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!
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!!
Kristin says
Yep, you can definitely triple this! Nothing changes other than the time. Add about 5 minutes and then watch it from there! Enjoy!!
Tara says
It’s in the oven now. Can’t wait to taste it.
Kristin says
Hope you enjoyed it!!!
Lisa Horvath says
Please add me to mailing list! This looks delicious !
Kristin says
Will do right now! Hope you enjoy this!!
Mary says
This was a awesome dish. Just tired it tonight. Was easy and so good made it with a pasta dish. A keeper for sure.
Kristin says
Yea!! So glad you enjoyed it!!
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.
Kristin says
Yea!! So glad you love it!
Mila says
This was so easy and DELICIOUS! Pleaae add me to your mailing list. Can’t wait to try your other recipes!
Kristin says
Yea! So glad you enjoyed it! I just added you to the mailing list, enjoy!!
Jen says
Just made this and WOW- Amazing! Thanks for the recipe…this will be a staple around here!
Kristin says
Yea!! So glad you enjoyed it! It is a staple in my house too!
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
Kristin says
Yea!! I am so glad you enjoyed it! Its a family favorite of ours!!
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!
Kristin says
So glad you enjoyed it!
Michelle says
Please add me.
Kristin says
Just added you to the mailing list! Hope you enjoy!
Carmen Urbina says
Baking right now, see how it turns out
Kristin says
Yea! How did it turn out?? Hope you enjoyed it!
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!
Kristin says
Oh yum!! So glad you enjoyed it!! I love the changes you made, I will have to try the curry powder next time! Thanks!
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!!!
Kristin says
Oh yea!! So glad you enjoyed this! I typically make some pasta and toss some butter and Parmesan on it as a side for this!
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.
Kristin says
Great idea!!
kathy Dunn says
Please add me to your list of subscribers, Thank you
Kristin says
I just added you, welcome to the page!! Enjoy!