Yogurt marinated chicken breast is incredibly juicy and delicious, 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!
Chicken breast is a go-to for a lot of people, but it can be tricky to get just right. That’s why I love using marinades—they help keep the chicken juicy and moist whether you grill, bake in the oven, or air fry it. But marinating chicken in yogurt? That takes it to a whole new level!
The lactic acid in the yogurt helps tenderize the chicken and keeps it incredibly juicy. Plus, the yogurt makes the seasonings really stick and infuse into every bite.
Toss a couple of sides together and you’ll have a complete meal in no time. I love serving this chicken with an Mediterranean salad, fluffy rice pilaf and sheet pan roasted veggies for dinner. Then, I’ll usually use the leftovers in meal prep salads for extra protein. But lately, I’ve been dicing it up for homemade chicken salad or wraps for easy lunches throughout the week.
The Key Ingredients
Chicken Breast: I’ve tested this recipe with chicken breasts, chicken thighs, tenderloins, and even drumsticks—and it always turns out amazing. I usually use boneless skinless chicken breasts, but feel free to go with whatever cut you prefer. If the breasts are thick, I like to slice them in half lengthwise to create thinner pieces for even cooking.
Greek Yogurt: I’m using plain Greek yogurt for the marinade because it has a thick texture and adds a little extra protein to the dish. You can also use plain yogurt or even sour cream, depending on what you have in the fridge.
Seasonings: As far as seasonings go, I usually stick with a simple blend of Italian seasoning, onion powder, smoked paprika, fresh garlic, and a splash of lemon juice for brightness. But if you prefer other dried herbs like oregano or spices like cumin, feel free to add them in too!
How To Make Yogurt-Marinated Chicken Breast
Step 1: Whisk the yogurt, garlic, lemon juice, and seasonings in a large bowl. Be sure to whisk the yogurt marinade thoroughly so everything is well combined.
Step 2: Add the chicken breasts to the same bowl and coat each one evenly in the marinade. Cover the bowl and let it marinate in the fridge for at least an hour or overnight for the best flavor.
Then: When you’re ready to cook the chicken marinade, preheat a large skillet (or a grill pan) with olive oil over medium heat. Let any excess marinade drip off the chicken breasts before putting them in the skillet.
Finally: Cook the chicken breasts for 4-5 minutes on each side, or until they’re golden brown. You can also check the doneness with a meat thermometer. It’s ready when it hits 165°F on the inside. Top with chopped parsley.
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Yogurt Marinated Chicken Breast – With Garlic, Lemon & Spices!
Video
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family of 5 loved this chicken (including young picky eaters) so that says it all. The chicken breasts were juicy and tender. Next time I will make extra marinade, put it aside, and heat it to use as a sauce.( It’s probably not a good idea to use the marinade that had raw chicken in it.) I think this is a recipe that you can play with and experiment with different flavors such as yellow curry powder, cumin, etc. It’s a keeper!
Aww, thank you so much! I’m so happy your whole family loved it. That’s the best kind of compliment, especially when it’s picky-eater approved! 😊 And yes, making a little extra marinade to turn into a sauce is such a great idea. I love your flavor suggestions too — curry or cumin would be delicious! Thanks for trying the recipe and for your lovely feedback. 💛