Go Back
Golden crusted chicken casserole
Alex

4-Ingredient Golden Crusted Chicken Casserole

A 4-ingredient chicken casserole that stays creamy inside and bakes a crisp golden top. An easy family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner Recipes
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast sliced into even cutlets about ½ inch thick (the hero, even thickness = even cooking = no dry edges)
  • 1 cup full-fat Greek yogurt not low-fat, and not sour cream. Full-fat only. This is what creates the crust.
  • 1 cup freshly grated parmesan cheese or swap with a mix of parmesan and sharp cheddar for extra depth
  • 1 tsp garlic powder the one seasoning that ties everything together
  • ½ tsp smoked paprika stirred into the yogurt topping for color and subtle warmth
  • Fresh cracked black pepper over the top before baking
  • A handful of chopped fresh parsley after baking adds freshness and color for zero effort

Method
 

  1. Preheat your oven to 375°F. Let it fully preheat, don't rush this. An oven that hasn't reached temperature means the topping sets before it can brown properly.
  2. Slice chicken breasts horizontally into ½-inch cutlets if they're thick. Uneven pieces mean some dry out while others stay undercooked. Even thickness is everything in a casserole.
  3. Season the chicken lightly with salt, pepper, and a pinch of garlic powder on both sides. Lay them flat in a single layer in a lightly greased baking dish, no overlapping.
  4. Mix Greek yogurt, grated parmesan, and garlic powder in a bowl until fully combined. Taste it, it should be bold and savory. Add a pinch of salt if needed.
  5. Spread the yogurt-parmesan mixture generously over every piece of chicken. Cover every edge. Pile it thick, this is not the place to be conservative.
  6. Bake uncovered at 375°F for 30–35 minutes until the topping is deeply golden, bubbling at the edges, and the thickest piece of chicken reads 165°F on a meat thermometer.
  7. Broil for the final 2–3 minutes if you want an extra-deep, almost charred crust on top. Watch it closely, it goes from golden to burnt in under 60 seconds under the broiler.
  8. Rest for 5 minutes before serving. The yogurt topping continues to set as it cools slightly, cutting into it immediately makes it slide off. Five minutes is all it needs.

Notes

  1. Chicken thighs: Boneless thighs work well. Add about 5 minutes and check for 165°F (74°C).
  2. Add vegetables: Lay broccoli florets or spinach under the chicken before topping.
  3. Cheese: Use real grated parmesan, not the shelf-stable shaker kind, which doesn't brown the same way.
  4. Storage: Refrigerate up to 3 days. Reheat at 350°F; the microwave makes the topping rubbery.