Greek Yogurt Chicken

Greek Yogurt Chicken

Because the chicken has marinated in the yogurt mixture overnight it comes out super moist.  I love this recipe.  If you don’t have a food processor then use a mixer.  All you need is a little time to plan ahead.



4 Chicken Breasts

10 Garlic Cloves

4 Green Onions

16 Ounces Plain Greek Yogurt

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Red Pepper Flakes


Preheat your oven to 350° F.  In a food processor chop the garlic, onions (both white and green parts).  Pulse for 30 seconds.  Add the plain Greek yogurt, salt, pepper and red pepper flakes.  Pulse for another 30 seconds.  Pour the yogurt mixture into a large ziplock bag.  Add the chicken breasts and put in the refrigerator overnight.  When you are ready to cook the chicken remove from the ziplock bag and place on a broiler pan lined with aluminum foil.  Throw away the left over marinade. Place the chicken breasts on the broiler pan and let sit for 10 minutes.  Place in the oven and cook for 45 minutes.  Remove from the oven and transfer to a serving platter.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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