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
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
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!
Taylor says
About to try this recipe!
I’m not a fan of red pepper flakes but my BF and I are in love with garlic so I just added more the mixture! In the oven now!
Going to try the butter and extra cheese in pasta because I am worried about no sauce but that’s because Ive grown up around Italian food the biggest portion of my life and we we’re spoiled with amazing sauces!
I’ll let you know how it turns out.
Oh, also made my own bread crumbs!!
Kristin says
Sounds like you have made some tasty changes! Hope you both enjoyed this!
Samantha says
I didn’t want to use mayo and didnt have unflavored yogurt so I tried a variation. I used cream of mushroom soup, added half of a lipton French onion soup to the mix. Still used the parm… I tossed my chicken in Italian seasoning, paprika, salt and pepper before panning it.
I it might be too many flavors competing but it does smell delicious. I do plan to try your variation soon ♡
Kristin says
Great idea on the variation! Hope you enjoyed it!
Belinda Castillo says
Made this tonight with Tri-color rotini. It was delicious!
Kristin says
So glad you enjoyed it! I love tri-color rotini, adds great color to this dish!
Anita Robin street says
I am going to make this Sunday when my daughter & hubby comes home for the weekend. It looks delicious!
Kristin says
Oh you’ll love it! Enjoy!!
Heather says
Can i use crushed ritz crackers instead. I have everything but bread crumbs! ?
Kristin says
That would work great!! Hope you enjoy!
Gina says
Made this tonight. So easy and delicious! Everyone had seconds. Thanks!
Kristin says
So glad you enjoyed it!!
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.
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!
jen says
looks amazing
Kristin says
Thanks!! It really is!!
Lorena says
Just made this. It was soo good! Thank you for the recipe! Served it with a four cheese pasta.
Kristin says
Yea! So glad you enjoyed it!
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!
Kristin says
Yea!! So glad it was a hit!! I love the addition of artichoke hearts, I will have to try that next time I make this!!
Carolyn smith says
Sounds yummy. I’m trying this tonight. Please add my email to your list.
Kristin says
Hope you enjoy!! I am adding you right now!!
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!
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!!
Stephanie says
Was sooo delicious! Please add me to your list!
Kristin says
So glad you enjoyed it! I am adding you right now!!
Sheila D says
Please add me to your list!
Kristin says
I am adding you right now! Enjoy the recipes!!
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.
Kristin says
Ooooo yum! Glad you both enjoyed this!!