If you’re looking to serve up tender, juicy chicken packed with vibrant flavor, Yogurt Marinated Chicken is an absolute must-try. This recipe transforms simple chicken cutlets into a main dish that’s brimming with zesty lemon, fragrant herbs, a kiss of honeyed sweetness, and a delightful tang from rich Greek yogurt. Whether you pan-fry, air-fry, or bake, you’re guaranteed chicken that’s not just easy to make, but impossible to resist—perfect for family meals, meal prep, or impressing dinner guests.

Yogurt Marinated Chicken Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients can come together and create such bold flavors and juicy, golden chicken. Each component plays a key role in delivering the perfect balance—from creamy yogurt that tenderizes, to bright lemon and a blend of aromatic spices.

Chicken Cutlets: Thin-sliced chicken cooks quickly and soaks up every bit of flavor—try to use evenly sized pieces for the best results.
Plain Full Fat Greek Yogurt: This is the backbone of the marinade, making the chicken succulent and tangy.
Olive Oil: Adds moisture, richness, and helps the marinade cling to the chicken for maximum flavor.
Honey: Just a touch brings out natural sweetness and balances all the tart and savory notes.
Lemon (Juiced): Brightens the dish and tenderizes the chicken; use fresh-squeezed if you can.
Lemon Zest: Packs a punch of citrusy aroma—don’t skip it!
Garlic Cloves (Minced): It’s impossible to have too much garlic; it infuses every bite with savory depth.
Fresh Parsley (Chopped Fine): Brings a fresh herbal note and a splash of color.
Salt: Essential for rounding out the flavors—taste and adjust as needed.
Black Pepper: Adds warmth and a bit of bite.
Paprika: For subtle smokiness and gorgeous color.
Onion Powder: Enhances the savory flavors without overpowering the dish.
Dried Oregano: Infuses a classic Mediterranean vibe.
Dried Basil: Softly perfumed and deliciously herby.
Cayenne Pepper: Just enough for a hint of heat—add extra for a spicy kick!
Coriander: Lemony, floral, and so aromatic, it plays beautifully with the citrus notes.
Cumin: Grounds the marinade with a warm, earthy touch.

How to Make Yogurt Marinated Chicken

Step 1: Prepare the Marinade

Start by assembling your marinade in a large mixing bowl. Add the Greek yogurt, olive oil, honey, lemon juice, lemon zest, minced garlic, chopped parsley, salt, black pepper, paprika, onion powder, oregano, basil, cayenne, coriander, and cumin. Whisk it all together until creamy, smooth, and flecked with color—already, it smells irresistible!

Step 2: Coat the Chicken

Place your chicken cutlets into the bowl with the marinade and toss everything until every piece is generously coated. It’s fine to use your hands here—the more you massage in that marinade, the better. You want a thick, even coating on each cutlet.

Step 3: Marinate and Rest

Cover the bowl with plastic wrap and let it work its magic in the refrigerator. Marinate for at least 1 hour (for deep flavor), but if you’re planning ahead, let it go for up to 24 hours. When you’re ready to cook, set the chicken out for about 20 minutes so it can come to room temperature. This step helps ensure even cooking and extra juiciness.

Step 4: Cook – Three Easy Methods

Now comes the fun part: cooking your Yogurt Marinated Chicken. Choose whichever method suits your mood (or your kitchen)!

Pan-Fried: Heat 2-3 tablespoons of olive oil in a large skillet over medium-high. When it’s shimmering hot, add the chicken cutlets in a single layer. Cook for 2-3 minutes per side without fussing with them at first so they form that lovely golden crust. Once the chicken reaches 160°F, transfer to a plate, cover with foil, and let rest for 5 minutes—the carryover heat will bring it up to juicy perfection.
Air-Fried: Preheat your air fryer to 375°F. Lightly spray the basket, then arrange the cutlets in a single layer. Air fry for 7 minutes, flip, and continue for another 7 minutes, or until the internal temp reaches 165°F. Each air fryer is a bit different, so check early!
Baked: Preheat your oven to 425°F. Line a sheet pan with parchment, arrange the chicken, and bake for 15-20 minutes (depending on thickness) until an instant-read thermometer hits 165°F. Rest for a few minutes before slicing.

How to Serve Yogurt Marinated Chicken

Garnishes

After cooking, give your Yogurt Marinated Chicken a final flourish. Sprinkle with flaky sea salt, shower it with more fresh parsley, or add thinly sliced lemon for a pop of brightness. A few pomegranate seeds or a drizzle of good olive oil will also make the dish shine.

Side Dishes

This chicken pairs perfectly with a variety of sides: think fluffy basmati rice, warm flatbreads, roasted vegetables, or a crisp green salad tossed with a zippy vinaigrette. For a summer spread, grilled corn and herby potato salad would make it a feast.

Creative Ways to Present

You can plate Yogurt Marinated Chicken whole for a classic look, or slice it thin and serve over a bed of greens for a vibrant salad. It’s amazing tucked into pita with a dollop of tzatziki, or even as a protein-rich wrap with your favorite veggies and sauces. Don’t be afraid to get creative—this chicken loves to be part of a bigger flavor story!

Make Ahead and Storage

Storing Leftovers

Allow leftover Yogurt Marinated Chicken to cool completely before transferring it to an airtight container. It’ll stay delicious in the refrigerator for 3-4 days, ready for easy lunches or quick dinners.

Freezing

You can freeze cooked Yogurt Marinated Chicken with surprisingly good results. Freeze cooled slices or whole cutlets in a single layer in a freezer bag or airtight container, separated by parchment for easy grabbing. Label with the date and enjoy within 2 months for best quality.

Reheating

To reheat, place slices or whole pieces on a baking sheet, cover loosely with foil, and warm at 300°F until heated through. For extra moisture, splash a little chicken broth or water on before covering. The microwave works in a pinch, but go low and slow to keep it juicy.

FAQs

Can I use chicken thighs instead of cutlets?

Absolutely! Thighs work beautifully and become incredibly tender with the yogurt marinade. Just adjust the cooking time slightly since thighs take a bit longer to cook through.

How long should I marinate the chicken?

For the best flavor and tenderness, marinate the chicken for at least 1 hour, but if you can plan ahead, overnight (up to 24 hours) makes it even more delicious. Any longer and the chicken may get too soft.

Is low-fat or nonfat yogurt okay to use?

You can use low-fat or nonfat Greek yogurt, but full fat guarantees creaminess and helps keep the chicken moist and rich. If you sub, just watch that the marinade doesn’t get too thin.

How do I prevent the chicken from sticking in the pan?

Make sure your pan is truly hot before adding the chicken, and resist the urge to move it around for the first couple of minutes. This helps the crust form and the chicken will release more easily.

What’s the best way to know when Yogurt Marinated Chicken is done?

Use an instant-read thermometer inserted into the thickest part—165°F is the golden number. Let the cooked chicken rest a few minutes before slicing so the juices stay locked in.

Final Thoughts

If you haven’t tried Yogurt Marinated Chicken yet, there’s no better time than now! This dish is such a crowd-pleaser, and the simple marinade yields spectacular results every single time. Gather your ingredients, invite some friends or family, and savor how easy it is to create something so fresh and delicious—your chicken dinners just got a major upgrade!

Yogurt Marinated Chicken Recipe