Last week I shared my quick and easy Baked Honey Chicken recipe, and I thought I would share another of my emergency “go to” recipes when I haven’t gotten everything together for dinner by 5pm. We usually have all of the ingredients on hand, and I’m able to go from prep to table in about an hour. Now variations of this particular parmesan, yogurt and mayonnaise recipe are very prevalent online. Then I had just a few slices of bacon left from another recipe, so I decided to include them with this recipe. It’s pure magic… Easy Parmesan and Bacon Chicken, moist and delicious!
- 3-4 Large Boneless, Skinless Chicken Breasts, cut in half (making 6 to 8 pieces)
- One Small Container Plain Greek Yogurt (usually between 5-6 ounces)
- Approximately 1/2 Cup of Mayonnaise (I prefer Duke’s Mayonnaise)
- 1/2 Cup Finely Grated Parmesan Cheese
- 1 1/2 Teaspoons Seasoning Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Black Pepper
- Panko Breadcrumbs (enough to coat chicken to taste)
- 5 slices of bacon
Partially cook the bacon in the oven. Don’t overcook it because you want some of the flavor of the bacon cooking to get into the chicken. Even if you like crispy bacon, pull the bacon out of the oven while it’s still a little tender. While the bacon is cooking, prep your chicken. Start with your Greek Yogurt, and dump into a measuring cup. Notice how it’s not really a “regular” measurement?
This particular container is a bit more than a half cup, so went I evened the yogurt out, I ended up needing to add a little less than half a cup of mayonnaise into the measuring cup to end up with 1 Cup of Yogurt/Mayonnaise mix.
Add the yogurt/mayo mix into a mixing bowl, and add in your finely grated cheese. I’ve tried the more coarsely grated, and the flavor just isn’t as good to me; however, there is no reason that it wouldn’t work if that was your choice. (BTW, I would recommend using real Parmesan, not the kind from plastic container that you sprinkle on pizza.) Add your seasonings. Then dredge your chicken through the mixture before coating with the Panko breadcrumbs.
Now, if you are feeling extra lazy, like I do sometimes at the end of the day here’s another option. Sprinkle a bit of Panko on the bottom of your baking dish,dredge the chicken in the yogurt mixture and then sprinkle Panko on the top. It doesn’t seem to make a ton of difference with this recipe although the Panko is a bit lighter when I do it this way.
Last Step, put your partially cooked bacon on top of the chicken. (You didn’t forget about it in the oven while you were prepping the chicken, did you? Yup I’ve done that before!) Then stick it in the oven for 35-40 minutes at 350 degrees until the chicken is thoroughly cooked. I tend to overcook this recipe just a teensy bit because it seems to make the chicken a bit more tender. Yum!
I’m always looking for quick and easy dinner ideas for those evenings when I’m running behind. I’d love to hear yours!