Baked Greek Yogurt Chicken
Tender, moist, and so flavorful, this Greek Yogurt Chicken is coated in a tangy yogurt marinade, then topped with crunchy crushed crackers before baking for a super delicious and satisfying weeknight dinner.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts (6 ounces each)
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 20 Ritz crackers , crushed
- 3 tablespoons unsalted butter ,melted
Instructions
- Using a meat mallet or rolling pin, pound each chicken breast to a little more than 3/4-inch at the thickest part. (Make sure your fillets are all the same thickness to ensure even cooking.)
- Place chicken in a large resealable plastic bag.
- In a medium bowl, whisk together the Greek yogurt, lemon juice, Worcestershire, and all the seasonings until well combined. Pour over the chicken; seal bag and toss to coat. Refrigerate overnight.
- Preheat oven to 425 degrees F. Coat a 13x9 baking dish with nonstick spray.
- Place chicken in the prepared pan. Sprinkle the crushed crackers over the top and drizzle with the butter.
- Transfer to the oven and bake for about 25 minutes or until an instant read thermometer reads 165F and the juices run clear.
- Serve with your favorite roasted vegetable and/or side salad!
Nutrition
Calories: 297kcal | Carbohydrates: 11g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 439mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg