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Melt In Your Mouth Chicken Breast

Melt In Your Mouth Chicken Breast is a delectable dish that transforms ordinary chicken into an extraordinary culinary experience. This recipe features succulent, juicy chicken breasts smothered in a rich and creamy sauce made from sour cream and Parmesan cheese. It’s the perfect choice for family dinners, special occasions, or weeknight meals when you want something comforting yet impressive. With minimal prep time and simple ingredients, this dish promises to delight your taste buds while being easy to prepare. Pair it with your favorite sides for a complete meal that everyone will love!

  • Total Time: 40 minutes
  • Yield: Serves approximately 6 people 1x

Ingredients

Scale
  • 3 lbs boneless chicken breasts
  • 1 cup sour cream
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups grated Parmesan cheese (divided)

Instructions

  1. Preheat your oven to 375°F.
  2. Lightly spray a 9×13 baking dish with nonstick cooking spray.
  3. In a mixing bowl, combine sour cream, garlic powder, seasoned salt, black pepper, and 1 cup of Parmesan cheese.
  4. Arrange chicken breasts in the prepared pan and cover with the sour cream mixture. Top with the remaining Parmesan cheese.
  5. Bake for 25-30 minutes until cooked through.
  6. For added flavor, broil for 2-3 minutes until lightly browned.
  7. Serve immediately for maximum flavor.
  • Author: Stephanie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast (150g)
  • Calories: 380
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 41g
  • Cholesterol: 130mg

Keywords: Always use fresh ingredients for the best flavor. You can substitute the cheeses based on your preference; mozzarella or cheddar work well too. Allowing the chicken to rest after cooking helps retain moisture.