Baked Greek yogurt chicken breasts are marinated in creamy Greek yogurt, aromatic spices, and tangy feta, then baked to golden and tender. Served with a bright and zesty Greek salsa, this dish is bursting with Mediterranean flavors and perfect for a weeknight dinner or a casual dinner party. Simple, wholesome, and absolutely delicious — it’s a recipe you’ll want to make again and again.
Find out more about this recipe.
- Why you will love this recipe.
- What makes this recipe different.
- Recipe FAQs
- Why marinate chicken breasts in Greek yogurt?
- How long should I marinate chicken in Greek yogurt?
- Do I rinse chicken after marinating in Greek yogurt?
- How do I broil the chicken after baking?
- Recipe tips.
Why you will love Baked Greek Yogurt marinated chicken breasts.
- Juicy, Tender Chicken Every Time – The Greek yogurt marinade is seriously the best tenderizer for chicken.
- Bursting with Mediterranean Flavor – Paprika, coriander, oregano, and feta flavor the marinade, while the fresh Greek salsa helps creates a perfect balance of savory, tangy, and bright.
- Healthy & Wholesome – High-protein, low-fat, and packed with flavor without relying on heavy sauces or frying.
- Easy Weeknight Dinner – Minimal prep, bake in the oven, and you have a crowd-pleasing meal in under an hour.
- Versatile & Crowd-Friendly – Great for family dinners, meal prep, or impressing guests at a casual dinner party.
What makes this recipe different?
In the never-ending quest for new chicken breast recipes, I’m always looking to create a recipe that’s super flavorful and moist — and this one delivers!
Greek yogurt is a staple in my fridge, and I love using it as a tenderizing marinade for chicken. It keeps the meat juicy and adds a subtle tang. If you notice I use Greek yogurt in many of my recipes, including this super easy and fast Baked Lemon Dijon Parmesan Chicken.
From there, it was all about finding the right flavors. After testing a few combinations, I landed on the perfect blend of spices and feta that make this recipe truly stand out.
Finishing the chicken under the broiler for a few minutes after baking allows the yogurt marinade and cheese to become golden and the edges crisp. It’s the secret to that irresistible, restaurant-style texture and flavor.
Then, I wanted something fresh to brighten up the dish even more. So easily, came up with a Greek salsa, which combines cucumber, red onion, parsley, and kalamata olives flavored with oregano and lemon juice to top this baked Greek yogurt chicken.
That’s it. I hope you enjoy it as much as we do. Oh, and you have to try this with my Easy Greek Yogurt Flatbread.
If you love pancakes, Greek yogurt is the key ingredient in these Extra Fluffy Greek Yogurt Pancakes.
Quick & Easy Greek Yogurt Flatbread with Baked Greek Yogurt Marinated Chicken.
Recipe Frequently Asked Questions
Why marinade chicken breasts in Greek yogurt?
- Greek yogurt tenderizes chicken due to lactic acid which breaks down the tough proteins. This allows the marinade to penetrate the chicken, resulting in tender, flavorful, and juicy chicken.
- Due to its creamy, thick texture, Greek yogurt helps the ground spices, garlic, herbs, and other seasonings adhere to the chicken, ensuring every bite is flavorful.
How long do I marinade chicken breasts in Greek yogurt?
You can marinade chicken breasts in Greek yogurt anywhere between 30 minutes and 8 hours. So, that means you can prepare the chicken and marinade before work and bake it when you get home. My personal preference is between 2-3 hours.
Do I rinse chicken after marinating in Greek yogurt?
No need to rinse. For this recipe, set aside some of the yogurt marinade before adding the chicken. Just before baking, we smear the additional marinade over the top of the chicken— which helps the chicken stay moist, adds extra flavor, and gives the surface that beautiful golden finish.
How to broil chicken for this recipe.
First, bake the chicken at 400F for about 15 minutes.
Remove the chicken from the oven, turn on the broiler to the high setting.
Place chicken under the broiler about 3-5″ (for pieces 1.5″ and under) from the heating element and watch it carefully. The chicken should achieve that golden exterior in about 3-5 minutes. Watch it carefully.
Most importantly, the chicken should reach just under 165F before removing from broiler. Allow it to rest to reach 165F.
Baked Greek Yogurt Marinated Chicken Recipe Tips.
- If you’re starting with whole chicken breasts that are very large, cut them in half horizontally.
- If needed, use a meat pounder or rolling pin to even out the thickness of the breasts so they cook evenly.
- Ensure the marinade covers each piece of chicken. Use your hands (but wash thoroughly after). Personally, I like to do this in a baking dish.
- Be sure to cover the chicken with plastic wrap and place in the refrigerator while marinating.
