2013 – Gluten Free Living

Melt-In-Your-Mouth Chicken is such a tasty recipe with delightful seasonings. I saw this wonderful looking recipe on FaceBook a couple of weeks ago and thought I would give it a try. Actually it tasted better than I thought it would. Although I can say emphatically that it didn’t exactly melt in my mouth! (Only desserts do that for me). 🙂 I saw this same recipe on Pinterest last year as well and saved the recipe. I had to tweak this recipe multiple times before I could say that it was really to my liking.

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Quite frankly, I’m STILL in the tweaking process. The problem? Whatever sauce ingredient you use: Greek yogurt, mayo or Miracle whip just seem to overwhelm the taste of the chicken, unless you spread just a small amount of sauce on top of the chicken before baking. At some point, I’m going to try this with sour cream and ricotta cheese to see if either of those applied to the chicken don’t overwhelm the tastebuds. Why do I keep trying? Because the actual seasoning on the chicken is wonderful.

I used Greek yogurt the first time I made this recipe. The original recipe for this chicken dish uses mayonnaise and is found here. Someone along the way switched the mayonnaise to Greek yogurt, but the rest of the ingredients remained the same. My husband won’t eat cooked mayonnaise in anything. When I saw the recipe using Greek yogurt instead I thought I would give it a try. The second time I made this recipe I actually tried this with mayonnaise and it tasted much better than the one with Greek yogurt! Update 2020: Icelandic yogurt is thicker and may work better than Greek yogurt.

I added parsley to the rest of the seasonings which helped increase the flavor. I will tell you that Greek yogurt really doesn’t set up well in this recipe. Mayonnaise, Miracle Whip or sour cream do better. What I found with this recipe is that a little dab will do ya!

In other words, spread only a small amount of the dressing on top of the chicken (about half of what my pictures show). Otherwise, whether you use, Greek yogurt (which doesn’t work well), mayonnaise or anything else, the sauce will just overwhelm the flavors of the chicken, and that’s all you taste. You won’t need as much of the sauce for the chicken this way, but you will be more pleased with the outcome.

If you’re looking for a new way to make chicken, consider this savory recipe. I do have a couple of recommendations, however. Sometimes LESS is MORE and in this case it’s really true. The first time I made this dish, I used the entire amount of sauce on the four boneless chicken breasts I cooked.

The second time, I cut the sauce ingredients in half. I still used only half of the ingredients, and it was still too much. I highly recommend using only a thin coating of the sauce on top of the chicken and that will be a perfect match. You may only need about 1/4 of the sauce ingredients for 4 pieces of chicken.

The original sauce portion could actually stretch to fit about 8 or 10 chicken breasts. I also recommend amping up the flavors with other spices to overcome the blandness of yogurt, sour cream or mayo. Extra pepper, cayenne pepper, using a stronger seasoning salt like Lawry’s, or even cajun seasoning might be great additions. Taste the sauce before adding to the chicken and add the flavors you like.

Because this recipe is so easy and has so much potential, I’m going to keep fiddling with it until I get it perfect! Until then, here is a very tasty recipe if you spread the sauce ingredients very thinly on the chicken before baking. 🙂

When I posted this recipe up in June of 2013, my pictures were very poor. I covered the chicken with foil the whole length of cooking time so the chicken didn’t brown well. I recently remade this recipe (January 2015). I reshot a few pictures as well. I changed things up from the first couple of times I’ve made the dish. I’ve added a lot more suggestions in the post and recipe card that should help if you desire to make this recipe for your family.

Melt-In-Your-Mouth Chicken is a tasty, succulent main dish that’s really quick and easy.

Here’s a look at a serving of this main dish entree.

I loved the seasonings in this recipe.

Here’s what I did.

I used these ingredients.

Place mayonnaise, Miracle Whip or sour cream in a mixing bowl. Add REAL shredded or grated Parmesan cheese (not the stuff in the can). Add garlic powder and Lawry’s seasoning salt. Add black pepper and parsley.

