Pin It I stumbled onto this technique during a week when I had zero energy but still wanted something that felt special. The yogurt marinade was a total game changer—it made the chicken so tender I could cut it with a fork. Now it is my go-to when I want people to think I tried much harder than I actually did.
My roommate walked in while this was in the oven and literally asked what restaurant I ordered from. The whole apartment smelled like garlic and lemon, which is basically the best air freshener you could ask for. We stood around the counter picking at the first piece before I could even get everything plated.
Ingredients
- 1 cup plain Greek yogurt: Full-fat gives you the most tender results, but 2% works beautifully too
- 3 tablespoons olive oil: Helps the marinade coat evenly and adds richness
- 4 cloves garlic, minced: Do not skimp here—it mellows beautifully as it bakes
- 1 tablespoon lemon juice: Fresh makes a difference you can taste
- 1 teaspoon lemon zest: This is where that bright aromatic punch comes from
- 1½ teaspoons dried oregano: The Mediterranean backbone of the whole dish
- 1 teaspoon smoked paprika: Adds depth and that gorgeous golden color
- ½ teaspoon ground cumin: Just enough earthiness to round everything out
- 1 teaspoon salt: Essential for proper seasoning
- ½ teaspoon ground black pepper: Freshly cracked gives you the best flavor
- 4 boneless skinless chicken breasts: Look for ones similar in size so they cook evenly
- Fresh parsley: Makes it look pretty and adds a fresh pop at the end
- Lemon wedges: A squeeze right before serving wakes everything up
Instructions
- Make the marinade:
- Whisk the yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, cumin, salt, and pepper in a large bowl until completely smooth and combined.
- Coat the chicken:
- Pat the chicken dry with paper towels, then add to the bowl and turn until every piece is thoroughly coated in the marinade.
- Let it rest:
- Cover and refrigerate for at least 1 hour, or up to 8 hours if you are planning ahead—longer means more tender.
- Preheat:
- Heat your oven to 425°F and prepare a baking dish with a light grease or parchment paper.
- Arrange and bake:
- Shake off the excess marinade and place chicken in a single layer, then bake for 22 to 25 minutes until cooked through.
- Finish with a broil:
- Switch to broil for the last 2 to 3 minutes for gorgeous golden edges and extra flavor.
- Rest and serve:
- Let the chicken rest for 5 minutes before slicing, then top with parsley and lemon wedges.
Pin It This became a request dish for family dinners because even my picky eater nephew went back for thirds. There is something about how the flavors meld together that makes it feel like comfort food but still light enough for summer nights.
What to Serve With It
I love this with a simple rice pilaf or roasted potatoes that have been cooking alongside the chicken. A crisp green salad with a vinaigrette cuts through the richness perfectly. Warm pita bread and hummus turn it into a whole spread.
Make It Your Own
Chicken thighs work even better if you do not mind adjusting the cook time a bit. Add fresh herbs like dill or thyme to the marinade for a different twist. A teaspoon of chili flakes gives it a gentle kick that builds beautifully.
Storage and Reheating
This reheats beautifully and somehow tastes even better the next day. Slice the leftovers for wraps, pile them onto salad greens, or just warm them up with extra lemon. The marinade keeps everything moist even in the fridge.
- Store in an airtight container for up to 4 days
- Reheat gently with a splash of water to prevent drying out
- Freeze cooked portions for up to 3 months if you want to meal prep
Pin It Serve this with confidence knowing it will impress everyone at your table. Simple does not have to mean boring.
Recipe FAQs
- → Why use Greek yogurt for marinating the chicken?
Greek yogurt tenderizes the chicken by breaking down proteins while adding creaminess and tangy flavor to the meat.
- → How long should the chicken be marinated?
Marinating for at least 1 hour ensures tenderness, but up to 8 hours deepens the flavor and juiciness.
- → Can boneless skinless thighs be used instead?
Yes, thighs provide a juicier result but may require slightly longer cooking times and adjustment accordingly.
- → What side dishes complement this dish?
Rice pilaf, roasted vegetables, or a crisp green salad pair well and balance the creamy, tangy flavors.
- → How do I tell when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) to ensure safe and juicy results.