Poppy Seed Chicken

Imagine you’re back in your mom’s kitchen, and she’s making you and your friends a big batch of chicken Alfredo, but instead of being boring, she uses this recipe instead. You can’t go wrong serving this over linguine. I didn’t, but you can.

Ingredients

4 boneless, skinless chicken breasts (about 2 lbs)

Kosher salt and freshly ground black pepper, to taste

1 tbsp extra-virgin olive oil

1 (10.5 oz) can cream of chicken soup

1 (8 oz) container sour cream

2 garlic cloves, minced

2 tsp poppy seeds

1/2 tsp fresh lemon juice

1/4 cup fresh flat-leaf parsley, finely chopped, divided

Nonstick cooking spray

1 sleeve (about 35 crackers) buttery crackers, such as Ritz, crushed

1/4 cup freshly grated Parmesan

3 tbsp unsalted butter, melted

Preparation

1. Preheat the oven to 350°F. Pat the chicken breasts dry with paper towels and season generously with salt and pepper. Heat the oil in a large skillet over medium heat. Cook until deeply golden and cooked through to 165°F, about 8 minutes per side. Let rest for 10 minutes, then cut into 1-inch pieces.

2. In a large bowl, stir together the cream of chicken soup, sour cream, garlic, poppy seeds, lemon juice, and 3 tablespoons of the parsley until well combined. Fold in the chicken and season with salt and pepper. Pour into a lightly greased medium baking dish.

3. In a medium bowl, stir together the crushed crackers, Parmesan, melted butter, and remaining parsley. Sprinkle evenly over the chicken mixture. Bake until bubbling and the topping is golden, 25–30 minutes. Let rest for 5 minutes before serving.

Notes

Inspired by Delish.