Greek Yogurt Chicken (Print)

Tender chicken breasts marinated in creamy yogurt and herbs, baked for juicy, flavorful results.

# Ingredients:

→ 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 oz total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Directions:

01 - Combine Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, dried oregano, smoked paprika, ground cumin, salt, and black pepper in a large bowl; whisk until smooth.
02 - Pat chicken breasts dry with paper towels. Add them to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 1 hour, up to 8 hours for enhanced tenderness.
03 - Set oven temperature 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. Optionally, broil for 2 to 3 minutes to achieve a golden-brown finish.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The yogurt marinade locks in moisture so completely that even if you overbake slightly, the chicken stays impossibly tender.
  • It tastes like you spent hours fussing, but from start to table is barely over an hour if you're in a rush.
  • The garlic and paprika create this warm, almost sweet undertone that makes people ask what your secret is.
02 -
  • Don't skip patting the chicken dry; wet chicken won't brown properly and the marinade won't adhere as well.
  • The longer it marinates (up to eight hours), the more tender it becomes—but even one hour yields noticeable results.
  • If your chicken breasts are particularly thick, gently pound them to an even thickness so they cook uniformly.
03 -
  • If you're short on time, even 30 minutes of marinating produces noticeably tender chicken—eight hours is luxury, but not a requirement.
  • Boneless thighs will stay even juicier than breasts; just add a few extra minutes to the cooking time and check the temperature carefully.
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