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!
More Chicken Recipes
Thai Chicken Salad with Peanut Dressing
Garlic Parmesan Boneless Wings (Baked or Air Fryer)
Baked Ground Chicken Tacos
Lemon Pepper Boneless Chicken Wings
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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
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!
