Greek Yogurt Chicken (Print View)

Chicken breasts infused with herbaceous yogurt marinade, baked tender and bursting with Mediterranean flavors.

# Components:

→ Marinade

01 - 1 cup plain Greek yogurt (full-fat or 2%)
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 tablespoon lemon juice
05 - 1 teaspoon lemon zest
06 - 1½ teaspoons dried oregano
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground cumin
09 - 1 teaspoon salt
10 - ½ teaspoon ground black pepper

→ Chicken

11 - 4 boneless, skinless chicken breasts (22.9–26.5 ounces total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Preparation Steps:

01 - In a large mixing bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, oregano, smoked paprika, ground cumin, salt, and black pepper until smooth.
02 - Pat chicken breasts dry with paper towels. Add to the marinade, turning to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, up to 8 hours for optimal tenderness.
03 - Preheat oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
04 - Remove chicken from marinade, allowing excess to drip off. Place breasts in a single layer in the prepared dish.
05 - Bake for 22 to 25 minutes until internal temperature reaches 165°F. For additional browning, broil for 2 to 3 minutes.
06 - Let chicken rest 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Juicy, tender chicken every single time with almost zero risk of drying out.
  • The marinade does all the heavy lifting while you do other things, then bakes hands-off.
  • Works as a main course, in wraps, on salads, or even shredded for meal prep.
02 -
  • Pat your chicken completely dry before it hits the marinade, or the yogurt won't adhere properly no matter how long it sits.
  • Don't skip the resting time after it comes out of the oven—those 5 minutes make the difference between juicy and just cooked through.
03 -
  • If your chicken breasts are particularly thick, pound them to an even thickness before marinating so they cook through at the same rate.
  • A splash of hot sauce in the marinade adds complexity without taking over—just trust your instincts and taste as you go.
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