Baked Yogurt Chicken Breast
This Baked Yogurt Chicken Breast recipe is my go-to chicken recipe for perfectly tender and juicy chicken breasts. You can serve it simply alongside roasted veggies and a grain or turn it into a delectable Greek Cous Cous Bowl.
Nut Free, Peanut Free, Soy Free, Egg Free, Grain Free
I’ve been on a serious Greek yogurt kick lately. Not only do I have my daily yogurt bowls for breakfast, but I’m adding Greek yogurt to every other meal too. Next up… this Baked Yogurt Chicken Breast recipe that’s SO juicy, tender, and delicious. My almost 1-year-old ATE IT UP. Seriously, I almost had to cut her off because I was concerned she was eating too much protein (for her tiny kidneys)! HA!
Chicken breasts can be SO BORING. But chicken is a simple, lean protein to add to lunch and dinner, so I’m always trying to think of ways to jazz it up for my family.
Marinating chicken in yogurt is a great way to lock in moisture and flavor so the outcome is *moist,* delectable and finger-lickin’ good.
You can totally throw this on any salad, sandwich, wrap, etc., but I particularly love it on these Greek Cous Cous Bowls.
Baked Yogurt Chicken Breasts are…
- Easy to make
- Super moist
- Juicy and tender
- Baked in the oven
- Made with minimal ingredients (less than 6!)
Ingredients to Make this Baked Yogurt Chicken Breast Recipe
As mentioned above, you’ll need 6 ingredients to make this easy chicken recipe. You’ll need:
- Chicken breasts
- Dried oregano
- Garlic powder
- Greek yogurt
- Fresh dill
- Fresh parsley
I chose to use chicken breasts for this recipe simply because they’re a lean protein and I typically always pick up a pack at the supermarket. However, you can use chicken thighs if you’d like.
A note about the fresh herbs:
The first time I made this recipe I didn’t have dill and parsley on hand, so I just used the spices and yogurt and it was still SO GOOD. The dill and parsley definitely infuse a little bit more flavor, however.
How to Make Baked Yogurt Chicken Breast
The most *annoying* part of this recipe is that it tastes SO much better when you let the chicken marinate for at least one hour. I know, you want to just make it all in one fell swoop, but this gives you time to prep the other ingredients for these Greek Cous Cous Bowls. This also means you can prepare it before work and then just pop the chicken in the oven when you get home.
To prepare the chicken you’ll season the chicken breasts first. Then smother it in yogurt. Last, you’ll sprinkle the herbs on top and toss it all together. This is a great job for latex gloves! I did this all in the baking dish so I didn’t dirty too many dishes.
You’ll bake the chicken at 350F for 30 minutes, or until the internal temperature reaches 165F.
Kitchen Tools You’ll Need for this Yogurt Chicken Recipe
You don’t need any fancy tools for this recipe except:
- Glass baking dish
- Oven
- Meat thermometer
- Spatula
Baked Yogurt Chicken Breast
This Baked Yogurt Chicken Breast recipe is my go-to chicken recipe for perfectly tender and juicy chicken breasts. You can serve it simply alongside roasted veggies and a grain or turn it into a delectable Greek Cous Cous Bowl.
Nut Free, Peanut Free, Soy Free, Egg Free, Grain Free
- Prep Time: 10 minutes
- Chill Time: 1 hour+
- Cook Time: 30 minutes
- Total Time: 0 hours
Ingredients
- 4 chicken breasts, about 2 pounds
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt, to taste
- 3/4 cup plain Greek yogurt
- ¼ cup chopped parsley
- ¼ cup chopped dill
Instructions
- Season the chicken with dried oregano, garlic powder, salt and pepper. Then lather the chicken with yogurt until fully coated on both sides. Sprinkle the parsley and dill on top. Let marinate for at least 1 hour, up to 6 hours.
- When ready to cook, preheat the oven to 350°F. Take the chicken out of the refrigerator while the oven preheats.
- Cook the chicken for 30 minutes, or until the internal temperature reaches 165°F.
Don’t Forget to PIN IT…
XO