Description
A creamy, cheesy baked chicken dish featuring tender, juicy chicken breasts soaked in milk or buttermilk, topped with a rich parmesan-mayo (or Greek yogurt) coating. This easy dinner recipe delivers indulgent flavor with minimal prep, perfect for busy weeknights or comforting family meals.
Ingredients
4 boneless, skinless chicken breasts (≈ 680 g / 1.5 lb)
1 cup (240 ml) milk or buttermilk (for soaking)
½ cup (120 g) mayonnaise or Greek yogurt
1 cup (100 g) grated Parmesan cheese
1 tsp (5 g) garlic powder
1 tsp (5 g) seasoning salt
½ tsp (2 g) black pepper
Instructions
Slice the chicken: Cut each chicken breast into three even pieces for uniform cooking.
Soak: Place chicken pieces in a bowl, cover with milk or buttermilk, and refrigerate overnight (or at least 2–4 hours).
Preheat oven: Heat to 190°C (375°F). Grease a baking dish lightly.
Prepare topping: Mix mayonnaise or Greek yogurt with Parmesan, garlic powder, seasoning salt, and black pepper until smooth.
Assemble: Remove chicken from the soak and pat dry. Arrange in the baking dish.
Coat: Spread the Parmesan mixture generously over each piece.
Bake: Bake uncovered for 30–35 minutes until internal temperature reaches 74°C (165°F).
Optional broil: Broil on high for 2–3 minutes for a golden crust.
Serve: Rest a few minutes, then serve warm.
Notes
Soaking is essential for tenderness—overnight is best, but even 30 minutes helps.
Pat chicken dry before baking for better browning.
Greek yogurt adds tang; mayo is richer.
Watch closely while broiling to avoid burning.
Store leftovers in the fridge up to 3–4 days or freeze for 2 months. Reheat in the oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American