Greek Yogurt Lemon Baked Chicken is a simple dish yet bursting with flavor. All you’ll need for the Greek Yogurt marinade is FAGE yogurt, garlic, olive oil, lemon juice, thyme and a few pantry staple seasonings!
This post has been
sponsored by FAGE. All thoughts and opinions are
my own. Thank you for supporting the brands that keep Kroll’s Korner running!
What I love about this Greek Yogurt Lemon Baked Chicken is how the marinade breaks down the chicken resulting in a tender and moist chicken breast.
Dry chicken is the WORST and no one
has time for that!
Plus, the FAGE Greek Yogurt add a nutritional punch and you’ll feel GOOD eating it!
On Sunday’s we always have family
dinner at my mom’s house. I brought over this chicken for the first time and
everyone raved about it! I told them the marinade had Greek Yogurt in it and
they were very
Many of us think of yogurt as a breakfast or snack item only, but it’s really great to use for any meal occasion and it’s a bonus if you can enjoy it with your family.
Family time has always been an
important part of my life and food always seems to bring us together.
Some of my fondest memories are around the kitchen table or cooking in the
kitchen. I am thankful I can introduce my
family (and YOU!) to use new ways of using Greek Yogurt!
What you’ll need for this chicken recipe:
FAGE Total Greek Yogurt, plain (0%, 2% or 5%)
Boneless, skinless, chicken breasts
Seasonings: salt, pepper, thyme, garlic powder
How to make Greek Yogurt Lemon Baked Chicken:
In a large bowl season the chicken breasts with salt and pepper. Then add in the yogurt, lemon juice, minced garlic, olive oil and seasonings. Mix very well and then cover with plastic wrap and let marinate in the fridge for 4-6 hours.
Once chicken is ready to cook preheat oven to 375° F. Spray a baking dish with non-stick cooking spray and place chicken down in baking dish. Sprinkle Panko breadcrumbs on top of chicken and you can also top chicken with lemon slices if you prefer prior to baking for a little extra lemon flavor.
Bake for 40-45 minutes or until chicken reaches an internal temperature of 165° F.
Serve warm with salad/asparagus and rice, quinoa or potatoes.
Can I make this recipe with chicken thighs?
it’s also very good with chicken thighs. Plus, chicken thighs are usually
slightly cheaper than chicken breasts.
This recipe is…
An easy weeknight (or weekend!) dinner.
Can be prepped on your lunch break and baked at night!
Great for meal prep to enjoy throughout the week
High in protein
A healthy balanced meal to enjoy with family or friends.
Simply, yet bursting with flavor!
Why I choose FAGE Total Greek Yogurt:
love to eat food that makes me feed good and FAGE does just that.
has 100% natural ingredients.
in protein and calcium
soo rich and creamy!
truly has a passion you can taste.
love to eat food that makes me feed good and FAGE does just that. Many of you
know I practice both Pilates and Yoga so self-love is important to me in my
daily lifestyle. I nourish my body in a variety of ways and I encourage you to
try the same!
If you try FAGE or this recipe, let me know what you think in the comments below!
In a large bowl season the chicken breasts with salt and pepper. Then add in the yogurt, lemon juice, minced garlic, olive oil and thyme and garlic powder. Mix very well and then cover with plastic wrap and let the chicken marinate in the fridge for 4-6 hours, or overnight.
Once chicken is ready to bake, preheat oven to 375 degrees F. Spray a baking dish with non-stick cooking spray and place chicken down in baking dish. Sprinkle the Panko breadcrumbs on top of chicken and you can also top each chicken breast with a lemon slice if you prefer prior to baking for a little extra lemon flavor.
Bake for 40-45 minutes or until chicken reaches an internal temperature of 165 degrees F.
Serve warm with your favorite veggies and starch/whole grain!
If in a rush, marinate for a minimum of 3 hours. Recipe can also be made with chicken thighs, wings and drumsticks!You can reserve the marinade and once the chicken cooks for about 20 minutes, brush it on the breasts and then return chicken to oven to complete cooking.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.