Description
A simple technique transforms ordinary chicken into tender, flavorful pieces coated with creamy Greek yogurt and Parmesan.
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 thinner strips (or 3 strips if particularly large). Place all chicken strips in a bowl and pour the milk over them, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 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 of 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 and arrange in the baking dish. Spread the yogurt mixture evenly over the chicken pieces, then top with the remaining Parmesan and a dusting of paprika.
- Bake for 40 minutes or until the chicken reaches 165°F (75°C) internally. Broil for the last 2-3 minutes for a golden finish. Let rest for 5 minutes before serving.
Notes
For best results, use freshly grated Parmesan and allow the chicken to marinate overnight if possible.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean