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!
Shelley says
We having this for dinner tonight, add me to your list.l
Kristin says
Hope you enjoy! Adding you right now 🙂
Allison Plant says
Wow!! This was delicious! I diced chicken breasts and theighs and added panko bread crumbs with the Parmesan on top! Thank you for sharing and can’t wait for lunch tomorrow when I eat my leftovers!!
Kristin says
Yea!! So glad to hear you enjoyed it!! Add a sprinkle of red pepper flakes if you want to add a bit of a kick too!!
Pattie Raposo says
I can’t i print this recipe without all the ads?
Kristin says
Each thing you choose not to print, pictures/ads included, simply click on once in the print screen and they will disappear from printing! Enjoy!
Bridget Akiki says
Ok, so I just got finished cleaning up my kitchen! Just made the best recipe in a long time!!!! “ Melt in your mouth Chicken Bake”! I followed the recipe exactly the way it was written!!! Let me tell you, it was amazing!!! My whole family loved it!!! We have some pretty picky eaters, and they all want me to make it again!!! The chicken really does melt in your mouth! The seasoning was perfect! I used the greek yogurt not the mayonnaise because we are trying to cut back on our mayo addiction!!! I served it over pasta!!! Everyone who reads this try this recipe! You won’t be sorry!!! Enjoy
Kristin says
Yea!!! So glad you all loved it!!
Susan Wisecup-Agbedzinu says
I keep cooked, shredded chicken in my freezer. If I adjusted the baking time and maybe covered it to prevent drying out the chicken would that work?
Kristin says
Hmmmmm, I am not sure, but I think that would probably work. Perhaps add a bit chicken broth to the bottom of the pan as cooking to keep moist?
Jamie says
Making this right now! Please add me!
Kristin says
Yea!! How’d it turn out for you?? Just added you to the list!
Haily says
Do you think if I used boneless pork loins it would turn out?
Kristin says
Sure! That should work great!
Francine says
Thanks Kristen for your reply. My casserole is in the oven right now! I made it with mayo. I’m wondering if I make it with Greek yogurt next time, I’m thinking it should be plain right? What could/would happen if I used vanilla Greek yogurt instead? I have a lot of it on hand, and am wondering if I can use it here! Thanks again! 🙂
Kristin says
Hi! Hope you enjoyed it! Yes, if using yogurt, use Greek plain. I wouldn’t recommend the vanilla due to the fact that the flavoring might make it a bit “off” tasting mixed with the other seasonings and chicken!
Francine says
This sounds delicious! I am reading that some added artichoke hearts to this recipe. Just wondering what kind of artichoke hearts is recommended; jarred in water or oil, or thawed frozen hearts? Thanks! 🙂
Kristin says
Yes, that is a tasty addition! I have used the jarred kind in oil personally, but I don’t see why thawed wouldn’t work either!
Krista sacino says
Just made can’t wait to try tonight!
Please add me to your list!!!
Kristin says
You’ll love it! Be sure to keep me posted what you think! Just added you to the mailing list!!
Nikki says
Delicious! Thanks for sharing. My family loved it.
Shannon says
This was wonderful. Though I forgot to add the garlic, it turned out really good. My boys scarfed it up and wanted more.
Kristin says
Yea!! Glad to hear it was a hit!!
Linda says
Is the amount of chicken correct? Doesn’t seem like 1 pound would work out with all the toppings. 1 breast is about 1 pound. Thank you
Kristin says
1lb is good for this, but mine end up being about 2 breasts usually, so you can use up to 2lbs of chicken without increasing other ingredients! Enjoy!!
Dianne Waters says
Made this and it was very good. Used garlic salt instead of garlic cloves. No red pepper flakes. I’ll make again.
Kristin says
Yea!! So glad you enjoyed!
Karen Warner says
Omg this was so delicious. I used turkey. Just had steamed vegies.
Thank you for sharing ??
Kristin says
Yea! Glad you enjoyed!!