Greek Yogurt Chicken Delight (Printable)

Tender chicken breasts soaked in Greek yogurt and Mediterranean spices, baked until juicy and flavorful.

# 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 and Garnish

11 - 4 boneless, skinless chicken breasts (about 23–26 oz total)
12 - Fresh parsley, chopped, for garnish (optional)
13 - Lemon wedges, for serving (optional)

# Directions:

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

# Expert Advice:

01 -
  • The yogurt creates an incredibly moist, tender chicken that practically melts, no dry chicken nightmares here.
  • It comes together in under an hour with mostly hands-off cooking time, making weeknight dinners actually feel achievable.
  • One marinade does all the heavy lifting—garlic, herbs, and lemon flavors build so you skip the boring plain chicken problem.
02 -
  • Don't skip patting the chicken dry—it's the difference between marinade clinging to the meat and pooling at the bottom of the dish.
  • Longer marinating (4 to 8 hours instead of just 1) transforms the texture completely; the yogurt acid tenderizes the meat so it stays juicy even if you accidentally cook it a couple minutes longer.
03 -
  • A meat thermometer is genuinely worth having if you cook chicken often; it removes all anxiety about doneness and ensures juicy, safe results every single time.
  • Don't discard the leftover marinade after removing the chicken—if you didn't use raw chicken in it, you can whisk in a bit more lemon juice and use it as a sauce or dressing.
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