I first saw this recipe on a Miracle Whip commercial when I was like, 13, and I’ve been making some version of it ever since. This is a chicken dinner everyone will ask for again and again, I promise- even your pickiest eaters. I know it doesn’t look the best, and it sounds even worse when I tell most people what’s in it, but tasting is believing. I’ve made it for tons of different people over the years and every one of them has loved it, even the ones who were sure it was going to be disgusting! All I can tell you is to give it a shot, even if you aren’t convinced right now.
The original recipe called for Miracle Whip, parmesan cheese, oregano, and garlic, I think. I don’t like Miracle Whip at all, so I immediately switched it to mayo, and I also didn’t like the garlic in it so I removed that right away too. I’ve experimented with substituting different amounts of mayo with Greek yogurt to make it healthier, and I’ve finally decided a 1:1 ratio gives the best flavor and texture.
This chicken tastes wonderful with brown rice cooked in chicken broth, and a simple side of veggies with olive oil or butter and salt and pepper. This recipe will make lots of extra sauce because I like to put some on my rice, too.
Greek Yogurt Parmesan Chicken Dinner
- 4 boneless, skinless chicken breast halves
- 3/4 cup mayo
- 3/4 cup Greek yogurt
- 3/4 cup grated parmesan cheese
- 1/2 T dried oregano
- 1 cup brown rice cooked in chicken broth according to package directions
Preheat oven to 375 degrees. Spray a 9×11 casserole dish with cooking spray and put chicken breast halves in dish. In a medium mixing bowl, mix mayo, yogurt, cheese, and oregano. Spread evenly over chicken and spread any excess on bottom of casserole dish. Bake 35 minutes or until chicken is cooked through. Serve with brown rice cooked in chicken broth, and top rice with excess sauce.