If you like food that tastes like you tried really hard but didn’t actually sacrifice your evening, this Delicious Greek Yogurt Chicken Recipe is your new best friend. It’s tangy, creamy, and suspiciously forgiving—Greek yogurt marinades are basically chicken therapy: tenderizing without turning everything to mush, adding flavor without needing a science degree, and making you look like one of those people who meal-preps on Sundays (you know, the people who buy matching storage containers). Try it because it’s easy, impressive, and proof you can be both healthy-ish and deliciously lazy.

My husband once proudly announced he’d “helped” by flipping the chicken while I was distracted. He flipped it so aggressively that half the marinade left the pan, a lone chicken breast ended up on the floor (RIP), and he then tried to season the pan like it was a pizza. The kids declared it “art” and used the toothpicks as confetti sticks. We survived, the dog scored a treat, and I learned to keep one eye on the oven and another on my overconfident sous-chef. Yes, this pan is too small. No, I won’t wash fewer dishes.

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Why You’ll Love This Delicious Greek Yogurt Chicken Recipe

– It makes even the driest chicken feel like it went to charm school.
– Greek yogurt adds tang and tenderness without a mountain of oil or mayo—your scale will begrudgingly approve.
– Quick to marinate, quicker to cook. Perfect for weeknights when your patience clock hits zero.
– Kid- and husband-tested (somewhat aggressively), so it’s both crowd-pleasing and forgiving.

Time-Saving Hacks

– Use pre-cut chicken breasts or thighs from the deli section. You’re not a villain—just efficient.
– Marinate in a zip-top bag to skip a bowl. Squeeze, smoosh, toss in the fridge, and throw the bag away like a boss.
– Line the baking sheet with foil or parchment so you can pretend cleanup is minimal. Pinterest lied, but foil helps.
– If you’re really desperate: use rotisserie chicken, shred it, toss with a quick yogurt sauce, and call it “intentional.”
– Broil for the last 2–3 minutes to get a char without babysitting the stove like it’s a baby bird.

Serving Ideas

– Pita + chopped cucumber + tomato + a drizzle of extra yogurt = instant Greek food vibes.
– Rice pilaf or lemony couscous for when you want carbs to feel intentional.
– Roasted broccoli or a simple green salad so you can say you ate vegetables.
– Serve with wine if the kids drove you nuts today—no judgment here.
– Or, plate it on toast because carbs on carbs are a trend I support.

What to Serve It With

Think Mediterranean-ish: warm pita, tabbouleh or a simple cucumber-tomato salad, roasted potatoes, or a bright lemon rice. If you want to be fancy, add olives and feta. If you want to be honest, scoop it over plain rice and call it a mood.

Tips & Mistakes

– Pro tip: Don’t over-marinate. Yogurt is great at tenderizing; too long and your chicken gets mushy. 1–8 hours is the sweet spot depending on cut.
– Use full-fat Greek yogurt for the creamiest result. The nonfat stuff is more like a sad cousin.
– Bring chicken to room temp for even cooking—cold meat doesn’t crisp.
– Don’t overcrowd the pan. Steam is the enemy of golden edges.
– Check the internal temp: 165°F (75°C). Then pretend you learned that in culinary school.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3–4 days. Reheat gently so the yogurt doesn’t separate—low and slow in the oven or microwave with a splash of water.
– Freeze shredded or cubed cooked chicken for up to 3 months; thaw overnight in the fridge.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add smoked paprika or harissa for a smoky, spicy kick.
– Use lemon zest and oregano for a classic Greek twist.
– Swap chicken for cauliflower florets if you want vegetables to feel seen.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!