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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with the olive oil.

In a medium bowl, combine the mayonnaise, sour cream (or Greek yogurt), minced garlic, grated Parmesan cheese, garlic powder, and 1/2 teaspoon of black pepper. Stir until all ingredients are thoroughly combined and the mixture is creamy. Set aside.

Place each chicken breast on a cutting board. Carefully slice each breast horizontally in half to create two thinner cutlets. This will result in 8 chicken cutlets total. Pat the chicken cutlets dry with paper towels.

Arrange the chicken cutlets in a single layer in the prepared baking dish. Season both sides of the chicken evenly with the paprika and the remaining 1/2 teaspoon of black pepper.

Generously spoon the creamy garlic Parmesan topping over each chicken cutlet, spreading it evenly to completely cover the chicken. Ensure a thick, even layer over each piece.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is bubbly and golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove the baking dish from the oven. Garnish the baked chicken with fresh chopped parsley before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with the olive oil.

In a medium bowl, combine the mayonnaise, sour cream (or Greek yogurt), minced garlic, grated Parmesan cheese, garlic powder, and 1/2 teaspoon of black pepper. Stir until all ingredients are thoroughly combined and the mixture is creamy. Set aside.

Place each chicken breast on a cutting board. Carefully slice each breast horizontally in half to create two thinner cutlets. This will result in 8 chicken cutlets total. Pat the chicken cutlets dry with paper towels.

Arrange the chicken cutlets in a single layer in the prepared baking dish. Season both sides of the chicken evenly with the paprika and the remaining 1/2 teaspoon of black pepper.

Generously spoon the creamy garlic Parmesan topping over each chicken cutlet, spreading it evenly to completely cover the chicken. Ensure a thick, even layer over each piece.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is bubbly and golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove the baking dish from the oven. Garnish the baked chicken with fresh chopped parsley before serving.
