Description
Tender, juicy chicken baked with a creamy Greek yogurt and Parmesan coating for a flavorful, restaurant-quality dish.
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
- Prepare and marinate the chicken: Slice each chicken breast horizontally into 2 or 3 thinner strips, place in a bowl, and submerge in milk. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Make the coating mixture: In a small bowl, combine Greek yogurt, half the grated Parmesan, salt, garlic powder, onion powder, paprika, and black pepper. Mix until smooth.
- Assemble the dish: Drain the chicken from the milk and arrange in the baking dish. Spread the yogurt mixture evenly on top, sprinkle with remaining Parmesan and dust with extra paprika.
- Bake for 40 minutes or until chicken reaches 165°F. Broil for an additional 2-3 minutes for a crispy top. Let rest for 5 minutes before serving.
Notes
For optimal tenderness, do not skip the milk marinade. Use freshly grated Parmesan for better melting and flavor.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean