It’s late August and that means one thing – it’s back to school time. I love this time year because I’m the type of person who depends on structure and schedules to force me into being organized. Going back to school is a chance to begin all over again. It’s the time when I buy a new calendar, make promises to myself about how this school year will be better than the last, and reboot my menu planning efforts after a summer of throwing whatever I could find on the grill.
This Creamy Parmesan Chicken Bake is a perfect example of the types of dishes that fill my menu plans as we begin the back to school season. It’s a dead simple dish, ready in under 30 minutes, that everyone around my table loves. It’s easy to adapt it to feed as many people as needed too. My mom used to make a similar dish when I was younger but hers used a whole cup of mayonnaise. My version uses Greek yogurt instead of mayo, so it’s easy to fit into any diet. The result is flavorful, tender chicken with just enough cheesy creaminess to make the kids want seconds. And maybe the Dads too.
Creamy Baked Parmesan Chicken
4 boneless, skinless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup freshly grated Parmesan cheese, divided (I’ve also used Romano cheese in the past)
1 cup plain Greek yogurt
Preheat oven to 350 degrees.
Rinse chicken breasts under cold water and pat dry with paper towels. Place chicken breasts into a baking dish, keeping them fairly close together.
Sprinkle evenly with thyme, salt, and pepper.
Sprinkle 1/4 cup of the cheese over the chicken breasts.
Spread Greek yogurt evenly over chicken, covering each piece entirely.
Sprinkle the remaining cheese over the top of the yogurt.
Bake for 25 minutes, or until chicken has reached an internal temperature of 165 degrees. Serve warm.
Some ideas for sides are: steamed broccoli, steamed green beans, brown rice, and a green salad.
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