Name: Baked Greek Yogurt Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless, skinless chicken breasts; 1 cup plain full-fat Greek yogurt; 2 tablespoons fresh lemon juice; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon cracked black pepper; 2 tablespoons butter (optional, for finishing); 2 tablespoons chopped fresh parsley (for garnish); Lemon slices (optional, for roasting or garnish)

I first stumbled upon this Baked Greek Yogurt Chicken recipe when I was looking for something light yet comforting, a meal that felt indulgent but wasn’t loaded with heavy cream or butter. This dish became an instant favorite in my kitchen because of how beautifully the Greek yogurt works as a marinade and sauce—making the chicken incredibly juicy and packed with tangy, herby flavor. The golden, slightly crisp surface and the silky, lemony yogurt sauce make each bite unforgettable.

What I love most is how effortlessly elegant this meal is. You’d think you spent hours preparing it, yet it comes together with simple ingredients and minimal fuss. The citrus notes from the lemon, the richness of the yogurt, and the warmth of herbs come together in perfect harmony. It’s a go-to recipe for both weeknight dinners and when I’m entertaining guests.

Why You’ll Love This Baked Greek Yogurt Chicken

This chicken dish is more than just delicious—it’s a smart, health-conscious choice without compromising on flavor. The Greek yogurt tenderizes the chicken naturally, keeping it moist while infusing it with tang and spice. It’s baked, not fried, making it lighter, and it’s easy enough to prep in advance. Whether you’re cooking for your family, meal-prepping for the week, or inviting friends over for dinner, this recipe fits every occasion with style.

What Kind of Yogurt Should I Use?

For the best results in Baked Greek Yogurt Chicken, I always go with full-fat plain Greek yogurt. The richness of full-fat yogurt adds a creamy texture and helps create that luscious coating on the chicken. Low-fat or fat-free versions tend to be more watery and can separate during baking, which affects both texture and flavor.

If you’re aiming for the healthiest version possible, low-fat Greek yogurt can work in a pinch, but make sure it’s thick and not overly tangy. Avoid regular (non-Greek) yogurt unless it’s strained—it just won’t give you the same creamy marinade or stick as well to the chicken.

Options for Substitutions

If you’re missing a few ingredients or catering to specific dietary needs, don’t worry—this recipe is very forgiving:

Yogurt Substitute: You can use sour cream or labneh in place of Greek yogurt. Coconut yogurt is a solid dairy-free option if you’re avoiding lactose.
Chicken Cuts: While I usually use boneless, skinless chicken breasts, chicken thighs work beautifully and stay even juicier.
Herbs: Swap fresh parsley with dill, oregano, thyme, or even a pinch of rosemary for a different flavor profile.
Citrus: Lemon is classic, but lime offers a sharper zing if you’re out of lemons.
Garlic: Fresh minced garlic is ideal, but garlic powder will do in a pinch.
Butter Topping: Want it dairy-free? Use olive oil or a plant-based butter alternative instead of the finishing butter.

This recipe bends to your pantry and preferences without sacrificing its delicious charm.

Ingredients for This Baked Greek Yogurt Chicken

Boneless, Skinless Chicken Breasts
These are the foundation of the dish—lean, protein-rich, and perfect for soaking up the yogurt marinade.
Plain Full-Fat Greek Yogurt
Acts as both the tenderizing agent and flavor carrier. It locks moisture into the chicken and creates a rich, creamy texture when baked.
Fresh Lemon Juice
Adds brightness and a zesty tang that balances the creaminess of the yogurt and complements the herbs.
Minced Garlic
Infuses the chicken with aromatic depth and savory character—an essential in Mediterranean-style cooking.
Olive Oil
Helps carry the flavors into the meat and gives a subtle richness to the yogurt coating.
Dried Oregano
Offers that classic Greek herby punch—earthy, slightly peppery, and warming.
Salt and Cracked Black Pepper
Fundamental for enhancing every other ingredient in the marinade and seasoning the chicken evenly.
Butter (Optional for Finishing)
A pat of butter on top of the baked chicken creates a glossy finish and adds indulgent flavor—totally optional, but worth it.
Fresh Parsley
Sprinkled on at the end for a burst of color and freshness, balancing the richness of the dish.
Lemon Slices (for Garnish or Roasting Alongside)
Not only do they look stunning, but they caramelize slightly in the oven, adding depth and a pop of citrus flavor.

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, oregano, salt, and pepper. Place the chicken breasts in the marinade and turn them until fully coated. Cover and refrigerate for at least 30 minutes—ideally 2–3 hours for maximum flavor and tenderness.

Step 2: Preheat and Prep

Preheat your oven to 400°F (200°C). While it heats, lightly grease a baking dish or line it with parchment paper. Remove the chicken from the marinade and let any excess drip off, then lay the pieces evenly in the dish. Discard the used marinade.

Step 3: Bake the Chicken

Place the dish in the preheated oven and bake for 25–30 minutes, depending on the thickness of your chicken. You’re looking for an internal temperature of 165°F (74°C). Halfway through baking, you can add lemon slices around the chicken for added aroma and flavor.

Step 4: Add Finishing Touches

Once the chicken is done, remove it from the oven and (if desired) place a small pat of butter on each piece while still hot. It will melt into the surface, adding a luscious gloss. Finish with a sprinkle of freshly chopped parsley for brightness and color.

Step 5: Let It Rest

Let the chicken rest for 5 minutes before serving. This helps retain the juices and allows the flavors to settle perfectly into every bite.

How Long to Cook the Baked Greek Yogurt Chicken

The ideal baking time for Baked Greek Yogurt Chicken is 25 to 30 minutes in a preheated oven at 400°F (200°C). The exact time can vary based on the thickness of your chicken breasts. To be sure it’s cooked through without drying out, use a meat thermometer and check that the internal temperature has reached 165°F (74°C).

