Greek Yogurt Chicken (Print Version)

Juicy chicken breasts infused with creamy yogurt, garlic, and herbs, baked for a flavorful Mediterranean main dish.

# What You 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 g total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# How-To Steps:

01 - Combine Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, ground cumin, salt, and black pepper in a large bowl; whisk until smooth.
02 - Pat chicken dry with paper towels; add to marinade and turn to coat evenly. Cover and refrigerate for at least 1 hour, up to 8 hours for optimum tenderness.
03 - Set oven to 425°F and lightly grease a baking dish 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 internal temperature reaches 165°F. Optional: broil for 2 to 3 minutes to brown the surface.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The chicken stays shockingly juicy because the yogurt acts like a natural marinade that tenderizes from the inside out.
  • You can prep it in 15 minutes and let it sit while you do literally anything else—it only gets better with time.
  • One bowl, one dish, and you've got a complete Mediterranean meal that tastes like you actually tried.
02 -
  • Don't skip patting the chicken dry before marinating, or the yogurt slides right off instead of sticking like it should.
  • If your breasts are thicker than an inch, gently pound them to even thickness so they cook at the same rate—uneven thickness is why some chicken comes out dry.
03 -
  • Use full-fat Greek yogurt—it browns better and stays creamy where 2% can turn chalky under high heat.
  • A meat thermometer removes all the guessing and prevents that anxiety about whether the chicken is actually cooked through.
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