Greek Yogurt Chicken (Printer-friendly)

Tender chicken marinated in yogurt, garlic, lemon, and herbs, then baked for juicy flavor.

# Required Ingredients:

→ 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 (approximately 23–26 oz total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# How-To Steps:

01 - Whisk together 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 marinade; coat thoroughly, cover, and refrigerate for at least 1 hour or up to 8 hours.
03 - Preheat oven to 425°F (220°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
04 - Remove chicken from marinade, letting excess drip off, and arrange breasts in a single layer in the prepared dish.
05 - Bake for 22–25 minutes until cooked through (internal temperature 165°F/74°C). Broil for 2–3 minutes if extra browning is desired.
06 - Allow chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The yogurt keeps the chicken so tender you won't need a knife, just fork and honesty.
  • Real Mediterranean flavors without needing to pronounce anything twice or hunt down obscure spices.
  • Ready in under two hours from idea to plate, including the marinating time.
02 -
  • Full-fat yogurt matters more than you'd think—the 2% version works, but skip the nonfat entirely or you'll end up with chicken that's lean instead of luxurious.
  • Those extra 3 hours of marinating time aren't just for flavor, they're insurance against a dry chicken breast, which is the saddest possible outcome for dinner.
03 -
  • If your chicken breasts are thick, gently pound them to an even thickness before marinating so they cook through at the same rate as the thinner edges.
  • Room temperature chicken bakes more evenly than cold, so pull it from the fridge 10 minutes before the oven hits temperature.
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