Greek Yogurt Marinated Chicken Breast (Pan-Seared)
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
Greek Yogurt Marinade:
- 1/4 cup greek yogurt
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons light olive oil
- 1 tablespoon oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Make my homepage tzatziki greek yogurt sauce and store in fridge until ready to serve. Make my gluten-free almond flour naan-style flatbread at least one hour before serving so they have a chance to cool and set.
- Place 2 chicken breasts in a plastic bag and lightly pound them to about 1/2 inch thickness. This step is optional but helps tenderize the meat and allows better marinade absorption. Remove from bag and dice into 1/2-inch pieces. Lightly salt the chicken pieces.
- In the same plastic bag, combine 1/4 cup Greek yogurt, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 2 tablespoons light olive oil, 1 tablespoon oregano, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/8 teaspoon black pepper. Squish the bag from the outside to mix everything together.
- Add the diced chicken pieces to the marinade bag. Seal tightly and massage to coat all pieces evenly. Refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
- Remove the marinated chicken and spread on paper towels. Dab off excess marinade—this step is crucial for proper browning. Heat a large skillet over medium-high heat and add 2 tablespoons light olive oil. Add chicken pieces in a single layer and sear for about 2 minutes per side until golden brown and cooked through.
Video
Notes
Dice before marinating: I’ve tested it both ways—marinating whole breasts vs. diced pieces—and dicing first gives you way more flavor. Every bite gets that golden edge.
Dab off the marinade: It might feel like an extra step, but it’s worth it. Too much yogurt left on the chicken can stop it from browning properly. Just a quick pat with a paper towel helps a ton.
Hot skillet = better browning: You want the pan hot enough that the chicken sizzles right away. That’s how you get that beautiful golden color and seal in the juices.
Don’t overcrowd the pan: If you throw all the chicken in at once, it steams instead of searing. Cook in batches if needed. Trust me, it’s worth the extra pan time.
Let it rest: Once it’s cooked, give the chicken a minute or two to rest before serving. It keeps the juices locked in so you don’t lose all that flavor.
Did you make this recipe?Please let me know in the comments below how it turned out :)