Greek Yogurt Chicken Casserole
Thin chicken breasts are coated in a seasoned yogurt and cheese mixture and baked until golden.
Ingredients
- 4 boneless skinless chicken breasts, pounded thin, about 1.5 lb / 680 g
- 1 cup plain Greek yogurt 240 g
- 1 tablespoon Dijon mustard
- 3/4 cup shredded extra sharp white cheddar cheese divided, 85 g
- 1/2 cup grated Parmesan cheese divided, 45 g
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray.
- Place the thinly pounded chicken breasts in a single layer in the prepared baking dish.
- In a medium bowl, combine the Greek yogurt, mustard, cornstarch, garlic powder, oregano, salt, and black pepper.
- Stir half of the white cheddar cheese and half of the Parmesan cheese into the yogurt mixture.
- Spread the yogurt mixture evenly over the top of each chicken breast.
- Sprinkle the remaining cheddar and Parmesan cheese over the chicken.
- Bake uncovered for 30 minutes. Check the chicken with a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Optional: Place the dish under the broiler for 2 to 3 minutes to brown the cheese on top.
Notes
Food safety: Always use a meat thermometer to check that the thickest part of the chicken has reached a safe internal temperature of 165°F (74°C).
Keep a close eye on the dish if you choose to broil at the end. The cheese can go from browned to burnt in less than a minute.
Avoid regular plain yogurt. It has a higher water content and will make the casserole watery.