Description
Juicy and tender chicken breasts marinated in milk, baked with a creamy yogurt and Parmesan coating.
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
- Optional: Fresh parsley, chopped
- Optional: Red pepper flakes
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.
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a small bowl, combine Greek yogurt, half the grated Parmesan (about 6 tablespoons), salt, garlic powder, onion powder, ¾ teaspoon paprika, and black pepper. Stir until smooth.
- Drain the chicken from the milk (discard the milk) and arrange in the prepared baking dish in a single layer. Sprinkle with additional salt if desired.
- Spread the yogurt mixture evenly over each chicken piece, then sprinkle with remaining Parmesan cheese and dust with paprika.
- Bake for 40 minutes, or until chicken reaches 165°F (74°C). Broil for the last 2-3 minutes for a golden finish. Let rest for 5 minutes before serving.
Notes
This recipe is perfect for meal prep and pairs well with various sides. Use Greek yogurt for best results, but mayo or sour cream are also good substitutes.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean