Parmesan Chicken Bake

This chicken has been flying all over Pinterest in recent months – something called “melt in your mouth chicken” or “the best chicken I’ve ever had”! 

I try not to make broad claims like this when I post my recipes because, well, everyone’s tastes are different. 

I guess that’s the scientist in me.  Don’t put forth a claim if you can’t back it up with evidence. 

So, I’m not going to tell you this is the best chicken recipe ever. 

I will tell you that our family really enjoyed it.  We found the taste to be tangy and yet savory at the same time. 

I will also tell you that the original recipes range between 40-50 grams of fat per serving.  This recipe clocks in at 8 grams of fat.  That works for our family. 

Finally, I will say that I really liked that it was easy to put together, baked up nicely and made great leftovers. 

I’ll leave you to decide if you think it’s the “best recipe” or if it “melts in your mouth”. 

Parmesan Chicken Bake – Adapted from Food.com

Ingredients

• 4-5 chicken breasts
• 1 C plain, Greek Yogurt (we used Fage)
• 2 T dried minced onion
• 1 tsp. dried minced garlic
• pinch of turmeric
• 1/4 tsp. paprika
• pinch of salt
• 1/4 tsp. pepper
• 1/2 C Parmesan cheese

Directions

Begin by preheating your oven to 375 degrees.  Lightly grease a 9x13 or 2-quart casserole baking dish. 

Arrange chicken breasts in the pan so they are not overlapping. 

Mix together 1 C plain Greek Yogurt with 2 T dried minced onion, 1 tsp. dried minced garlic, 1/4 tsp. paprika, 1/4 tsp. pepper and a pinch of salt.  Stir well. 

Then, mix in 2 T Parmesan cheese.  We used shredded, but I could imagine grated would work well mixed in as well. 

Spread the yogurt mixture over the chicken breasts. 

Sprinkle remaining cheese over the chicken breasts. 

Bake for 45-50 minutes, uncovered. 

When chicken is browned and internal temperature reaches 180 degrees, the chicken is done. 

Remove from the oven and serve with rice and vegetables.