Description

A tender, flavorful chicken recipe made with a creamy Greek yogurt marinade, fresh herbs, and lemon. Simple to prepare and perfect for grilling, baking, or stovetop cooking.

Ingredients

4 boneless, skinless chicken breasts (1.75–2 lbs total)
1 cup Greek yogurt (plain; full-fat or 2%)
3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
Lemon slices for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken

Pat chicken breasts dry. If thick, pound or slice in half for even cooking.

Make the Marinade

In a bowl, combine Greek yogurt, garlic, lemon juice, olive oil, oregano, parsley, salt, and pepper.

Marinate

Add chicken to the bowl and coat fully. Cover and refrigerate 30 minutes to 8 hours.

Choose Cooking Method:

Grill: Cook over medium-high heat for 6–7 minutes per side, or until chicken reaches 165°F.
Bake: Place on parchment-lined sheet and bake at 400°F (200°C) for 22–25 minutes.
Stovetop: Cook in 1 tablespoon oil over medium heat for 6–7 minutes per side.
Air Fryer: Cook at 375°F (190°C) for 12–15 minutes, flipping halfway.

Serve

Rest chicken 5 minutes before slicing. Garnish with lemon and parsley if desired.

Notes

For maximum tenderness, marinate at least 2 hours.
Use full-fat yogurt for the richest flavor.
Avoid marinating longer than 24 hours.
Great for meal prep—leftovers stay moist and flavorful.
Slice before storing to make reheating easier.

Prep Time: 10 minutes
Marinating Time: 8 hours
Cook Time: 20 minutes