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Melt-In-Your-Mouth Chicken Recipe Easy Creamy Dinner
Emily

Melt-In-Your-Mouth Chicken

Tender, juicy chicken breasts baked under a creamy sour cream and Parmesan topping. This classic comfort dish truly melts in your mouth, making it a family favorite for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
  • salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (optional, for searing)
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella or cheddar cheese (optional)
  • fresh parsley or chives, for garnish
  • red pepper flakes, to taste

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • skillet (optional, for searing)
  • Spoon or spatula
  • oven mitts

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. If chicken breasts are thick, slice or pound to even thickness. Pat dry and season with salt and pepper.
  3. Optional: Heat olive oil in a skillet and sear chicken 2–3 minutes per side until golden. Transfer to baking dish.
  4. In a bowl, mix sour cream, mayonnaise, garlic powder, onion powder, smoked paprika, salt, pepper, and Parmesan until smooth.
  5. Spread creamy mixture over chicken breasts. If desired, top with mozzarella or cheddar.
  6. Bake uncovered 35–40 minutes until chicken reaches 165°F (74°C). Broil last 2–3 minutes for a golden crust.
  7. Let chicken rest 5 minutes. Garnish with parsley, chives, or red pepper flakes before serving.

Notes

For extra flavor, sear the chicken before baking. You can swap sour cream with Greek yogurt for a lighter version. Garnish with parsley, chives, or red pepper flakes for added freshness and heat. Leftovers keep well in the fridge for up to 3 days.