Baked Greek Yogurt Chicken

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Golden, juicy, and full of Mediterranean charm, this Baked Greek Yogurt Chicken is a simple yet flavor-packed dish you’ll want on repeat. The creamy yogurt marinade tenderizes the chicken beautifully while infusing it with garlic, herbs, and citrus brightness. It’s the kind of weeknight dinner that feels special without requiring any fuss.

What makes this recipe stand out is how the yogurt creates a luscious coating that locks in moisture, resulting in tender meat every time. Whether you’re serving it with roasted veggies, over a salad, or with a side of fluffy rice, this is a protein dish that fits effortlessly into your meal plans.

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Ingredients for this Baked Greek Yogurt Chicken

• 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
• 1 cup plain Greek yogurt (whole milk recommended)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• Optional: Lemon slices for roasting

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Step 1: Prep the Marinade

In a medium bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, and black pepper. Stir until everything is thoroughly mixed and smooth.

Step 2: Marinate the Chicken

Place the chicken breasts or thighs in a zip-top bag or shallow dish. Pour the yogurt marinade over the chicken and ensure each piece is fully coated. Seal or cover, then refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).

Step 3: Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper. If desired, lay lemon slices on the base of the dish for extra aroma and a touch of caramelization.

Step 4: Bake to Perfection

Remove the marinated chicken from the fridge and transfer to the prepared baking dish. Spoon some of the remaining marinade over the top for extra moisture. Bake uncovered for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the top is golden.

Step 5: Garnish and Serve

Let the chicken rest for 5 minutes after baking. Sprinkle chopped fresh parsley on top and serve with your choice of side. It’s excellent with roasted vegetables, lemon rice, or a Greek salad.

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Frequently Asked Questions

Can I use non-fat Greek yogurt?

Yes, but whole milk Greek yogurt is recommended for its creaminess and richness. Non-fat versions work, though the result may be slightly less tender.

Can I cook this chicken in an air fryer?

Absolutely. Preheat the air fryer to 375°F and cook for 15-20 minutes, flipping halfway through. Always check for an internal temp of 165°F.

What should I serve it with?

It pairs beautifully with Greek salad, lemon rice, roasted vegetables, or pita bread with hummus.

Can I marinate it overnight?

Yes, marinating overnight enhances the flavor and tenderness. Just be sure not to exceed 24 hours as the acid can start to break down the texture.

Is it gluten-free?

Yes, this recipe is naturally gluten-free. Just confirm your yogurt and spices are certified gluten-free if needed.

Can I grill the chicken instead of baking?

Definitely. Grill over medium-high heat for 6-7 minutes per side, depending on thickness.

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