Juiciest Baked Greek Yogurt Chicken Recipe

My weeknight dinner routine totally changed after discovering this magical baked greek yogurt chicken technique.

Creamy marinades work wonders for tender meat preparations.

Marinating transforms ordinary chicken breasts into something extraordinary and memorable.

Mediterranean cooking secrets unlock incredible flavor profiles with minimal effort.

Pantry staples like greek yogurt become powerful tenderizing agents that guarantee juicy results.

Cooking smart means understanding how simple ingredients can create restaurant-quality meals at home.

You’ll want to bookmark this game-changing recipe that delivers maximum taste with minimal complexity.

FAQs About Baked Greek Yogurt Chicken

• Why use Greek yogurt as a marinade?

Greek yogurt tenderizes meat, adds moisture, and creates a creamy coating that helps the chicken stay juicy during baking. Its tangy flavor also enhances the overall taste of the dish.

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work perfectly. Just adjust cooking time slightly, as they might take a few minutes longer to reach the correct internal temperature of 165F (75C).

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165F (75C). The chicken should be white throughout with no pink areas and juices should run clear.

• Is this marinade spicy?

The red pepper flakes add a mild heat, but you can adjust the amount or omit them completely if you prefer a milder flavor. The marinade is more about herbs and tanginess than intense spiciness.

Why Baked Greek Yogurt Chicken Is So Tender and Flavorful

• Greek yogurt's natural enzymes break down protein fibers, creating incredibly soft and juicy chicken that melts in your mouth.
• The simple one-bowl marinade takes just minutes to mix, making this recipe perfect for busy weeknights when time is limited.
• Swap herbs or spices to match your taste preferences, transforming this basic chicken dish into a personalized culinary experience without complicated techniques.
• Using Greek yogurt instead of heavy cream or butter reduces calories while adding protein and creating a lighter, more nutritious meal that doesn't compromise on flavor.

What You’ll Need for Greek Yogurt Chicken

• Chicken Breasts: A lean and tender meat that absorbs the marinade's flavors and provides the main protein for the dish.

• Greek Yogurt, Olive Oil: Creamy base that tenderizes the chicken and adds rich, smooth texture.
• Garlic: Provides a deep, aromatic flavor that complements the chicken.
• Lemon Juice, Lemon Zest: Bright, citrusy elements that add freshness and help tenderize the meat.

• Oregano, Thyme: Classic Mediterranean herbs that offer earthy and slightly peppery notes.
• Paprika, Red Pepper Flakes: Adds warmth, color, and a gentle heat to the dish.
• Salt, Black Pepper: Essential seasonings that enhance overall flavor profile.

• Fresh Parsley: Adds a pop of color and fresh herbal finish to the dish.

How to Bake Chicken Coated in Yogurt and Spices

Step 1: Create Flavor-Packed Marinade

• Greek yogurt
• Olive oil
• Minced garlic
• Fresh lemon juice
• Lemon zest
• Dried oregano
• Dried thyme
• Paprika
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes

Thoroughly mix all ingredients in a spacious mixing bowl until smooth and well-blended.

Step 2: Coat and Chill Chicken

Submerge chicken breasts completely in the zesty marinade. Transfer to a sealed container or zip-lock bag. Refrigerate for a minimum of 30 minutes, though letting it marinate for 2-4 hours will intensify the incredible flavors.

Step 3: Warm Up the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil to prevent sticking.

Step 4: Bake to Perfection

Remove chicken from marinade, allowing excess to drip off. Arrange pieces in the prepared baking dish. Slide into the preheated oven and bake for 25-30 minutes. Check doneness by ensuring internal temperature reaches 165°F (75°C) using a meat thermometer.

Step 5: Create a Gorgeous Golden Crust

For an extra touch of deliciousness, switch oven to broil. Cook for 2-3 minutes to achieve a stunning golden-brown exterior.

Step 6: Rest and Serve

Allow chicken to rest for 5 minutes, letting juices redistribute. Sprinkle with freshly chopped parsley. Serve immediately and watch everyone’s eyes light up with excitement!

Tips for Keeping Chicken Juicy and Flavorful

• Tenderize with Yogurt Marinade: Greek yogurt's natural enzymes help break down chicken proteins, creating incredibly soft and juicy meat that melts in your mouth.
• Maximize Flavor Infusion: Marinate for at least 2 hours to allow herbs and spices to deeply penetrate the chicken, intensifying the Mediterranean-inspired taste.
• Control Moisture Perfectly: Cover chicken loosely with foil during initial baking to prevent drying out, ensuring each bite remains succulent and flavorful.
• Customize Spice Levels: Adjust red pepper flakes and paprika to match your heat preference, making the dish adaptable for mild or spicy food lovers.
• Check Temperature Accurately: Use a meat thermometer to guarantee chicken reaches 165F, preventing undercooking while maintaining optimal tenderness.

