Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup full-fat sour cream
  • 1/4 cup mayonnaise
  • 1 packet (approx. 1 oz) dry onion soup mix
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried chives or parsley (optional)
  • Black pepper to taste
  • Cooking spray or olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with spray or oil.
  2. If desired, gently pound the chicken breasts between plastic wrap to an even thickness of about 3/4 inch using a rolling pin or meat mallet.
  3. In the first medium bowl, whisk together the sour cream and mayonnaise until smooth to create the wet binder.
  4. In the second medium bowl, thoroughly combine the dry onion soup mix, Panko breadcrumbs, grated Parmesan, garlic powder, chives/parsley, and black pepper.
  5. Dip each chicken piece completely into the sour cream mixture, allowing excess to drip off slightly. Immediately press both sides of the chicken firmly into the dry breadcrumb mixture until fully coated.
  6. Place the coated chicken pieces in the prepared baking dish without overcrowding.
  7. Bake for 30–35 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) and the crust is deeply golden brown.
  8. Remove from the oven and let the chicken rest for 5 minutes before slicing or serving.