Parmesan Yogurt Chicken (Gluten Free)
Try this Parmesan Yogurt Chicken Gluten Free recipe, or contribute your own.
Try this Parmesan Yogurt Chicken Gluten Free recipe, or contribute your own.
- Carbohydrate 0.929094799679487 g
- Cholesterol 7.33333333333333 mg
- Fat 2.39360084935897 g
- Fiber 0.102743506945097 g
- Protein 3.33641911057692 g
- Saturated Fat 1.44393177884615 g
- Serving Size 1 1 Serving (9g)
- Sodium 127.654195512821 mg
- Sugar 0.826351292734391 g
- Trans Fat 0.148536682692308 g
- Calories 39 calories
Step-by-step
- Preheat your oven to 375 degrees F.
- In a small bowl, mix together all the ingredients except for the chicken.
- Spread the topping on the chicken breasts.
- Place chicken breasts in an oven safe dish.
- Bake at 375 degrees for 30-40 min (depends on the size, thickness of your chicken breasts). Then turn oven to broil on high and broil for approx. 5-6 min until topping is browned.
Greek yogurt acts as the primary moisture barrier in this preparation. Dairy proteins insulate lean poultry proteins against the dry heat of a 375 degrees F oven. Acid present in the yogurt also denatures the outer muscle fibers of the chicken breasts slightly, softening the surface texture before baking begins. Combining the garlic powder, pepper, grated parmesan, and dried parsley directly into the yogurt creates a thick paste that clings to raw meat without requiring flour or breadcrumbs.
Managing Moisture and Broiling Time
Baking requires 30 to 40 minutes depending on the mass and thickness of the poultry. Monitor internal temperature using an instant-read thermometer inserted into the thickest portion; pull the meat at 160 degrees F to account for carryover cooking. High broil applied for 5 to 6 minutes at the end of the cycle creates Maillard browning on the parmesan solids. Watch the surface constantly during this final phase because aged cheese transitions from golden to acrid quickly under direct radiant heat.
- Substitute fresh herbs at a 3:1 ratio if replacing dried parsley, noting that fresh leaves release more surface water during baking.
- Store cooked portions in a sealed container at or below 40 degrees F for up to 3 days.
- Pound uneven chicken breasts to a uniform thickness before coating to ensure equal cooking rates across all four portions.
