Baked Greek Yogurt Chicken
A quick and forgiving high-protein dish featuring tender chicken marinated in tangy Greek yogurt, garlic, and herbs, perfect for easy weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Thicker breasts can be butterflied; thinner ones cook faster.
- 1 cup plain Greek yogurt Full-fat gives richer results; nonfat works if you’re watching calories.
- 3 cloves garlic, minced Fresh is best; garlic powder can be used in a pinch.
- 2 tablespoons lemon juice Freshly squeezed when possible.
- 1 tablespoon olive oil For richness and a tad of browning.
- 1 teaspoon dried oregano Or 1 tablespoon fresh, chopped.
- 1 teaspoon dried thyme Or 1 tablespoon fresh if you have it.
- Salt and pepper to taste Be generous if using in sandwiches.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, oregano, thyme, and salt and pepper.
- Pat the chicken breasts dry with paper towels. Coat each piece thoroughly in the yogurt marinade.
- If possible, let the chicken marinate in the fridge for 30 minutes to 1 hour.
Cooking
- Place the coated chicken breasts in a baking dish with some space between each piece.
- Bake for 25–30 minutes or until the chicken reaches an internal temperature of 160–165°F.
- Allow the chicken to rest for 5–10 minutes before slicing and serving.
Notes
Do not over-marinade for more than 12 hours and avoid crowding the baking dish to ensure golden crust.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 4gProtein: 54gFat: 10gSaturated Fat: 3gSodium: 340mgSugar: 2g
Tried this recipe?Let us know how it was!