Greek Yogurt Chicken
One of my favorite weeknight dinner recipes: greek yogurt chicken. You’ll love how healthy and easy this keto chicken dinner recipe is, and your family will love how tasty it is!
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Greek Yogurt Chicken: a delicious keto chicken dinner recipe!
While I do not stick to a keto diet, I do typically eat pretty low-carb throughout the week. I am not strict about this, and if I find myself really in need of a cookie…I eat the cookie.
I just find that I feel better when I avoid sugar, carbs, and alcohol. Weekends, I splurge and indulge with a glass of wine or margarita, cookies, and of course pasta – because a girl’s gotta live! ;)
I recently remembered this easy greek yogurt chicken dinner recipe that I used to make all of the time when we lived in Reno. Since moving to the ranch, I don’t think I have made it!
It’s an oldie but goodie: tender chicken breasts baked to golden perfection, smothered in parmesan cheese and creamy greek yogurt!
I love this recipe because it’s so adaptable and easy to throw together. In less than ten minutes, you’ve got dinner in the oven! I also love that it’s pretty healthy, yet feels indulgent. It’s full of flavor yet low calorie and low carb.
I love the tangy flavor the lemon juice and greek yogurt provide – it pairs perfectly with the chopped artichoke hearts! I love serving this with sautéed spinach because it tastes like spinach artichoke dip!
Speaking of artichokes, I can’t wait to get mine going in the garden this year! I have yet to preserve my own artichoke hearts, but growing artichokes is quite easy!
What to serve greek yogurt chicken with?
I like to serve this dish with roasted cauliflower or sautéed spinach! It also pairs wonderfully with jasmine or wild rice! The lemon + herbs + rice taste soooo yummy together!
How many servings does this recipe make?
This recipe calls for 4 chicken breasts or thighs, for our family, that would be 6-8 servings, but for some family’s that would be 4 servings. So the number of servings really depends on how much your family will eat. My husband will eat an entire chicken breast, while I will only need half of one.
Tips for cooking greek yogurt chicken:
- Use skinless chicken: it really doesn’t matter what type of chicken you use in this recipe, but if you use skin-on chicken, the skin becomes soggy and chewy. Not ideal. Skip the skin and use a skinless option. Bone-in or boneless, it doesn’t make a big difference.
- Use high quality parmesan cheese: I think this is the key ingredient to the recipe! This tastes infinitely better with a nice, freshly grated parmesan. Can’t find parmesan? It’ll still be yummy with Kraft ;).
- Make this recipe healthier: Use 3/4 cup greek yogurt instead of a full cup, reduce the amount of parmesan, and skip the mayonnaise. Instead add 1 tablespoon of olive oil to the sauce mixture.
- Adapt this recipe: You can adapt this recipe in so many ways to fit your family’s tastes! Skip the lemon, add mozzarella, skip the herbs, add spinach to the sauce, etc… etc… get creative with this recipe!
- Golden Perfection: If after 30 minutes the chicken isn’t getting a nice golden brown top, turn the oven temperature up to 400 F and cook for an additional 5-10 minutes.
- 4 Chicken Breasts or Thighs (any kind)
- 1 cup Greek Yogurt
- 1/4 cup Mayonnaise (optional - can substitute with olive oil)
- 1/2 cup Parmesan Cheese
- 2 Cloves Garlic, minced
- Zest from half a Lemon
- Juice from half a Lemon
- 6-8 Preserved Artichoke Hearts, roughly chopped (optional)
- Salt & Pepper to Taste
- Herbs of Choice (optional)
- Preheat oven to 375 F.
- In a small bowl, combine greek yogurt, mayonnaise (or olive oil), parmesan, garlic, lemon zest, lemon juice, chopped artichoke hearts, and salt & pepper. Stir to combine. Adjust seasoning to taste.
- Place the chicken in a medium sized baking dish, smother the chicken with the greek yogurt sauce, covering completely. Garnish with lemon slices and fresh herbs. Sprinkle with a bit more parmesan cheese on top.
- Bake for 30-40 minutes at 375 F. After 30 minutes, check the internal temperature of the chicken, it should read 165 F. Continue baking until the temperature reads 165 F and the top of the chicken is golden brown.
I like to add a bit of mayo in the sauce for the added fat content. If you are avoiding high fat recipes, skip the mayo and add a dash of olive oil instead.
This recipe is incredibly adaptable - add any type of seasoning or flavors to the sauce to fit your family's tastes!
After 30 minutes of baking, the top should be golden brown. If you find that the top isn't crisping up, increase the oven temperature to 400 F and bake for an additional 5-10 minutes.