- Remove chicken and reserved marinade from the refrigerator about 20 minutes before baking. Room temperature chicken allows for more even baking, helps retain moisture, and improves texture.
- Place the chicken on a rimmed metal baking sheet, making sure there’s a little space between each piece— this helps it roast evenly and turn golden instead of steaming. Since you’ll be broiling it at the end, a metal pan is ideal.
- Or, place the chicken breasts on a heat proof wire rack, then place the rack with the chicken on top of baking sheet. This allows hot air to circulate under the chicken to promote browning vs. steaming.
- For a golden finish, broil the chicken briefly before it reaches 165°F — this adds color and flavor without losing moisture.
- Always allow the chicken to rest for about 5 minutes before slicing.
Baked Greek Yogurt Marinated Chicken Breasts
Baked Greek yogurt chicken breasts are marinated in Greek yogurt, spices, and feta, then baked to perfection and topped with Greek salsa.
4
servings20
minutes20
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Ingredients
1 to 1-1/4 pounds boneless, skinless chicken breast (see notes)
- Marinade Ingredients
1/2 cup nonfat Greek yogurt (low or full fat works too)
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
3-4 cloves of garlic, finely minced or pressed
1 teaspoon dried oregano
1 teaspoon dried coriander
1 teaspoon sweet paprika
1 teaspoon onion powder
1/2 teaspoon salt
1 /2 teaspoon fresh black pepper
1/4 cup finely crumbled feta, plus more for topping
- Greek Salsa
3/4 cup finely diced cucumber
3/4 cup finely chopped tomato (1 small tomato)
1/4 cup finely diced red onion
1/4 cup finely chopped kalamata olives
1 small clove of garlic, finely pressed
2 Tablespoons chopped parsley
1 Tablespoon lemon juice
1 Tablespoon olive oil
salt and pepper to taste
Directions
- Combine marinade ingredients in a large bowl. Set aside 3-4 Tablespoons marinade in a separate bowl, cover with plastic wrap, and place in the refrigerator. Place chicken in the bowl with the remaining marinade and thoroughly coat each piece. Cover the chicken with plastic wrap and refrigerate with marinade for 30 minutes or up to 8 hours.
- Remove chicken and reserved marinade from refrigerator about 20 minutes before baking. Preheat oven to 400F.
- Prepare a large metal rimmed sheet pan with a light coating of olive oil. Place marinated chicken breasts on sheet pan, leaving space between pieces. Spread reserved marinade on top of each chicken breast and sprinkle with additional feta. Place in preheated oven. Bake for 15 minutes.
- While chicken is baking, combine salsa ingredients in a bowl and stir to combine. Set aside.
- After 15 minutes, remove chicken from the oven and turn the oven broiler to high. Place chicken under the broiler for 3-5 minutes or until the yogurt marinade starts to brown slightly or to your preference. Remove from the oven when the internal temperature of the chicken reaches just under 165F.
- Allow chicken to rest for about 5 minutes at which time the chicken should have reached 165F. Place on a serving plate and top with salsa and additional feta cheese.
Notes
- Baking and broiling time will vary slightly based on chicken breast size. This recipe was tested with two large breasts, halved (about 5–6 oz each). Chicken is done at 165°F. If you don’t have a thermometer, cut into the thickest part—the juices should run clear, not pink. You can also press the chicken; it should feel firm and spring back when fully cooked.
- To grill chicken, preheat grill to medium-high heat. Place the chicken on the grill and cook with the lid open for 5-7 minutes. Flip the chicken and cook for an additional 5-7 more minutes on the other side, until the chicken reaches just under 165°F. Let the chicken rest a few minutes so it can reach 165°F.
- For salsa, after dicing tomatoes and olives, place them in a colander to remove any residual juices before preparing salsa.
- Store cooked chicken in an airtight container for up to 3 days. Or, freeze tightly wrapped in foil, insert in resealable plastic bag, and freeze for up to three months.
- To reheat chicken, preheat the oven to 350˚F. Remove the chicken from the fridge and allow it to come to room temperature. Add water or chicken broth to a baking dish to barely cover the bottom of the dish. Place the chicken breasts in the baking dish. Cover with aluminum foil, and bake until heated through, at least 10 minutes.
Check out recipe FAQs here….
- Why marinate chicken breasts in Greek yogurt?
- How long should I marinate chicken in Greek yogurt?
- Do I rinse chicken after marinating in Greek yogurt?
- Recipe preparation and baking tips.
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Try this recipe with…..
Greek yogurt and mayonnaise come together to create a creamy, flavor-packed topping that makes this easy baked chicken unbelievably juicy and delicious.
