13 Juicy Greek Yogurt Chicken Recipes That Stay Tender Every Time

You’ve probably stood over the stove wondering how to keep chicken juicy every time. Greek yogurt is the secret weapon for tender, flavorful chicken that doesn’t dry out. When you use Greek yogurt as a marinade or sauce, it creates a soft, silky crust and locks in moisture.

This roundup of 13 juicy Greek Yogurt Chicken recipes gives you weeknight wins, grill-friendly ideas, quick air-fryer snacks, and meal-prep options. Each recipe explains timings, temperatures, and simple doneness checks so you’ll get consistent results. You’ll find oven-baked, skillet, slow-cooker, and even cold salad versions — all designed to keep chicken tender and packed with flavor. Ready to pin a few and cook tonight? Let’s jump in.

1. Greek Yogurt Chicken Lemon-Herb Roast

This roast uses a tangy yogurt marinade that tenderizes the meat while delivering bright lemon and herb notes. You get a silky exterior and juicy interior from the yogurt’s lactic acid. It’s ideal for Sunday dinner or a simple weeknight when you want one-pan cleanup. People who love bright, fresh flavors will adore this. Smell the lemon, see the brown edges, and taste herbs in every bite.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 cup plain Greek yogurt (full-fat)
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Zest of 1 lemon
• Lemon slices for roasting (optional)

Instructions

1. Preheat oven to 425°F (220°C) and line a baking dish with foil.
2. In a bowl, whisk Greek yogurt, lemon juice, olive oil, garlic, lemon zest, parsley, thyme, salt, pepper, and paprika.
3. Add chicken thighs and coat well. Marinate at least 30 minutes, up to 4 hours in the fridge.
4. Arrange thighs skin-side up in the dish. Tuck lemon slices around them.
5. Roast for 22–28 minutes until edges are golden and juices run clear. Check internal temp; it should read 165°F (74°C).
6. If you want extra brown edges, broil on high for 1–2 minutes, watching closely.
7. Rest the chicken 5–10 minutes before serving so juices redistribute.

How to Serve It

Plate thighs on a warm platter with leftover lemon slices for brightness. Garnish with more chopped parsley and a drizzle of olive oil. Pair with roasted potatoes, a simple green salad, or steamed rice. Store leftovers in an airtight container up to 3 days in the refrigerator. Reheat gently in the oven at 325°F (160°C) for 10 minutes to keep moist. Make the marinade ahead for easy weeknight dinners.

2. Garlic-Herb Greek Yogurt Chicken Thighs (Skillet)

This skillet version sears guitar-sound crisp edges while the Greek yogurt adds creaminess to the pan sauce. Expect garlicky, herb-forward flavors and a tender interior. It’s perfect for cozy dinners when you want something quick and comforting. Fans of skillet cooking and rustic plates will enjoy the contrast of crispy edges and soft meat. The sauce smells garlicky and looks silky.

Ingredients

• 1 1/4 pounds bone-in chicken thighs
• 3/4 cup plain Greek yogurt (room temperature)
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup low-sodium chicken broth
• 1 tablespoon lemon juice

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high.
3. Sear chicken skin-side down 5–7 minutes until golden brown and crisp.
4. Flip and sear the other side 3–4 minutes. Remove chicken and set aside.
5. Reduce heat to medium. Add remaining 1 tablespoon olive oil, garlic, rosemary, and oregano. Cook 30–45 seconds until fragrant.
6. Stir in Greek yogurt and chicken broth until smooth. Add lemon juice.
7. Return chicken to skillet, spoon sauce over pieces, and simmer 8–10 minutes until internal temp reaches 165°F (74°C) and sauce thickens.
8. Rest chicken 5 minutes before serving.

How to Serve It

Spoon extra sauce over the chicken on warm plates. Garnish with extra fresh herbs and lemon wedges. Pair with mashed potatoes, steamed green beans, or crusty bread to mop the sauce. Refrigerate leftovers up to 3 days; reheat gently in a skillet with a splash of water. Make sauce ahead and reheat before adding seared chicken.

