Pin It My coworker brought Greek yogurt chicken to our office potluck last spring, and I watched everyone's faces light up as they took their first bites. The chicken was impossibly tender, with this tangy Mediterranean coating that somehow kept everything moist. I asked for the recipe that afternoon, and it's become my go-to dinner when I want something that tastes restaurant-quality but doesn't actually require much effort or technique on my part.
I made this for my sister's dinner party when she asked me to bring the main course, and I remember being relaxed the whole evening because the chicken was already handled—just sitting in the oven while we chatted over drinks. Her guests kept asking what restaurant I'd ordered from, which felt like the highest compliment I could get.
Ingredients
- Greek yogurt (1 cup): Full-fat is silkier and clings better to the chicken than nonfat, but 2% works fine if that's what you have on hand.
- Olive oil (3 tablespoons): This loosens the marinade so it coats evenly instead of staying thick and chunky.
- Garlic (4 cloves, minced): Fresh garlic matters here because its sharpness balances the yogurt's tang.
- Lemon juice and zest (1 tablespoon juice, 1 teaspoon zest): The zest gives brightness that juice alone misses, so don't skip it.
- Dried oregano (1½ teaspoons): This is the backbone of the Mediterranean flavor, so use oregano, not Italian seasoning.
- Smoked paprika (1 teaspoon): It adds warmth and a hint of smokiness without making the dish spicy.
- Ground cumin (½ teaspoon): Just enough to add earthiness and depth without overpowering the lighter Mediterranean herbs.
- Salt and black pepper (1 teaspoon and ½ teaspoon): Taste as you go because salt levels vary wildly between brands.
- Chicken breasts (4, about 650–750 g): Pat them dry before marinating so the yogurt mixture actually sticks instead of sliding off wet skin.
- Fresh parsley and lemon wedges (for serving): These are optional but they make the finished dish look like you actually tried.
Instructions
- Make the marinade:
- Whisk yogurt, olive oil, garlic, lemon juice, zest, oregano, paprika, cumin, salt, and pepper in a large bowl until the mixture is smooth with no lumps. You want everything fully combined so the flavors distribute evenly across the chicken.
- Coat the chicken:
- Pat your chicken breasts completely dry with paper towels—this step actually matters. Drop them into the marinade and turn each one over a few times until they're fully coated, then cover and refrigerate for at least 1 hour, though 4 to 8 hours is where the real magic happens.
- Prepare to bake:
- Heat your oven to 425°F and either lightly grease a baking dish or line a baking sheet with parchment paper. This keeps cleanup minimal and prevents sticking.
- Arrange and bake:
- Pull the chicken from the fridge, let excess marinade drip back into the bowl, and arrange the breasts in a single layer. Bake for 22 to 25 minutes until the internal temperature hits 165°F—use a meat thermometer if you have one, or cut into the thickest part to check for any pink.
- Optional broil:
- If you want deeper browning and a slightly crisped exterior, turn on the broiler for the last 2 to 3 minutes, but watch carefully so nothing burns.
- Rest and serve:
- Let the chicken sit for 5 minutes after coming out of the oven so it stays juicy when you slice. Sprinkle with fresh parsley and serve with lemon wedges for brightness.
Pin It The moment I realized this recipe had genuinely become part of my regular rotation was when my kid asked me to make it three nights in a row. Watching someone you cooked for actually want seconds is its own kind of victory in the kitchen.
Why This Works So Well
The yogurt marinade works on two levels—the acidity tenderizes the muscle fibers while the fat keeps moisture locked in, which is why you end up with chicken that's both tender and juicy instead of dry and stringy. Marinating longer amplifies this effect, so if you have time, lean into the longer window. The spice blend is Mediterranean without being heavy, which means it plays well with rice, salads, roasted vegetables, or honestly just a piece of bread.
Timing and Flexibility
This dish is genuinely flexible with timing, which is why I reach for it so often when my schedule is unpredictable. You can marinate overnight and bake straight from the fridge the next day, or throw it together an hour before dinner. If you're using thighs instead of breasts for extra juiciness, add 3 to 5 minutes to the baking time and check the internal temperature.
What to Serve It With
I've served this with lemon rice pilaf, roasted root vegetables, warm pita, crisp green salads, and even cold the next day in sandwiches or grain bowls. The leftover chicken also makes excellent wrap fillings or salad toppings, which is why I sometimes deliberately cook extra. A squeeze of fresh lemon at the table brightens everything.
- Leftovers keep refrigerated for up to 4 days and actually taste better as the flavors meld.
- You can add a pinch of chili flakes to the marinade if you want gentle heat without overwhelming the other spices.
- Thighs are juicier than breasts but take slightly longer to cook through.
Pin It This recipe proves that simple, honest cooking doesn't need complicated techniques or a long list of obscure ingredients. It's become my answer to the perpetual question of what to make for dinner.
Your Questions Answered
- → How does Greek yogurt affect the chicken?
Greek yogurt tenderizes the chicken by breaking down proteins while adding moisture and a subtle tang that enhances flavor.
- → Can I marinate the chicken longer than recommended?
Yes, marinating between 1 to 8 hours deepens flavor and tenderness without drying out the meat.
- → What cooking method is best for this dish?
Baking at a high temperature ensures juicy chicken with a light crust, and broiling briefly adds a nicely browned finish.
- → Are there substitutions for chicken breasts?
Boneless thighs can be used for a richer and juicier result, just adjust cooking time accordingly.
- → What are ideal side dishes for this meal?
This chicken pairs well with rice pilaf, roasted vegetables, or crisp green salads to balance the creamy, herbal flavors.