Baked Greek Yogurt Chicken
An incredibly juicy and flavorful baked chicken breast coated in a tangy Greek yogurt, garlic, and herb marinade that transforms into a golden, delicious crust.
Ingredients
For the Chicken:
- 1.5 - 2 lbs boneless skinless chicken breasts (about 3-4 large breasts) {680 - 900 grams}
- Salt and freshly ground black pepper to taste
For the Yogurt Marinade:
- 1 cup full-fat plain Greek yogurt {240 grams}
- 3-4 cloves garlic minced
- Juice of 1 medium lemon about 2 tablespoons {30 ml}
- 1 tablespoon Dijon mustard {15 ml}
- 1 tablespoon olive oil {15 ml}
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Topping (Optional):
- ½ cup grated Parmesan cheese {50 grams}
- Fresh parsley or dill chopped for garnish
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels. If they are very thick and uneven, pound them to an even ¾-inch thickness or slice them horizontally to create cutlets. Season both sides generously with salt and pepper.
Make the Marinade:
- In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, Dijon mustard, olive oil, dried oregano, paprika, salt, and pepper. Stir until the mixture is completely smooth and well combined.
Coat the Chicken:
- Spread a thin layer of the yogurt marinade in the bottom of a 9x13 inch baking dish. Place the seasoned chicken breasts in the dish. Using your hands or a spatula, smother the top and sides of each breast with the remaining yogurt mixture, ensuring they are fully coated.
Add Topping and Bake:
- If using, sprinkle the grated Parmesan cheese evenly over the top of each coated chicken breast. Bake in the preheated oven for 30-40 minutes, or until the topping is golden in spots and the internal temperature of the chicken reaches 165°F (74°C) at the thickest part when measured with an instant-read thermometer.
Rest and Serve:
- Remove the baking dish from the oven and let the chicken rest for 5-10 minutes. This allows the juices to redistribute. Garnish with fresh chopped parsley or dill before serving.
Notes
Drying the chicken thoroughly is a critical step to help the yogurt marinade adhere properly.
For the juiciest results, ensure chicken breasts are of even thickness before baking.
Full-fat Greek yogurt is recommended for the best browning and richest flavor.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in a covered dish in the oven or in short bursts in the microwave with a damp paper towel to retain moisture.