3. Greek Yogurt Chicken Tikka (Spiced Grill & Oven)

Greek Yogurt Chicken Tikka uses bold spices and yogurt to tenderize and flavor bite-sized meat. It’s tangy, smoky, and slightly charred if you grill it. Great for backyard parties, kebab nights, or serving as an appetizer. People who love Indian spices and grilled textures will appreciate the clean, fragrant aroma. Expect tender cubes with orange-red edges and warm spice notes.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil

Instructions

1. In a bowl, whisk Greek yogurt, lemon juice, garlic, ginger, paprika, cumin, coriander, turmeric, chili powder, salt, and oil.
2. Add chicken cubes and toss to coat. Cover and refrigerate 2–6 hours for best tenderness.
3. If using skewers, soak wooden skewers 30 minutes. Preheat grill to medium-high or oven broiler to high.
4. Thread chicken onto skewers, leaving small gaps.
5. Grill for 10–12 minutes, turning every 3–4 minutes until char marks appear and internal temp reads 165°F (74°C). If broiling, place on a foil-lined tray and broil 8–10 minutes, turning once.
6. Let skewers rest 5 minutes before serving.

How to Serve It

Serve on a platter with sliced red onion, cucumber, and lime wedges. Offer extra cool yogurt sauce or mint chutney. Pair with basmati rice or warm naan. Store leftover chicken in the fridge up to 3 days. For make-ahead, marinate overnight and grill day-of for best charred flavor. This works year-round and shines at summer cookouts.

4. Greek Yogurt Chicken Salad with Grapes and Walnuts

This Greek Yogurt Chicken Salad swaps mayo for creamy yogurt for a tangy, lighter filling. It’s crunchy from celery, sweet from grapes, and nutty with walnuts. Perfect for lunches, picnics, or quick sandwiches. Anyone who wants a fresher chicken salad will love the creamy texture and bright scent of dill. You’ll notice a cool, lemony tang in every forkful.

Ingredients

• 3 cups cooked chicken, shredded or diced (about 1 pound cooked)
• 1 cup plain Greek yogurt
• 1/3 cup mayonnaise (optional for extra richness)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1/2 cup seedless grapes, halved
• 1/2 cup chopped walnuts, toasted
• 1/2 cup finely diced celery
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. If needed, cook chicken: poach breasts in simmering water 12–15 minutes until internal temp 165°F (74°C). Cool and shred.
2. In a large bowl, combine Greek yogurt, mayonnaise (if using), lemon juice, lemon zest, dill, salt, and pepper.
3. Fold in the shredded chicken, grapes, celery, and toasted walnuts.
4. Taste and adjust seasoning.
5. Chill at least 30 minutes to let flavors meld. Best after 2 hours.
6. Serve cold; doneness is visual—creaminess and well-coated pieces indicate readiness.

How to Serve It

Spoon onto toasted whole-grain bread, butter lettuce cups, or crackers. Garnish with extra dill and a few halved grapes. Pair with crisp white wine or iced tea. Store in the fridge up to 3 days; stir before serving. Make the chicken and cut grapes ahead to assemble quickly for lunches.

5. Creamy Dijon Greek Yogurt Chicken (Pan-Seared)

This Dijon version blends tangy mustard and Greek yogurt for a silky sauce that clings to seared chicken. It offers bright, savory notes and a velvety mouthfeel. It’s great for date nights or weeknights when you want a fast, elegant meal. You’ll love the mustard’s tang paired with thyme aroma. The sauce looks glossy and coats the meat.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (2 large)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small shallot finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 3/4 cup plain Greek yogurt (room temp)
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves

Instructions

1. Pound chicken to 1/2-inch thickness for even cooking. Season with salt and pepper.
2. Heat a skillet over medium-high and add olive oil.
3. Sear chicken 4–5 minutes per side until golden and internal temp 165°F (74°C). Remove and keep warm.
4. Reduce heat to medium. Add shallot and garlic; cook 1–2 minutes until soft.
5. Deglaze with wine or broth, scraping browned bits for 1 minute.
6. Whisk Greek yogurt, Dijon, lemon juice, and thyme in a bowl. Remove skillet from direct high heat and stir in the yogurt mixture, heating gently until warm and thickened.
7. Return chicken to sauce and spoon to coat for 1–2 minutes.
8. Rest 5 minutes before serving.

