Prep the oven and pan: Heat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or sheet pan to prevent sticking and help browning.

Even out the chicken: If the breasts are thick on one end, pound them to about 3/4-inch thickness. This ensures even cooking and tender results.

Season the meat: Pat the chicken dry, then sprinkle both sides with a pinch of salt and pepper. Drying helps the coating adhere and improves browning.

Mix the creamy topping: In a bowl, stir together Greek yogurt, mayonnaise, Parmesan, lemon juice, Dijon, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and pepper until smooth.

Coat generously: Arrange the chicken in the pan. Spread the mixture evenly over the tops. Don’t skimp—this layer keeps everything moist and flavorful.

Bake: Cook for 22–28 minutes, depending on thickness. Chicken is done when the thickest part reaches 165°F (74°C) on an instant-read thermometer and the topping turns lightly golden.

Optional broil: For a deeper golden crust, broil on high for 1–2 minutes at the end. Watch closely to avoid burning.

Rest and serve: Let the chicken rest for 5 minutes. Garnish with parsley or chives and a little lemon zest for brightness. Serve with rice, roasted potatoes, steamed green beans, or a crisp salad.