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The Melt-In-Your-Mouth Chicken lives up to its name with its rich and flavorful profile. Juicy chicken breasts bathed in a smooth sauce made from sour cream, mayo, parmesan and ranch seasoning create a tender and tasty meal that goes well with tons of side dishes.
Irresistible Tangy Creamy Chicken Delight
What makes this dish stand out is its tangy, rich sauce that turns basic chicken breasts into an elegant dinner option. The creamy blend of sour cream, mayo, Dijon mustard and ranch seasoning keeps the chicken super moist while the parmesan cheese adds a tasty sophisticated touch.
What You'll Need For Melt-In-Your-Mouth Chicken
- Parmesan: 50g grated to add richness and a flavorful finish.
- Black pepper: 1/2 teaspoon to season the sauce.
- Onion powder: 1 teaspoon for depth of flavor.
- Garlic powder: 1 teaspoon for extra taste.
- Lemon juice: 1 tablespoon to brighten all flavors.
- Dijon mustard: 1 tablespoon for a slight kick.
- Ranch mix: 1 packet to add some zing.
- Mayo: 240g for a silky texture.
- Sour cream: 240g for creaminess and tanginess.
- Chicken breasts: 4 boneless skinless, seasoned for that first flavor burst.
Step-By-Step Cooking Guide
- Cook
- Bake for 25-30 minutes until chicken reaches 165°F inside and the top gets golden and bubbly.
- Pour Over Chicken
- Generously cover the chicken with sauce, making sure it's completely coated.
- Mix The Sauce
- In a bowl, stir together sour cream, mayo, ranch mix, Dijon mustard, lemon juice, garlic powder, onion powder, black pepper and parmesan until smooth.
- Season The Chicken
- Put the chicken breasts in the dish and sprinkle with salt, pepper, garlic and onion powder.
- Get The Oven Ready
- Heat your oven to 375°F and lightly oil a baking dish.
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Serving Ideas and Helpful Tips
- Customization
- Feel free to sprinkle chopped herbs like parsley or thyme on top for extra freshness and color.
- Perfect Pairings
- Serve alongside mashed potatoes, steamed veggies, or a crisp salad to balance out the creamy chicken.
- Let It Rest
- Give the chicken a few minutes to rest after cooking so the juices stay inside the meat.
Frequently Asked Questions
- → Can this dish be made ahead?
- Definitely! You can prep the sauce a day before and keep it in the fridge. Let it sit for 30 minutes at room temp before cooking.
- → How do I know if the chicken’s done?
- It’s ready when its internal temp hits 74°C. The sauce should also be bubbling and slightly golden on top.
- → Can I use different chicken cuts?
- Absolutely! Thighs or drumsticks work too. Just adjust cooking time since bone-in pieces take longer.
- → What’s good to serve with it?
- It’s great with mashed potatoes or steamed veggies. A fresh green salad gives a nice balance to the creamy sauce.
- → How do I reheat leftovers?
- Warm it gently in the oven at 160°C for 10-15 minutes. Avoid the microwave—it might make the chicken rubbery.