While this taste is certainly adequate, you may want to increase the pepper, add cayenne pepper, cajun seasoning or some other seasoning to amp up the flavors if you prefer a more highly seasoned dish. 

Stir all the ingredients together.

Spray 9×13″ glass baking dish with cooking spray. Place chicken breasts in baking dish.

Spread a thin layer of sauce mixture over the boneless, skinless chicken breasts. I highly recommend using about half what you see in this picture. 

Bake uncovered in 375 oven about 45-60 minutes. You may have to tent chicken with foil after 30 minutes if the chicken pieces get too browned.

Remove from oven and serve with your choice of veggie or side. I actually served this with Butternut Squash Macaroni and Cheese!

Every bite of this chicken is mouthwatering!

The first time I made Melt-In-Your-Mouth Chicken, I served it with Sweet Potato Fries with Garlic Herb Sauce.

Melt-In-Your-Mouth Chicken is a great weeknight entree.

Here’s the recipe.

MELT-IN-YOUR MOUTH CHICKEN

(Recipe adapted from Denise in NH via Food.com)

Melt-In-Your-Mouth Chicken

Teresa Ambra

Melt-In-Your-Mouth Chicken is a tasty mouthwatering chicken entree that uses various seasonings as a coating for the chicken. This easy gluten free recipe is terrific for weeknight or company dinners. This finger-licking good main dish is irresistible, hearty and so satisfying.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Chicken, Main Dish

Cuisine American

Servings 8

Calories 361 kcal

Equipment

• 1 medium mixing bowl
• 1 pastry brush
• 1 wooden spoon
• 1 10x15" glass baking dish or roasting pan
• measuring spoons
• measuring cups
• 1 spatula

Ingredients

  

1x2x3x

• 1/2 cup six cheese Italian cheese blend shredded (Mozzarella, Fontina, Parmesan, Romano, Asiago and Provolone cheeses)
• 1 tsp. garlic powder
• 1 1/2 tsp. Lawry's seasoning salt
• 1/2 tsp. pepper
• 1 cup Hellmann's mayonnaise or Just Mayo
• 1 tbsp. dried parsley
• 6-8 boneless chicken breasts

Instructions

 

• Mix cheese, seasonings and mayo together in a mixing bowl and brush onto chicken pieces very thinly.
• Place in a large 10x15" glass baking dish that has been sprayed with cooking spray.
• Bake at 375° for 45-60 minutes.

Notes

NOTE: You may want to consider adding more pepper, Cajun seasoning, or other spices to amp up the flavors.

 

NOTE: I have made this recipe several times now and these are my recommendations:

1) don't use Greek yogurt. When baking it ends up juicing too much and doesn't really hold it's shape and consistency well.

 

2) if using either mayonnaise or sour cream for the sauce, (Greek yogurt not recommended) just spread a thin layer on the chicken (like you would spread butter on bread). Don't spread a thick layer of sauce on the chicken or the mayo or Greek yogurt (if you don't follow my suggestions) will overwhelm the sauce and that's all you can taste.

 

NOTE: The seasonings are great for this recipe, and perhaps the chicken would taste just as well dredged in a dry rub of the seasonings and skip the yogurt, sour cream or mayonnaise entirely!

 

NOTE: While I really wanted Greek yogurt to work in this recipe, it really doesn't work well! 🙁 Nor does spreading the sauce really thickly on the chicken before baking. (Icelandic yogurt may possibly be an option since it is much thicker than Greek yogurt).

 

NOTE: You may have to tent the chicken with foil if it starts getting too browned on top.

 

NOTE: If you spread the sauce ingredients on the chicken thinly, like I suggest, this is enough for probably 12-14 boneless chicken breasts. Halve or quarter the recipe if you're feeding 4-6 people.

