Description
Deliciously juicy Baked Greek Yogurt Chicken with a flavorful marinade.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh if possible)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika (sweet or smoked)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until smooth and well combined.
- Add the chicken breasts to the bowl, turning to coat them evenly in the yogurt marinade. Make sure each piece is fully covered.
- Cover the bowl with plastic wrap (or transfer to a zip-top bag) and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
- When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
- Remove the chicken breasts from the marinade, letting any excess drip off, and arrange them in a single layer in the prepared baking dish. Discard any remaining marinade.
- Bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C) in the thickest part.
- Remove the dish from the oven and let the chicken rest for about 5 minutes to retain its juices.
- Slice or serve the chicken breasts whole, garnish with freshly chopped parsley, and serve warm.
Notes
- For best results, marinade the chicken overnight.
- Adjust seasoning (salt and pepper) according to taste.
- Feel free to use other herbs and spices according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 49g
- Cholesterol: 110mg