Greek Yogurt Chicken Parm Bake Recipe

My go-to weeknight dinner just might surprise you: the effortlessly creamy, savory, and satisfyingly crispy Greek Yogurt Chicken Parm Bake. Picture tender, juicy chicken breasts smothered in a golden, cheesy crust that looks impressively decadent—except, here’s the twist: thick, tangy Greek yogurt stands in for the usual breadcrumbs and heavy cheeses, delivering a punch of protein and that signature Parm flavor, with a fraction of the effort and guilt. It bakes up bubbly and golden in just under an hour, making those cozy Italian vibes totally achievable even on your busiest week. You’ll want to put this one on repeat!

Ingredients You’ll Need

This dish comes together with a handful of everyday ingredients, each pulling double duty in the flavor and texture departments. You’ll love how the simplicity lets each element—especially the luscious Greek yogurt and rich Parmesan—shine through in every bite.

• Chicken breasts: Choose boneless, skinless cuts for a tender, juicy base that holds up beautifully under the cheesy topping.
• Plain Greek Yogurt: Provides the tangy creaminess for our signature Greek Yogurt Chicken Parm Bake without any extra fat—plus a bonus boost of protein.
• Parmesan cheese (shredded or crumbled): Adds that classic, nutty umami and golden crust we all crave in Parm-style dishes.
• Garlic powder: For a punch of aromatic flavor; or swap with garlic salt if you want to streamline the seasoning.
• Salt: Balances and enhances every layer (omit if you use garlic salt instead of powder).
• Pepper: A simple shake of black pepper brings gentle heat and dimension.

How to Make Greek Yogurt Chicken Parm Bake

Step 1: Preheat Your Oven and Prepare the Pan

Start by preheating your oven to 375°F so it’s perfectly hot and ready. Don’t skip this tip: line a baking sheet with foil and give it a quick spray with cooking spray. Trust me, cleaning up baked-on cheesy goodness is no one’s idea of fun, and this little prep step will be your new best friend.

Step 2: Mix Up the Creamy Topping

Grab a bowl and combine the plain Greek yogurt, shredded Parmesan, garlic powder (or garlic salt), salt, and pepper. Stir it all together until smooth and evenly mixed. This mixture will transform your chicken into crave-worthy comfort food, locking in moisture and infusing that luxurious, garlicky goodness into every bite.

Step 3: Coat the Chicken

Pat your chicken breasts dry with a paper towel so the topping will cling beautifully. Using a spoon or your (clean!) hands, coat each piece on both sides with the yogurt-Parmesan mixture. Aim for full coverage—more topping equals more crispy, golden bits!

Step 4: Arrange and Bake

Lay the coated chicken breasts onto your lined baking sheet, making sure they have space around them to crisp up. Slide the pan into the oven and bake for 45 to 50 minutes. About 40 minutes in, carefully tilt the pan and pour out any accumulated juices—this keeps everything crisp rather than soggy. For those irresistible browned spots, switch your oven to broil for the last 1 to 2 minutes. Keep a close eye—Parmesan loves to go from perfect to burnt in a blink!

Step 5: Let Rest and Serve

Once those golden brown patches appear and your kitchen smells out-of-this-world good, pull the pan from the oven and let the chicken rest for a few minutes. This helps the topping set, so each slice is clean and loaded with those savory layers. Now it’s ready to plate, garnish, and enjoy!

How to Serve Greek Yogurt Chicken Parm Bake

Garnishes

Sprinkle your Greek Yogurt Chicken Parm Bake with a shower of freshly chopped parsley or basil for a burst of color and freshness. A squeeze of lemon over the top just before serving can add more brightness, while a dusting of extra Parmesan brings a touch of restaurant-level flair.

Side Dishes

Pair this dish with steamed green beans, roasted broccoli, or a crisp Caesar salad to complement the rich flavors. For something more classic, serve with spaghetti or your favorite pasta tossed in a simple tomato sauce—think of it as a lighter, weeknight twist on the old-school Chicken Parm plate!

Creative Ways to Present

Slice the baked chicken breast and fan it over a bed of lemony arugula, or layer atop toasted sourdough for an Italian-inspired open-faced sandwich. You could even chop up leftovers and stuff them into a wrap or pita with greens and extra yogurt for an on-the-go lunch you’ll actually look forward to.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Greek Yogurt Chicken Parm Bake, don’t worry—it keeps beautifully! Simply cool it completely, then transfer to an airtight container and refrigerate for up to three days. The flavors continue to meld, making tomorrow’s lunch even more tempting.

Freezing

To freeze, wrap individual cooled portions snugly with foil or plastic wrap, then place them in a freezer-safe bag or container. This dish freezes well for up to 2 months. When ready to enjoy again, thaw overnight in the refrigerator for best results.

Reheating

For crispy edges, place leftover chicken in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. A quick broil at the end revives that golden Parm crust. If you’re short on time, the microwave works, but the oven will bring back the best texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a flavorful swap and stay wonderfully juicy—just adjust baking time as needed, since they may cook a bit faster than breasts.

What kind of Greek yogurt is best for Greek Yogurt Chicken Parm Bake?

Opt for full-fat or 2% plain Greek yogurt for maximum creaminess. Non-fat varieties work if you prefer, but you may lose a little richness in the topping.

Do I have to use freshly grated Parmesan?

Freshly grated Parmesan delivers the best melt and flavor, but pre-shredded or even crumbled Parm is a fine shortcut—plus, it helps keep this bake easy for busy nights.

Can I prep Greek Yogurt Chicken Parm Bake in advance?

Yes! You can assemble the chicken with the yogurt-Parmesan coating up to a day ahead, keep it covered in the fridge, then bake when you’re ready. This makes it perfect for meal prepping or dinner parties.

How do I know when the chicken is done?

The best way to check is with a meat thermometer—look for an internal temp of 165°F in the thickest part. The topping should be golden and bubbling, and juices should run clear.

Final Thoughts

I couldn’t be more excited for you to try this Greek Yogurt Chicken Parm Bake—it’s everything I love about cozy Italian home cooking, but light, satisfying, and practically foolproof. Bring it to your next weekday dinner or casual gathering and watch it disappear. Happy cooking!

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