Melt in Your Mouth Chicken

Melt in Your Mouth Chicken

So there’s this pin that’s becoming really prevalent on pinterest called Melt in Your Mouth Chicken.  It boasts that it is “So much better than fried chicken!!!”  And it looks like this:

Now, you’ll probably notice right away that the chicken in my picture up top does not really look the same as the one on the pinterest pin.  This worried me when I pulled it out of the oven.  My thought was, “uhhh ok.  Did I do something wrong? I really hope it still tastes ok.”

Well, never fear dear readers.  This chicken, although it doesn’t look like the picture, still tasted great!  It was full of flavor and deliciously juicy and tender.  What’s even better is that this is a low fat, low cal recipe too!  It’s nice to find a recipe that’s filling and full of flavor, without being full of fat.  And the thing that you’ll probably love about this dish more than anything else?  3 steps. Boom.  Mix, Spread, Bake.  It’s that simple.  Normal Cooking at it’s best.

Side note: If you are looking for a good, healthy substitute to fried chicken, I’m not sure this is what you’re looking for.  It was delicious, but it didn’t taste at all like fried chicken.

Melt in Your Mouth Chicken

Yields: 4 servings

Melt in Your Mouth Chicken


  • 4 boneless, skinless chicken breasts
  • 1/2 c parmesan cheese
  • 1 c Greek yogurt
  • 1 tsp garlic powder
  • 1 1/2 tsp seasoning salt
  • 1/2 tsp pepper


  1. Preheat oven to 375 degrees F.
  2. Combine parmesan, yogurt, garlic powder, salt, and pepper. Spread mix over chicken breasts.
  3. Bake for 35 mins or until chicken is done.

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37 thoughts on “Melt in Your Mouth Chicken

  1. 1 1/2 tsp seasoning salt to a cup of yogurt seems like a huge amount of salt in this. Did you use all the sauce over the chicken, or did you just lightly coat the chicken? I’m pretty much a salt-a-holic…and this just seems like too much salt even for me!

    • I think if it were regular salt, it’d be too much, but the seasoning salt was a good amount I am definitely not a salt-a-holic too so it wasn’t overpowering I did use all the sauce, and it was not super globbed on the chicken, but it wasn’t spread thin either Just moderate.

    • lindsayballen October 28, 2013 at 7:19 pm - Reply Author

      Freshly grated! I used to always use the powdery kind until I finally decided to see if the fresh stuff makes a difference, and man it REALLY does!

  2. Yes use fresh grated Parmesan some of the pre-grated stuff actually has a saw dust like ingredient added to keep it from packing down, ick no thanks, FRESH is always good

  3. Hi there, just saw the recipe for “Melt- in- Your- Mouth- Chicken” looks delicious and can’t wait to try it. But I do have a question, is there something else I can use instead of the Greek Yogurt? I was thinking maybe sour cream, have you tried it with sour cream or will it work as a substitute for the yogurt? Thanks so much for any help you can give me :). But if the sour cream will not work I guess I will try the yogurt, haha, cause I really want to make this .
    Thanks again.

    • lindsayballen March 27, 2014 at 8:39 pm - Reply Author

      Sour cream and greek yogurt are very similar, so the substitute should work fine! If you give it a try, let us know how it is!

    • lindsayballen July 1, 2014 at 9:19 pm - Reply Author

      I believe it would work just fine with legs! I’m not sure what the difference in cook time would be though.

  4. With high cholesterol sounds great. I will try this i my Slow cooker–until 90 something house temp with AC engaged changes soon.
    I will compare results then let you know how Slow Cooker method turns out. Chicken DOES brown with high setting on Slow cooker. Does not heat up the house or raise my utility bill upwards to $200.00 per month.

  5. Mine did not look like this at all. In the picture, it looks as if it has kind of a crust. Mine did not. It’s like everything just slid off in the heat of the oven. Didn’t care for the taste, either. Does it make a difference if you use non-fat Greek yogurt vs. regular?

    • lindsayballen January 15, 2015 at 11:19 pm - Reply Author

      I’m sorry it didn’t work out for you! I’m not sure if regular or non-fat yogurt makes a difference, but I don’t think it would. Maybe it was just spread on a little too thick? That’s the only thing I can think of.

  6. I’m glad that several asked about which type of Parmesan to use. I never know which one to use when a recipe calls for it. Thanks for clarifying that, and thank you to those who asked!

  7. I know someone above asked if sour cream would work…well, I love this recipe and have made it repeatedly with regular Greek yogurt, then the unthinkable happened….I had my chicken out and ready and found that someone had eaten the last of the yogurt. In desparation, I had “Hell of a Good” brand onion dip which is basically sour cream and onion bits. I used that in place of the Greek yogurt and it was very good and worked just fine. I know the yogurt has to be the best and healthiest version, but I wanted to share that this recipe is so good that even I can substitute something and it still comes out great.
    Thanks for a deliciously forgiving recipe !!!!!

    • lindsayballen March 31, 2015 at 3:26 pm - Reply Author

      Thanks for the tip, Deb! I wouldn’t have thought to use onion dip! Glad it still turned out well 🙂

  8. I too wanted to try this recipe: few ingredients and super easy. I too had no yogurt on hand, but I had sour cream and substituted. Very moist and tender. This is a keeper at our house.

  9. This turned out really good – it is quick, easy inexpensive and healthy. Mine looked like yours, even with a few minutes under the broiler, I used no fat greek yogurt. I was glad I used foil for easy clean up. The recipe is going in my meal rotation and I might try some different spices to change it up.

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