Ingredients
4 large chicken breasts (approximately 2–3 pounds)
Salt to taste
Pepper to taste
⅓ cup sour cream
2 tablespoons mayonnaise
½ cup freshly shredded parmesan cheese
½ cup Italian breadcrumbs
2 tablespoons butter, melted
Chopped fresh parsley (optional, for serving)
Instructions
1. Preheat the oven to 375° Fahrenheit. Lightly grease a baking dish with cooking spray.
2. Trim the chicken breasts. If they are very thick, slice them in half horizontally to create thinner cutlets.
3. Season all sides of the chicken with salt and pepper and place them in the prepared baking dish without overlapping.
4. In a small bowl, whisk together the sour cream, mayonnaise, and shredded parmesan until well combined. Spread this mixture evenly over the chicken breasts.
5. In a second small bowl, whisk together the breadcrumbs and melted butter. Crumble this mixture evenly over the top of the chicken.
6. Bake uncovered for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
7. Remove from the oven and serve warm, garnished with fresh parsley if desired.
Notes
Make it Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
Make it Keto/Low-Carb: Replace breadcrumbs with crushed pork rinds or a mix of almond flour and parmesan.
Make it Dairy-Free: Use dairy-free sour cream and mayo, nutritional yeast instead of parmesan, and olive oil instead of butter.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes. To reheat the whole dish, cover with foil and warm in a 350°F oven for 15–20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 500
- Sugar: 2g
- Sodium: 758mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 55g
- Cholesterol: 183mg