Kitchenability Blog


Quick and Easy Greek Yogurt Chicken Recipe

greek yogurt chicken

Now that my days of being child-free are becoming numbered, and we are getting closer and closer to meeting our daughter, I thought I would hit the kitchen and whip up this yummy Greek yogurt chicken recipe.

I know that in the weeks following her birth, cooking may be the last thing on my mind — at least for a little while. I will be focusing more on her, and less on gourmet meals! I will, though, be looking for quick and easy meals to fix!

We have some family that are planning to help by bringing delicious dishes to us in the weeks following Eleanor’s arrival, which I know will be such a big help! All of my mom friends have said that the first few weeks are the hardest. Things like a clean house and cooking will fall to the side, because you are so busy getting acclimated to a new life with a new baby. A new life, and a new routine.

So in the spirit of quick and easy recipes, I came up with this one for Greek yogurt chicken the other night! It is not only a great, healthy dish that’s packed with protein, but it’s not too hard to prep or cook up either!

Greek Yogurt Chicken
Prep time: 
Cook time: 
Total time: 
  • 2 chicken breasts
  • 1 cup Greek yogurt
  • 1 Tbsp garlic, minced
  • 1 tsp dried dill
  • ½ tsp dried oregano
  • ½ tsp lemon pepper
  • 1 Tbsp olive oil
  • ½ tsp paprika (you can make it a ¼ of a tsp if you don’t want too much heat)
  1. Scoop Greek yogurt into a large bowl. Add all spices, garlic, and olive oil and mix well.
  2. Place chicken in the Greek yogurt mixture and coat chicken well. Place in fridge for 1 hour.
  3. When ready to cook, heat another teaspoon of olive oil in a large sauté pan or skillet over medium heat, and place chicken breasts in the pan, with the marinade coated on it.
  4. Cook chicken about 10 minutes. Flip to the other side, lower the heat and cook for another 10 minutes. Cook chicken till it reaches an internal temperature of 165℉.
  5. I served the chicken with roasted potatoes and asparagus, but it would pair well with any vegetable. Enjoy!


Photo: Nisa Burns Cochran


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: