Greek yogurt is everywhere nowadays. I’ve started using it in baking, cooking, even in dressings. But a Greek yogurt coating? On chicken?? When I first read about this on Pinterest, I thought it sounded totally gross, but I was too curious to find out how it would be. Turns out, it’s healthy, flavorful, and creates a little tangy coating that keeps the chicken juicy. This recipe can be ready from start to finish in an hour, tops, which gives you enough time to make a nice side salad, or steam some veggies, and have yourself a nice glass of wine. We’ve used this recipe dozens of times, and it’s just one of the easiest, most delicious ways we make chicken.
GREEK YOGURT CHICKEN
– Chicken breasts
– 1 container greek yogurt (I like Chobani)
– Freshly grated parmesan cheese, approx. 1/3 cup
– 1/2 tsp. garlic powder
– 1 tbsp. kosher salt
– 1/2 tsp. pepper
1. Preheat oven to 375.
2. In a “breading” bowl, combine the yogurt, cheese, and seasonings, stir to combine.
3. Place a cooling rack over a deeper roasting pan lined in foil. This creates a “convection” type of cooking for those of us with basic ovens (someday, Viking convection oven. I’m coming for you!).
4. Coat the chicken with the mixture. You really don’t need a lot of it – it’s a ton of flavor in even a thinner coating.
5. Bake for 45 – 55 minutes, depending on your oven. It seems like some folks have had a lot of luck with this coating turning golden, almost “fried” looking, but whatever color it ends up being, just make sure you make a small slice to check that it’s cooked all the way through.