How to Serve It

Spoon sauce over the chicken and garnish with thyme sprigs. Serve alongside buttered egg noodles or roasted asparagus. Store sauce and chicken separately in the fridge for up to 3 days; reheat gently to avoid yogurt curdling. Make sauce while chicken rests to save time.

6. Greek Yogurt Chicken Sheet Pan with Roasted Veggies

This sheet-pan meal uses a yogurt-based rub that keeps chicken moist while vegetables caramelize. It’s an easy, one-pan dinner for busy nights. The flavors are savory with bright lemon and herb highlights. You’ll like the effortless cleanup and the mix of tender chicken with sweet roasted veggies. Expect caramelized edges and a fragrant oven aroma.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups baby carrots
• 1 medium red onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 1 tablespoon honey (optional, for carrots)

Instructions

1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
2. Whisk Greek yogurt, olive oil, lemon juice, garlic, rosemary, salt, and pepper.
3. Toss chicken in half the marinade; toss vegetables with remaining marinade and honey.
4. Arrange vegetables on the sheet pan and nestle chicken between them.
5. Roast 20–25 minutes until vegetables are tender and chicken reaches 165°F (74°C).
6. If vegetables need more char, broil for 2–3 minutes, watching closely.
7. Let rest 5 minutes before serving.

How to Serve It

Serve directly from the pan for casual dinners. Sprinkle extra chopped rosemary and a squeeze of lemon. Pair with crusty bread or a green salad. Store leftovers in an airtight container up to 3 days. Reheat in a 350°F oven to keep veggies from getting soggy. This is great for meal prep—double the veggies for lunches.

7. Greek Yogurt Chicken Kebabs with Lemon and Mint

These kebabs combine a refreshing mint-lemon yogurt marinade with quick grilling for juicy, fragrant bites. They’re bright, zesty, and slightly smoky if grilled. Perfect for cookouts, light dinners, or appetizers at parties. Fans of Mediterranean flavors will enjoy the cool mint and lemon scent. The meat stays tender and yields easily to the fork.

Ingredients

• 1 1/4 pounds boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil

Instructions

1. In a bowl, whisk Greek yogurt, lemon juice, mint, parsley, garlic, cumin, salt, and pepper.
2. Add chicken pieces, cover, and refrigerate 1–4 hours.
3. Preheat grill to medium-high and lightly oil grates. Soak wooden skewers 30 minutes.
4. Thread chicken, bell pepper, and onion onto skewers.
5. Grill kebabs 10–12 minutes, turning every 2–3 minutes, until chicken reaches 165°F (74°C) and edges char.
6. Rest 5 minutes before serving.

How to Serve It

Place kebabs on a platter with extra mint sprigs and lemon wedges. Serve with tzatziki, pita, and a simple cucumber-tomato salad. Store skewers in the fridge up to 3 days; reheat on a grill or broiler. Make the marinade ahead and thread skewers when guests arrive for quick cooking.

8. Spinach & Feta Greek Yogurt Chicken Casserole

This casserole blends Greek yogurt, spinach, and feta into a creamy filling that keeps chicken tender in the oven. It’s savory, slightly tangy, and comforting. Great for family dinners and potlucks. Fans of baked comfort food will enjoy the creamy texture and salty feta pockets. You’ll see bubbling edges and smell spinach and garlic.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 5 ounces fresh spinach, roughly chopped
• 1 cup plain Greek yogurt
• 1/2 cup crumbled feta cheese
• 1/2 cup grated Parmesan
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs (optional for topping)

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet. Sauté onion 4–5 minutes, then add garlic and cook 1 minute.
3. Add spinach and wilt, about 2–3 minutes. Remove from heat.
4. In a bowl, combine Greek yogurt, feta, Parmesan, oregano, salt, and pepper.
5. Toss chicken pieces with the sautéed veggies and yogurt mixture until coated.
6. Transfer to the baking dish and sprinkle panko on top if using.
7. Bake 25–30 minutes until edges bubble and chicken reaches 165°F (74°C). Top should be lightly golden.
8. Let rest 5–10 minutes before serving.

