Mediterranean Baked Chicken

This chicken deserved it’s own post because It’s one of my favorite ways to bake chicken breasts and it’s great to use on sandwiches and salads alike. I’ll get a better picture next time I make it…. and think of it.

Greek yogurt as a marinade has been around for a long time and commonly used in Mediterranean cuisine. I think it’s a really excellent way to get juicy chicken. Of course, you want to add in some seasoning. Usually I will use paprika, jarred garlic, oregano, parsley, garlic powder, salt and pepper. There really isn’t a need to measure things out, just use enough yogurt to generously coat the chicken and be generous with the seasoning as well. Most people under season. This time I omitted the paprika but feel free to add it in! All you need to do is add all the ingredients to a galleon size ziplock bag then mush it together and let it marinade a few hours or over night. I have even stuck this chicken in the freezer and thawed to use later.

Baking time really varies when it comes to chicken breast. Most will suggest about 15-18 minutes but most chicken breasts that I buy are nice and thick and can take up to 25 or even 30 minutes to reach the desired internal temperature of 165 degrees. I usually check at around 20 minutes, a bit sooner if thin cut meat. Every kitchen needs a good meet thermometer so invest in one if you haven’t already, they are generally inexpensive.

This chicken can be served over a green salad, in a Mediterranean salad or as a chicken sandwich with ciabatta bread (as seen in this blog post profile picture).

Here is the video of the recipe!

Print Recipe

Mediterranean Baked Chicken

Author: Emily Miles Courses: Bits and Bobs

Ingredients

Servings

• Greek yogurt (plain)
• 1 tbsp oregano (or to taste)
• 2 large chicken breasts
• olive oil
• 1/2 lemon (juice)
• kosher salt
• pepper
• 1 tbsp parsley (or to taste)
• 1 tsp jarred garlic
• garlic powder

Instructions

1. Add the chicken breast to a galleon Ziplock bag. 

2. Spoon in about 3 large spoonfuls of Greek yogurt, more as needed to generously coat all the chicken. 

3. Add about 1 tsp jarred garlic and a bit of garlic powder. 

4. Use about a tbsp of oregano and parsley or to taste.

5. Drizzle in some olive oil and juice of 1/2 lemon. 

6. Add a large pinch of kosher salt and pepper to taste. 

7. Close the bag and move the chicken around so it's well coated in mixture. Let is sit in the fridge for a few hours or overnight. 

8. Preheat your oven to 450 degrees. 

9. Set your chicken on a baking sheet. 

10. Bake for 15-30 minutes or until 165 internal temperature. 

    Cooking time depends on the size of your chicken. Thick breasts will cook for longer.

11. Let the chicken sit for a few minutes before serving or slicing.