A Squared: What's For Dinner Wednesday: Greek Yogurt & Lemon Marinated Chicken Breasts

Wednesday, April 30, 2014

What's For Dinner Wednesday: Greek Yogurt & Lemon Marinated Chicken Breasts

It's the week after vacation and I am dragging. After overindulging on vacation I was really craving something on the lighter side that also didn't require too much time or prepwork. This Greek yogurt chicken is perfect.

These simple chicken breasts are marinated in a combination of yogurt, lemon juice, and spices, which helps to impart tons of flavor and also keeps the meat moist throughout the cooking process. After marinating, they're coated in a breadcrumb mixture and cooked until crispy. It's a really easy recipe to assemble, is packed with flavor, and can be paired with a variety of sides. I love that kind of versatility!

You could totally change up the flavors in this recipe to transform the chicken next time too! Sub in lime juice, cumin, and chili powder for a Mexican take or dry Italian seasoning and a little grated Parmesan for an Italian twist. Enjoy!


  • 2 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tsp. garlic powder
  • 1 tsp. dry oregano
  • 2 tsp. dry parsley
  • 1/2 tsp. cayenne pepper
  • 1/2 cup fat free plain Greek yogurt
  • Juice of 1/2 lemon
  • Zest of 1/2 lemon
  • 1/2 cup breadcrumbs
  • 1 Tbs. extra virgin olive oil

Place chicken breasts in a large zip-locking plastic bag. In a small bowl, combine salt, pepper, garlic, oregano, parsley, and cayenne. In another bowl, combine Greek yogurt, lemon juice, and half of the dry spice mixture. Mix well and then pour into the bag with the chicken. Seal the bag, pushing out any excess air, and mash the mixture around a bit so that the chicken breasts are well coated. Refrigerate for at least 1 hour.

Preheat oven to 375 degrees. Add olive oil to a cast iron or other oven-safe skillet and heat over medium high heat.

In a shallow dish combine lemon zest, breadcrumbs, and the remaining half of the dry spice mixture. Remove chicken breasts from the bag and dip in the breadcrumb mixture, coating evenly on all sides. Add chicken breasts to the prepared skillet and cook for 3-4 minutes on each side or until each side is golden brown too.

Add skillet to the oven and bake for 10-15 minutes or until chicken breasts are fully cooked inside and the juices run clear.

Inspired by an original recipe by Voskos Greek yogurt.

Looking for more easy and flavorful chicken breast recipes? Try this Lemon Grilled Chicken or Sauteed Honey Dijon Chicken Breasts.

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