Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!
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 diet-conscious, so I completely eliminated the use of butter. Instead of buttering the pan, i placed a cooling rack in the bottom of the 9x13 pan and lightly coated it with cooking spray. Instead of adding a pad of butter on top of the chicken, I lightly misted them with I Can't Believe It's Not Butter Spray. Since the chicken was not saturated with butter and because it was elevated with the use of the cooling rack, the chicken was crunchy all around, rather than soggy on the bottom. Very delicious flavor, though. My family loved the zippiness of the lemon yogurt.
Read MoreThis 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 inside is bland because none of the coating reaches the meat underneath. However, this recipe was quick and easy to prepare, and the coating was crunchy and flavorful, so I would make it again. I served the chicken with the "Baked Mac and Cheese for One" recipe on this site--it all made a very nice, comforting fall meal.
Read MoreThis 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 diet-conscious, so I completely eliminated the use of butter. Instead of buttering the pan, i placed a cooling rack in the bottom of the 9x13 pan and lightly coated it with cooking spray. Instead of adding a pad of butter on top of the chicken, I lightly misted them with I Can't Believe It's Not Butter Spray. Since the chicken was not saturated with butter and because it was elevated with the use of the cooling rack, the chicken was crunchy all around, rather than soggy on the bottom. Very delicious flavor, though. My family loved the zippiness of the lemon yogurt.
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 marinated chicken for 6+ hours in the yogurt mixture and seasoned plain dried bread crumbs by myself. The results were perfect: I ended with tender lemony chicken breasts, seasoned just the way I like them. I didn't wait 5 to 10 minutes before serving (kitchen smelled too good to let this chicken sit that long).
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 used fresh cilantro instead of parsley. The hard part was coating the chicken -- the crumbs became lumpy after two breasts. I think next time I will sprinkle coat the breasts instead.
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 was just right. The only thing I missed was a dipping sauce! This recipe just calls for it. I like to cut a piece and dip. Found one on this site that has a Thai sweet and sour sauce.
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 crisp. thanks for a good one.
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 1/2 tsp of onion powder. After about 10 hrs in the fridge, I dipped the tenders in panko (seasoned with cayenne, paprika, salt, onion powder, garlic salt and pepper) baked them for 15 mins on one side, 10 mins on the other side (350 degrees) and then put them under the broiler for about 2-3 mins to crisp them up. They turned out GREAT! And there was no need for the extra fat and calories of the butter (although I'm sure it taste good with it!) Thanks, Twila
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 so it would be less fat but you don't need it anyway, the yogurt does the trick to keep it very moist. This will definitley be a regular at my house.
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 inside is bland because none of the coating reaches the meat underneath. However, this recipe was quick and easy to prepare, and the coating was crunchy and flavorful, so I would make it again. I served the chicken with the "Baked Mac and Cheese for One" recipe on this site--it all made a very nice, comforting fall meal.
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 using plain yogurt or even a prepared tzatziki.
Excellent recipe. I modified the recipe by marinating the chicken for one hour and then using cornbread stuffing instead of bread crumbs. I also used crushed garlic (about 2 teaspoons) instead of the garlic powder.
The chicken was very moist and came out nicely. Next time I will add more lemon and more garlic as I felt the chicken needed a bit more flavor. But this recipe is a keeper! Very easy.
I loved this recipe! I followed some of the other reviews and marinated the chicken for about an hour and also used minced garlic instead of garlic powder. I also used a little less butter and sprayed the baking dish with olive oil instead. Great dinner and used the leftovers for lunch, too.
My students really loved this recipe. Make sure you only have a very thin coating of yogurt otherwise the breading will become gummy and not crisp.
This is really good. I added fresh garlic to the yogurt/lemon mix and marinated the chicken breasts overnight. Very tasty indeed. Not as good the next day, but still pretty good.
I had plain bread crumbs so I added a little Italian seasoning to the mix. Next time I would use the thinner chicken filets so there is more flavor compared to the amount of chicken.
