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Ingredients
Scale
- 2 pounds boneless skinless chicken breasts about 4 large
- ¾ cup plain yogurt or sour cream
- 2 tablespoons lemon juice
- ¼ teaspoon worcestershire sauce
- ¼ teaspoon celery salt
- ¼ teaspoon sweet paprika
- 1 garlic clove minced
- ¼ teaspoon black pepper
- ¾ cup panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 375°F. Prepare a 13×9-inch baking dish with nonstick cooking spray and set aside.
- If the chicken breasts are thick or uneven, place them between two sheets of plastic wrap and pound them lightly to an even thickness. Pat dry with paper towels and arrange them in the prepared baking dish without overlapping.
- In a large bowl, mix yogurt, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and pepper until smooth. Spread this mixture evenly over the top of the chicken breasts.
- In a small bowl, combine Panko breadcrumbs, Parmesan cheese, and dried parsley. Sprinkle this mixture evenly over the yogurt layer and press down gently to help it stick.
- Bake uncovered for 35 to 45 minutes, or until the breadcrumbs are golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.
- Allow the dish to rest for 5 minutes before serving.
Notes
For extra flavor, marinate the chicken in the yogurt mixture for a few hours before baking.
Serve with a side of vegetables or a salad to make a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 120mg