Chicken Supreme
Chicken Supreme is a baked comfort food classic. Juicy chicken breasts topped with a tangy yogurt spread and golden, crunchy panko breadcrumbs. Easy to prep and even easier to love.
Servings: 6 servings
Ingredients
- 2 pounds boneless skinless chicken breasts about 4 large
- ¾ cup plain yogurt or sour cream
- 2 tablespoons lemon juice
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon celery salt
- ¼ teaspoon sweet paprika
- 1 garlic clove minced
- ¼ teaspoon black pepper
Topping:
- ¾ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
- If chicken breasts are thick or uneven, place between two sheets of plastic wrap and pound lightly to an even thickness. Pat dry with paper towels and arrange in the prepared baking dish without overlapping.
- In a large bowl, stir together yogurt, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and pepper until smooth. Spread evenly over the tops of the chicken breasts.
- In a small bowl, combine Panko breadcrumbs, Parmesan, and dried parsley. Sprinkle evenly over the yogurt layer and press down gently to adhere.
- Bake uncovered for 35 to 45 minutes, or until the breadcrumbs are golden and an instant-read thermometer inserted in the thickest part reads 165°F.
- Let rest for 5 minutes before serving.
Notes
Cooking Tips:
- Pound chicken to an even thickness so all pieces finish at the same time. Chicken cutlets are an easy shortcut.
- Bake uncovered so the breadcrumbs get golden and crispy. Covering will steam them soft.
- Use an instant-read thermometer for best results. Chicken is done at 165°F.
- Plain yogurt or sour cream both work in the topping. Yogurt is lighter, sour cream is richer.
- No celery salt? Sub a pinch of dried dill plus a pinch of regular salt.
- No Panko? Regular breadcrumbs work but bake up softer. Crushed butter crackers or Saltines are a great swap.
- Chicken thighs can be used in place of breasts. Add 5 to 10 minutes to bake time.
- Store leftovers in an airtight container in the fridge for up to 3 days. The topping won't stay crispy after refrigerating.
- Reheat in the oven at 350°F for 10 to 15 minutes uncovered for best texture.
- Make ahead: assemble through the breadcrumb step, cover, and refrigerate up to 24 hours before baking.
- Freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes.
Nutrition
Calories: 241kcal | Carbohydrates: 8g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 408mg | Potassium: 622mg | Fiber: 1g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg
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