We really enjoyed this recipe. I made a couple of modifications: added cumin and a dash of tumeric to the yogurt and lemon juice. It added a nice spice to it and an added bonus was the chicken underneath the crumb crust was yellow, hinting at the lemon flavor. I followed other's advice and let it marinate for an hour. I didn't have bread crumbs so used Ritz crackers. It needed a couple minutes underneath the broiler to crisp up the crust.
Delicious. Use real garlic and marinate 3 hours before cooking for a deeper flavour. I used japanese (panko) bread crumbs and I had no problems with lumps. I added a handful of grated Parmesan cheese to the breadcrumb mix and the finished product was fantastic. Will remember this recipe next time I have friends over for dinner.
I liked the recipe, however, next time I will make a change. The chicken breasts I used were fresh and pretty thick and therefore only the outside edges got the lemony yogurt flavor. Next time, I'm going to cut the chicken into tender size pieces and follow the coating and bread crumbs, so that more of the lemony yogurt flavor can be tasted in each bite.
This was so simple! Like another reviewer, I also have a little baby at home, so I've been looking for easy, inexpensive, quick recipes that are also delicious. That's usually hard to find, but this is a keeper!
I was looking for something easy to make with what I had on hand and made this tonight and didn't have any leftovers! I didn't have a lemon so I used an orange for the juice. I also used garlic croutons instead of bread crumbs because it was what I had on hand. All I had was Greek yogurt and it worked nicely. I followed a few other suggestions and marinated in the yogurt mixture for a couple of hours before baking and the chicken was so tender! This will definitely be added to the list of dinners we have regularly!
I had high hopes for this recipe. I marinated the chicken in the yogurt & lemon for several hours like others had stated, used garlic & herb seasoned bread crumbs, and added salt, garlic powder, and pepper. It turned out somewhat bland anyway. I may try it 1 more time with buttermilk instead of yogurt and find better bread crumbs.
This made a moist chicken breast with a nice crispy coating. Next time I think I will add some of the lemon zest as well and maybe a bit more seasoning. Needed a little "something" more (just my tastebud's opinion!). Everyone enjoyed it. Thank you for the recipe!
very easy to make. the kids love it. i would only cook it for 45 minutes and check to see if it's done.
Very good. I seasoned my own breadcrumbs, which is important, because it's where most of the flavor comes from. I think I will try keeping the chicken slightly frozen so it will come out more moist. It was pretty moist, but I think I could do better.
um - WOW! i almost didn't make this because it looked so easy i thought it would be boring. really moist and delicious. i skipped all the extra butter and i didn't miss it at all. also used dried parsely. the lemon yogurt worked wonders!
I thought for the first go at this with no tweaks, the recipe was great and can be built upon. I used greek yogurt and only 3 chicken breasts. It definitely needs a roasting rack of sorts if you want crispy chicken over all. The bottoms were soggy, but not a turn off. Next time, I'll do the ziploc bag idea from below and let the chicken hang out in there for some extra tangy flavor. I also would add some seasoning to the yogurt mixture like dill or lemon pepper. I'm sure chicken that is pounded to just under a half-inch thickness would make it have good flavor throughout the chicken, not just the outermost parts. I'm keeping this recipe and plan on playing around with it. Bet it would go great on a firm fish, too! Thanks for sharing!
So good and SO EASY! I usually put the chicken in the yogurt/lemon juice mixture in a Ziploc and leave it in the fridge for a few hours. Then just use herb bread crumbs so you don't need the parsley or garlic powder. My husband loves this...we have it a couple of times a month.
This chicken recipe was very tasty: moist, flavorful, & tender, & the whole family liked it. That being said, however, I modified the recipe which I really don't like doing the 1st time I make. I substituted olive oil for the butter because I try to be very conscious of saturated fats & reduced the baking time to 40 minutes, &, as I said, it turned out great!
This chicken was so easy yet delicious and moist! My husband and I couldn't stop saying how yummy it was. I use Italian bread crumbs and added 2 tsp of paprika, 3 minced garlic and didn't have to add salt. I like others put the chicken on the rack and placed a baking sheet under the rack to catch the dripping. The chicken turned out crunchy on the outside, moist on the inside, and super tasty.
