Greek Yogurt Chicken Delight (Printable Version)

Tender chicken breasts soaked in creamy Greek yogurt and herbs, baked until juicy and flavorful.

# What You'll Need:

→ Marinade

01 - 1 cup plain Greek yogurt (full-fat or 2%), 8 fl oz
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 tablespoon lemon juice
05 - 1 teaspoon lemon zest
06 - 1 1/2 teaspoons dried oregano
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper

→ Chicken

11 - 4 boneless, skinless chicken breasts (approximately 22.9 - 26.5 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 together Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper until smooth.
02 - Pat chicken breasts dry with paper towels. Add them to the marinade, turning gently to coat completely. Cover and refrigerate for a minimum of 1 hour, up to 8 hours for optimal tenderness.
03 - Preheat the oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
04 - Remove chicken from the marinade, allowing excess to drip off. Place breasts in a single layer in the prepared baking dish.
05 - Bake for 22 to 25 minutes or until internal temperature reaches 165°F. For added browning, broil the chicken during the last 2 to 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 yogurt keeps the chicken impossibly tender, even if you accidentally overbake it by a few minutes.
  • It tastes like you spent hours on it, but you're genuinely done in under 20 minutes of actual work.
  • Leftovers shredded into a wrap the next day are somehow better than dinner night one.
02 -
  • Don't skip patting the chicken dry—this one step is what separates a soggy marinade from one that actually adheres to the meat.
  • If you marinate longer than 8 hours, the yogurt's acidity can start to break down the chicken too much and make it mushy, so resist the overnight urge.
03 -
  • If you want extra heat, stir in a teaspoon of chili flakes to the marinade—it won't overpower the yogurt, just add a gentle kick at the end.
  • Boneless thighs are juicier than breasts and handle longer cooking better; use them if you're nervous about dryness, though they'll need a minute or two extra in the oven.
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