This Baked Greek Yogurt Chicken is juicy, tender, and packed with bright Mediterranean flavor. A simple yogurt, lemon, garlic, and herb marinade keeps the chicken moist while it bakes, creating a golden, lightly tangy crust. It’s an easy weeknight recipe that feels special enough for company and pairs well with rice, salads, or roasted veggies.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh if possible)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until smooth and well combined.
- Add the chicken breasts to the bowl, turning to coat them evenly in the yogurt marinade. Make sure each piece is fully covered.
- Cover the bowl with plastic wrap (or transfer to a zip-top bag) and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
- When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Remove the chicken breasts from the marinade, letting any excess drip off, and arrange them in a single layer in the prepared baking dish. Discard any remaining marinade.
- Bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C) in the thickest part.
- Remove the dish from the oven and let the chicken rest for about 5 minutes to retain its juices.
- Slice or serve the chicken breasts whole, garnish with freshly chopped parsley, and serve warm.
Variation
- Use boneless, skinless chicken thighs instead of breasts; adjust the baking time to 30–35 minutes, or until they reach 165°F (75°C).
- Add 1–2 teaspoons of Dijon mustard or honey to the yogurt marinade for a slightly sweet-tangy twist.
- Stir in 1/4 cup crumbled feta cheese and a tablespoon of chopped fresh dill or mint to the marinade for richer, more classic Greek flavor.
Cooking Notes
- If your chicken breasts are uneven in size, check the smaller pieces a few minutes early so they don’t overcook.
- The yogurt marinade may brown in spots as it bakes; this is normal and adds flavor, but if it browns too quickly, loosely tent the dish with foil.
- Letting the chicken rest for 5 minutes before slicing helps the juices redistribute, keeping the meat moist and tender.
Serving Suggestions
- Serve with a side of lemon rice or herbed couscous and a simple Greek salad with cucumbers, tomatoes, olives, and feta.
- Pair with roasted vegetables like broccoli, zucchini, or bell peppers, plus warm pita bread and tzatziki sauce.
- Slice the chicken and use it in grain bowls with quinoa, hummus, chopped veggies, and a drizzle of extra lemon and olive oil.
Tips
- Don’t skip the marinating time at least 1 hour is needed for the yogurt and lemon to tenderize and flavor the chicken.
- Pat the chicken lightly with paper towels before baking if you prefer less coating and a slightly drier exterior crust.
- For meal prep, cook a double batch and refrigerate for up to 3–4 days; it reheats well and is great for salads, wraps, and bowls.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour 40 minutes (includes minimum marinating time)
Nutritional Information (Per Serving)
- Calories: ≈280
- Protein: ≈38–40 g
- Sodium: ≈350–450 mg
Frequently Asked Questions
- Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt is thicker and clings better to the chicken. If using regular yogurt, choose whole-milk and consider draining it slightly to thicken. - How long can I marinate the chicken?
Marinate for at least 1 hour and up to 24 hours. Longer than 24 hours isn’t recommended, as the acidity can start to break down the meat too much. - Can I cook this on the grill instead of baking?
Yes. Grill over medium heat for about 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C), scraping off excess marinade to prevent flare-ups. - How do I store and reheat leftovers?
Store cooled chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 300°F (150°C) oven or in a skillet over low heat until warmed through.
Conclusion
This Baked Greek Yogurt Chicken is a simple, reliable way to put a flavorful, protein-packed meal on the table with minimal effort. The creamy yogurt, bright lemon, and savory herbs keep the chicken juicy and satisfying. Pair it with your favorite sides for an easy weeknight dinner or a fresh, Mediterranean-inspired meal prep option.
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Baked Greek Yogurt Chicken
- Total Time: 1 hour 40 minutes (including minimum marinating time)
- Yield: 4 servings 1x
- Diet: Gluten-Free, High-Protein
Description
This Baked Greek Yogurt Chicken is juicy, tender, and packed with bright Mediterranean flavor. A simple yogurt, lemon, garlic, and herb marinade keeps the chicken moist while it bakes, creating a golden, lightly tangy crust. It’s an easy weeknight recipe that feels special enough for company and pairs well with rice, salads, or roasted veggies.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh if possible)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until smooth and well combined.
- Add the chicken breasts to the bowl, turning to coat them evenly in the yogurt marinade. Make sure each piece is fully covered.
- Cover the bowl with plastic wrap (or transfer to a zip-top bag) and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
- When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Remove the chicken breasts from the marinade, letting any excess drip off, and arrange them in a single layer in the prepared baking dish. Discard any remaining marinade.
- Bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C) in the thickest part.
- Remove the dish from the oven and let the chicken rest for about 5 minutes to retain its juices.
- Slice or serve the chicken breasts whole, garnish with freshly chopped parsley, and serve warm.
Notes
- For extra tenderness, marinate the chicken overnight in the fridge.
- If the chicken breasts are very thick, pound them to an even thickness for more even cooking.
- Use a meat thermometer to avoid overbaking and drying out the chicken.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Greek-Inspired / Mediterranean
Nutrition
- Serving Size: 1 chicken breast
- Calories: ≈280
- Sugar: ≈3 g
- Sodium: ≈350–450 mg (varies with added salt)
- Fat: ≈11–13 g
- Saturated Fat: ≈3–4 g
- Unsaturated Fat: ≈8–9 g
- Trans Fat: 0 g
- Carbohydrates: ≈4–6 g
- Fiber: 0 g
- Protein: ≈38–40 g
- Cholesterol: ≈110–120 mg
Keywords: baked Greek yogurt chicken, Greek yogurt chicken, healthy baked chicken, Mediterranean chicken, easy chicken dinner