The title of the recipe says it all: This
chicken melts in your mouth. Okay, not literally, but slowly baking chicken breasts that are slathered with a garlicky sour cream and mayonnaise mixture renders them ridiculously tender. (We found that a combo of the sour cream and mayonnaise creates the right amount of tang and richness.) This simple method works so well because the creamy layer locks moisture into the chicken for a truly melt-in-your-mouth texture. It’s so easy to make six chicken breasts all at once, which either means you can feed a hungry family for weeknight dinner, or you’ve got leftovers for another meal.
Ingredients
- 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
- 6skinless, boneless chicken breasts (about 2 3/4 lb. total)
- Chopped fresh parsley leaves, for serving
Directions
-
- Step 1
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.
- Step 2Grease 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.
- Step 3Bake 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.
- Step 1
