Greek Yogurt Chicken
This keto chicken dinner recipe will become a family favorite! With greek yogurt and artichoke hearts, it tastes delicious served with roasted veggies or sautéed spinach! Serve 4-6 depending on desired portion size.
Servings: 4 -6
Calories: 345kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.