How to Serve It

Scoop casserole onto plates and garnish with extra Parmesan and fresh oregano. Pair with a crisp salad or garlic bread. Store leftovers in the fridge up to 3 days; reheat covered in the oven at 350°F (175°C) for 15 minutes. Assemble the day before and bake just before serving for stress-free hosting.

9. Honey-Mustard Greek Yogurt Chicken Wraps

These wraps use a Greek yogurt-honey-mustard dressing to keep shredded chicken creamy and moist. They’re sweet, tangy, and crunchy thanks to fresh veggies. Ideal for packed lunches, quick dinners, or picnic fare. If you love handheld meals and bright flavors, these wraps will satisfy. Expect cool creaminess and a hint of honey sweetness.

Ingredients

• 2 cups cooked, shredded chicken (about 1 pound cooked)
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded carrot
• 1/2 cup sliced cucumber
• 1/3 cup chopped green onion
• 4 large whole-wheat tortillas
• 1 cup mixed salad greens

Instructions

1. In a bowl, whisk Greek yogurt, Dijon, honey, lemon juice, salt, and pepper.
2. Add shredded chicken, carrot, cucumber, and green onion. Toss until evenly coated.
3. Taste and adjust seasoning.
4. Lay out tortillas, add 1/4 cup mixed greens to each, and divide chicken mixture evenly.
5. Fold sides and roll tightly. Cut in half on a diagonal.
6. Chill 10–15 minutes for easier slicing and melded flavors.

How to Serve It

Serve wraps with pickles or a fresh fruit cup. Wrap tightly in parchment for portable lunches. Store assembled wraps up to 24 hours; for longer storage, keep filling separate and assemble before serving. These are great for spring and summer picnics.

10. Slow Cooker Greek Yogurt Shredded Chicken

This slow-cooker recipe uses Greek yogurt added at the end to create silky shredded chicken. It’s low-effort, tender, and versatile for sandwiches or tacos. Great for busy days when you want set-it-and-forget-it dinners. Fans of pulled chicken will love the fork-tender texture and rich aroma. The meat will be soft, juicy, and easy to shred.

Ingredients

• 2 1/2 pounds boneless, skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1 medium onion, sliced
• 4 cloves garlic, smashed
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 bay leaves
• 3/4 cup plain Greek yogurt (added at end)
• 2 tablespoons lemon juice

Instructions

1. Place chicken breasts in the slow cooker and top with onion and garlic.
2. Sprinkle smoked paprika, salt, pepper, and oregano. Add chicken broth and bay leaves.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and internal temp reads 165°F (74°C).
4. Remove chicken to a bowl and shred with two forks.
5. Stir shredded chicken back into the slow cooker liquid, then remove 1/4 cup of liquid and mix with Greek yogurt and lemon juice.
6. Off heat, stir yogurt mixture back into the shredded chicken to create a creamy texture.
7. Let rest 10 minutes to allow flavors to meld.

How to Serve It

Use shredded chicken for tacos, sandwiches, or over rice bowls. Garnish with chopped cilantro and lime wedges. Refrigerate up to 4 days or freeze in portions for up to 3 months. For make-ahead, cook and freeze; thaw and stir in yogurt before serving for best texture.

11. Air Fryer Greek Yogurt Chicken Nuggets

These nuggets use a yogurt-based binder for tender, juicy bites cooked quickly in the air fryer. They’re crispy outside and soft inside. Perfect for kid-friendly weeknights and snacky meals. If you love crunchy textures with less oil, you’ll enjoy these. They smell toasty, and each bite breaks to reveal moist chicken.