This recipe was a hit with me and my husband! I followed some of the other review advice and marinated the chicken for a couple hours and also added fresh garlic instead of the garlice salt. I also only cooked them for 45 minutes. They turned out tender and very flavorful.
Oh my I actually LOVED this! The lemon gave the chicken such a tasty zesty flavor & the yogurt was SO good, the chicken turned out moist & flavorful. My boyfriend really liked it. : ) I am adding this one to my recipe box to make again. Note: I followed the instructions to a 'T' my only small addition was 2 lemons and I tossed two cloves of crushed up garlic into the pan with the chicken & butter so they all baked together. The chicken was really flavorful! THANKS!!!
This recipe is fantastic! I followed it exactly, except I used chicken tenders instead of breasts. I also followed the advice of the reviewer who put the chicken on a roasting rack to allow the bottom to get crisp. For five tenders it took only 30 minutes in the oven. Served it with a curry chickpea salad and topped the chicken with just a dollop of mango chutney. Flavors were perfect!!!
What an quick, easy way to make great chicken! I followed the recipe, and sprinkled fresh garlic on top....delicious! I have a 1 month old baby, so my time is very limited and this was a true time-saver. I'll be making this a lot in the future!
It was delicious. The kids enjoy when I make "nuggets" by cutting the chicken into chunks before. I used a pretzel crust as we like that extra crunch and bit of salty. Just throw them in the food processer to get a fine mix. I used greek yogurt and added a little garlic extra lemon to the mix for some extra tang. Yummmm.
Hmmm…. Mine didn’t come out like the picture and it wasn’t very crunchy. But it was still good. I think I put too much yogurt because the side of the chicken that touched the pan the crust was super moist and came off the chicken. I added some shredded cheese on top of the cutlets to add flavor. It was tangy and different!
I used to make a recipe similar to this, but it called for mayonnaise instead of yogurt. I haven't made it in a while because I don't usually keep mayo on hand (we don't eat it on anything else). This recipe is BETTER using the yogurt. It's delicious and EASY. Thanks for posting it.
The recipe is a great quick recipe. I used Italian breadcrumbs instead of mixing the seasonings to the plain bread crumbs. It was great in taste and very tender.
This was great! I used a greek yogurt because it is thicker and thought it would stick better. When I bought the yogurt I noticed they had lemon greek yogurt so may try that next time. I also baked on a cooling rack on top of a cookie sheet as another reviewer suggested so the bottoms get nice and crunchy too. It was fabulous! I will make again and again!
Great recipe! A try adding some cinnamon to the yougurt mix for an interesting twist.
This is one great recipe! I have never had such juicy flavorful chicken - and it's so easy! I recommended it to a friend and her entire family loved it - and even wanted more!
My husband could not stop raving about how moist this chicken turned out! I used panko breadcrumbs instead of regular breadcrumbs because I enjoy the light texture. I also find that they have a tendency to stay crispier. I seasoned the breadcrumbs with paprika, black pepper, salt and a bit of onion powder. I also tossed in some dried parsley flakes. The taste was great! I think the chicken breasts I used were too large - next time I may try this as strips or will pound the breasts thinner for an even more flavorful meal. Great recipe!
I made this with a few small variations. I used nonfat Greek yogurt, Italian bread crumbs and used Olivio buttery spray. This was very good and a nice variation to have for a chicken meal.
I was in a hurry. I cut my chicken into strips and skipped to butter. Kept all ingredients the same. This was a refreshing change. I will do it again. Next time I will live my pan with foil for easy clean up. Thank you for the recipe.
I think this is one of the yummiest chicken recipes ever! My family loves it and I find I look forward to making it again, and make it often! I make a lot of recipes with my teenaged daughter and we both enjoy cooking this one too (fun). I found the reviews very helpful. If I remember, I marinate the chicken in the yoghurt mixture ahead of time..I poke holes in the chicken with a knife too before putting in the yoghurt mixture. It's still delicious even if you don't have time to marinate first. I also took Martha's advice to put the chicken on a cooling rack coated lightly with cooking spray instead of right on the bottom of a pan (though I still put a tiny bit o' butter on top), and it did make a big difference. The chicken did end up nice and crunchy all over. For the breadcrumbs, we make our own the old fashioned way..break up bread I've saved and manually crush it into tiny pieces (not fine crumbs but tiny bits) then we season it. I think it might contribute to why our coating turns out so lovely (not sure). This recipe is a winner ..the lemony yoghurt is such a great flavor, and this one is definitely a part of my family's regular rotation now!
