Greek Yogurt Chicken (Printer View)

Tender chicken breasts bathed in a creamy yogurt-herb blend and baked to juicy perfection.

# 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 (approximately 23–26 ounces total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Method:

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 fully combined.
02 - Pat the chicken breasts dry with paper towels. Submerge in the marinade, ensuring all surfaces are coated. Cover and refrigerate for at least 1 hour, up to 8 hours for optimal tenderness.
03 - Set the oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
04 - Remove chicken breasts from the marinade, letting excess drip off. Place them evenly in a single layer within the prepared dish.
05 - Bake for 22 to 25 minutes, or until the internal temperature reaches 165°F. For a golden finish, broil for the last 2 to 3 minutes.
06 - Allow the chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve alongside lemon wedges, if desired.

# Expert Advice:

01 -
  • The yogurt creates an impossibly creamy, tender chicken that stays moist even if you're not a timing expert.
  • Minimal hands-on work means you can prep in fifteen minutes and forget about it while life happens.
  • It tastes like Mediterranean restaurant food but costs a fraction of the price and works on a weeknight.
02 -
  • Don't skip patting the chicken dry before marinating—wet chicken means the yogurt slides off instead of clinging, and that changes everything about the final texture.
  • The thermometer is not optional if you want consistently perfect results; even slight overcooking changes how tender this stays.
03 -
  • If you want extra depth, add a teaspoon of chili flakes or Aleppo pepper to the marinade for subtle heat that doesn't overpower the herbs.
  • Boneless thighs are naturally juicier than breasts and take the same marinade beautifully—just add a few minutes to the cooking time since they're thicker.
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