Greek Yogurt Chicken (Printer-friendly)

Juicy chicken baked after marinating in creamy Greek yogurt and herbs for rich, tender 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 (about 23–26 oz total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Steps:

01 - Combine Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, oregano, smoked paprika, cumin, salt, and black pepper in a large bowl. Whisk until smooth.
02 - Pat the chicken breasts dry with paper towels. Add them to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for optimal tenderness.
03 - Heat the oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
04 - Remove the chicken from the marinade, letting excess drip off. Place breasts in a single layer in the prepared dish.
05 - Bake for 22 to 25 minutes until cooked through (internal temperature 165°F). For extra browning, broil for 2 to 3 minutes at the end.
06 - Allow chicken to rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Chicken so tender and juicy you'll wonder how something this simple tastes restaurant-quality.
  • The marinade does most of the work while you do literally anything else for the next few hours.
  • One bowl, minimal cleanup, and you're eating dinner in under an hour from start to table.
02 -
  • Pat the chicken completely dry before marinading; moisture on the surface prevents the yogurt from properly adhering and seasoning the meat.
  • Don't skip the resting period at the end—those five minutes make the difference between juicy and dry, even though it feels like you're rushing.
03 -
  • Use a meat thermometer instead of eyeballing doneness—165°F is the target, and hitting it exactly keeps chicken juicy rather than dried out.
  • If your marinade bowl has oil slicking the top when you're ready to cook, gently tilt the chicken as you remove it so that flavorful oil clings to the meat and creates extra browning in the oven.
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