This is a really great, quick recipe! The chicken comes out so moist. I have used balsamic vinegar for the lemon juice when I was out of lemons. It turned out just as well. Thanks for sharing!
This recipe is so yummy! The chicken always turns out so moist. When cooking, I usually add some onions or broccoli in the pan around the chicken to be cooked in the extra yogurt that drips down. Very nice!
Just perfect! Need I say more! I actually marinaded in yogurt overnight and breaded the next day. Delicious!
This was pretty good. It wasn't as crispy as I had hoped, but about as good as it gets for oven-baked. It was very tender. The yogurt-lemon combination sounds weird at first, but I think it tastes like buttermilk. For oven-fried nuggets, this is a good pick for the whole family.
This was super easy to make, and I really hoped my husband would really like it. He said it was good. He didn't seem too enthusiastic about it though. He's kind of picky so I'm giving this 4 stars!
Gave this recipe a try because of all the positive reviews. Unfortunately we really didn't care for it. It was way too "tangy" to suit our tastes. It wasn't inedible but there are lots of other ways to cook chicken breasts that we like better!
I was really surprised by this recipe...it didn't look like anything special but wow! The chicken stayed moist and the breading was crunchy and delicious. Great recipe!
Very easy to make...excellent taste. The only change I made was that I used fresh garlic instead of powder since that was what I had. Delicious!
This recipe yields just "okay" chicken. The lemon and yogurt did add nice flavor, but an hour was too long to cook the chicken. Turned out quite dry. A little too plain for me. Suggest adding spices to the bread crumbs and could really use a sause served with it.
The fam didn't like the tangy flavor of this chicken recipe. I followed the recipe as is.
Having the chicken in marinade first provides a lovely intense flavour. Baking time is perfect for moistly cooked chicken.
This was very good. My boyfriend was skeptical at first but he really liked it.I was looking to incorporate yogurt to my diet, this was a tastey way to do that.
Both my boyfriend and I did not like this recipe. It had a strange taste to to it. I used a low fat yogurt that had artificial sweetener so that may have contributed, but even still I wont make this again :(
Really yummy! I marinade the chicken for several hours in lemon juice first, infusing the chicken with more lemony flavor.
The flavor was delicious! I marinated in the yogurt mixture (adding fresh garlic) for a couple hours before. Then I cooked it for 45 min and it was completely done. Could maybe have cooked a little less even. The breading on the bottom completely detached from the chicken and stayed in the pan though which was a little disappointing. The cooling rack trick might solve that.
This was pretty good. I didn't have a lemon and so used lemon juice - 1/4 cup. However, I think that was too much. It was a bit too lemony...and I'm a lemon lover! Next time, I think I would use 1 or 2 tablespoons. I will say that the dish was very pretty when it came out of the oven.
I love how easy this recipe is! The lemon, yogurt & bread crumb coating added a lot of flavor and kept the chicken breasts very moist. It didn't make much sense to me to use low-fat yogurt, but then a 1/4 of butter, though. I used plain Greek yogurt (full fat) and skipped the butter. I sprayed the pan and tops of the chicken lightly with an olive oil cooking spray. I only had plain bread crumbs, so I added a lot of Italian seasoning to them. Will definitely make this again!
This was really good and very simple to make. I made the following modifications. I used crushed saltine crackers in place of bread crumbs. I then added sea salt, lemon pepper, rosemary, basil, oregano, and parsley to the crushed crackers. I added minced garlic to the yogurt mix, and to cut down on fat I used cooking spray and I Can't Believe It's Not Butter spray in place of the butter. I served it with risotto and asparagus, and it made a great meal.
Excellent recipe. I loved the tang from the lemon juice and the smoothness of the yogurt. I used crushed corn flakes instead of bread crumbs for extra crunch and followed other reviewers' suggestions of baking on a cooling rack placed on a cookie sheet.
This turned out really well. I used chicken breasts that had the bone in and I used Greek yogurt. Other than that, followed recipe. Lemon juice gives it a little tang.
Great recipe. Very lemony and moist. As per previous advice, I marinated the chicken in the yoghurt (which I also added fresh crushed garlic too) for a few hours. I think this made it extra flavourful.
This is very easy and delicious...I don't eat yogurt, but this is great.
This turned out moist and delicious. Not your ordinary sauce like the typical "tastes like cream of...canned soup"
Very good & the chicken turned out super moist. The changes I made were minimal - used plain bread crumbs (used what I had around), opted for dried parsley (again, using what I had) & added in a bit of chili powder for some zing. My only complaint is that 16oz if yogurt was waaaayyyy too much & felt like alot of it went to waste. Thank you for sharing this recipe though; loved how simple it was and look forward to experimenting with different herbs & spices. :)
Very yummy! The chicken was really moist and delicious. I only had unseasoned bread crumbs, so I seasoned them with some cajun spices. It turned out great. I do recommend cooking them on a wire rack if you want them more crunchy. In a glass dish, the undersides became a little soggy but they were still really good.
very nice chicken recipe. Just eat it all on the same day, it didn't tasted as good the next day.
this was delicious.made a side of pasta with it.my com pany loved it.i didnt change a thing
I marinated the chicken for a couple of hours. Baking took about 40-45 minutes. Lovely, fast and easy recipe. Thanks Twila.
This was so easy to make and was just delicious! Didn't change a thing about the recipe thank you so much for sharing!
Fantastic recipe! My toddler ate a whole breast!!! He is hard to please and loved the chicken! However, I did modify the recipe slightly by using greek yogurt and panko bread crumbs! We added a little greek seasoning to the chicken too! It was very tender and juicy with a nice crunch on the outside! Try it ~~~ you'll like it! If you have a toddler, start cooking now!
I felt this was really tasty but not as crispy as I expected. Did I coat it with too much yogurt ? I marinated the chicken overnight with lemon garlic marinade...followed the recipe but the coating didn't get crispy at all. Best thing I could do was broil it at the end to try to get it a little crispy... BUT the flavor was good...
My husband and the 3 kids eating it loved it, my best friend and I did not like it at all. He said it reminded him of lemon pepper chicken (I had to add pepper on his since he eats it on everything) - it didn't seem to improve the flavor much for me. Granted mine came out quite mushy (although I cooked it for what I thought was entirely too long.) It was juicy but lacking flavor for me.
I took advice from others and cut the chicken breasts in half, added a little extra lemon juice, marinated for an hour, dredged them in Italian breadcrumbs with extra garlic and baked it on a rack for 40 minutes. It came out very moist and the crust was crispy. It was a little bland for us, so I will add more garlic and lemon next time. I will definitely do this again. very quick and very good!
This was pretty yummy. The yogurt keps the chicken very moist. I used oats instead of bread crumbs for a bit healthier approach. I served this with sauteed asparagus and garlic. Good solid recipe.
Its a good recipe but i made some changes in it!i cut chicken in cubes and cook it under the fire instead of baking and serve it with boiled rice.........its really yummy and my family loves it.
oh man! my picky boyfriend said to add this one to the repertoire ;) i marinated the chicken in the yogurt mixture overnight instead of putting it right in the oven and i think that helped the garlic flavor really meld with the yogurt (especially since i used fresh garlic instead of powder). the only other things i did differently were adding less butter and doing it at the very end (last 5 minutes); and cooking it for 50 minutes instead of an hour (i let it rest under foil for 15 minutes). served it with zucchini and quinoa and it was a filling, healthy, tasty meal. thanks for this recipe!
This was a great hit for our family. My daughter wasn't to fond of this though. She doesn't like chicken that much. Everyone else seemed to like it.
