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!
Anonymous says
Chicken was dry and breadcrumbs made it even more so. Adding it to plain pasta….even more dryness!
Kristin says
Oh bummer, sorry it wasn’t a hit with you guys!
Erin says
Please add me. Thank you in advance. Blessed Be
Kristin says
Just added you! Welcome to the blog, hope you enjoy the recipes!!
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.
Kristin says
Yea!! I love that they enjoyed this too!! Picky kid approved, hehe!
Tonya says
This sounds wonderful! Only thing is what if you can’t get fresh parmesan cheese? Will the grated work?
Kristin says
Grated works great! Enjoy!
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!
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!
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
Kristin says
Yummy!! That sounds great! So glad you all enjoyed it!
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.
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! 🙂
Kristin says
Yea!! That sounds wonderful and healthy! So glad everyone enjoyed it!
Carla says
Do you cover the chicken when you bake it ?
Kristin says
Nope, no need to cover this when you bake it!
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!
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!
Jim says
Very good recipe!!! I made it tonight and served it over Tomato Basil Noodles. Thanks for sharing the recipe with us!!!
Kristin says
Yea! So glad you enjoyed it!!
Barbara says
Trying this tonight looks good. Could you please add me thanks.
Kristin says
Hope you enjoyed this dinner!! I am adding you to the mailing list right now!!
Tammy says
Just curious if you ever tried this in a slow cooker. We’re renovating our kitchen and have to improvise. Thanks!
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!
Kristi says
Sounds amazing! I’m thinking I might need to double this recipe. How many would you say it serves? Thanks!
Kristin says
Hi!! I would say this is 6 servings!! Enjoy!!
Michelle Kranovich says
Please add me to the the subscription list. I loved this recipe. It was great.
Kristin says
So glad you enjoy the recipe! I am adding you right now to the mailing list!!