Greek Yogurt Chicken (Print Version)

Marinated chicken breasts baked to juicy perfection with Greek yogurt and herbs.

# 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 (650–750 grams total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges for serving (optional)

# How to Make It:

01 - Combine Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, 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 to the bowl and turn to thoroughly coat with the marinade. Cover and refrigerate for at least 1 hour, up to 8 hours for maximum 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. Place breasts in a single layer in the prepared dish.
05 - Bake for 22–25 minutes until cooked through (internal temperature 165°F). For extra browning, broil for the last 2–3 minutes.
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 chicken stays unbelievably moist thanks to the yogurt's natural enzymes breaking down the protein.
  • It comes together in 15 minutes of prep, then you basically forget about it until dinner.
  • Minimal cleanup and zero pretension—genuinely impressive without any fussy technique.
02 -
  • Don't skip patting the chicken dry before marinating; wet chicken causes the yogurt to dilute and slide off instead of cling.
  • The longer you marinate (up to 8 hours), the more tender the chicken becomes—the yogurt's acid gently breaks down the protein fibers.
  • Use a meat thermometer; it's the only reliable way to know when chicken is done without cutting into it and losing juices.
03 -
  • If you want more heat, stir in 1 teaspoon of chili flakes to the marinade—it adds warmth without overpowering the herbaceous notes.
  • Bone-in, skin-on thighs or drumsticks work beautifully here and stay even juicier than breast meat; just add 5-10 minutes to the baking time.
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