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Four baked Greek yogurt chicken breasts in a white dish with golden herb coating and fresh oregano on marble

High-Protein Greek Yogurt Chicken Bake

Chicken breasts coated in a Greek yogurt and herb marinade, baked until golden and juicy. High protein, minimal prep, one dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces (about 180-200 g each) boneless skinless chicken breasts pounded to even thickness if very thick
  • 1 tbsp olive oil
Greek Yogurt Marinade
  • 200 g full-fat Greek yogurt 5% fat recommended
  • 3 garlic cloves minced
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1.5 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper freshly ground

Method
 

  1. Heat the oven to 200 C / 390 F. Lightly grease a 9x13-inch baking dish with the olive oil.
  2. Pat the chicken breasts dry with paper towels. This step matters - damp chicken means the coating won't stick.
  3. Mix the Greek yogurt, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper in a bowl until combined.
  4. Add the chicken to the bowl and turn each breast until fully coated. If you have time, cover and refrigerate for 30 minutes to 8 hours.
  5. Arrange the coated chicken in the prepared baking dish, spacing the breasts at least 1 inch apart.
  6. Bake for 23 to 25 minutes, until the coating looks matte and lightly golden at the edges and an instant-read thermometer reads 165 F at the thickest point.
  7. Remove from the oven and rest for 5 minutes before slicing and serving.

Notes

For even cooking, pound any thick parts of the breast to roughly 2 cm before coating. Uneven chicken is the main reason one end dries out before the center is done.