 minutes the breadcrumbs were still “dry” on the top, the didn’t bubble up and brown/crisp. I left in for 5 more minutes, still dry. So I turned on the broiler for a few minutes but not long enough for them to brown. At that point the chicken started to dry out a little bit. I saw one of the comments said the same thing and that you suggested maybe the mayo would have worked better to brown the bread crumbs. I really wanted this to be a go to meal. Any suggestions?
Kristin says
Recently, one of my followers went ahead and cut the amount of breadcrumbs in half and slightly mixed it in once spreading on top. She said that added a hint of flavor and worked great! Mine typically brown right up, but I also use the mayonnaise more often then not. I plan on making this next week and using the greek yogurt to trouble shoot and see if I need to change things up in my instructions/wording when using the yogurt. Stay tuned!
Laurie R. says
OMG!!! I just put in “chicken rice” in Pinterest and found this. OVERLY picky hubby LOVED it. I saw that you put butter and parm on the noodles. I was planning to do green beans with it so I did frozen french cut and put them on the pasta. Put browned butter and parm and then added the meat/sauce. He ate every bite and asked for more! I did 1.5 of the sauce which was okay but next time I will double…also will add mushrooms as someone else suggested. So easy and so surprised that he loved it!!! THANK YOU!!!!
Kristin says
Yay!! So glad you both enjoyed it! I love how flavorful and simple that meal is, definitely a favorite in my house too!!