by Elisabeth Duckeck

Thinking about what to cook with chicken breast and yogurt I searched the net to find ideas. I finally found three different recipes, which somehow I liked, but also didn’t like… but the combination of some of the cooking suggestions of all three recipes gave me the idea for this one, and it turned out really tasty.

It is full of proteins and low calories, so it is ideal also for someone who pays attention to his weight.

Why Marinate Chicken Breast in Yogurt?

Marinating chicken breast in yogurt helps to tenderise the meat. For the best results, let the chicken marinate for at least 3 hours in the refrigerator, or preferably overnight.

Yogurt is slightly acidic, and the lactic acid it contains acts on the proteins on the surface of the meat, helping to soften them without making the chicken mushy.

Tips for the success of your cooking

Chicken breast is very lean and can easily dry out during cooking. The yogurt marinade helps prevent this in several ways. Its thick consistency forms a moist coating around the meat, while also helping the oregano, mint and tarragon adhere to the chicken and infuse it with flavour during the long marinating time.

Cooking the chicken in the remaining marinade further helps to keep the meat tender and juicy.

Cooking tip:

Before frying the chicken, remove as much excess marinade from the surface as possible and set it aside with the rest of the marinade. This allows the chicken to develop a beautiful golden-brown crust in the pan. The combination of yogurt, honey and the natural proteins in the chicken promotes good browning.

If there is too much marinade on the meat, it will release excess liquid into the pan, causing the chicken to steam rather than fry.

Briefly searing the chicken before finishing it in the oven, together with the remaining yogurt marinade, gives the meat a lovely browned exterior while helping it stay moist and tender throughout cooking.

Last but not least:

Don’t skip the marinating time. The longer the chicken has to absorb the flavours of the yogurt, lemon and herbs, the more tender and flavourful it will be. Overnight is ideal if you want to prepare the dish ahead of time.

Marinated Oven Baked Chicken Breast with Yogurt

This Greek yogurt marinated chicken is tender, flavourful and wonderfully creamy, with a delicious combination of herbs, lemon and a lightly golden crust. Roasted vegetables add colour, freshness and texture, while the creamy marinade turns into a rich sauce as the dish bakes.

Served with tagliatelle, this easy chicken dinner recipe makes a satisfying family meal that feels a little special without requiring complicated preparation. The long marinade does most of the work, making the chicken exceptionally juicy and flavourful.

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Prep Time 20 minutes mins

Minimum marinating time 3 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine Air-fryer, Chicken, Healthy

Servings 4 servings

Equipment

• Large mixing bowl with lid
• Fine grater/zester
• Citrus juicer
• Sharp kitchen knife
• cutting board
• Large frying pan or skillet
• wooden spoon or spatula
• 20 × 30 cm (8×12-inch) baking dish
• Measuring spoons
• vegetable peeler (optional, for the carrot)

What you need

  

For the marinade:

• 4 chicken breasts (700-800 gr / 24-28 oz)
• 200 gr (7 oz.) low fat Greek yogurt 2%
• 1 lemon juice and peel
• 1 Tbsp olive oil
• ½ tsp each dry oregano dry spearmint, dry tarragon
• 1 tsp salt
• 1 Tbsp honey
• pepper to taste

Other ingredients:

• 1 large carrot
• 1 large zucchini
• 1 garlic clove
• 2 Tbsp olive oil
• 100 gr (3½ oz) low fat fresh cheese
• 3 Tbsp Parmesan optional

How to prepare

 

Marinate the chicken

• Cut the chicken breasts into equally thick pieces (appr. 1cm thick). Grate the lemon peel finely and squeeze the lemon juice. In a bowl with lid mix the yogurt with all ingredients. Add the chicken breasts and mix well. Cover with the lid and keep refrigerated at least for 3 hours or over night.

Cooking instructions

• Preheat the oven on 200°C (400℉).
• Cut the carrot and the zucchini into julienne stripes (alternatively cut into four lengthwise and then in slices), chop the garlic finely. Fry the vegetables and the garlic in a pan with 1 Tbsp of olive oil until soft, then add into a high baking tin (20 × 30 cm / 8×12-inch ) and cook in the oven for appr. 15 minutes.
• Remove the marinated chicken breast from the bowl, saving as much of the marinade as possible (remove the marinade from the meat with a spoon and save with the rest of the marinade).
• In a pan heat 1 Tbsp of olive oil and fry the chicken breasts from all sides for 2-3 minutes on medium heat until slightly brown.
• Remove the vegetables from the oven. Reduce the heat to 150°C (300℉). Add the chicken breast on top of the vegetables. Cover with the remaining marinade and sprinkle with Parmesan cheese (optional). Bake in the oven for 25-30 minutes.

Notes

Serve with tagliatelle.

Keyword Chicken Breast, easy, Greek Yogurt, healthy

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