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Crispy Baked Chicken

A simple one-step method of coating a chicken breast with Greek yogurt and seasoned panko crumbs for the easiest crispy chicken with no mess to clean up!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 people

Ingredients

  • For the topping:
  • 2 tablespoons butter melted
  • 2 tablespoons olive oil
  • 1 cup panko
  • ¾ teaspoon garlic powder not salt
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon onion powder not salt
  • ½ teaspoon salt
  • Ground pepper
  • 4 boneless skinless chicken breasts pounded
  • ½ cup Greek yogurt or sour cream

Instructions

  1. Preheat oven to 425 degrees.
  2. In a heatproof dish, melt the butter in the microwave. Add olive oil and combine the rest of the topping ingredients until the panko is well-coated. Set aside.
  3. Dry chicken breasts with paper towels. Prepare a baking pan by lining with parchment paper and spraying it with cooking spray. Place chicken on the pan and evenly divide the Greek yogurt (or sour cream) among the chicken breasts. Spread with a knife until evenly coated.
  4. Divide the panko mixture on the chicken breasts by mounding it in the center and then spreading and patting the mixture on the yogurt- coated chicken breasts. Gently press the panko down. Bake the chicken breasts for 12 minutes until they are cooked through.
  5. If you want a slightly crispier top, broil the chicken for 3 minutes (no longer because you don’t want to overcook them).