{Recipe} Savory Baked Chicken

Original photo...

My version:


HOW is it possible for my version of this simple simple dish to look SO vastly different from the original???? I did substitute ONE ingredient and I am guessing that's what did it? I hope that's what did it.  The original recipe from Food.com calls for 1 cup of mayo. I substituted Greek yogurt in an attempt to make it healthier. It was still delicious...but is that what did it? If you're familiar with the way foods brown, please share below if it was the Greek yogurt. I was so disappointed mine didn't look like the photo, but  at least it was still tasty and easy!! The original recipe also called this dish, "Melt In Your mouth Chicken"...yeah, it was good but it didn't melt in my mouth. You could definitely taste the Greek yogurt once the chicken was cooked, so if you don't love Greek yogurt, stick to the mayo.

Makes: 4 Chicken Breasts (I only made 2)
Cook time according to Food.com: 55 mins
Cook time according to Rachel: 60 mins
How difficult was this for Rachel? Easy!

4 skinless boneless chicken breasts
1 cup Greek yogurt (or mayo)
1/2 cup grated Parmesan
1.5 tsp salt
1/2 tsp ground pepper
1 tsp garlic powder


Preheat oven to 375. 
Place chicken breasts in greased baking dish
Mix yogurt, salt, pepper, garlic powder and Parmesan in a small mixing bowl
Spoon mixture over chicken. I did use a bit too much mix on each piece of chicken because I made enough topping for 4 breasts
Bake for 40-45 minutes until chicken is cooked through. 

If yours looks different than mine, PLEASE let me know what you did differently!


  1. I think yours looks BETTER! More authentic.

  2. Yes it was definitely the yogurt! I make this all the time with mayo, and it ends up perfectly golden brown because the mayo doesn't melt or spread while it's cooking! Also, I sprinkle a tiny bit of breadcrumbs on top :) so good

  3. Oh I also add fresh chopped herbs to the mix! Oregano, parsley and a little bit of basil. I have some thyme, savory and rosemary that are just sprouting so I'm going to maybe add some of those in next time :)