The recipe calls for 4 chicken breasts that have been sliced in half lengthwise to create two thinner chicken breasts from one piece. After making this recipe so many times I have found that it works best when you cut them into thinner pieces. It cooks faster and I think the flavor is much better with the thinner chicken breasts.
Once you have your thinner pieces of chicken you will mix together black pepper and seasoned salt and sprinkle that on top of each piece. Then mix up the creamy mixture; mayo, plain Greek yogurt, garlic powder, and parmesan cheese. Spread that on top of each chicken piece and that’s it.
Tips for making baked parmesan chicken
- After testing this recipe over and over again, you must use half mayo and half Greek yogurt. I know some may want to use all Greek yogurt but I promise it does not work. It’s too bitter and no flavor. The mayo may throw some people off but you need it and after tasting this chicken you won’t mind it at all.
- It’s best to use the cheaper parmesan cheese. Not the fresh, shredded stuff that you buy in a wedge or the pre-shredded parmesan cheese in the bags. Use the cheap parmesan cheese that comes in the can. You know the one that’s not refrigerated in the store. That’s the one you want. The shredded stuff burns really easily in this recipe and then gets hard. It’s much better with the finer, cheaper parmesan cheese.
- You need 4 chicken breasts that are cut in half, lengthwise. So you will end up with 8 thin chicken breast pieces. I have found that the thinner pieces work best, taste the best, and cook the best cause they take less time.
Baked Garlic Parmesan Chicken Recipe
Baked parmesan chicken is a family favorite dinner that uses simple ingredients and is so good! Chicken breasts are seasoned to perfection and then topped with a creamy garlic mixture. Tender chicken and a creamy topping that you will love.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 container (5.3 oz) plain Greek yogurt
- 1/2 cup parmesan cheese
- 1 teaspoon garlic powder
Instructions
- Heat oven to 375 degrees. Spray a cookie sheet (12"x18") with cooking spray. If you are making a smaller half batch, then you will just need a 9x13 baking dish. Whatever you use, you don't want the chicken overlapping at all.
- Slice each chicken breast in half lengthwise to form 2 thinner pieces from each one. You will end up with 8 thin pieces of chicken breasts. Arrange them on the cookie sheet. ** If your chicken breasts are smaller to begin with, you may not have to slice them to form thinner pieces. You may just want to use 6 chicken breasts if they are smaller to begin with. Cutting them in half lengthwise works best for larger pieces of chicken **
- In a small bowl, stir together the seasoned salt and black pepper. Sprinkle it over the chicken pieces. In a separate bowl, combine the mayo, yogurt, parmesan cheese and garlic powder. Evenly divide the mixture among the chicken pieces. Spread it out over the entire piece of chicken so that it stays moist.
- Bake for 25-35 minutes or until internal temperature reads 165 degrees. The cook time will vary depending on the thickness or thinness of the chicken breasts.
- Sprinkle with additional parmesan cheese and/or chopped parsley if wanted. Leftover keep well in the fridge and can be reheated.
Recipe Adapted : Baked Creamy Garlic Parmesan Chicken @ togetherasfamily