This simple method works so well because the creamy layer (garlicky sour cream and mayonnaise) locks moisture into the chicken for a truly melt-in-your-mouth texture. It’s also so easy to make six chicken breasts all at once, great for your hungry family for weeknight dinner or meal prepping.
Ingreadient
- 1 c. sour cream
- 3/4 c. finely grated Parmesan
- 1/4 c. mayonnaise
- 1 tsp. garlic powder
- 1 tsp. sweet paprika
- 1/4 tsp. onion powder
- 1/8 tsp. cayenne pepper
- Kosher salt
- Freshly ground black pepper
- Cooking spray
- 6 skinless, boneless chicken breasts (about 2 3/4 lb. total)
- Chopped fresh parsley leaves, for serving
Direction
- Preheat oven to 375º. In a medium bowl, combine sour cream, Parmesan, mayonnaise, garlic powder, paprika, onion powder, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Grease a 13"-by-9" baking dish with cooking spray. Season chicken all over with 1 1/2 teaspoons salt, then arrange in a single layer in prepared dish. Spread sour cream mixture over top of chicken.
- Bake chicken until top of sour cream mixture is golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165º, 30 to 35 minutes. Top with parsley.
