Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 7 oz each)
  • 0.5 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup full-fat sour cream
  • 0.25 cup mayonnaise
  • 0.75 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Pat the 4 chicken breasts dry with paper towels.
  3. Season both sides of the meat with Kosher salt and cracked black pepper.
  4. Whisk together the sour cream, mayonnaise, garlic powder, and onion powder in a small bowl.
  5. Fold in 0.5 cup of the Parmesan cheese into the wet mixture.
  6. Arrange the chicken in a single layer on a parchment lined baking sheet.
  7. Spread the creamy mixture evenly over the top of each breast until fully coated and thick.
  8. Sprinkle the remaining 0.25 cup of Parmesan and the dried parsley over the top.
  9. Bake for 25 minutes until the topping is golden and the center is 165°F.
  10. Rest the meat for 5 minutes until the juices redistribute throughout the breast.