Keep leftovers in the fridge for up to three days if sealed tightly.
To keep the chicken moist when reheating, gently cover and place in the microwave or oven.
Here are the ingredients: ▏4 chicken breasts that have been deboned and skinned ▏1 cup of sour cream or, for a healthy alternative, Greek yogurt
Here are the ingredients: 1/2 cup of freshly grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried herbs like parsley, oregano, or thyme, salt, and pepper to taste. Optional: paprika for topping.
Instructions
Set oven to preheat and get chicken ready:
Turn the oven on high heat (375°F, 190°C).
To make sure the chicken breasts cook evenly, use a meat mallet to pound them until they’re the same thickness. Arrange the chicken breasts in a baking dish that has been gently oiled.
Blend the Condiment:
Put the sour cream, Parmesan cheese, garlic powder, onion powder, dried herbs, salt, and pepper in a bowl and mix well. Thoroughly combine all components by mixing well.
Combine the Ingredients:
Coat the chicken breasts equally with the sour cream mixture. Make sure the bird is coated from head to toe.
For seasoning, top with a sprinkle of paprika for color and taste.
Put the chicken in a preheated oven and bake for 25 to 30 minutes, or until it’s cooked through and the middle is no longer pink. The chicken breasts’ thickness will determine the cooking time.
Broil (Optional): If you want a crispier, more golden top, broil the chicken for another two or three minutes after baking, being careful not to burn it.
Before serving, let the chicken a few minutes to rest after taking it out of the oven so the liquids can redistribute.
Warm it up and top it with more herbs if you want.
