Melt In Your Mouth Chicken
Chicken so juicy, soft and tender you don’t even need a knife to cut it. Plus all the flavor anyone can ask for!
This recipe not only is delicious but also is super simple. The chicken becomes super soft and tender thanks to the milk marinate and the Greek yogurt. It just melts in your mouth!
You can use Greek yogurt or mayonnaise or sour cream here. The mixture was so yummy, my daughter and I were eating it before we could get it on the chicken.
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Melt In Your Mouth Chicken
Ingredients
- 4 boneless + skinless chicken breasts
- 1/2 cup milk
- 3/4 cup Greek yogurt (or mayo or sour cream)
- 3/4 cup grated parmesan cheese (divided)
- 1 tsp salt
- 3/4 tsp each: garlic powder, onion powder + paprika
- black pepper to taste
- Optional Garnish: parsley + chili pepper flakes
Instructions
- Slice each chicken breasts into two strips (3 strips if they are big pieces). Place them in a bowl and cover them with the milk. Marinate for at least 30 minutes or overnight (covered and in your fridge).
- Preheat your oven to 375°F.
- In a small bowl, combine the yogurt, half the grated parmesan and the spices (salt, garlic powder, onion powder, paprika and pepper to taste). Transfer your chicken pieces to a 9×13" baking dish. Season the chicken with salt to taste. Spread the yogurt mixture on top of the chicken pieces evenly. Sprinkle the remainder of the grated parm evenly on top and then sprinkle a little more paprika on top. Bake for 40 minutes and then broil for a few mintues to get some color.
Nutrition
Calories: 249kcal | Carbohydrates: 5g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 1066mg | Potassium: 551mg | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 1mg
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Tried your recipe last night! For a little added flavor I sprinkled a light dusting of chicken bouillon powder (shook through a strainer first for finer powder) over top of the finished dish before baking and very lightly rubbed it evenly into the yogurt topping mixture. Super new recipe and I’m gonna try the mustard addition next time – only Honey Mustard instead of Dijon! Also liked the good tip by commentor that if you use tenders instead of breasts to cook less time! My husband wanted me to try this recipe and he liked it, but commented it wasn’t “fork tender”, so we are gonna try using the tenders next time!
Are you using just milk only to marinate the chicken
Even better if you use whipping cream instead of milk!
What is considered a serving? I’m a macro counter😉
Can I freeze the leftovers?
Hi Liz, I haven’t tried that but it should work out !
Was thinking of using chicken thighs and some Panko Yang suggestions?
Hi Peter! That sounds great! I hope you try it!
This recipe is fantastic!! Chicken was so tender…definitely a keeper!! I want to marinate my chicken in milk for every recipe now.
hI Brenda, Its a game changer for sure! Glad you liked the dish!
This recipe was so easy and delicious! Based on one of the comments, I added about a tablespoon of Dijon mustard to the yogurt mixture and it did not disappoint!. Thanks for helping me love my life! 👩🍳💋
Hi Martha, Sounds like a smart add in to me! Glad you enjoyed the dish and thank you for the sweet message!
This was delicious! I made it using light mayo and served with rice and broccoli. Even my picky husband went back for seconds. Thank you!
Hi Beth, If the husband approved we are onthe right track lol Thanks for trying it out!!
Do. Uou think adding ranch seasoning would give added favor just asking I can wait to try your recipes they all sound delish. Debbie
Hi Debbie, I think that’s a great idea! Go for it! I would too!
Made it this evening for supper-Delicious and easy to follow recipe with on-hand ingredients. Thank you!
Hi LEslie, Happy you tried and loved it! Thanks so much!
amazing! thanks for helping us love our life! you are fun to watch and love your recipes!
Hi Linda, You are so sweet for sending that message! Thank you for trying the chicken dish out!
Absolutely delicious! Soooo Easy. Made it tonight, with actual chicken tenders, and would recommend reducing cooking time if you do, as my tenders were tiny. Used Greek yogurt. Might experiment with adding a tablespoon of Dijon next time. Everyone loved it and the kids tested whether it melted in your mouth and agreed it did. Thank you!
Hi Laurie, FABULOUS! The Dijon sounds like a perfect add in flavor! Thanks for the glowing rating!!xx
Please state the weight of the boneless chicken used. Chicken breasts vary so much in size where I live. Want a good ingredient ratio and love your recipes. Thanks.
Looks yummy!!Can you use almond milk?
Hi Janel, Yes you can sub in almond milk!
Did you use whole milk versions of milk and yogurt? Just wondering if nonfat versions of milk and yogurt would be as good in this recipe. Thanks!
Hi DAwn, i typically only use whole milk versions in all areas of cooking!
what do you mean moderation. it was spelled out for you. do you bake with or without milk in oven.
Hi Ann, you do not transfer the milk to the baking dish. Discard the milk.
Stella
do you put the milk also in the baking dish with the chicken or do you discard the milk.
Hi Ann, Defintely Discard the milk!
I put the chicken right in the baking dish.And there was a lot of liquid.So I must wash off the milk and dry the chicken and then put it in the baking dish?
Hi Christine, the chicken releases liquid – thats normal! Just drain it and eat the dish!
So, made this last night, and the flavors were absolutely delicious! But I’m hoping someone can help me understand what I might be doing wrong… I divided the chicken breasts I had into three pieces because they were huge, and while some pieces came out pretty tender, others were really tough, and none of them were what I would call “melt in your mouth”. I thought I followed the recipe exactly, but maybe I’m missing something? Cut them too small so they overcooked maybe? Anyway, I still love the recipe, just wanna tweak it to get it truly tender. Thanks!