Description
Juicy, tender chicken breasts baked with a creamy Parmesan topping that forms a flavorful golden crust. A simple, comforting, and crowd-pleasing main dish that’s naturally gluten-free and low carb.
Ingredients
4 boneless, skinless chicken breasts
1 cup mayonnaise (or plain Greek yogurt for a lighter version)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a medium bowl, mix the mayonnaise (or Greek yogurt), Parmesan, garlic powder, onion powder, salt, pepper, and paprika until fully combined.
- Arrange the chicken breasts in the prepared baking dish.
- Spread the creamy mixture evenly over each chicken breast.
- Bake uncovered for 35–40 minutes, or until the chicken is cooked through and the top is golden brown.
- For an extra crispy crust, broil for 2–3 minutes at the end of baking.
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped parsley, if desired.
Notes
Swap mayonnaise with Greek yogurt for a lighter option.
Add Dijon mustard or lemon juice for extra flavor.
Top with mozzarella or cheddar cheese before baking for a cheesier variation.
Add cayenne or hot sauce for a spicy twist.
Chicken thighs can be used instead of breasts for more juiciness.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10–15 minutes or microwave in short bursts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 1g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 95mg
