Greek Yogurt Chicken Dish (Printable)

Juicy chicken breasts soaked in creamy yogurt and herbs, baked to tender perfection with Mediterranean flavors.

# What You'll 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 1.43–1.65 lbs total)
12 - Fresh parsley, chopped (optional, for garnish)
13 - Lemon wedges (optional, for serving)

# Method:

01 - Combine Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper in a large bowl; whisk until smooth.
02 - Pat chicken breasts dry with paper towels. Add to the marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour up to 8 hours for tenderization.
03 - Set oven to 425°F and grease a baking dish lightly or line a 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 fully cooked (internal temperature 165°F). Optionally broil for 2–3 minutes for extra browning.
06 - Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Pointers:

01 -
  • The chicken stays impossibly juicy because Greek yogurt is basically a tenderizing miracle worker.
  • You prep everything in one bowl and let the fridge do the heavy lifting while you go about your day.
  • It tastes like you've been cooking Mediterranean food forever, even if you're just starting out.
02 -
  • Patting the chicken dry before marinating is non-negotiable; wet chicken causes the yogurt to slip right off instead of clinging.
  • The longer you marinate, the more tender it becomes—overnight makes a noticeable difference in texture compared to just one hour.
  • Don't skip the resting period; it's only 5 minutes but it's the difference between juicy chicken and slightly dry chicken.
03 -
  • Make a double batch of just the marinade and freeze it; having it ready means chicken dinner is truly 25 minutes away.
  • If you forget to plan ahead, even 30 minutes of marinating will tenderize the chicken noticeably compared to no marinade at all.
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