Healthy Baked Ranch Chicken

These pictures have the worst lighting ever but it was already dark outside and the lights in my kitchen are pretty terrible so there's nothing I can do. If only I made dinner earlier in the afternoon...

I was a little skeptical when I read somewhere that you can substitute greek yogurt for sour cream. Seriously, they don't taste at all the same. But then I decided to be adventurous and just try it out. This is what I came up with. And I have to admit that when I make this, I don't measure anything because I'm usually cooking for myself and I only need one chicken breast (I slice it in half horizontally so it's thin and I end up with two pieces. One for today and one for tomorrow. Leftovers are the best). 

I think I've successfully made the recipe family-sized now. Just make sure that you use PLAIN greek yogurt. Unless you think you'd like Ranch Honey Vanilla Greek Yogurt Chicken. Then by all means stay away from the plain yogurt. If you want a real treat, serve it with the best potatoes ever from The Pioneer Woman.

Healthy Ranch Chicken

5-6 chicken breasts

1 1/2 cups bread crumbs

1/2 cup parmesan cheese

1 packet ranch dressing mix

3/4 cup plain greek yogurt (you may need more)

Preheat oven to 375. Spoon greek yogurt onto the chicken breasts and spread it fairly thin (but make sure it covers the chicken or else your ranch mixture won't stick). Spoon ranch mixture onto chicken and press it down to make sure it stays. You could also roll your chicken in the mixture, but I find that pressing it on is just easier (and that way your yogurt doesn't slip off). Repeat process for both sides of the chicken breast. Place on a greased baking sheet. Bake for 20-25 minutes or until chicken is cooked all the way through.