Greek Yogurt Lemon Baked Chicken

chicken breast on a white plate with roasted broccoli, white rice and a gold fork

Greek Yogurt Lemon Baked Chicken

This Greek Yogurt Lemon Baked Chicken is a moist, juicy and bursting with flavor. Pair with rice pilaf and a vegetable for a complete meal. It's an easy weeknight dinner!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 265kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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