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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Preheat a baking pan or line it with parchment paper and lightly oil it.
To get the chicken ready, use paper towels to pat dry the breasts. Sprinkle smoked paprika, salt, and pepper on both sides. For better taste and browning, brush a little olive oil over each piece.
To make the topping, mix together the Greek yogurt, Parmesan cheese, Asiago cheese, garlic powder, Dijon mustard, lemon zest, and half of the chopped parsley in a medium-sized bowl. Thoroughly blend all ingredients.
Coat the Chicken: Divide the yogurt mixture among the chicken breasts and spread it out evenly. To add a crispy finish to the yogurt mixture, sprinkle panko breadcrumbs on top.
Cook: Preheat oven to 375 degrees Fahrenheit. Bake coated chicken breasts for 25 to 30 minutes, or until meat is opaque throughout and top is browned. Use a thin layer of aluminum foil to gently cover the dish if the topping is browning too rapidly.
After taking the chicken out of the oven, let it aside for a few minutes to rest before garnishing. Serve with a garnish of the remaining chopped parsley.
As a side dish, you may have roasted veggies, salad, or garlic mashed potatoes with the chicken.
Notes: The dish’s signature taste characteristic is achieved by using Asiago cheese and lemon zest.
For those who want a more textural topping, Panko breadcrumbs provide a delightful crunch.
The mild sourness of the dijon mustard cuts through the cheesiness and acidity of the yogurt and cheese.
The traditional “Melt-in-Your-Mouth Chicken” recipe is about to get a modern makeover.
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