Chicken Ovation Recipe

Pound and season

Pat the 4 chicken breasts dry with paper towels. If very thick, butterfly or lightly pound to an even thickness about 1/2 inch. Season both sides with 1 1/2 tsp salt, 1 tsp black pepper and 1 tsp garlic powder.

Make marinade

In a medium bowl, whisk together 1 cup Greek yogurt, 1/2 cup mayonnaise, 2 tbsp lemon juice, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp fresh thyme, 1 tsp paprika, 1/2 tsp smoked paprika and 1 tsp hot sauce (if using) until smooth.

Marinate chicken

Place the seasoned chicken breasts in a shallow dish or zip-top bag. Pour two-thirds of the yogurt-mayo sauce over the chicken, turning to coat evenly. Reserve the remaining sauce for serving. Cover and refrigerate for at least 30 minutes, preferably 2 hours (up to 6 hours).

Preheat and prepare topping

Preheat the oven to 425°F (220°C). In a small bowl combine 3/4 cup breadcrumbs, 1/2 cup grated Parmesan, 2 tbsp melted butter, 1 tbsp chopped parsley and 1 tbsp lemon zest. Stir until mixture is evenly moistened.

Sear (optional) and arrange

Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Remove chicken from marinade (shake off excess). Sear the breasts 1 to 1 1/2 minutes per side until lightly golden — this step adds color but is optional. Transfer chicken to a baking dish if your skillet is not ovenproof. Spoon the reserved yogurt-mayo sauce over each breast, then press an even layer of the breadcrumb-Parmesan topping onto each piece.

Bake until cooked

Place the skillet or baking dish in the preheated oven and bake for 15–18 minutes, or until internal temperature reaches 165°F (74°C) measured at the thickest part. If topping browns too quickly, loosely tent with foil for the last 5 minutes.

Remove chicken from the oven and let rest 5 minutes. Sprinkle with remaining 1 tbsp chopped parsley and serve with lemon wedges. Spoon additional reserved sauce at the table.

Optional roasted vegetables

If serving with vegetables: toss 3 cups chopped mixed vegetables with 1 tbsp olive oil, pinch of salt and pepper. Spread on a rimmed baking sheet and roast in the same oven for 18–20 minutes alongside the chicken (arrange timing so vegetables go in at the same time as the chicken).