5 Ingredient Greek Yogurt Parmesan Chicken

When I first heard about grilling chicken with yogurt, I was very skeptical. Hot yogurt doesn’t sound like something I’d want anywhere near my dinner plate. But then I “just tried it once” and now this Greek Yogurt Chicken Parmesan is back in our house.

The Greek yogurt keeps the chicken incredibly juicy, the Parmesan cheese melts into a delicious blanket of cheese, and a little garlic, lemon zest, and seasonings add all the flavor. Honestly, it tastes just like the buttery grilled chicken you order at a restaurant, but with far fewer ingredients and far more protein.

I also love that it’s a true “mix, pour, bake” situation. No browning, no babysitters, and no complicated steps. You stir the sauce in a bowl, coat the chicken, and let the oven do the work while you whip up a salad or roast some veggies!

before starting

Before you grab a baking sheet, here are some quick tips to make this recipe even easier and more delicious.

• Use the right yogurt: Stick to plain Greek yogurt, unflavored. Skim works, but I like to use low-fat or full-fat Greek yogurt for a richer sauce and extra tenderness.
• Season the chicken first: Sprinkle the chicken breasts generously with salt and pepper before adding the yogurt mixture so the meat itself is well seasoned and not just the sauce.
• Evenly thick chicken breasts: If your chicken breasts are thick on one end, lightly pound them or cut them into fillets so they cook evenly and stay juicy.
• Choose your seasoning blend: Barbeque seasoning, Italian seasoning, Cajun seasoning, or ranch seasoning can all be used here. If your seasoning is very salty, use less extra salt.
• Prepare baking pan: Lightly grease or spray a baking sheet and use one that will fit the chicken in a single layer without a lot of extra space so the sauce doesn’t burn on the edges.

How to Make Greek Yogurt Parmesan Chicken

Here’s a simple overview of how to make this chicken; full ingredient content is in the recipe card below.

1. Prepare and season chicken

Pat the chicken breasts dry and place them in a single layer in the prepared baking dish. Sprinkle both sides of the chicken with salt and pepper so it’s fully seasoned before the sauce goes on. This helps build flavor from the inside out.

2. Make the yogurt-parmesan cheese mixture

In a medium bowl, stir together the Greek yogurt, Parmesan cheese, minced garlic, lemon zest, and seasonings of your choice. Mix until everything is evenly combined and the mixture is smooth and spreadable. It should smell like cheese, garlic, and lemon.

3. Coat the chicken

Spoon the yogurt mixture over the chicken and use the back of a spoon or your hands to spread it over the chicken, coating each piece completely. Make sure there are no exposed spots so every bite is moist and delicious. If you have a few minutes, let the chicken rest and let the oven finish preheating so the flavors can start to penetrate.

4. Bake until soft and golden brown

Bake until chicken is cooked through, sauce is bubbling, and top is lightly golden. The internal temperature of the thickest part of the breast should reach 165°F. Let the chicken rest for a few minutes, then spoon some of the creamy sauce from the pan on top before serving.

Recipe Tips and Tricks

Here are the best tips and tricks for making this recipe come out perfect every time.

• Swap garlic styles: Fresh minced garlic tastes best, but if you’re in a hurry, garlic powder will work too. Start by adding ½ teaspoon garlic powder to the yogurt mixture and adjust to taste.
• Try a seasoning mix: This recipe can be paired with almost any seasoning you like. Try Italian dressing for a classic feel, Cajun seasoning for a little heat, or if you like a creamy vanilla flavor, try Ranch dressing.
• Add crunchy toppings: For a crispy texture, sprinkle coated chicken with bread crumbs or seasoned bread crumbs before baking. They’ll be baked on top of the creamy sauce, adding texture.
• Enhance fresh flavor: Stir chopped fresh herbs like parsley, dill, chives, or oregano directly into the yogurt mixture or sprinkle over chicken after baking for a bright, fresh texture.
• Marinate for added flavor: If you have time, coat the chicken in the yogurt mixture, cover and refrigerate for up to 24 hours. Let it sit at room temperature for about 20 minutes before baking so it heats evenly.
• Make it low-carb and keto-friendly: Use full-fat Greek yogurt and skip any bread crumb topping. Pair the chicken with a low-carb side dish like grilled vegetables or a large salad, and you’re set.

Service concept

Here are some easy, delicious ways to serve Greek Yogurt Parmesan for an easy meal.

• Spaghetti or Spaghetti Squash: Serve chicken and creamy sauce over whole-wheat pasta, chickpea pasta, or spaghetti squash for a way that feels a little like a light Alfredo night.
• Grilled vegetables: Serve with roasted cauliflower, green beans, roasted tomatoes, crispy roasted cauliflower or garlic parmesan for a comforting vegetarian plate.
• Simple grains: Serve chicken and sauce over brown rice, quinoa, or farro for a hearty, balanced dinner.
• Large green salad: Cut leftovers cold or hot and serve with tomato and cucumber mixed greens for an easy, high-protein salad.
• Open sandwich: Pile the sliced ​​chicken on toasted sourdough or whole wheat bread, add a few tomato slices and spoon a little sauce on top.

Store and reheat

Here’s how to store and reheat this chicken to keep it tender and tender.

• Store in the refrigerator: Let the chicken cool, then place it with the sauce in an airtight container in the refrigerator for up to 3-4 days.
• Freeze for later use: Divide cooked chicken and sauce into freezer containers or bags and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheat gently: Reheat in a covered baking dish in a low oven or microwave at 50-70% power so the chicken cooks through the heat without drying out. If the sauce seems too thick, add a little more broth or milk.
• Remaining thoughts: Slice or chop leftovers and use in salads, wraps, grain bowls, quesadillas, or stir into cooked pasta with a handful of extra Parmesan cheese.