Description
This recipe features chicken marinated in milk for unbelievable tenderness, then coated with creamy Greek yogurt and Parmesan before baking for a juicy, flavorful result.
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)
- Red pepper flakes (optional)
Instructions
- Slice each chicken breast horizontally into 2 thinner strips (or 3 strips if large). Place in a bowl and cover with milk. Refrigerate for at least 30 minutes, or overnight for maximum tenderness.
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a small bowl, combine 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 and top with remaining Parmesan and a sprinkling of paprika.
- Bake for 40 minutes, or until chicken reaches an internal temperature of 165°F. Broil for an additional 2-3 minutes for a golden finish. Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Chicken stays moist even when reheated. Can be frozen for up to 2-3 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean