Description
This melt-in-your-mouth chicken is marinated in milk before being baked with a delicious creamy Greek yogurt and Parmesan coating, resulting in exceptionally juicy and tender chicken breasts.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup milk (for marinating)
- ¾ cup Greek yogurt (or mayonnaise or sour cream)
- ¾ cup grated Parmesan cheese, divided
- 1 teaspoon salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika, plus extra for sprinkling
- Black pepper to taste
- Fresh parsley, chopped (optional garnish)
- Red pepper flakes (optional garnish)
Instructions
- Slice each chicken breast horizontally into 2-3 thinner strips. Place in a bowl and pour the milk over them, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or overnight if possible.
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a small bowl, combine the Greek yogurt, half of the grated Parmesan, salt, garlic powder, onion powder, paprika, and black pepper. Stir until smooth.
- Drain the chicken from the milk and arrange in the baking dish. Spread the yogurt mixture over each piece, top with remaining Parmesan and a dusting of paprika.
- Bake for 40 minutes or until the chicken reaches an internal temperature of 165°F. Broil for the last 2-3 minutes for a golden-brown finish. Let rest for 5 minutes before serving.
Notes
For a crispy texture, mix panko breadcrumbs with melted butter and sprinkle on top during the last 15 minutes of baking. You can use mayonnaise or sour cream in place of Greek yogurt.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American