Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 0.5 cup full-fat sour cream
  • 0.25 cup high-quality mayonnaise
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 tsp garlic powder
  • 0.5 tsp seasoned salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 200°C (400°F). Use paper towels to pat the chicken breasts completely dry to ensure the coating adheres properly.
  2. In a medium bowl, whisk together the sour cream, mayonnaise, 0.5 cup of Parmesan cheese, garlic powder, seasoned salt, and black pepper until a thick paste forms.
  3. Lay the chicken breasts in a 9x13 ceramic or glass baking dish. Spread the mixture generously over the top of each breast in a thick layer.
  4. Sprinkle the remaining 0.5 cup of Parmesan cheese over the top of the coated chicken.
  5. Bake for 25 minutes or until the internal temperature reaches 74°C (165°F) on an instant-read thermometer. Let the meat rest for 5 minutes to allow carry-over cooking and for juices to redistribute.