Lemon Herb Yogurt Chicken
Chicken breasts marinated in yogurt, lemon, garlic, and herbs, then seared until golden and finished covered on low heat for juicy, tender results every time.
Equipment
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 Tongs
- 1 | Skillet | with lid
- 1 | Knife |
Ingredients
- 2 | | large chicken breasts |
- 1/2 | cup | plain yogurt |
- 2 | tbsp | olive oil |
- 2 | tbsp | lemon juice |
- 2 | | garlic cloves | minced
- 1 | tsp | dried oregano |
- 1 | tsp | dried thyme |
- | | salt and pepper | to taste
- | | fresh parsley | for garnish
- | | lemon slices | for serving
Instructions
- Pat the chicken breasts dry and place in a dish.
- Whisk yogurt, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Coat the chicken thoroughly in the marinade.
- Marinate for at least 15 minutes.
- Heat a skillet over medium heat with a little oil.
- Sear the chicken until golden on both sides.
- Reduce heat to low, cover, and cook until done.
- Rest, slice, and garnish with parsley and lemon.
Notes
Marinate longer for deeper flavor if time allows.
Use a meat thermometer to confirm 165°F.
Store leftovers in the refrigerator up to 3 days.
Greek yogurt can be used; thin slightly if needed.
Use a meat thermometer to confirm 165°F.
Store leftovers in the refrigerator up to 3 days.
Greek yogurt can be used; thin slightly if needed.