This Melt in Your Mouth Chicken Bake is the ultimate weeknight comfort food: tender chicken breasts smothered in a rich, creamy sauce, topped with melty cheddar and a crispy, golden breadcrumb crust. It’s simple to throw together, packed with flavor, and destined to become a regular on your dinner table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until the mixture is smooth and evenly seasoned.
- Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish.
- Pour the creamy mixture over the chicken, spreading it out so each piece is fully coated.
- Sprinkle the shredded cheddar cheese evenly over the top of the creamy layer.
- In a small bowl, add the breadcrumbs and drizzle in the olive oil. Toss with a fork until all the crumbs are lightly coated and look sandy in texture.
- Sprinkle the oiled breadcrumbs evenly over the cheese layer, covering as much of the surface as possible for a uniform crust.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the top is golden and bubbling.
- Let the chicken rest for 5 minutes out of the oven to allow the juices to settle, then garnish with chopped fresh parsley and serve warm.
Variation
- Add vegetables by tucking 1–2 cups of broccoli florets, sliced mushrooms, or baby spinach around the chicken before pouring on the sauce for a full one-pan meal.
- Swap the cheese by using Monterey Jack, Colby-Jack, mozzarella, or a sharp white cheddar for a different but equally melty, flavorful finish.
- Make it zesty by adding 1–2 teaspoons of Dijon mustard and a squeeze of lemon juice to the sauce, or a pinch of cayenne or red pepper flakes for gentle heat.
Cooking Notes
- Internal temperature is key: use a meat thermometer and pull the chicken at 165°F (74°C) in the thickest part to keep it juicy and tender.
- If your chicken breasts are very thick, increase the uncovered baking time by 5–10 minutes or slice them horizontally into cutlets for quicker, more even cooking.
- For a crispier topping, keep the foil off for the last 20 minutes and broil briefly at the end, rotating the pan if needed for even browning.
Serving Suggestions
- Serve over fluffy mashed potatoes, rice, or buttered egg noodles so they can soak up all that creamy sauce.
- Pair with a bright side like a crisp green salad, steamed green beans, or roasted broccoli to balance the richness.
- Finish with a light dessert such as fresh fruit, sorbet, or simple vanilla yogurt with berries to keep the meal from feeling too heavy.
Tips
- Prep ahead by assembling the dish up to the breadcrumb step, covering tightly, and refrigerating for up to 24 hours; add 5–10 minutes to the baking time if starting cold.
- Line your baking dish with parchment for easier cleanup, especially if cheese tends to stick in your pan.
- If using low-fat sour cream or reduced-fat soup, expect a slightly thinner sauce; a tablespoon of cream cheese can help restore richness and body.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 360 kcal (approx.)
- Protein: 28 g (approx.)
- Sodium: 780 mg (approx.)
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. They may need an extra 5–10 minutes of baking time, depending on size; cook to 175°F (80°C) for best texture. - Can I make this ahead and freeze it?
You can assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake, adding 10–15 minutes to the total cook time. - How do I know when the chicken is done without a thermometer?
Pierce the thickest part of a breast; the juices should run clear, and the center should be opaque and no longer pink. A thermometer is more reliable, though. - Can I lighten this recipe up?
Use light sour cream, reduced-fat cheddar, and a lower-sodium cream soup. You can also use less cheese and more veggies to cut calories and sodium.
Conclusion
This Melt in Your Mouth Chicken Bake delivers everything you crave in a cozy, satisfying dinner: juicy chicken, a velvety sauce, gooey cheese, and a golden, crunchy topping. With minimal prep and simple pantry ingredients, it’s an easy, crowd-pleasing recipe you can lean on any night of the week.
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Melt in your Mouth Chicken Bake
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Melt in Your Mouth Chicken Bake is the ultimate weeknight comfort food: tender chicken breasts smothered in a rich, creamy sauce, topped with melty cheddar and a crispy, golden breadcrumb crust. It’s simple to throw together, packed with flavor, and destined to become a regular on your dinner table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir until the mixture is smooth and evenly seasoned.
- Pat the chicken breasts dry with paper towels and place them in a single layer in the prepared baking dish.
- Pour the creamy mixture over the chicken, spreading it out so each piece is fully coated.
- Sprinkle the shredded cheddar cheese evenly over the top of the creamy layer.
- In a small bowl, add the breadcrumbs and drizzle in the olive oil. Toss with a fork until all the crumbs are lightly coated and look sandy in texture.
- Sprinkle the oiled breadcrumbs evenly over the cheese layer, covering as much of the surface as possible for a uniform crust.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the top is golden and bubbling.
- Let the chicken rest for 5 minutes out of the oven to allow the juices to settle, then garnish with chopped fresh parsley and serve warm.
Notes
- Use thin, evenly sized chicken breasts for more consistent cooking; if they’re thick, pound them slightly or slice in half horizontally.
- Taste the creamy mixture before adding salt—canned soup and cheese already contain sodium.
- If the top isn’t browning enough in the last few minutes, switch the oven to broil for 1–2 minutes, watching closely to avoid burning.
- This dish thickens as it cools; the sauce will be looser straight from the oven and creamier after a short rest.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce and topping
- Calories: 360 kcal
- Sugar: 3 g (approx.)
- Sodium: 780 mg (approx., will vary with soup and salt used)
- Fat: 22 g (approx.)
- Saturated Fat: 11 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 13 g (approx.)
- Fiber: 0.5 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 110 mg (approx.)
Keywords: melt in your mouth chicken bake, creamy chicken bake, baked chicken with breadcrumbs, easy chicken dinner, comfort food chicken