Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • ¼ cup Greek yogurt
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
  2. Pat the chicken breasts completely dry with paper towels. Season both sides evenly with salt, pepper, and paprika, then arrange them in the baking dish.
  3. In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, Parmesan cheese, minced garlic, dried oregano, and lemon juice. Stir until the mixture is smooth and devoid of lumps.
  4. Spoon the cream cheese mixture generously over each chicken breast, spreading it to the edges.
  5. Bake uncovered for 25–30 minutes until the topping is bubbling and the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer.
  6. Garnish with chopped fresh parsley before serving.