Easy Greek Yogurt Chicken (Juicy, Flavorful & Fast!)
This Greek yogurt chicken is juicy, tender, and packed with flavor thanks to a creamy, tangy marinade made from just six clean, everyday ingredients. It’s baked to golden perfection and makes weeknight dinner feel effortless. Just marinate, bake, and serve.
Table of Contents
Why You’ll Love This Greek Yogurt Chicken
This recipe checks all the boxes. Fast, flavorful, nourishing, and guaranteed to please even picky eaters. I love it because it only takes 30 minutes from start to finish (less if you prep ahead), and the marinade is made with ingredients I almost always have on hand! Greek yogurt, fresh herbs, garlic, and spices.
The magic is in the Greek yogurt chicken marinade. The enzymes in the yogurt work to tenderize the meat, giving you juicy, flavorful chicken every time. No rubbery texture here! My boys love the silky coating and crispy edges. And if your kids love dipping, like mine do, you can double the marinade and save half as a yogurt dipping sauce. Win-win.
You can serve this chicken in so many ways: on a salad, in a wrap, alongside roasted veggies, or over cauliflower rice for a low-carb meal. It’s also a meal prep dream, leftovers taste amazing cold the next day.
If you’re looking for a nourishing, protein-packed dinner that’s hands off once it’s in the oven, this Greek yogurt chicken is for you.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ingredients You’ll Need
Here’s everything you’ll need to bring this creamy, tangy chicken to life. No fancy ingredients required! See the recipe card below for exact measurements.
- Greek Yogurt: I use plain, whole milk Greek yogurt, but low fat or dairy-free alternatives like coconut yogurt can work too.
- Fresh Garlic: Minced for extra flavor.
- Lemon Zest: Adds brightness and balances the creamy marinade.
- Greek Seasoning: You can use a store-bought blend or make your own with oregano, marjoram, thyme, and garlic powder.
- Fresh Parsley: For a burst of freshness.
- Chicken Breast: I prefer boneless skinless chicken breasts, but boneless chicken thighs or chicken tenders work too. Just adjust cook time as needed.
How to Make Greek Yogurt Chicken
This Greek Yogurt Chicken is quick, creamy, and bursting with flavor! With minimal prep and maximum payoff, this recipe has become a go-to in our house, and it just might become one of your favorites too.
Step 1: Make the Marinade. In a large bowl, stir together the Greek yogurt, fresh parsley, Greek seasoning, garlic, and lemon zest. If you want a dipping sauce, make extra marinade by doubling it and setting half aside in a separate bowl (no raw chicken contact!).
Step 2: Prep the Chicken. Slice your chicken into chicken pieces about 1″ x 2″ in size. This helps the marinade coat evenly and speeds up the cooking time.
Step 3: Marinate. Add the chicken to the yogurt mixture and stir to coat. Marinate for at least 5 minutes, or up to 3 days. (Room temperature for 20 minutes before baking is ideal.)
Step 4: Bake. Preheat your oven to 400 degrees F and line a baking sheet or baking dish with parchment paper. Arrange chicken in a single layer and bake for about 20 minutes, until the internal temperature reaches 165ºF.
Step 5: Crisp Up. At the 15 minute mark, gently tilt the baking dish over the sink to drain any excess liquid. Return to the oven for another 5 minutes to brown and crisp.
Step 6: Rest and Serve. Let the chicken rest for 5 minutes before serving. This locks in the juices and ensures every bite stays moist and full of flavor.
Make Ahead Tips
You can marinate the chicken up to 3 days in advance, just keep it refrigerated in an airtight container. For best results, let it sit at room temperature for 15-20 minutes before baking.
Tips for Oven + Grill Methods
Want to fire up the outdoor grill instead of the oven? Totally doable.
- Follow marinade steps as usual.
- Preheat grill to medium-high heat and oil the grill pan or grates.
- Grill chicken for 20 minutes, flipping halfway. Check for that 165ºF internal temperature.
- Let rest before serving.
I’ve tested both methods, and both deliver that crave worthy, golden brown finish.
This Greek Yogurt Chicken is everything I love in a dinner: simple, nourishing, and just plain delicious. It’s one of our family favorite dinners, and I hope it becomes one of yours too.
Want more easy recipes like this? Be sure to check out my Grilled Lemon Herb Chicken Drumsticks next!
Recipe FAQs
I haven’t tested it personally, but I’ve heard from several readers that plain unsweetened coconut yogurt works great as a substitute. If you give it a try, I’d love to hear how it turns out!
I don’t recommend freezing, it doesn’t hold up well in the freezer. Instead, store leftovers in an airtight container in the fridge for up to 5 days.
Cauliflower rice, roasted veggies, salads, or even parmesan cheese-topped green beans. You can also tuck it into a pita with sour cream or your favorite dipping sauce.
Warm gently in the oven at 325ºF or in the air fryer for a few minutes to keep the edges crispy.
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Greek Yogurt Chicken (Juicy, Flavorful & Fast!)
Ingredients
- 1/2 cup plain greek yogurt
- 3 tablespoons finely chopped parsley
- 2 tablespoons greek seasoning
- 2 cloves garlic, finely chopped
- 1 tablespoon lemon zest
- 2 pounds chicken breast
Equipment
- sheet pan
Instructions
- Make the marinade in a large bowl by combining the greek yogurt, parsley, greek seasoning, garlic and lemon zest. Stir to combine. Expert tip! If you want a yogurt dipping sauce to serve with your chicken, double the marinade recipe and save half for a dipping sauce!
- Prep the chicken by slicing it into 1" x 2" strips. This will help it to cook faster, and have an even better marinade to chicken ratio. (optional)
- Marinate the chicken by adding it to the yogurt marinade and stirring to combine. Marinate as little as 5 minutes, or up to 3 days. Whatever you have time for.
- Preheat your oven to 400ºF with the oven rack in the middle. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Arrange the marinated chicken in an even layer on the parchment paper lined rimmed baking sheet.
- Bake the chicken until it has an internal temperature of 165ºF, about 20 minutes. Expert tip! I like to check the chicken at the 15 minute mark. It tends to have some accumulated water that the chicken has released. I'll gently tilt the rimmed baking sheet over the sink to pour out the excess liquid. Then return it to the oven to brown and lightly crisp up for 5 more minutes.
- Remove the cooked chicken from the oven and allow to cool for 5 minutes.
- Serve in your preferred method. I love it in a bowl with baby greens, cooked cauliflower rice, cucumbers, bell pepper, tomato, and a yogurt dipping sauce (from doubling the yogurt marinade and saving half for dip). Also great in a salad, in a pita or wrap, served on its own along with roasted veggies, etc.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
- You can marinate the chicken up to 3 days in advance, just keep it refrigerated in an airtight container. For best results, let it sit at room temperature for 15-20 minutes before baking.
2 Comments on “Easy Greek Yogurt Chicken (Juicy, Flavorful & Fast!)”
This was great! Might use a little less salt next time. Didn’t have marjoram so used dried dill. My lunch all week as Greek chicken grain bowls.
Love this, Kim! So glad you liked it!