Chicken with Greek Yogurt

Try this chicken with Greek yogurt for a perfectly juicy piece of chicken with a tangy, seasoned crust.


  • 1 1/2 lbs chicken breasts
  • 1/4 cup plain Greek yogurt
  • 4 garlic cloves, grated
  • 1/2 lemon, juiced
  • 2 teaspoons paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano or Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil for cooking


  1. Place chicken breasts on a couple of paper towels and pat dry. Pound the thicker end to make the chicken breasts even, or butterfly the chicken breasts for even cooking.
  2. In a medium bowl, combine all ingredients to make the yogurt marinade. Place the chicken breasts in the bowl and toss to coat all pieces with the yogurt.
  3. Cover the bowl with plastic wrap and refrigerate for one hour, up to 24 hours.
  4. When ready to cook, remove the chicken bowl from the refrigerator for 15 minutes to remove the chill.
  5. Heat a large skillet over medium-high heat. Once the pan is hot, add oil and distribute it around the pan.
  6. Using a fork, lift the chicken pieces out of the bowl, letting any of the yogurt mixture drip back into the bowl to be discarded.
  7. Place chicken pieces in the pan, making sure not to overcrowd the pan, and cook for 5 to 7 minutes on the first side and an additional 5 to 7 minutes on the other side until the chicken’s internal temperature reaches 165F. If you butterflied the chicken, the cooking time will be about 3 to 4 minutes per side.
  8. Remove the chicken from the pan onto a plate, cover them with foil or another plate to keep warm, and cook the remaining pieces if necessary, and serve with your favorite sides.