We’re all looking for easy and healthy weeknight family meals. This Yogurt Crusted Chicken is crispy, tender, versatile, and simple to make.

It’s wonderful paired with fresh steamed veggies, or it would be great as a healthy chicken parmesan with mozzarella melted on top served with marinara sauce. It’s the perfect versatile staple to add to your spring menu list.

Yogurt Crusted Chicken 
serves 4
2 cups plain, non-fat Greek yogurt
2 cloves garlic, minced
1 Tablespoon parsley, minced
Juice from one lemon
4 boneless, skinless chicken breasts
Salt and pepper
2 cups panko bread crumbs
Butter (1 pat for each piece of chicken)
Olive oil to grease pan


Preheat oven to 425 degrees.

Pour yogurt into a shallow dish. Add garlic, parsley, and lemon juice to the yogurt. Whisk until combined. In a separate shallow dish, place the bread crumbs and season with salt and pepper.

Place chicken breasts between two pieces of plastic wrap and pound several times with a mallet (or heavy spoon) to tenderize. Sprinkle both sides with salt and pepper.

Grease a rimmed baking sheet with olive oil and place in oven to preheat 4 to 5 minutes. Using your hands (or tongs), place the chicken, one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs and place in the hot baking pan.

Place a slice of butter on top of each chicken piece. Place in the oven for 30 to 45 minutes until chicken is golden, and cooked through.


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