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Marinated in yogurt, this chicken is extra-tender, juicy and flavorful.   Nothing gets wasted as the chicken bakes in the yogurt as well.  It bakes in a topping that keeps the chicken moist as well.  You cannot go wrong with this recipe!

After baking the sauce is poured into a frying pan and a little cornstarch or arrowroot powder is whisked in.  Bring to the boil and when sufficiently thickened, remove from the heat and serve the gravy with the chicken.  Absolutely delicious!

Have you ever tried mixing Swiss cheese with Mozzarella cheese.  It is the most flavorful mixture.  On its own Swiss cheese can be a little strong for some people, but combined with Mozzarella cheese, it is just perfect, in my opinion.

It bakes up with such a lovely, colorful and pleasing reddish-orange hue.  You have to try this chicken.  It is surprisingly good!

The chicken is so tender that it almost melts in one's mouth hence the name of this chicken dish.


3 large chicken breasts

1/2 cup Greek yogurt (125 mL)

1/2 cup water (125 mL)

1 cup grated Swiss cheese (250 mL)

1/2 cup grated Mozzarella cheese (125 mL)

3/4 cup mayonnaise (175 mL)

1 tsp dried parsley, divided (5 mL)

3/4 tsp seasoning salt (3 mL)

1/2 tsp salt (2 mL)

1/2 tsp black pepper (2 mL)

1/2 tsp garlic powder (2 mL)

1/2 tsp onion powder (2 mL)

1/2 tsp paprika, divided (2 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)


Preheat the oven to 375°F (190°C). 



Cut each of the chicken breasts into 3 large chunks, horizontally.  Place in a 9 x 13-inch (23 x 33 cm) casserole dish.  In small bowl, combine yogurt and water; whisk well.  Pour over the chicken and marinate 1 hour in the refrigerator or overnight.


In medium bowl, combine Swiss cheese and Mozzarella cheese; stir together.  


In medium bowl, combine mayonnaise, 1/2 tsp (2 mL) dried parsley, seasoning salt, salt, black pepper, garlic powder, onion powder and 1/4 tsp (1 mL) paprika.  Stir in half the cheese.  Spread mixture over top of the chicken (leave the yogurt mixture in the dish).  Sprinkle with remaining cheese, 1/2 tsp (2 mL) dried parsley and 1/4 tsp (1 mL) paprika.  

Bake about 40 minutes or until golden brown on top.  Take the chicken out of the pan and place on a serving plate.  Pour sauce into a nonstick frying pan. Whisk cornstarch, OR arrowroot powder into the sauce and bring to the boil, cooking over medium heat until thickened.  Serve this tasty sauce with the chicken.

Yield:  6 servings

1 serving

387.8 calories

22.5 g protein

31.2 g fat

0.1 g fiber

2.4 g net carbs 


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