Greek Yogurt Chicken (Print Version)

Tender chicken breasts infused with creamy Greek yogurt, garlic, and herbs, baked to juicy delight.

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

# How to Make It:

01 - Whisk Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper in a large bowl until smooth.
02 - Pat chicken breasts dry and add to the bowl, coating thoroughly with marinade. Cover and refrigerate for at least 1 hour, up to 8 hours for maximum tenderness.
03 - Set oven to 425°F (220°C) and lightly grease a baking dish or line a sheet with parchment paper.
04 - Remove chicken from marinade, letting excess drip off, and place in a single layer in the prepared dish.
05 - Bake for 22–25 minutes until cooked through (internal temperature 165°F/74°C). For deeper color, broil 2–3 minutes at the end.
06 - Let chicken rest 5 minutes before slicing. Garnish with parsley and serve with lemon wedges if desired.

# Additional Tips::

01 -
  • The yogurt keeps the chicken impossibly juicy while adding a subtle tang that makes people ask what your secret is.
  • It comes together faster than ordering takeout, and tastes like you spent way more time than you actually did.
  • Leftovers are genuinely better than the first night—they're perfect stuffed into wraps or scattered over salad the next day.
02 -
  • Never skip the drying step—wet chicken is the #1 reason this recipe doesn't work as beautifully as it should, and it's such a simple fix.
  • The longer you marinate, the better; I thought 1 hour was enough until I tried it overnight and realized how much more tender the chicken becomes.
03 -
  • If you want subtle heat, add a teaspoon of chili flakes to the marinade, but stir well so they don't clump in the yogurt.
  • A meat thermometer is your best friend here—it takes the guesswork out and prevents the dried-out chicken that gives this dish a bad reputation.
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