American · Main dish
Originally published August 18, 2022
Melt in Your Mouth Chicken
The Story
Melt In Your Mouth Chicken is one of those recipes that I found a while back when I was looking for something new to try. Since my allergy testing, I have had to adjust the recipe a bit so we can still enjoy it! Here is a link to the original that I used and that we fell in love with: Food.com – MIYM Chicken.
To make it more friendly to our needs, I eliminated the garlic and mayonnaise since I’m allergic to it as well as substituted sea salt to replace the seasoning salt.
- Yield
- 4 servings
- Prep
- 10 minutes
- Cooking
- 30–45 minutes
- Oven
- 375°F / 190°C
- Skill Level
- Easy · Anyone can make it
- Style
- Low-carb · Keto-friendly
Recipe tags
Gather
Ingredients
- 1 cup (240 mL) sour cream
- ½ cup (120 mL) Parmesan cheese
- ½ teaspoon (2.5 mL) sea salt
- ½ teaspoon (2.5 mL) ground black pepper
- 4 boneless chicken breast halves
Metric equivalents are approximate. Count-based ingredients remain unchanged.
Equipment
- Baking dish large enough to hold the chicken in one layer
- Mixing bowl and spoon
- Food thermometer
Cook
Directions
- Heat the oven. Preheat the oven to 375°F / 190°C.
- Make the topping. Mix the sour cream, Parmesan, sea salt, and black pepper.
- Assemble. Place the chicken breasts in the baking dish and spread the sour cream mixture over them.
- Bake and check. Bake for 30–45 minutes, depending on the thickness of the chicken breasts. Check the thickest part of every breast and continue cooking until it reaches 165°F / 74°C.
- Serve. Remove from the oven and serve while hot.
After dinner
Safety, Storage & Reheating
Refrigerate
Place leftovers in shallow containers and refrigerate within 2 hours. Keep refrigerated at 40°F / 4°C or below.
Use or Freeze
Use refrigerated cooked chicken within 3–4 days, or freeze it for longer storage.
Reheat
Cover while reheating to help retain moisture, and heat leftovers throughout to 165°F / 74°C.
Storage guidance follows USDA Food Safety and Inspection Service recommendations.
From my kitchen
Annah’s Notes
Why this version is different
The original household adaptation omitted garlic and mayonnaise because of allergies and replaced seasoning salt with sea salt.
Before substituting
Sour cream supplies moisture, fat, acidity, and structure. A replacement needs to do more than merely look creamy. Future substitutions will be added after they have been tested.
Food-safety note
Use a food thermometer in the thickest portion of each breast. The USDA safe minimum internal temperature for poultry is 165°F / 74°C. Read the USDA temperature chart.
Per serving · Original calculation
Complete Nutrition
Calculated for the four-serving recipe as originally prepared and published in 2022.
Macronutrients
- Calories
- 333 kcal
- Total Carbohydrate
- 6.06 g
- Net Carbohydrate
- 4.39 g
- Sugar
- 0.1 g
- Fiber
- 0.2 g
- Protein
- 43.34 g
- Fat
- 14.3 g
Electrolytes & Vitamins
- Calcium
- 196 mg
- Vitamin D
- 10 IU
- Magnesium
- 41 mg
- Phosphorus
- 372 mg
- Potassium
- 495 mg
- Sodium
- 1167 mg
- Vitamin A
- 361 IU
- Vitamin B1
- 0.081 mg
- Vitamin B2
- 0.38 mg
- Vitamin B3
- 9.377 mg
- Vitamin B5
- 2.507 mg
- Vitamin B6
- 0.71 mg
- Vitamin B12
- 0.59 µg
- Vitamin C
- 0.5 mg
- Vitamin D
- 10 IU
- Vitamin E
- 1.02 mg
- Vitamin K
- 1.4 µg
- Choline
- 109.2 mg
- Copper
- 0.73 mg
- Folate
- 17 µg
- Iron
- 0.7 mg
- Manganese
- 0.078 mg
- Selenium
- 47.4 mcg
- Zinc
- 1.97 µg
The life inside the recipe
Around Our Table
We fell in love with the original recipe, and after allergy testing I changed it so we could continue enjoying it. Some recipes remain part of a household not because they stayed the same, but because they were worth adapting when life changed.