Best 20 Chicken Melt Recipes

MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN

Steps:

• Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
• Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
• Cook on Low for 6 hours.
• Shred chicken in the slow cooker using 2 forks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Serve chicken over angel hair pasta.

CHICKEN MELT

Steps:

• Saute onion in half the butter till golden.
• Set aside.
• Heat non stick pan.
• Spread butter on both slices of bread.
• Place one slice of bread, buttered side down in pre-heated pan.
• Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
• Continue to cook until bread on bottom is brown and toasty.
• Turn the entire sandwich and toast the other side and wait for cheese to get melty.
• SLice in half and enjoy.

MUSHROOM MELT STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
• Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
• Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.

CRISPY CHICKEN FLORENTINE MELT

Steps:

• Preheat the oven to 375 degrees F.
• Make a breading assembly line with 3 separate dishes: flour seasoned with salt and pepper, milk and eggs whisked together and panko seasoned with salt and pepper. Season the chicken breasts with salt and pepper, then bread them by dredging in the flour, then dipping in the egg mixture and finally coating in the crumbs. Set aside.
• Melt 4 tablespoons of the butter with 4 tablespoons of the olive oil in a large skillet over medium heat. Brown the chicken breasts on the first side for 3 to 4 minutes, being careful not to burn them. Flip and brown them for another 3 to 4 minutes. Remove to a rack placed over a baking sheet and transfer to the oven to finish cooking, about 5 minutes.
• Remove the chicken from the oven and turn on the broiler. Top the chicken with the mozzarella slices and broil until the cheese is melted.
• Heat a small skillet over medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper and toss to cook quickly until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 to 3 minutes. Spoon the tomato/spinach mixture over the chicken and serve.

MELT IN YOUR MOUTH CHICKEN PAN PIE

Steps:

• Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
• For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.

GUACAMOLE CHICKEN MELT

Steps:

• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
• Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
• Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

PAULA DEEN'S ALMOND CHICKEN SALAD MELT

Steps:

• In a medium bowl, combine chicken, mayonnaise, sour cream, almonds, parsley, honey, and salt, tossing gently to combine.
• Spread one side of each slice of bread evenly with Thousand Island dressing. Top half of bread slices evenly with chicken salad. Place 2 slices Swiss cheese over chicken. Top with remaining slices of bread.
• Spread half of butter on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cook 3 to 4 minutes, or until golden.
• Spread remaining butter on ungrilled sides of sandwiches, and cook until golden and cheese is melted. Serve immediately.

CHICKEN AVOCADO MELT

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. In a shallow bowl, combine cornstarch, cumin, garlic powder, salt and cayenne. In another shallow bowl, beat egg and water. Dip chicken into egg, then roll in the cornstarch mixture and cornmeal. , In a large skillet, cook chicken over medium heat in oil until golden brown on both sides. Place in a greased 13x9-in. baking dish; arrange avocado evenly on top. , Bake, uncovered, at 350° for 10-15 minutes or until chicken juices run clear. Sprinkle with cheese. Serve with sour cream, salsa and green onions if desired.

GRILLED CHICKEN MUSHROOM MELT

Steps:

• 1. In a ziplock back place chicken breasts. In a bowl combine salt and sugar. Pour in buttermilk and stir to combine. Pour into bag and place in fridge 4 hours up to overnight.
• 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
• 3. Flatten the chicken breasts by half their original thickness. Then cut them in half to create 4 portions.
• 4. At this point let the chicken portions rest while you work on your mushrooms. In a medium pan heat oil and add sliced mushrooms. Cook until the mushrooms begin releasing juice. Add worcestershire sauce and italian seasoning and continue cooking until almost dry. Season with salt and pepper to taste.
• 5. Spray a grill pan with cooking spray. Add Chicken breast to pan. Cook on medium high heat after 2 minutes give the chicken breasts a quarter turn - this creates cross marks. Cook 2 minutes more on that side. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place lid on pan and allow cheese to melt.
• 6. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place in oven and allow cheese to melt.
• 7. Spread top of roll with horseradish sauce and the bottom of roll with spicy mushroom. Place chicken on bottom roll. Additional toppings as desired.

