Greek Yogurt Chicken (Printable)

Tender chicken breasts coated in a creamy yogurt and herb marinade, baked for juicy, 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 (about 23–26 ounces total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Steps:

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 using paper towels. Add to the marinade and turn to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, up to 8 hours for enhanced tenderness.
03 - Set oven to 425°F (220°C). 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 chicken for 22 to 25 minutes until cooked through (internal temperature 165°F/74°C). Optionally, broil for 2 to 3 minutes to achieve extra browning.
06 - Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges as desired.

# Expert Advice:

01 -
  • The yogurt keeps chicken impossibly juicy while the acid tenderizes the meat so thoroughly you'll wonder why you ever cooked it any other way.
  • Minimal hands-on time means you can marinate in the morning and have dinner ready in under 30 minutes after work.
  • It tastes restaurant-quality but uses ingredients most people have on hand, turning an ordinary weeknight into something special.
02 -
  • Patting the chicken completely dry before marinating is the difference between mediocre coating and a clinging, flavorful crust—skip this and you'll regret it.
  • Don't skip the resting period after cooking; those 5 minutes prevent the chicken from drying out when you slice into it.
  • The internal temperature matters more than timing; ovens vary wildly, so invest in a cheap meat thermometer and use it every single time.
03 -
  • Marinate overnight for maximum tenderness and flavor penetration—your future self will thank you when dinner comes together effortlessly.
  • Don't discard the remaining marinade; it's excellent for dressing vegetables or drizzling over rice for extra flavor depth.
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