Greek Yogurt Chicken (Printer-friendly)

Succulent chicken breasts marinated in creamy yogurt and herbs, then baked for tender, 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 (650–750 g total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# How to Make It:

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 with paper towels, add to marinade, turning to coat evenly. Cover and refrigerate for at least 1 hour and up to 8 hours for optimal tenderness.
03 - Set oven temperature to 425°F and lightly grease a baking dish or line a sheet with parchment paper.
04 - Remove chicken from marinade letting excess drip off, then place breasts in a single layer in the prepared dish.
05 - Bake for 22 to 25 minutes until cooked through (internal temperature 165°F). Optional: broil for 2 to 3 minutes to brown the surface.
06 - Let chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The chicken stays absurdly moist because the yogurt's acidity and fat work together like a culinary safety net.
  • Minimal hands-on time means you can marinate while you're doing literally anything else, then bake and dinner is ready.
  • Mediterranean flavors make you feel like you're eating something fancy, but it's honestly easier than ordering takeout.
02 -
  • Patting the chicken dry before marinating is not optional because wet chicken repels the marinade and leaves you with flavorless edges.
  • The longer you marinate the better the result, so eight hours transforms this from good to something guests ask for the recipe for.
  • If your chicken breasts are thick, you can gently pound them to even thickness so they cook at the same rate and nothing ends up dry.
03 -
  • Make a double batch of the marinade and freeze half in ice cube trays so you always have it ready for impromptu chicken cooking.
  • If you're short on time, even one hour of marinating makes a noticeable difference compared to zero marinating, so don't skip it thinking it's all or nothing.
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