Yogurt Marinated Chicken Breast – With Garlic, Lemon & Spices!
Yogurt marinated chicken recipe is incredibly juicy and flavorful, thanks to a tangy mix of Greek yogurt, lemon, garlic, and spices. The yogurt tenderizes the meat and locks in moisture, giving you ultra-tender, golden chicken every time. Prep it the day before, and you’ll have perfectly roasted chicken breasts ready in just 20 minutes!
Servings 6 people
Calories 118kcal
Ingredients
- 1 pound chicken breasts sliced lengthwise
- ½ cup plain yogurt or Greek yogurt
- 4 garlic cloves minced
- 1 tablespoon lemon juice
- ½ teaspoon dried Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and ground black pepper
- 1 tablespoon olive oil
Instructions
- In a medium bowl, whisk together the yogurt, garlic, lemon juice, Italian seasoning, onion powder, smoked paprika, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
- Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and place it in the hot skillet.
- Cook for 4–5 minutes per side, or until the chicken is golden brown on the outside and fully cooked through (internal temperature should reach 165°F/74°C).
- Transfer the chicken to a plate and let it rest for 5 minutes before serving. Enjoy it with a fresh salad, rice, or roasted veggies!
Notes
More Ways to Cook This Marinated Chicken:
Baking the Chicken:
Start by heating your oven to 425°F.
Place a piece of parchment paper on a baking sheet to keep the chicken from sticking. Arrange the breasts with a little space between them so they cook evenly.
Bake until the thickest part of each piece registers 165°F on a meat thermometer. Air Frying the Chicken:
Preheat your air fryer to 375°F.
Lightly coat the air fryer basket with non-stick spray. Add the chicken in a single layer, making sure they’re not touching.
Cook until the chicken reaches 165°F internally, flipping once halfway for even browning. Other Notes: Let the chicken rest on a cutting board for at least 5 minutes before serving it. This lets the juices redistribute and makes the chicken a lot easier to slice. Be sure you’re using plain yogurt and avoid yogurt that’s flavored or sweetened. Storage & Reheating: Store any leftovers in an airtight container in the fridge for up to 4 days. I like to slice it first for easy meal prep options. You can also freeze yogurt-marinated chicken breast for up to 3 months, as long as it’s in a freezer-safe bag. Reheat the chicken breasts in a skillet over medium-low heat, or in the microwave until it’s warmed through.
Start by heating your oven to 425°F.
Place a piece of parchment paper on a baking sheet to keep the chicken from sticking. Arrange the breasts with a little space between them so they cook evenly.
Bake until the thickest part of each piece registers 165°F on a meat thermometer. Air Frying the Chicken:
Preheat your air fryer to 375°F.
Lightly coat the air fryer basket with non-stick spray. Add the chicken in a single layer, making sure they’re not touching.
Cook until the chicken reaches 165°F internally, flipping once halfway for even browning. Other Notes: Let the chicken rest on a cutting board for at least 5 minutes before serving it. This lets the juices redistribute and makes the chicken a lot easier to slice. Be sure you’re using plain yogurt and avoid yogurt that’s flavored or sweetened. Storage & Reheating: Store any leftovers in an airtight container in the fridge for up to 4 days. I like to slice it first for easy meal prep options. You can also freeze yogurt-marinated chicken breast for up to 3 months, as long as it’s in a freezer-safe bag. Reheat the chicken breasts in a skillet over medium-low heat, or in the microwave until it’s warmed through.
Nutrition
Serving: 1/6 | Calories: 118kcal | Carbohydrates: 2g | Protein: 17g | Fat: 5g | Cholesterol: 46mg | Sodium: 9390mg | Potassium: 50mg | Sugar: 1g