Greek Yogurt Chicken (Printable View)

Tender chicken breasts infused with creamy Greek yogurt marinade and Mediterranean spices, baked for flavorful results.

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

# How To Make It:

01 - In a large mixing bowl, whisk Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, cumin, salt, and black pepper until well combined.
02 - Pat chicken breasts dry with paper towels and add to the bowl, turning to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 8 hours for enhanced 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, letting excess 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. For extra browning, broil for 2 to 3 minutes at the end.
06 - Allow chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • Chicken stays impossibly juicy even if you accidentally overbake it by a few minutes.
  • The marinade comes together in about the time it takes to get your oven ready.
  • It tastes like Mediterranean restaurant food but costs a fraction of the price.
02 -
  • Don't skip patting the chicken dry—wet chicken doesn't let the marinade stick, and you'll end up with bland spots on the surface.
  • Marinating longer than four hours can start to break down the protein too much and make the texture mushy, so resist the urge to leave it overnight.
  • A meat thermometer is not optional if you want perfectly cooked chicken every time; white meat is forgiving only up to a point.
03 -
  • Make double the marinade and freeze it in ice cube trays—you'll have perfect portions ready whenever you want to marinate chicken on a whim.
  • If your oven runs hot, start checking the chicken at 20 minutes instead of waiting the full 22; nothing matters more than not overcooking it.
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