Name: Melt In Your Mouth Chicken (Dump and Go)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 pounds boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoons unsalted butter

Imagine sinking your teeth into a tender, juicy chicken breast that just melts in your mouth. The flavors are so rich and intense, you can almost smell the aroma wafting from the pan. This is exactly what you’ll experience with our Melt In Your Mouth Chicken (Dump and Go) recipe, a game-changer for busy home cooks.

If you’re looking for more delicious and stress-free dinner solutions, be sure to check out our related recipe: See Related Recipe. It’s a quick and easy way to elevate your cooking skills and impress your family and friends.

Quick Shopping List

1 1/2 pounds boneless, skinless chicken breasts

1/2 cup all-purpose flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 cup chicken broth

1 cup heavy cream

2 tablespoons unsalted butter

Why This Recipe Works

By using a combination of flour, paprika, and garlic powder, we’re able to achieve a rich, savory flavor that’s both intense and balanced.
The dump-and-go method makes this recipe incredibly easy to prepare, and the fast cooking time ensures that the chicken stays juicy and tender.
The addition of heavy cream adds a creamy, indulgent touch to the dish, making it perfect for special occasions or comforting weeknights.

Key Ingredients

For this recipe, you’ll want to use high-quality chicken breasts that are boneless and skinless. Look for fresh, organic chicken that’s at least 90% lean. For the flour, choose a premium all-purpose flour that’s finely milled for the best results. As for the spices, choose a smoky or sweet paprika to enhance the flavor of the chicken.

When it comes to the chicken broth, aim for a high-quality store-bought or homemade option that’s rich in flavor. Finally, for the heavy cream, choose a heavy, full-fat cream that’s at least 35% milk fat. This will give the dish its signature richness and depth.

Melt In Your Mouth Chicken (Dump and Go)

Recipe Courtesy of Our Kitchen

Melt In Your Mouth Chicken (Dump and Go)

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

2 pounds boneless, skinless chicken breasts

2 tablespoons olive oil

1 cup chicken broth

1 cup heavy cream

2 tablespoons unsalted butter

Directions

Preheat your oven to 400°F (200°C). In a medium bowl, mix together the flour, paprika, garlic powder, salt, and pepper. Season the chicken breasts with the spice mixture, making sure to coat them evenly. Drizzle the olive oil over the chicken and toss to coat.

Place the seasoned chicken on a baking sheet lined with parchment paper, leaving about 1 inch of space between each breast. Roast the chicken in the preheated oven for 12-15 minutes, or until it reaches an internal temperature of 165°F (74°C). During the last 5 minutes of cooking, pour the chicken broth and heavy cream over the chicken. Return the chicken to the oven and let it finish cooking. Remove the chicken from the oven and brush it with melted butter. Serve immediately.

Cook the chicken for an additional 10-15 minutes, or until it reaches a golden brown color and is cooked through.

Transfer the chicken to a serving platter or individual plates. Drizzle the remaining heavy cream over the top and garnish with fresh herbs, if desired.

Serve the chicken hot, garnished with fresh herbs and a side of your favorite roasted vegetables, mashed potatoes, or creamy corn.

Storage & Reheating

Reheat the cooked chicken in the microwave or oven until warmed through. Store leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, be sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure food safety.