BAKED PARMESAN CHICKEN RECIPE
Your family will love this baked Parmesan chicken! Not only is it so easy to make but it's a perfect way to dress up boring chicken breasts that also happen to be kid-friendly.
This creamy baked Parmesan chicken calls for only a few, easy ingredients and it bakes up on one sheet pan!
INGREDIENTS NEEDED TO MAKE BAKED PARMESAN CHICKEN
- Boneless, Skinless Chicken Breasts - I have never tried this with anything else so I am not sure if chicken thighs would work or not.
- Seasoned Salt & Black Pepper - This gets sprinkled on top of the chicken before that delicious creamy mixture goes on.
- Mayonnaise - Full-fat or the lite stuff will work just fine. For best taste and texture use the real stuff.
- Greek Yogurt - Please make sure you are using PLAIN Greek Yogurt and not Vanilla Greek yogurt.
- Parmesan Cheese - Just the cheap, bottled grated Parmesan cheese. You will find this on the shelves (it's not refrigerated) usually in the pasta aisle of the grocery store.
- Garlic Powder - Seasoning for the creamy Parmesan mixture for the chicken.
TIPS FOR MAKING BAKED PARMESAN CHICKEN
I have tested this recipe several times and for best results use half mayo and half Greek yogurt as called for in the recipe. Using all Greek yogurt, while healthier, yields a very bitter & odd tasting chicken with not as much flavor.
It's best to use the cheaper grated Parmesan cheese for this recipe. The one that comes in the green can and is found on the shelves at the grocery store (rather than refrigerated). Shredded Parmesan cheese burns really easily in the oven and does not stick as well to the chicken.
The recipe calls for 4 chicken breasts that are cut in half (lengthwise) so you will end up with 8 thin chicken breast pieces. The thin pieces of chicken work best but you can just use the 4 larger chicken breasts if wanted. The cook time will have to be increased to make sure they are cooked through.
Baked Garlic Parmesan Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- 1 container (5.3 oz) plain Greek yogurt
- ½ 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.
Video
Notes
Nutrition
Can I use sour cream instead of greek yogurt?
You could always try it. I am sure it would work but I've never done that so I can't say for sure how it would turn out.
Can you coat both side or do recommend get the top side Can you use foil on pan?
I always just coat the top side of the chicken. I have never done anything to both sides. Hope that helps 🙂 I also just spray the pan with cooking spray or you can use tin foil. I would spray the tin foil lightly with cooking spray just to make sure there is no sticking.
Definitely a wonderful recipe!! Due to Covid and me being off work ,I have been trying to do more cooking.
Thank you!
Hi Jessica!! Thank you so much for letting me feature this on my chicken breast recipes blog post! It looks absolutely amazing! Cannot wait to try it! XOXO (Fellow Jessica from the Mediavine FB group!) 🙂
Oh hey! Thank you so much for using it in your linkup. I checked out the post and it all looks fabulous! I must make all of them 🙂
Could this work in a slow cooker? I prefer it over the oven during summer, TIA!:)
I am not sure as I've never tried it in the slow cooker. You could try it but you may need to add some chicken broth to keep it from drying out?? Making it in the slow cooker would kind of be an entire different outcome. Baking it in the oven gives the chicken a nice creamy crust on top. Let me know how it goes if you give it a try.
The chicken was so moist, flavorful and definitely one that I will make again! I have a Super Picky husband and he liked it ?. I did halve the recipe since it’s just us two. And cutting the breast in half is something I will do from now on, thank you ?!!
So happy to hear this! Yes, it is so moist and super flavorful. One of my go to dinners! Thanks for coming back to leave your comment 🙂
If I don’t have Greek yogurt can I just use mayo?
Yes, of course 🙂 Enjoy!
Hi! Looks yummy! Any reason not to use chicken tenders?
Looks yummy! Any reason to not use chicken tenders?
You definitely can. The cook time would be slightly less. I just prefer chicken breasts.
I mix all the ingredients together in a large bowl and then marinade the chicken breasts in the mixture. Turns out just fine.
Oh, yummy! I may have to try that way.
Do you use the grated parm cheese? In the green can?
Yes, that's what I use for this recipe. I prefer it because the shredded parmesan cheese burns really easily.
I made this last night and my husband who isn't a big fan of chicken loved it!! He couldn't get enough of the sauce lol!! Great recipe, thank you for sharing it:)
How about regular yogurt instead of Greek?
Regular yogurt would not be as thick and creamy on the chicken but I am sure it would still work. It would just be a bit different than what is pictured.
This is very delicious and super easy to make. I’d recommend it to anyone at any skill level.
Bake covered? Or uncovered?
Bake it uncovered
This recipe is delicious! It is a fairly quick, easy week day dinner that my family enjoys. Today as I was gathering my ingredients I realized I did not have yogurt. I decided to substitute some sour cream. My wet ingredients were about 1/3 cup sour cream and 2/3 cup Mayo. The results were definitely different. The top of the chicken browned slightly. The taste was much more buttery. Personally, I much prefer the little tang you get with the yogurt, but my family enjoyed it with sour cream just as much.