Greek Yogurt Lemon Baked Chicken
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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 Greek Yogurt adds a nutritional punch and you’ll feel good eating it!
Chicken is a go-to meal in our house. We have this recipe on regular rotation, along with this cranberry apricot chicken and pesto baked chicken.
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.
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!
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!
Ingredient Notes
- 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:
Be sure to scroll down to the recipe card for the full recipe instructions.
- 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 or overnight
- 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.
Tips and Variations
- I’ve found 375°F to be the perfect temperature for juicy baked chicken. If you have thicker chicken breasts, I would recommend 400°F. A low oven temperature may lead to a long bake time and dry chicken so I wouldn’t go any lower than those temps.
- Season the chicken generously and don’t be afraid to add a few extra glugs of olive oil. Use plenty of salt and feel free to add any extra fresh seasonings like rosemary or oregano.
- Be sure to use an oven safe baking dish. Anything works really – a baking sheet, an oven safe casserole dish, or a cast iron skillet.
- Once the chicken is done, allow the chicken to rest 5-10 minutes. This will lock in all those yummy juices.
- Make a sauce for the chicken if you want something to dip in or spoon over. I love mixing yogurt with lemon juice, chives, honey, salt, pepper and olive oil!
FAQ
Can I use chicken thighs instead of chicken breasts?
What should I serve baked chicken with?
Veggies, salad, baked potatoes, rice, pasta, the options are endless!
How long does this chicken last?
Refrigerate and store in an air tight container for up to 3 days.
How do I reheat baked chicken?
You can reheat in the oven at 350°F or microwave in a pinch!
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Greek Yogurt Lemon Baked Chicken
Ingredients
- 3-4 boneless, skinless chicken breasts
- 1 tsp. kosher salt
- Freshly ground black pepper
- 6 cloves garlic, minced
- 1 cup Plain Greek Yogurt
- 1/3 cup fresh lemon juice
- 2 Tbsp. Olive oil
- 1/2 tsp. thyme
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3 Tbsp. Panko Breadcrumbs
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken breasts with salt and pepper in a large bowl. Then add in the yogurt, lemon juice, minced garlic, olive oil and thyme, garlic and onion powder.3-4 boneless, skinless chicken breasts, 1 tsp. kosher salt, Freshly ground black pepper, 6 cloves garlic, minced, 1 cup Plain Greek Yogurt, 1/3 cup fresh lemon juice, 2 Tbsp. Olive oil, 1/2 tsp. thyme, 1/2 tsp. garlic powder, 1/2 tsp. onion powder
- Mix well and then cover with plastic wrap and let the chicken marinate in the fridge for 4-6 hours, or overnight.
- Preheat oven to 375°F. Coat the bottom of a baking dish with olive oil and place chicken down in baking dish.
- Sprinkle 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.3 Tbsp. Panko Breadcrumbs
- Bake for 40-45 minutes or until chicken reaches an internal temperature of 165°F.
- Allow chicken to rest 5-10 minutes before cutting.
- Serve warm with your favorite veggies and rice pilaf. (Serve with a sauce if desired, see notes)
Video
Notes
- If in a rush, marinate for a minimum of 3 hours.
- Recipe can also be made with chicken thighs, wings and drumsticks!
- I’ve found 375°F to be the perfect temperature for juicy baked chicken. If you have thicker chicken breasts, I would recommend 400°F. A low oven temperature may lead to a long bake time and dry chicken so I wouldn’t go any lower than those temps.
- Season the chicken generously and don’t be afraid to add a few extra glugs of olive oil. Use plenty of salt and feel free to add any extra fresh seasonings like rosemary or oregano.
- Be sure to use an oven safe baking dish. Anything works really – a baking sheet, an oven safe casserole dish, or a cast iron skillet.
- Once the chicken is done, allow the chicken to rest 5-10 minutes. This will lock in all those yummy juices.
- Make a sauce for the chicken if you want something to dip in or spoon over. I love mixing yogurt with lemon juice, chives, honey, salt, pepper and olive oil!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
We haven’t eaten yet, but this looks and smells amazing!
Aw YAY! Enjoy! 🙂
Very flavorful and most! Will definitely make on a regular basis.
I am so glad, thank you!
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!