Melt In Your Mouth Chicken
A creamy, golden parmesan-topped baked chicken that's tender enough for weeknights and cozy enough for family dinner.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Meat thermometer
Ingredients
- 3/4 cup grated parmesan cheese divided
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- 1/2 cup milk
- 1 tsp salt
- black pepper to taste
- 3/4 cup Greek yogurt or mayonnaise or sour cream
- 4 boneless skinless chicken breasts
- 3/4 tsp onion powder
- parsley and chili pepper flakes optional garnish
Instructions
- Divide each chicken breast into two or three strips depending on size. Place the pieces in a bowl and submerge them in milk. Marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
- Preheat the oven to 375°F.
- In a separate bowl, blend the Greek yogurt with half of the grated parmesan, salt, garlic powder, onion powder, paprika, and black pepper to taste.
- Arrange the marinated chicken in a 9x13-inch baking dish and season lightly with additional salt if desired. Evenly coat each piece with the yogurt mixture, then scatter the remaining parmesan over the top.
- Finish with a light dusting of paprika. Bake for 40 minutes, then briefly broil until the top develops a golden hue. Check that the chicken reaches 165°F, then rest a few minutes before serving.
Notes
Garnish with freshly chopped parsley and a sprinkle of chili flakes before serving if desired. Store leftovers in the fridge for 3-4 days or freeze tightly wrapped portions for up to 2 months. Boneless chicken thighs can be substituted for breasts.
