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!
202shares
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
surprised.
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
Lemon Juice
Garlic
Olive Oil
Panko Breadcrumbs
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?
Yes,
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:
I
love to eat food that makes me feed good and FAGE does just that.
It
has 100% natural ingredients.
Rich
in protein and calcium
It’s
soo rich and creamy!
It
truly has a passion you can taste.
I
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!
Greek Yogurt Lemon Baked Chicken
Greek Yogurt Lemon Baked Chicken is a simple dish yet bursting with flavor. Pair with rice pilaf and a vegetable!
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!
Notes
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.
SUPER delicious. Making again. ? You suggest using onion powder at top of recipe write up but then switch to garlic powder in list and proportions further down. Since you call for garlic cloves, I’m suspecting a minor error. Please confirm.
Thanks.
This chicken was SUPERB even though I didn’t quite follow your recipe. (one ingredient substitute out of necessity and one mistake!) I will make again, often, and correctly.It was truly the antithesis of dry chicken 🙂
Looks delicious!! I’m trying this out tonight!! Can I freeze the chicken with marinade? 1 batch is too much so just wondering if I can freeze the rest for another day. Thanks!
Hi Nadia, thank you SO much I hope you loved it. I have actually never tried it that way but I would think it would come out delicious. If you do try it, please let me know how it turns out. I am sure myself and other readers would be interested in hearing! Thank you. xo, Tawnie
So great we’ve made it twice already & have shared the recipe with friends ?
I used the gluten free Paneriso breadcrumbs and the crunch it maintained was awesome.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. However you may visit Cookie Settings to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SUPER delicious. Making again. ? You suggest using onion powder at top of recipe write up but then switch to garlic powder in list and proportions further down. Since you call for garlic cloves, I’m suspecting a minor error. Please confirm.
Thanks.
Thank you Heidi, so glad you enjoyed! Should be garlic powder, although a little onion powder wouldn’t hurt too! 🙂 xo, Tawnie
This chicken was SUPERB even though I didn’t quite follow your recipe. (one ingredient substitute out of necessity and one mistake!) I will make again, often, and correctly.It was truly the antithesis of dry chicken 🙂
Looks delicious!! I’m trying this out tonight!! Can I freeze the chicken with marinade? 1 batch is too much so just wondering if I can freeze the rest for another day. Thanks!
Hi Nadia, thank you SO much I hope you loved it. I have actually never tried it that way but I would think it would come out delicious. If you do try it, please let me know how it turns out. I am sure myself and other readers would be interested in hearing! Thank you. xo, Tawnie
Amazing recipe,very easy and very tasty!
Thank you so so much!! xo, Tawnie
So great we’ve made it twice already & have shared the recipe with friends ?
I used the gluten free Paneriso breadcrumbs and the crunch it maintained was awesome.
Hi Lisa!! Thank you SO much for the comments. I am so glad you love this recipe!! Thank you for stopping by my blog & passing it along! xo, Tawnie
I agree dry chicken is the worst!!! I’m sure the yogurt makes it so juicy! Have to try this!
This meal looks so delicious. I love the combination of chicken, lemon, and Greek yogurt. Can’t wait to try! 🙂
I love using yogurt in marinades! This chicken is so good!
Thank you so much Mary!
This looks really delicious. I’m always looking for new ways to cook chicken.
Thank you so much Jemma!
I love greek yogurt and paired with chicken it is amazing! Thanks for this delicious lemony recipe!
Such a yummy combo! Thank you Emily!