With my current situation, I take it for granted that I both love to cook and am lucky enough to have the time to do so pretty much every day. That said, I completely understand that plenty of people definitely don’t have the time to put into making dinner in the evenings and, no matter how much we all love cooking, we all have those days when we just don’t feel like it. This recipe is good for one of those days. If you’ve got all of the stuff in your kitchen (which you probably do,) then this is super easy to whip together and it’s really good. In fact, I didn’t even have seasoning salt in my kitchen when I last tried to make this, so I simply made it myself (which is also super easy by the way, and I will post about that another time). Aside from being simple, it is flavorful and delicious. The yogurt keeps the chicken moist, and who doesn’t love cheese, particularly on one of those days….
Regarding the yogurt… I took the healthiest take I could on this recipe (aside from the cheese,) but if you want to make it a little more indulgent, you can use part (or all) mayonnaise instead. I’m not a huge mayo person, and when I do eat mayo, I prefer to use avocado mayo or make it myself, but you can use any variety of mayonnaise, whether it is vegenaise, avocado, or your standard Hellman’s – it will still taste delicious!
Parmesan Chicken Bake
Yield 4-6 servings
- 6 boneless, skinless chicken breasts, trimmed
- 1 cup non-fat greek yogurt
- 1 1/2 teaspoon seasoning salt (Lowry's is great, or you can make your own)
- 1/2 cup freshly grated Parmesan cheese (and extra to put on top)
- 1/2 teaspoon freshly ground pepper
- 3/4 teaspoon garlic powder
- Preheat oven to 375°F.
- Spray a 9x13 baking dish with olive oil and place the chicken into the dish.
- In a small bowl, mix together the yogurt, spices, and cheese.
- Spread the mixture evenly over the chicken, making sure to cover all exposed meat.
- Sprinkle with a little additional cheese.
- Cook for about 45 minutes, or until the chicken is fully cooked.
If you want to splurge a little, you can use 1/3 cup mayonnaise and 2/3 cup yogurt instead. I like using Primal Kitchen's Avocado Mayo whenever I substitute with mayonnaise.
Recipe adapted from My Kitchen Escapades