Greek Yogurt Chicken (Printable)

Tender chicken marinated in Greek yogurt, garlic, and herbs, oven-baked for juicy, flavorful results.

# Components:

→ 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 (about 23–26 oz total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Method:

01 - In a large bowl, whisk together Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper until smooth.
02 - Pat chicken breasts dry with paper towels. Add to bowl and turn to coat thoroughly with marinade. Cover and refrigerate for a minimum of 1 hour and up to 8 hours for best 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 22–25 minutes until chicken reaches an internal temperature of 165°F. For a browned finish, broil for the last 2–3 minutes if desired.
06 - Allow chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The yogurt marinade does this magical thing where it tenderizes the chicken while infusing it with flavor, so even lean breasts stay juicy instead of drying out like they typically do
  • It comes together in about fifteen minutes of actual work, then you can walk away for hours while the marinade does its thing
  • This is one of those recipes that makes you look like you put in way more effort than you actually did, perfect for when you want to impress without the stress
02 -
  • Pat the chicken completely dry before adding it to the marinade, because any moisture on the meat's surface prevents the yogurt mixture from clinging properly
  • Don't skip the lemon zest even if you're tempted to—the oils in the zest carry way more flavor than juice alone, and that brightness cuts through the rich yogurt
  • Let the chicken rest for at least 5 minutes after baking so the juices redistribute throughout the meat instead of running all over your cutting board
03 -
  • Use chicken thighs instead of breasts if you want meat that stays juicy even if you accidentally overcook it by a few minutes
  • Let the chicken sit at room temperature for about twenty minutes before baking so it cooks more evenly from edge to center
  • Line your baking sheet with foil under the parchment for the absolute easiest cleanup imaginable
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