Name: Melt-In-Your-Mouth Dolly’s Chicken – Creamy, Tender Southern Chicken
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; 2 tablespoons olive oil; ½ cup mayonnaise; ½ cup sour cream; ½ cup freshly grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; ½ teaspoon paprika; ¼ teaspoon black pepper; 2 tablespoons butter; ½ cup chicken broth; ½ cup heavy cream; ½ teaspoon garlic powder; ¼ teaspoon black pepper; ¼ cup grated Parmesan cheese; Fresh parsley, chopped; Additional Parmesan cheese; Freshly cracked black pepper

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons olive oil

For the Creamy Topping

½ cup mayonnaise
½ cup sour cream
½ cup freshly grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon black pepper

For the Sauce

2 tablespoons butter
½ cup chicken broth
½ cup heavy cream
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup grated Parmesan cheese

Optional Garnish

Fresh parsley, chopped
Additional Parmesan cheese
Freshly cracked black pepper

Instructions

Step 1: Prepare the Chicken

Preheat the oven to 375°F.

Pat the chicken breasts dry with paper towels. If the breasts are very thick, carefully pound them to an even thickness using a meat mallet. This helps them cook more evenly and prevents the thinner sections from becoming dry before the thickest part is fully cooked.

Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and paprika.

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 2 minutes per side, just until lightly golden. You do not need to cook the chicken completely at this stage because it will finish cooking in the oven.

Step 2: Make the Creamy Topping

In a medium bowl, combine the mayonnaise, sour cream, Parmesan cheese, minced garlic, Italian seasoning, paprika, and black pepper.

Stir until smooth and creamy.

This mixture creates the rich topping that helps keep the chicken moist while baking. The combination of sour cream and mayonnaise gives the chicken a creamy texture while Parmesan adds savory depth.

If you prefer a stronger garlic flavor, add another small clove of minced garlic.

Step 3: Assemble the Chicken

Lightly grease a 9×13-inch casserole dish with butter or cooking spray.

Arrange the seared chicken breasts in the dish in a single layer.

Spread the creamy topping evenly over each chicken breast, making sure the surface is well covered.

For the best results, don’t leave large areas of chicken completely exposed. The creamy topping helps protect the chicken during baking and contributes to its tender texture.

Step 4: Prepare the Creamy Sauce

Melt the butter in a small saucepan over medium-low heat.

Add the chicken broth, heavy cream, garlic powder, black pepper, and Parmesan cheese. Stir gently until the Parmesan melts and the sauce becomes smooth.

Pour the sauce around the chicken breasts in the casserole dish rather than directly over the entire topping.

Cover the dish loosely with aluminum foil.

Bake for approximately 25 to 35 minutes, depending on the thickness of the chicken breasts.

Step 5: Finish and Serve

Remove the foil during the final 5 to 10 minutes of baking. Continue cooking until the top becomes lightly golden and the chicken reaches an internal temperature of 165°F.

For an extra golden finish, place the casserole under the broiler for 1 to 2 minutes, watching it carefully.

Remove the chicken from the oven and let it rest for about 5 minutes.

Garnish with fresh parsley, additional Parmesan cheese, and freshly cracked black pepper.

Spoon some of the creamy sauce over each piece of chicken before serving.

Notes

The thickness of your chicken breasts will determine the cooking time. Very thick breasts may need additional time, while smaller pieces can cook much faster.

For consistently tender chicken, use a meat thermometer rather than relying solely on cooking time. The thickest part of the chicken should reach 165°F.

A quality casserole dish is ideal for this recipe because it provides enough room for the chicken and sauce without overcrowding.

If you’re using a glass casserole dish, avoid sudden temperature changes. Don’t transfer a very cold glass dish directly into a hot oven.

Freshly grated Parmesan melts more smoothly than many pre-shredded varieties, making it one of those small home kitchen tips that can noticeably improve the sauce.

Don’t skip the resting period. Allowing the chicken to rest for a few minutes helps the juices redistribute and makes the meat even more tender.