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Baked Chicken Breasts Supreme


  • 1-1/2 cups plain yogurt or sour cream
  • 1/4 cup lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon Hungarian sweet paprika
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 cups fine dry bread crumbs


  • 1. In a large resealable plastic bag, combine first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight.
  • 2. Place bread crumbs in a shallow bowl. Drain and remove chicken from marinade; coat each piece with crumbs.
  • 3. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 170°.

Nutrition Facts


Average Rating: 4.555555
  • Louise
    Sep 29, 2018
    I first made this recipe about 10 years ago when I needed something diabetic friendly to serve to a visitor whom I knew was a diabetic. We have served it multiple times since then and are always very pleased with it. Sometimes I use mayo rather than the yogurt or sour cream for a little something different. Very good!
  • carol1229
    May 29, 2014

    We loved this chicken. I cut the recipe in half and added 1/2 tsp. onion powder plus 1/4 tsp. granulated garlic to the marinade. I did use a large clove of garlic in the marinade and used plain low fat Greek yogurt. I marinated the chicken for 8 hours. For the coating, I used 1 cup of Panko bread crumbs that I toasted under the broiler, then stirred in 1/4 cup of seasoned bread crumbs. The chicken breasts I used were cooked through in 35 minutes baking them @ 350 degrees. They were moist, juicy and full of flavor. I'll definitely be making this again.

  • proesner
    Dec 31, 1969

    This was really good. The marinade infused the chicken well and it was easy to make.

  • RachelE
    Jan 7, 2010

    Based on a previous review, I cut the yogurt and lemon juice in half, keeping the rest the same, to add more flavor, and also was using 1 lb chicken. Used seasoned bread crumbs also; probably would have had plenty of flavor even without. Marinated about 5 hrs. Turned out very moist and full of flavor.

  • trudypost
    Dec 31, 1969

    The breading never browned and was mushy.

  • scarlet286
    Oct 19, 2008

    I wound up marinating mine for a little under 48 hours, and it wasn't as flavorful as I'd hoped.

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