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.
Prep Time: 15 minutesmins
Cook Time: 25 minutesmins
Marinating: 8 hourshrs
Total Time: 8 hourshrs40 minutesmins
Servings: 4
Ingredients
4boneless skinless chicken breasts(6 ounces each)
1/2cupplain Greek yogurt
1tablespoonfresh lemon juice
1teaspoonWorcestershire sauce
1/2teaspoondried dill weed
1/2teaspoonsmoked paprika
1/4teaspoongarlic powder
1/4teaspoonblack pepper
1/4teaspoonkosher salt
20Ritz crackers, crushed
3tablespoonsunsalted 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!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.