Description
This Baked Greek Yogurt Chicken is juicy, tender, and packed with flavor. The yogurt marinade keeps the chicken moist while infusing it with garlic, lemon, and Mediterranean herbs. It’s an easy, healthy dinner that pairs well with rice, roasted veggies, or a fresh Greek salad!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup Greek yogurt (plain, full-fat or 2%)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Make the Marinade – In a bowl, whisk together the Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, black pepper, and red pepper flakes.
- Marinate the Chicken – Place the chicken breasts in a large zip-top bag or bowl and coat them with the yogurt mixture. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for best flavor.
- Preheat the Oven – Set the oven to 375°F (190°C). Lightly grease a baking dish.
- Bake the Chicken – Remove the chicken from the marinade, shaking off excess. Arrange in the baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Broil for a Golden Top – (Optional) Broil for 2-3 minutes at the end for a slightly golden crust.
- Rest & Serve – Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Notes
- Marination Time: The longer the chicken marinates, the more tender and flavorful it will be.
- Substitutions: You can use chicken thighs for a juicier result or swap dried herbs for fresh ones (double the amount if using fresh).
- Serving Suggestions: Serve with roasted potatoes, quinoa, rice, or a cucumber-tomato salad.