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!
Pam Lee says
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Kristin says
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Darlene Root says
This was absolutely delicious. I made a double batch and used 1/2 shredded and 1/2 grated parmesan cheese. I substituted gluten free bread crumbs , still delicious!! There was nothing left!
Kristin says
So glad you enjoyed it!!!
Darlene Root says
This was absolutely delicious. I made a double batch and used 1/2 shredded and 1/2 grated parmesan cheese. I substituted gluten free bread crumbs , still delicious!!
Kristin says
Oh yum! So glad it was a hit!!
Helene Jolley says
Was just wondering if French Fried Onions would make a good topping instead of bread crumbs? Not diet-friendly, I know, but strictly going for taste here.
Kristin says
Ooooooo now you’re talking! I LOVE French Fried Onions! You could definitely use those in place of the bread crumbs! Let me know how it turns out!
Amy Mooney says
Just made this tonight with greek yogurt. Very good but a liitle dryer than I feel it should have been. Will make again but not in a 9×13. Maybe a smaller dish will keep it more saucy. Great flavors!
Kristin says
Glad you enjoyed it!
Wanda says
I only used 2 garlic cloves and it took over the whole recipe. I will try just one next time. It was still good but I’m glad I didn’t use 4 cloves. If you love garlic, you will love this recipe.
Kristin says
Glad you enjoyed it!!
Joann Davis says
Is the diced chicken cooked or raw?
Kristin says
The chicken is raw 🙂
bridgget says
I’m making this for the second time tonight. The first time It came out amazing but I didn’t make enough because between my father and hubby the pan was finished within a a half hour lol. Also I didn’t use any garlic bc hubby isn’t a big fan of it and I didn’t use the red pepper bc my father hates spicy food but it still tasted delicious.i served it with white rice and mac and cheese from last night’s dinner. Def will be making again in the near future lol
Kristin says
Yea!! So glad to hear it was a hit!!!
Lisa says
Came across this recipe as I was on Pinterest looking for an easy chicken recipe, on my way into the grocery store lol. This chicken was amazing! I used Panko instead of breadcrumbs (as well as Duke’s mayo.) Broiled at the end to get Panko browned and crispy. After reading all the comments about bland pasta, I used refrigerated linguine… seasoned it with salt, butter, fresh basil, and lemon juice. Maybe not the healthiest recipe, but absolutely amazing for my “casserole” night. An absolute “make again!”
Kristin says
Yea!! So glad you enjoyed it!!
Monique says
Do you cover the pan with foil?
Kristin says
Nope, no need to cover with foil!
Linda says
Thanks! I did use Greek yogurt and it was a big hit. I served it with spaghetti that I dressed with a lemon butter sauce with basil. Delish!
Kristin says
Sounds quite tasty! Glad you enjoyed it!
Linda says
I’m curious if it has a strong mayo taste? My son isn’t a big fan of mayo so I’m hesitant to try it if it’s very mayo tasting.
Kristin says
Hmmm, I would say that you can taste the mayo, but its not over powering. Its more Parmesan flavor than mayo. Just to be on the safe side, you could use Greek yogurt though?? Enjoy!
Carol says
Made this tonight and followed the recipe exactly (used Greek yogurt) except I left the chicken breasts whole instead of dicing and unfortunately the bread crumbs never browned. I let it cook about 10 extra minutes hoping it would help but by then the chicken dried out. Good news is my hubs still enjoyed it! The flavor was definitely yummy but wondering what I did wrong so I can correct for next time.
Kristin says
Hmmm, what kind of Parmesan did you use? Grated, shredded, fresh? Also, I have noticed that using Greek Yogurt doesn’t allow it to brown as much as the mayo. Glad it was a hit, but keep me posted on the Parmesan and we’ll see if we can trouble shoot the coloring 🙂
Ginamarie Pedota says
Hubby doesn’t like parmesean… is it essential to the recipe? Is there anything I can put in its place?
Kristin says
Hmmmm, it does add a lot to the flavor of this, however, you can use Romano too! If you omit, it will just be a mayo mixture essentially!
C R Anthony says
I made this today. I used boneless skinless chicken thighs. I used grated parmesan because that’s what I had. Also jar garlic.
It was served over chicken Rice a Roni.
It was great. Kids liked it too.
Kristin says
Glad you enjoyed it!!!