This Yogurt-Marinated Chicken is simple to prepare, tender and juicy, and loaded with garlic and oregano. The lemon adds a wonderful bright touch, and yogurt is the secret ingredient for tender, juicy chicken.
Jump to:
Chances are, you probably have a container of yogurt in your refrigerator, being married to a Turk, you know I do!
Yogurt is such a great ingredient for tenderizing your chicken. The magic of yogurt lies in its lactic acid, which tenderizes chicken like buttermilk or lemon juice. Not only does this acidity break down muscle fibers, but it also adds moisture, keeping lean cuts like breasts juicy throughout cooking.
Ingredients You'll Need
- Chicken Breast: You can get away with using 2-4 pounds of chicken breast for this recipe.
- Yogurt: Use whole milk Greek yogurt for its high protein and thick consistency.
- Fresh oregano: Feel free to use dried oregano if you cannot access fresh.
- Seasonings: Fresh garlic, salt, and pepper to build flavor.
- Lemon: To add a bright tang. We'll use the zest and juice.
- Olive Oil: To cook the chicken.
Yogurt-Marinated Details
Place the chicken breast on a cutting board, smooth side down. Use a sharp knife to carefully slice horizontally creating two pieces. Season all sides with salt and pepper.
Add yogurt, seasonings, lemon zest, juice, and olive oil to a mixing bowl.
Use a whisk to combine ingredients until the yogurt is lump-free and smooth.
Pour the yogurt marinade over the chicken and marinate for 60 minutes, but no longer than 24 hours.
How to Cook Yogurt-Marinated Chicken
- Heat a skillet over medium-high heat. Once heated, add a thin layer of olive oil, swirl to coat the bottom of the pan, and place the chicken flat-side down. Discard the remaining marinade.
- Flip the chicken once golden brown, about 5-7 minutes.
- Cook until an internal temperature reaches 165°F (73°C).
- Remove the chicken from the pan. Rest for 2-3 minutes before enjoying.
Pro tip: If your chicken is thicker than half an inch, use an oven-safe skillet to brown both sides, then transfer the skillet to a preheated oven set at 400°F (204°C) and roast for 10 minutes until the internal temperature reaches 165°F (73°C).
If you are looking for more crave-worthy chicken recipes for dinner, try my baked chicken with sour cream, Honey Mustard Chicken Tenders Recipe, or my Za'atar Chicken Thighs with Tahini and Garlic.
Serve this yogurt-marinated chicken with a side salad, like my Blackberry Chicken Salad, Fattoush Salad, Arugula Salad, or Shirazi Salad.
Simple Yogurt-Marinated Chicken Breast Recipe
Ingredients
- 2-4 pounds boneless, skinless, chicken breast
- ⅓ cup whole milk Greek yogurt
- 1 tablespoon lightly packed lemon zest about 1 large lemon
- ⅓ cup lemon juice about 1-2 large lemons
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh leaves of oregano, no stems or 2 teaspoons dried oregano
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ cup olive oil + more for cooking the chicken
Instructions
Prepare the Chicken
- Place the chicken breast on a cutting board, smooth side down. Use a sharp knife to carefully slice horizontally creating two pieces. Season all sides with salt and pepper. Place aside.
Make the Yogurt Marinade
- Add yogurt, lemon zest, juice, oregano, salt, pepper, and olive oil to a mixing bowl.
- Use a whisk to combine ingredients until the yogurt is lump-free and smooth.
- Pour the yogurt marinade over the chicken and marinate for 60 minutes, but no longer than 24 hours.
Cook the Chicken
- Heat a skillet over medium-high heat. Once heated, add a thin layer of olive oil, swirl to coat the bottom of the pan, and place the chicken flat-side down. Discard the remaining marinade. Cook in batches, if necessary to not overcrowd the pan.
- Flip the chicken once golden brown, about 5-7 minutes.
- Cook until an internal temperature reaches 165°F (73°C).
- Remove the chicken from the pan. Rest for 2-3 minutes before enjoying.
- Serve with fresh oregano and lemon wedges.
Leave a Reply