Greek Yogurt Chicken (Printable)

Juicy chicken breasts soaked in a flavorful yogurt and herb marinade, baked to tender excellence.

# What You'll Need:

→ Marinade

01 - 1 cup plain Greek yogurt (8 fl oz, 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 and Garnish

11 - 4 boneless, skinless chicken breasts (approximately 1.5–1.65 lbs total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# How-To Steps:

01 - Whisk together Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper in a large bowl until smooth.
02 - Pat chicken breasts dry with paper towels and add to the marinade. Toss to coat thoroughly, cover, and refrigerate for at least 1 hour and 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. Arrange breasts in a single layer in the prepared dish.
05 - Bake for 22 to 25 minutes, or until internal temperature reaches 165°F. For enhanced browning, broil for the last 2 to 3 minutes.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The yogurt keeps the chicken so tender it practically melts, without any of that dry texture that haunts home cooking.
  • Everything comes together in about fifteen minutes of actual work, then the marinade does the heavy lifting while you live your life.
  • One bowl, one pan, and somehow you end up with something that tastes like you've been cooking Mediterranean food your whole life.
02 -
  • The longer the chicken marinates, the more transformative the result, so plan ahead if you can, but even one hour makes a real difference in tenderness.
  • Pat the chicken dry before marinading, or you end up with watery pooling instead of a cohesive coating that actually protects the meat.
  • Don't skip the five-minute rest after cooking, because it genuinely changes the texture from slightly firm to genuinely juicy when you bite into it.
03 -
  • If you like heat, add a teaspoon of chili flakes to the marinade, which gives you warmth without overpowering the Mediterranean flavors.
  • Boneless thighs work beautifully here and stay even juicier than breasts, though they'll need an extra three to five minutes in the oven.
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