Yogurt Chicken

Yogurt Chicken


"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"


servings 304 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
  3. In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
  4. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 204 Ratings


This recipe is very delicious. I made some minor alternations that made a big difference. I used Italian breadcrumbs and mixed in a dash of garlic powder, salt, pepper and cayenne. I am very d...

This recipe is a wonderful one for chicken breasts; I did a little change to the original recipe, though: I added a little bit more lemon juice to the yogurt than what was called for, I marinate...

This was quite delicious. The chicken stays tender and juicy and the flavor of the lemon garlic yogurt is just right. I put fresh pressed garlic into the yogurt as opposed to garlic salt. I also...

Very moist chicken. I cut up the chicken breasts and marinated for one hour. I used panko bread crumbs seasoned with my favorite cajun seasonings and garlic salt. Turned out perfect. One hour wa...

Used crushed corn flakes rather than bread crumbs. ranch dressing seasoning, pinch of herbs, dash of hot sauce. 3 cloves crushed garlic butter flavored cooking spray. was very good and cri...

This is a really yummy chicken dish! I made it with cut up chicken pieces (half a chicken for this amount of coating) which is alot cheaper than breasts. I peeled off the skin and threw it away ...

This was a nice recipe, but nothing spectacular. I encountered the same "problem" I have with all chicken recipes that don't require marinades--the outside of the chicken is very tasty, but the ...

whoops - I accidentally made this with vanilla yogurt instead of plain yogurt and it was STILL good. However, I certainly don't recommend this as a recipe modification :0) Will make again usi...

Great jumping off point. To tenderize the chicken a bit, I actually cut it into tenders and marinated it the yogurt (Greek, non fat), garlic (fresh), lemon juice, and 1/4 tsp of celery salt and...