Ingredients

• 1 pound ground chicken
• 1/2 cup plain Greek yogurt
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Cooking spray

Instructions

1. In a bowl, mix ground chicken, Greek yogurt, panko, Parmesan, egg, Dijon, garlic powder, onion powder, salt, and pepper until combined.
2. Shape mixture into 24 small nuggets.
3. Preheat air fryer to 400°F (200°C) for 3 minutes.
4. Lightly spray nuggets with cooking spray and arrange in a single layer.
5. Air-fry 8–10 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).
6. Cook in batches if needed; doneness is a firm center and clear juices.
7. Let cool 3–5 minutes before serving.

How to Serve It

Serve with honey mustard, ketchup, or extra Greek yogurt dip. Pair with carrot sticks, sweet potato fries, or a salad. Store cooled nuggets in the fridge up to 3 days; reheat in the air fryer at 350°F (175°C) for 4–5 minutes to crisp. Make filling ahead and form nuggets before cooking for quick dinners.

12. Mediterranean Greek Yogurt Stuffed Chicken Breasts

Stuffed chicken breasts are filled with a creamy Greek yogurt, spinach, and feta mixture that keeps meat juicy and flavorful. You get salty feta, earthy spinach, and tangy yogurt wrapped in a golden crust. It’s elegant enough for guests and easy enough for weeknights. Lovers of Mediterranean flavors will enjoy the herb aromas. The filling stays moist and the chicken slices cleanly.

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
• 1 cup plain Greek yogurt
• 1 cup fresh spinach, chopped and sautéed
• 1/2 cup crumbled feta
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Toothpicks for securing

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté spinach with a drop of olive oil until wilted, about 2–3 minutes; cool slightly.
3. In a bowl, mix Greek yogurt, sautéed spinach, feta, garlic, lemon zest, oregano, salt, and pepper.
4. Slice a pocket into each chicken breast. Spoon about 1/4 of filling into each pocket and secure with toothpicks.
5. Heat oven-safe skillet over medium-high, add olive oil, and sear breasts 2–3 minutes per side until golden.
6. Transfer skillet to oven and bake 18–22 minutes until internal temp reads 165°F (74°C).
7. Rest 5–7 minutes, remove toothpicks, and serve.

How to Serve It

Slice stuffed breasts and plate with a drizzle of olive oil and extra feta. Pair with a Greek salad or lemon-herb rice. Store leftovers in the fridge up to 3 days; reheat gently in a low oven to avoid drying. Make filling ahead and stuff breasts just before searing for a stress-free dinner.

13. Cold Greek Yogurt Chicken Sandwiches (Leftovers Remix)

This cold sandwich turns leftover Greek yogurt chicken into a creamy, dreamy lunch. It’s cool, zesty, and textural from crunchy add-ins. Ideal for quick lunches, potlucks, or using leftover roast chicken. You’ll enjoy the chilled creaminess and bright lemon aroma. The filling feels fresh and light on rustic bread.

Ingredients

• 2 cups leftover cooked chicken, chopped
• 3/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise (optional)
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup red apple, finely diced
• 2 tablespoons chopped chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices sourdough or whole-grain bread
• Lettuce leaves for layering

Instructions

1. Combine Greek yogurt, mayonnaise, lemon juice, Dijon, salt, and pepper in a bowl.
2. Fold in chopped chicken, celery, apple, and chives until coated.
3. Taste and adjust seasoning.
4. Lay lettuce on bread slices, then divide chicken mixture over 4 slices.
5. Top with remaining bread slices and press gently.
6. Chill 10–15 minutes for flavors to meld; serve cold.

How to Serve It

Cut sandwiches in halves and serve with crisp pickles or chips. Garnish with extra chives and lemon zest. Store filling and bread separately up to 2 days to keep bread from sogging. Use croissants, wraps, or lettuce cups as variations. Great for summer lunches and office meals.

These 13 recipes offer a wide range of ways to use Greek yogurt to keep chicken tender, from quick air-fryer snacks to slow-cooker comforts and elegant stuffed breasts. You’ve got bright, herby roasts, smoky kebabs, creamy casseroles, and portable wraps to pick from. Save or pin the ones that match your week ahead, then try one tonight to see how reliably juicy Greek Yogurt Chicken can be. Which recipe are you excited to try first, and who will you share it with?