How to Reheat Greek Yogurt Chicken Without Drying Out

• Store leftover chicken in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Wrap individual chicken pieces tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring maximum flavor retention.
• Preheat oven to 350F, place chicken in a baking dish, cover with foil, and warm for 10-15 minutes until internal temperature reaches 165F.
• Heat chicken in 30-second intervals, rotating and checking temperature to prevent drying out, ensuring moist and delicious results.

Side Dishes That Go with This Greek Chicken

• Combine crisp romaine, cucumber, tomatoes, red onion, and feta cheese drizzled with olive oil and lemon vinaigrette for a refreshing side that complements the chicken's tangy marinade.
• Cook quinoa with chicken broth, mix in chopped fresh herbs like parsley and dill, and add a squeeze of lemon to echo the dish's bright Mediterranean flavors.
• Select a Greek Assyrtiko wine from Santorini with citrusy and mineral notes that perfectly balance the yogurt's tanginess and chicken's herbal marinade.
• Blend Greek yogurt, grated cucumber, minced garlic, fresh dill, and a touch of lemon juice to create a cool, creamy dipping sauce that intensifies the chicken's Mediterranean profile.

Twist Up the Flavors of Greek Yogurt Chicken

• Dairy-Free Delight: Swap Greek yogurt with coconut yogurt or unsweetened almond milk yogurt for a lactose-free alternative that maintains moisture and tenderness.
• Herb Garden Remix: Replace oregano and thyme with fresh rosemary, basil, or za'atar for a Mediterranean-inspired flavor profile that adds unique aromatic notes.
• Spicy Kick Version: Increase red pepper flakes or add sriracha to the marinade for those who crave extra heat, creating a bold and zesty chicken experience.
• Low-Carb Protein Option: Use boneless, skinless chicken thighs instead of breasts for a higher-fat, lower-carb protein that remains juicy and flavorful when baked.

Baked Greek Yogurt Chicken Recipe

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4.5 from 30 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent Greek yogurt chicken emerges as a Mediterranean marvel, marrying tangy yogurt with tender, herb-infused poultry. Juicy, flavorful meat promises a delightful culinary journey you’ll savor with each perfectly seasoned bite.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless, skinless chicken breasts (or thighs)

Marinade Base:

• 1 cup (237 milliliters) Greek yogurt (plain, full-fat or 2%)
• 2 tablespoons (30 milliliters) olive oil
• 3 cloves garlic, minced
• 1 tablespoon (15 milliliters) lemon juice
• 1 teaspoon lemon zest

Herbs and Spices:

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Craft a vibrant marinade by whisking Greek yogurt with olive oil, minced garlic, freshly squeezed lemon juice, fragrant lemon zest, dried oregano, thyme, paprika, salt, cracked black pepper, and a pinch of red pepper flakes in a spacious mixing bowl.
2. Transfer chicken breasts into a large resealable plastic bag or container, thoroughly coating each piece with the aromatic yogurt mixture. Seal and refrigerate for a minimum of 30 minutes, though allowing 2-4 hours will intensify the flavor profile.
3. Preheat the oven to 375°F (190°C), preparing a baking dish with a light coating of cooking spray or olive oil to prevent sticking.
4. Carefully remove chicken from the marinade, gently shaking off excess liquid. Position the pieces in the prepared baking dish, ensuring they are not overlapping.
5. Roast the chicken in the preheated oven for 25-30 minutes, monitoring internal temperature until it reaches a safe 165°F (75°C). Chicken should appear opaque and juices should run clear.
6. For an optional golden finish, activate the broiler and cook for an additional 2-3 minutes, watching closely to prevent burning.
7. Allow the chicken to rest for 5 minutes, which helps redistribute internal juices and maintain moisture. Garnish with freshly chopped parsley before serving, creating a visually appealing and flavorful dish.

Notes

• Keep marinade refrigerated to prevent bacteria growth and maintain food safety.
• Experiment with different herbs like rosemary or basil for unique flavor variations.
• Pat chicken dry before baking to achieve crispier exterior and better caramelization.
• Use a meat thermometer to ensure precise doneness and prevent overcooking.

• Prep Time: 5 minutes
• Cook Time: 25-30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 740
• Sugar: 32 g
• Sodium: 1200 mg
• Fat: 44 g
• Saturated Fat: 20 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 1 g
• Protein: 26 g
• Cholesterol: 80 mg