Give your teeth some respite with this Melt-In-Your-Mouth Chicken recipe. Plump chicken breast is draped in a rich and creamy cheese sauce to turn the dinner staple into an indulgent feast.
You’ve been on the internet, right? Of course. And you’ve visited recipe blogs? Obviously. So you know that one of the most-searched terms is “chicken.” Why? Probably because chicken is ubiquitous. It’s relatively cheap, it’s healthy, and it tastes good. The problem we encounter, though, is how to keep chicken interesting. Luckily, it’s a versatile bird, which means we can dress it up in any number of sauces with any number of other ingredients. For instance, I’ve coated my chicken in Corn Flakes then baked it in the oven. I’ve also taken chicken fingers, cooked them in my air fryer, then dressed them up like an everything bagel and sided them with honey-mustard dip. You can’t do all that with other meats.
Today, we’re going to dress the chicken in one of my favorite sauces. It’s a favorite because it not only tastes great, it is made with mayonnaise, Parmesan, and a secret ingredient: buttermilk. It’s the buttermilk that tenderizes the chicken, making it melt-in-your-mouth delicious. Put it together and see for yourself whether your teeth ever enter into the equation. You’ll thank me (and your dentist will probably appreciate me, too!).
Ingredients
- 4 chicken breasts
- ¼ cup mayonnaise
- ½ cup buttermilk
- ½ cup Parmesan
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp dried tarragon
- salt and pepper
How To Make Melt-In-Your-Mouth Chicken
Step 1: Preheat the oven to 375°F. Coat the baking dish in nonstick spray.
Step 2: In a small bowl mix the mayonnaise, buttermilk, Parmesan, garlic powder, paprika, tarragon, and a pinch of salt and pepper.
Step 3: Lay the chicken breasts in the prepared baking dish.
Step 4: Smother the chicken breasts with all of the Parmesan sauce. Bake for 40–45 minutes, until the chicken breasts are cooked through.
Top Tips For Perfect Melt-In-Your-Mouth Chicken
- Consider brining the chicken by soaking it in a saltwater solution to keep your chicken moist.
- If you have the time, let the chicken marinate in the sauce for an extended period of time. A few hours will do, though you can keep it marinating overnight in the fridge if you have the time.
- Use fresh Parmesan instead of the store-bought, pre-packaged cheese.
- Taste your sauce before adding the chicken. Once you’ve settled on its balance THEN add the chicken.
- Let the chicken come to room temperature before cooking to increase the chances of even cooking.
- After the chicken is finished cooking, let it rest for 10 minutes so that the juices can be redistributed and the chicken full cooked.
FAQs
Because of the sauce, you may find it difficult to know just from looking at the chicken. Therefore, I recommend taking out the guesswork and using a meat thermometer. Chicken needs to hit and internal temperature of at least 165°F.
You don’t need to, but doing so will lead to even cooking and help distribute the flavors.
Set your oven to BROIL for the last few minutes; this will result in crispy chicken tops. Just keep a close eye on them; they can burn easily.
Add some green in the form of parsley and chives.
Sure, just replace the mayonnaise with Greek yogurt.
Buttermilk helps tenderize the chicken, but if you don’t have any, make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk then let it sit for a few minutes.
Serving Suggestions
You can side your chicken with some pasta—in fact, you may want to make more of the sauce and apply it to the noodles. If vegetables are your thing, then Ratatouille should be a consideration; it uses ALL of them. Some Mashed Potatoes or Roasted Potatoes would also complement the chicken and its sauce. No matter which you choose, have a baguette handy to soak up that sauce and finish it off with a glass of wine. And for dessert, a piece of my Easy Fruit Galette.
How to Store Melt-In-Your-Mouth Chicken
Let the chicken cool completely before storing it in an airtight container. It will keep in the fridge for up to 4 days. You can then warm it up in either the microwave or the oven at 325°F. You can freeze the chicken as long as you have yet to add the sauce. The sauce won’t freeze/thaw well so it’s best to use that up as part of another dish if you plan on keeping the chicken long-term. Let the chicken thaw overnight in the fridge when you’re ready to eat and apply the new sauce.
Melt In Your Mouth Chicken
Ingredients
- 4 chicken breasts
- ¼ cup Mayonnaise
- ½ cup Buttermilk
- ½ cup Parmesan
- ½ tsp Garlic Powder
- ½ tsp Paprika
- ¼ tsp dried Tarragon
- Salt and Pepper
Instructions
- Preheat the oven to 375°F. Coat the baking dish in nonstick spray.
- In a small bowl mix the mayonnaise, buttermilk, Parmesan, garlic powder, paprika, tarragon, and a pinch of salt and pepper.
- Lay the chicken breasts in the prepared baking dish.
- Smother the chicken breasts in the Parmesan sauce. Bake for 40-45 minutes, until the chicken breasts are cooked through.
Nutrition