CHICKEN AVOCADO MELT

Steps:

• Place the chicken breasts between 2 sheets of wax paper. Flatten them to 1/4 inch thickness, using a meat mallet or a rolling pin.
• Combine the cornstarch, cumin, and garlic salt in a small bowl, stirring well.
• Combine the beaten egg and water in a small bowl, stirring well. Place the cornmeal in a shallow plate. Dredge the chicken in the cornstarch mixture; dip in the egg mixture, and then dredge in the cornmeal.
• Saute the chicken in oil in a large skillet for 2 minutes on each side or until lightly browned. Transfer the chicken to a 13 x 9 x 2 inch baking pan.
• Arrange the avocado slices over the chicken, and sprinkle evenly with the shredded cheese. Bake, uncovered, for 15 minutes or until the cheese melts and the chicken is done. Top with sour cream, green onions, and sweet red pepper. Garnish if desired.

MELT IN YOUR MOUTH CHICKEN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
• Bring soup and broth to a boil and pour over the chicken and eggs.
• In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.

MELT IN YOUR MOUTH CHICKEN POT PIE

Steps:

• 1. Preheat oven to 400 degrees
• 2. Grease a shallow 2 quart baking dish
• 3. Place chicken and vegetables in the baking dish
• 4. Mix soup, broth, and pepper; pour over chicken mixture.
• 5. Combine flour, milk, and butter; stir until smooth. Pour over mixture.
• 6. Bake for 40 or 45 minutes, or until brown.

FRIED CHICKEN BLT MELT

Steps:

• For the honey mustard sauce: Mix together the mustard, honey and mayonnaise in a small bowl and refrigerate until ready to use.
• For the fried chicken BLT melt: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the poached chicken from the refrigerator and let come to room temperature.
• Lay the bacon slices on the prepared baking sheet and bake until crisp, about 20 minutes. Drain on a paper-towel-lined plate.
• Add 1 1/2 inches of oil to a high-sided cast-iron skillet (making sure you are below halfway) and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. While waiting for the oil to heat, toast the buns in the still-warm oven.
• Whisk together the flour, salt, garlic powder, paprika and black pepper in a baking dish. In a separate baking dish, whisk together the buttermilk and hot sauce. Slice each chicken breast in half horizontally. Dredge the chicken through the buttermilk, letting any excess drip off, then through the flour. Carefully place in the hot oil and fry until golden and crisp, 1 to 2 minutes on each side. Remove to a paper-towel-lined plate to drain. Cover the chicken pieces immediately with the cheese slices so they can begin to melt.
• Spread the cut sides of the buns with the honey mustard sauce. Add 2 pieces of fried chicken to each bottom bun, and top with 2 pieces of bacon, a piece of lettuce, a slice of tomato and more sauce if desired. Sandwich the buns together and enjoy.

BACON CHEDDAR CHICKEN FILLET MELT

Steps:

• Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add onion; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet.
• Add chicken to skillet; cook 6 to 8 minutes on each side or until browned and no longer pink.
• Place toasted bread slices on cookie sheet; spread each slice with 1 teaspoon steak sauce. Top with chicken, bacon slices, onion and cheese.
• Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.

HEALTHIER MELT IN YOUR MOUTH CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray a baking dish with cooking spray.
• Place chicken breasts in baking dish.
• Mix all ingredients together and spread over chicken breasts.
• Bake for 45 minutes.

MELT IN YOUR MOUTH CHICKEN CASSEROLE WITH BISCUIT TOPPING

Steps:

• Cube chicken and place in greased 2-3 quart casserole dish.
• Combine the cream of chicken soup, chicken broth, and the mixed vegetables and pour over chicken.
• Combine margarine, buttermilk, flour, salt and pepper and pour over above mixture to make crust.
• Bake at 425 for 30 minutes or until biscuit topping is nicely browned.

TUNA OR CHICKEN MELT

Steps:

• Brown muffins in toaster or broiler oven.
• Mix all ingredients except tomatoes and cheese.
• Top each muffin with tuna/chicken mix, cover with tomato slice and sprinkle with cheese.
• Broil 5 inches from heat until cheese melts and is a little bown.

MELT IN YOUR MOUTH CHICKEN

Steps:

• 1. Mix all together and spread mixture over chicken. Bake at 375 for 45 min.

APRICOT AND CHEDDAR CHICKEN MELT

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
• Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
• Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.