Posted by Tastefully Simple on March 20, 2014
Is chicken a staple in your house? We have some kind of chicken dish at least twice per week. And, to be honest, it gets a little boring, doesn’t it? I try so hard to mix it up and try new recipes, but when I’m in a hurry, I find myself going back to the same old standbys.
One day, a friend shared a recipe photo on Facebook that claimed to be a healthy replacement for fried chicken, so I gave it a try. Even though it neither tasted nor looked anything like fried chicken (dang!), it was still delicious! So good in fact, it has become one of the new standby chicken recipes in our house. So my experimenting is now your gain. Check it out, and who knows, maybe this will become a new standby in your kitchen, too!
Enjoy!
– Anna
Creamy Garlic Chicken
Ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- ½ cup sour cream or plain Greek yogurt
- ½ cup shredded Parmesan cheese
- 1 tablespoon Garlic Garlic Seasoning
- ½ teaspoon Seasoned Salt
Directions
- Preheat oven to 350°F. Filet chicken breasts lengthwise to create 4 thin slices of chicken. Place in a greased baking dish.
- In small bowl, combine remaining ingredients. Spread evenly over chicken.
- Bake 20 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer. Turn broiler on HIGH. Broil, until bubbly and golden brown on top, about 2-3 minutes.
Makes 4 servings.
Serve with your favorite roasted vegetables.
Nutrition per Serving: Calories: 160 Total Fat: 7g Sat. Fat: 4g Cholest: 75mg Sodium: 360mg Carbs: 2g Fiber: 0g Sugar: <1g Protein: 20g
Tips and Hints
- You could also pound out your chicken breasts to make them nice and thin if you don’t want to slice them.
- Have a large family? Simply double the recipe and bake it in a larger dish. You may need to bake for just a couple minutes longer.
- I love to bring dinner leftovers for lunch the next day. I heated mine in the microwave, and while the chicken still had good flavor, the thin cut didn’t do as well in the microwave as I was hoping. I’m sure it’d be delicious if you could heat it in a toaster over or something similar, but these really are the best if eaten right away.
- You may notice some excess liquid in the pan. Sometimes when I’ve made this, the liquid completely evaporates after I turn the broiler on. Other times, there’s still some left in the pan. Either way, as long as your chicken is cooked through, don’t be alarmed.
