Description
This melt-in-your-mouth chicken, marinated in milk and coated with a creamy Greek yogurt and Parmesan mix, is impossibly juicy and packed with flavor.
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 thinner strips and place in a bowl. Pour the milk over the chicken, ensuring it is fully submerged. Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a small bowl, whisk together Greek yogurt, half of the grated Parmesan, salt, garlic powder, onion powder, ¾ teaspoon paprika, and black pepper until smooth.
- Drain the chicken from the milk and arrange it in the prepared baking dish in a single layer. Spread the yogurt mixture generously over each piece, then top with the 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 extra color and a crispy top. Let it rest for 5 minutes before serving.
Notes
For best results, do not skip the milk marinade to ensure tender chicken. Make-ahead options include marinating the chicken up to 24 hours in advance.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean