Tessa’s Recipe Rundown
Taste: A little tangy, slightly salty from the Parmesan, and all around delicious. Texture: The chicken doesn’t necessarily melt in your mouth (I mean, it is chicken and not chocolate) but it is extremely moist and tender. Ease: Ridiculously easy and perfect for a weeknight meal. Appearance: I love the browned spots all over the chicken. They make me want to take a bite! Pros: Easy and tasty. Plus, this version of the recipe scales back the fat because it uses low fat Greek yogurt instead of mayonnaise. Cons: None. Would I make this again? Yes.This post may contain affiliate links. Read our disclosure policy.
Any time a recipe claims to “melt in your mouth” it is just begging you to try it. To see if it’s really as great as the name. That’s what happened to me when I first saw this recipe on Pinterest. I had to try it. I’m happy to report that this recipe is very tasty and tender. Not to mention it takes all of 5 minutes to get into the oven then you can go about your business until it’s done cooking. Don’t you love recipes like that? I also love the fact that you can totally customize this recipe based on what you and your family likes. It would be great with so many seasonings, herbs, mustards, and other flavor additions.
Melt-In-Your-Mouth Chicken
Any time a recipe claims to “melt in your mouth” it is just begging you to try it. To see if it’s really as great as the name.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup low-fat Greek yogurt
- 1/2 cup freshly grated Parmesan cheese, preferably Parmigiano Reggiano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Spray a large baking dish with nonstick cooking spray.
- Place the chicken in the prepared baking dish. Season both sides of the chicken with the salt and pepper. In a small bowl combine the yogurt, cheese, and garlic powder. Coat the chicken all over with the yogurt mixture.
- Bake for 40-45 minutes, or until the chicken registers an internal temperature of 165°F. Let the chicken cool for 5 minutes before serving.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
From Food.com
I substituted sour cream for the yogurt and it got rave reviews.
I love this recipe!! My kids love it too. It’s not pretty but it tastes good. I’m sharing it on my blog as a great healthy weeknight dinner 🙂
I cooked as directed and the yogurt curdled. It looked hideous. Kids wouldn’t touch it. It tasted okay. Yes, I ate it because I didn’t want all that chicken to go to waste. In the future, if I made it again, I would do a thin skim of yogurt on top of chicken rather than plop all that yogurt mixture on top. Pinterest Fail! LOL
I found you recipe via tastespotting. Tried it last night for a quick weeknight dinner- it was delicious! My hubby was skeptical when he found out it was made with Greek yogurt (not sure why, Greek yogurt is divine). He loved it! Husband approved! Thanks for such a delicious and easy recipe! Oh and I added fresh thyme to the mix, love the versatility of this recipe. Basil would be great too.
I love easy recipes! Hope to give this a try soon!
This is extremely easy and fast. It looks so yummy. I am thinking to mix some curry powder and paprika with the yogurt, so it tastes something like Indian food, maybe it is not bad too. 🙂
Hi Tessa,
I was wondering if you cooked the chicken covered or uncovered?
Thanks!
P.S. I love your blog and follow it religiously 🙂
This recipe looks good but can you make this in the crockpot instead with the same ingredients?
I’m not sure I haven’t tried that! But honestly I think it would be better in the oven because the cheese and yogurt kind of brown on top and it makes for a nice taste and texture which you wouldn’t get in the crockpot. If you try to though be sure to let me know how it goes.
I spied this on Pinterest, too, and tried it with a bunch of changes a week or so ago, and I agree that it is so versatile and easy. To Tina’s question, the time does seem lengthy but the chicken comes out deliciously moist and tender.
I’m glad someone thought the same thing 🙂 Thanks for answering Tina’s question!
Sounds delicious, but 40-45 minutes at 375? That sounds like a long tome for boneless, skinless breasts; are you sure of that?
Like Mel said below me, it may seem like a long time but the chicken comes out perfect! I also say in the recipe “or until the chicken registers an internal temperature of 165°F” so you have another way to gauge doneness if your oven cooks fast. You can use one of those thermometers that stays inside your food while it’s cooking in the oven if you’re worried.
Delicious and easy? Yes, please! Looks good!