Greek Yogurt Parmesan Chicken
When it comes to Greek yogurt parmesan chicken, the options for pairing are endless. Picture this: a plate of this creamy, cheesy chicken alongside a fresh arugula salad. The peppery greens complement the rich flavors beautifully.
Equipment
- Oven, Baking Sheet
Ingredients
- 1 ¾ lbs. boneless skinless chicken breasts: This lean protein is the backbone of the dish.
- ¾ cup plain nonfat Greek yogurt: This is where the creaminess comes from.
- ½ cup finely grated parmesan cheese: Adds that irresistible salty flavor.
- 2 cloves of garlic finely minced: The aromatic support that makes every bite flavorful.
- 1 ½ teaspoons of your choice of seasoning blend like seasoned salt, Italian herbs, or a Cajun mix: This brings the magic.
- ½ teaspoon fresh lemon zest: That citrusy brightness rounds everything out.
- 1 teaspoon Dijon mustard optional: Adds a hint of sophistication.
- 1 tablespoon chopped fresh parsley for garnish, optional: A touch of color never hurt!
Instructions
Step 1: Preheat the Oven
- First things first. Preheat your oven to 400°F (200°C). Getting the oven hot is crucial for ensuring that the chicken cooks evenly and becomes golden brown.
Step 2: Prepare the Chicken
- While the oven warms up, take your chicken breasts and pat them dry. I find that moisture is the enemy of crispiness. Lay them on a cutting board. Using a meat mallet or a rolling pin, gently pound them to an even thickness. This step ensures that your chicken cooks uniformly.
Step 3: Whip Up the Yogurt Mixture
- Now comes the fun part! In a medium-sized bowl, combine the Greek yogurt, minced garlic, grated parmesan cheese, lemon zest, Dijon mustard (if using), and your choice of seasoning blend. This mixture is truly magical—creamy, zesty, and slightly tangy. Stir it all together until well combined.
Step 4: Coat the Chicken
- Take each chicken breast and dip it into the yogurt mixture. Make sure it’s well coated. The yogurt will not only add flavor but also help the parmesan adhere to the chicken while it bakes.
Step 5: Transfer to Baking Sheet
- Grab a baking sheet lined with parchment paper if you have it. This prevents sticking and makes for an easier cleanup. Place the coated chicken breasts on the sheet, ensuring they aren't overcrowded. If you have leftover yogurt mix, feel free to spread it over the chicken for an extra layer of flavor.
Step 6: Bake
- Place the chicken in your preheated oven. Bake it for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The edges will be golden, and the aroma? Oh, it will be heavenly!
Step 7: Serve
- Once the chicken is done, take it out of the oven and let it rest for a few minutes. This is a crucial step; it allows the juices to redistribute, ensuring the meat stays moist. Garnish with fresh parsley if desired, and serve! Pair it with your chosen sides for a complete meal.
Notes
- Chicken Breasts: Skinless and boneless chicken breasts are a fantastic choice for this dish. They cook evenly and stay juicy during baking.
- Greek Yogurt: I prefer nonfat Greek yogurt for its creaminess and tang without the extra calories. It’s a versatile ingredient you can use in many recipes.
- Parmesan Cheese: Freshly grated cheese melts better and offers a richer flavor than pre-grated. I love using Parmigiano-Reggiano for its nuttiness.
- Garlic: Fresh garlic is always best. The flavor is much stronger than powdered garlic, making your dish come alive.
- Seasoning Blend: Don’t hesitate to get creative here! Experiment with different blends to find your favorite flavor profile.
- Lemon Zest: Freshly grated lemon zest adds a bright note to the dish. Avoid using bottled lemon juice; it can’t replicate the depth of fresh zest.
Nutrition
Calories: 309kcalCarbohydrates: 37gProtein: 18gFat: 9.5gSaturated Fat: 2.8gCholesterol: 38mgSodium: 528mgFiber: 3gSugar: 9gVitamin A: 7IUVitamin C: 9mgCalcium: 10mgIron: 15mg
Tried this recipe?Let us know how it was!