Why You’ll Love This Recipe

I love this recipe because it’s so easy yet feels indulgent and restaurant-worthy. The buttermilk marinade keeps the chicken incredibly moist, while the creamy cheese topping adds a rich, savory layer that’s full of flavor. I also like how flexible it is—Greek yogurt gives a tangy note, while mayonnaise makes it extra creamy. Whether I serve it with mashed potatoes, roasted vegetables, or a fresh green salad, it always becomes the highlight of the meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken
4 pieces Boneless, skinless chicken breasts Ensure tender, juicy results.
1 cup Buttermilk Marinate for at least 30 minutes.

For the Creamy Topping
1/2 cup Mayonnaise or Greek Yogurt Use Greek yogurt for tangy brightness.
100 grams Parmesan Cheese Offers a savory, cheesy crust.
1 teaspoon Salt Essential for seasoning.
1/2 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder Fresh garlic can be used as an alternative.

Directions

1. I preheat my oven to 190°C (375°F) and lightly grease a baking dish.

2. I slice each chicken breast in half horizontally and gently flatten it with a meat mallet to ensure even cooking.

3. I place the chicken in a bowl with buttermilk and let it marinate for at least 30 minutes, or overnight if I have time. This step makes the chicken tender and flavorful.

4. Once marinated, I arrange the chicken pieces in a single layer in the baking dish.

5. In a mixing bowl, I combine the mayonnaise (or Greek yogurt), half of the Parmesan cheese, salt, pepper, and garlic powder. I stir until smooth and creamy.

6. I spread this mixture evenly over each chicken piece, making sure they’re fully coated.

7. Then I sprinkle the remaining Parmesan cheese on top to form a golden, cheesy crust as it bakes.

8. I bake the chicken uncovered for 45 minutes, or until the internal temperature reaches 165°F (74°C) and the top is golden brown and bubbling.

9. After removing it from the oven, I let it rest for a few minutes before serving to let the juices settle.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 45 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 pieces
Calories: 450 per serving

Variations

I like to add a teaspoon of Dijon mustard to the topping for a tangy kick or mix in some shredded mozzarella for extra gooey texture. For a lighter version, I use Greek yogurt instead of mayonnaise. I sometimes sprinkle a bit of smoked paprika or Italian seasoning on top before baking for an added layer of flavor. If I want a touch of freshness, I finish the dish with a sprinkle of chopped parsley or a squeeze of lemon juice right before serving.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the chicken loosely with foil and warm it in a 350°F (175°C) oven for about 10–12 minutes until heated through. This helps maintain its juicy texture without drying it out. It also reheats nicely in the microwave at medium power for about 1–2 minutes. If I plan ahead, I freeze the baked chicken portions for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless chicken thighs for a juicier and more flavorful option.

What can I use instead of buttermilk?

I mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as an easy substitute.

Can I make this recipe ahead of time?

Yes, I often marinate and assemble the chicken a day ahead and bake it just before serving.

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that it reaches 165°F (74°C) internally.

Can I use low-fat ingredients?

Yes, low-fat Greek yogurt and light mayonnaise work well, though the texture might be slightly less creamy.

What side dishes go well with this chicken?

I like serving it with mashed potatoes, roasted vegetables, rice pilaf, or a crisp green salad.

Can I add breadcrumbs to the topping?

Yes, I mix a few tablespoons of breadcrumbs with Parmesan for extra crunch.

Can I grill the chicken instead of baking?

You can grill it, but I prefer baking since it keeps the creamy topping intact.

How do I make it extra cheesy?

I add a mix of Parmesan, mozzarella, and cheddar to the topping for more richness.

Can I freeze leftovers?

Yes, I wrap individual portions tightly and freeze for up to 2 months. They reheat perfectly in the oven.

Conclusion

This Melt In Your Mouth Chicken with Creamy Cheese Bliss truly lives up to its name. I love how the buttermilk marinade keeps the chicken juicy, while the creamy Parmesan topping adds a luxurious, savory crust. It’s a dish that feels special but comes together with simple ingredients I usually have on hand. Perfect for family dinners or even casual entertaining, this recipe is one I come back to whenever I want something easy, hearty, and irresistibly comforting.