Greek Yogurt Chicken (Printable)

Tender chicken breasts infused with creamy yogurt, garlic, herbs, and lemon for vibrant Mediterranean taste.

# What You Need:

→ 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 1.43 to 1.65 pounds total)
12 - Fresh parsley, chopped (optional, for garnish)
13 - Lemon wedges (optional, for serving)

# How To Make It:

01 - Combine Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, ground cumin, salt, and black pepper in a large bowl. Whisk until smooth.
02 - Pat chicken breasts dry and immerse in the marinade. Turn to coat evenly, cover, and refrigerate for 1 to 8 hours for optimal tenderness.
03 - Set oven to 425°F. Lightly grease a baking dish or line a sheet with parchment paper.
04 - Remove chicken breasts from marinade, letting excess drip off. Place in a single layer in the prepared dish.
05 - Cook for 22 to 25 minutes until internal temperature reaches 165°F. Optionally, broil for the last 2 to 3 minutes to enhance browning.
06 - Let chicken rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The yogurt marinade works like magic, keeping chicken juicy even if you accidentally overcook it
  • Most of the work happens in the fridge while you go about your day
  • The flavor profile hits that perfect spot between bright lemon and warm smoky spices
02 -
  • Patting the chicken dry before marinating helps the yogurt actually stick instead of sliding right off
  • Letting it rest after baking is not optional—those juices need time to redistribute or they will all run out onto your cutting board
03 -
  • Use boneless thighs instead of breasts for practically foolproof juiciness
  • Line your baking sheet with parchment for the easiest cleanup ever
  • A meat thermometer takes all the guesswork out of doneness
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