If you’re using boneless chicken thighs instead, you might need just a few extra minutes—aim for around 30–35 minutes.

Tips for Perfect Baked Greek Yogurt Chicken

Pound Thick Chicken: If your chicken breasts are especially thick, lightly pound them to an even thickness. This ensures even cooking and helps them absorb the marinade more consistently.
Don’t Skip the Marinating Time: Even just 30 minutes makes a big difference in flavor and tenderness. For deeper infusion, marinate up to 6 hours—but not overnight, as the acid in the yogurt can break down the meat too much.
Use a Baking Rack: For slightly crisper edges, place the chicken on a wire rack over your baking dish so air circulates around it.
Avoid Overbaking: Watch closely during the last 5 minutes—chicken breasts dry out quickly once they go past 165°F.
Let It Rest: Always rest the chicken for 5 minutes before serving. This locks in the juices and keeps each bite tender and flavorful.

Watch Out for These Mistakes While Cooking

Using Watery Yogurt: Thin or non-Greek yogurt tends to separate and leak liquid while baking, which can make the dish soggy instead of creamy. Stick with thick, full-fat Greek yogurt for the best consistency.
Skipping the Marination Step: Don’t rush this—without time to marinate, the yogurt can’t work its magic to tenderize and flavor the chicken.
Overcrowding the Pan: If your chicken pieces are too close together, they’ll steam instead of bake. Space them out for golden edges and even cooking.
Baking Straight from the Fridge: Let the marinated chicken sit at room temperature for about 10–15 minutes before baking. Cold meat can lead to uneven cooking.
Overcooking the Chicken: It’s easy to go past 165°F, and that’s when chicken dries out. Use a thermometer and pull it out right at the sweet spot.
Forgetting to Rest the Chicken: Cutting into it right away releases all the juices. Resting for a few minutes keeps it juicy and flavorful.

What to Serve With Baked Greek Yogurt Chicken?

Greek Lemon Potatoes

Roasted with olive oil, garlic, and lemon juice—they echo the flavors in the chicken and are wonderfully crispy.

Herbed Couscous or Quinoa

Light and fluffy grains are perfect for soaking up the juices from the chicken.

Roasted Mediterranean Vegetables

Think bell peppers, zucchini, red onions, and cherry tomatoes tossed in olive oil and oregano.

Tzatziki Sauce

A cool, creamy dip made with cucumber, garlic, and more Greek yogurt—it’s a perfect companion.

Warm Pita Bread

Serve on the side or slice open and stuff with the chicken for a Greek-inspired wrap.

Simple Arugula Salad

Tossed with olive oil, lemon, and shaved Parmesan for a peppery, bright contrast.

Steamed Green Beans or Asparagus

For a clean, simple veggie side that doesn’t overwhelm the star of the show.

Rice Pilaf with Pine Nuts and Herbs

A flavorful grain base that complements the savory yogurt marinade beautifully.

Storage Instructions

Baked Greek Yogurt Chicken stores beautifully, making it a great option for meal prep or leftovers. Here’s how to keep it fresh:

Refrigerate: Once cooled, place leftovers in an airtight container and store in the fridge for up to 4 days. Reheat gently in the microwave or covered in the oven at 300°F to keep it moist.
Freeze: For longer storage, freeze the cooked chicken in a freezer-safe container or bag for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating Tip: Add a spoonful of Greek yogurt or a splash of broth when reheating to keep it creamy and prevent drying out.

Estimated Nutrition (Per Serving)

Please note these values are approximate and can vary based on exact ingredients and portion sizes:

Calories: 280–320
Protein: 30–35g
Fat: 12–15g
Saturated Fat: 4–6g
Carbohydrates: 4–6g
Sugar: 2–4g
Fiber: 0g
Cholesterol: 85–100mg
Sodium: 400–500mg

This dish is naturally low in carbs, high in protein, and full of healthy fats from olive oil and yogurt—making it an excellent choice for balanced eating.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked. Just adjust the baking time to about 30–35 minutes.

Is it okay to marinate the chicken overnight?

It’s best not to. Greek yogurt is acidic and can start to break down the chicken too much after 6 hours, making it mushy. Aim for 2–4 hours for optimal tenderness.

Can I make this dairy-free?

Yes, you can substitute the Greek yogurt with a thick, unsweetened plant-based yogurt like coconut or almond yogurt. Just watch for added sugars or flavorings.

Why is my yogurt separating in the oven?

This happens if the yogurt is too thin or low-fat. Use full-fat Greek yogurt and don’t overbake. Also, avoid excess marinade pooling in the pan.

Can I grill this instead of baking?

You can! Grill over medium-high heat for about 5–6 minutes per side, depending on thickness. Just make sure the chicken reaches 165°F internally.

How do I know when the chicken is done?

Use a meat thermometer—the internal temperature should be 165°F (74°C). If you don’t have one, slice into the thickest part and check that the juices run clear.

Can I prepare this ahead of time?

Definitely. You can marinate the chicken earlier in the day, then just bake it before serving. Leftovers also reheat well for meal prep.

What if I don’t like oregano?

No problem. Try substituting with thyme, basil, or dill. Each brings a slightly different flavor that still complements the yogurt and lemon.

Conclusion

Baked Greek Yogurt Chicken is a wonderfully satisfying dish that delivers big on flavor with very little effort. The creamy marinade, bright lemon, and herbaceous notes make this a standout recipe that works just as well for a quick dinner as it does for a special occasion. With its juicy texture, customizable ingredients, and make-ahead friendliness, it’s no wonder this has become a staple in my kitchen. If you’re ready to switch up your usual chicken routine with something that’s both wholesome and exciting—this is the one.