Introduction

This Melt in Your Mouth Chicken recipe is a simple, flavorful dish perfect for busy weeknights or special occasions. The creamy yogurt and Parmesan coating keeps the chicken tender and juicy while packing a savory punch.

The image shows three pieces of golden-brown baked chicken breasts in a white baking dish. Each chicken breast has a slightly crispy top layer with browned spots and is sprinkled with finely chopped green herbs. The chicken sits in a creamy yellow sauce with a smooth texture, pooled around the base of the breasts. The white baking dish contrasts with the rich color of the chicken and the sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts
1 cup plain Greek yogurt (or sour cream)
1/2 cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika (optional, for color)
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp fresh parsley or chives, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Step 2: In a medium bowl, combine the Greek yogurt, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create a creamy coating.
Step 3: Pat the chicken breasts dry with paper towels. Spread the yogurt mixture evenly over each chicken breast, coating all sides thoroughly.
Step 4: Place the coated chicken breasts in the prepared baking dish. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is lightly golden.
Step 5: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley or chives before serving.

Tips & Variations

For extra flavor, add a squeeze of lemon juice to the yogurt mixture before coating the chicken.
Swap Greek yogurt with sour cream for a slightly richer taste.
If you like a bit of heat, sprinkle some cayenne pepper or red pepper flakes into the yogurt mix.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for 10–15 minutes or until heated through, to keep the coating intact and the chicken moist.

How to Serve

The image shows a white baking dish filled with three golden-brown baked chicken breasts, each covered with a creamy sauce that looks rich and slightly bubbly around the edges. The chicken breasts have a crispy, browned top with scattered green herbs finely chopped and sprinkled over them, giving a fresh look. The creamy sauce at the bottom has a smooth texture with visible green herb bits, pooling around the base of the chicken. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and proper coating adherence. If using frozen, thaw completely before preparing.

Is Greek yogurt necessary, or can I use regular yogurt?

Greek yogurt is preferred for its thickness, which helps the coating stick better. Regular yogurt can be used but may result in a thinner coating; draining excess whey before use can help.

Melt in Your Mouth Chicken Recipe

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★★★★★

4.9 from 103 reviews

This Melt in Your Mouth Chicken recipe features tender, juicy chicken breasts coated in a creamy, flavorful mixture of Greek yogurt and Parmesan cheese, seasoned with garlic, onion powder, paprika, salt, and pepper. It’s a simple, healthy, and delicious way to enjoy chicken that stays moist and bursting with taste, perfect for a quick weeknight dinner.

Author: Tara
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Coating Mixture

1 cup plain Greek yogurt (or sour cream)
1/2 cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika (optional, for color)
1/2 tsp salt
1/4 tsp ground black pepper

Garnish

2 tbsp fresh parsley or chives, chopped

Instructions

Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure the coating adheres well.
Make the Coating: In a mixing bowl, combine the Greek yogurt, freshly grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly to create a smooth, flavorful coating.
Coat the Chicken: Dip each chicken breast into the yogurt and Parmesan mixture, ensuring it is evenly coated on all sides.
Cook the Chicken: Preheat your oven to 375°F (190°C). Place the coated chicken breasts on a greased baking sheet or oven-safe dish. Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through, with a golden crust from the Parmesan.
Garnish and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley or chives before serving for a fresh burst of color and flavor.

Notes

You can substitute sour cream for Greek yogurt if preferred.
Use a meat thermometer to ensure the chicken is fully cooked and juicy.
Adding paprika is optional but recommended for a nice color and subtle flavor enhancement.
This recipe pairs well with steamed vegetables, rice, or salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave to maintain moisture.

Keywords: Chicken recipe, baked chicken, Greek yogurt chicken, Parmesan chicken, easy dinner, healthy chicken