 

Recipe adapted from Food.com.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 361kcalCarbohydrates: 1gProtein: 20gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 72mgSodium: 635mgPotassium: 219mgFiber: 0.2gSugar: 0.3gVitamin A: 293IUVitamin C: 2mgCalcium: 52mgIron: 1mg

Keyword chicken, gluten free, main dish

Tried this recipe?Let us know how it was!

Melt-In-Your-Mouth Chicken is so easy to make and very tasty.

Use whatever kind of seasoned salt you have. I liked the addition of parsley in the recipe. Lawry’s Seasoned Salt is a good option to amp up the flavors.

This scrumptious entree is great with any kind of side dish.

You may also enjoy these delicious recipes.

Spicy Honey-Brushed Chicken Thighs

Rotisserie-Style Baked Chicken

Roast Chicken

Melt-In-Your-Mouth Chicken

Teresa Ambra

Melt-In-Your-Mouth Chicken is a tasty mouthwatering chicken entree that uses various seasonings as a coating for the chicken. This easy gluten free recipe is terrific for weeknight or company dinners. This finger-licking good main dish is irresistible, hearty and so satisfying.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Chicken, Main Dish

Cuisine American

Servings 8

Calories 361 kcal

Equipment

• 1 medium mixing bowl
• 1 pastry brush
• 1 wooden spoon
• 1 10×15" glass baking dish or roasting pan
• measuring spoons
• measuring cups
• 1 spatula

Ingredients

  

1x2x3x

• 1/2 cup six cheese Italian cheese blend shredded (Mozzarella, Fontina, Parmesan, Romano, Asiago and Provolone cheeses)
• 1 tsp. garlic powder
• 1 1/2 tsp. Lawry’s seasoning salt
• 1/2 tsp. pepper
• 1 cup Hellmann’s mayonnaise or Just Mayo
• 1 tbsp. dried parsley
• 6-8 boneless chicken breasts

Instructions

 

• Mix cheese, seasonings and mayo together in a mixing bowl and brush onto chicken pieces very thinly.
• Place in a large 10×15" glass baking dish that has been sprayed with cooking spray.
• Bake at 375° for 45-60 minutes.

Notes

NOTE: You may want to consider adding more pepper, Cajun seasoning, or other spices to amp up the flavors.

 

NOTE: I have made this recipe several times now and these are my recommendations:

1) don’t use Greek yogurt. When baking it ends up juicing too much and doesn’t really hold it’s shape and consistency well.

 

2) if using either mayonnaise or sour cream for the sauce, (Greek yogurt not recommended) just spread a thin layer on the chicken (like you would spread butter on bread). Don’t spread a thick layer of sauce on the chicken or the mayo or Greek yogurt (if you don’t follow my suggestions) will overwhelm the sauce and that’s all you can taste.

 

NOTE: The seasonings are great for this recipe, and perhaps the chicken would taste just as well dredged in a dry rub of the seasonings and skip the yogurt, sour cream or mayonnaise entirely!

 

NOTE: While I really wanted Greek yogurt to work in this recipe, it really doesn’t work well! 🙁 Nor does spreading the sauce really thickly on the chicken before baking. (Icelandic yogurt may possibly be an option since it is much thicker than Greek yogurt).

 

NOTE: You may have to tent the chicken with foil if it starts getting too browned on top.

 

NOTE: If you spread the sauce ingredients on the chicken thinly, like I suggest, this is enough for probably 12-14 boneless chicken breasts. Halve or quarter the recipe if you’re feeding 4-6 people.

 

Recipe adapted from Food.com.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 361kcalCarbohydrates: 1gProtein: 20gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 72mgSodium: 635mgPotassium: 219mgFiber: 0.2gSugar: 0.3gVitamin A: 293IUVitamin C: 2mgCalcium: 52mgIron: 1mg

Keyword chicken, gluten free, main dish

Tried this recipe?Let us know how it was!