Hi, friends! Yogurt helps this lemon-and-herb coating cling to chicken breasts without a breadcrumb crust. Make the fillets evenly thick and give the marinade a short rest in the refrigerator. A thermometer tells you when the inside is ready, even if the outside is already golden.
- Prep
- 15 minutes
- Cook or chill
- 14–18 minutes, plus 30 minutes to 4 hours marinating
- Yield
- 4 servings
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Chicken and marinade
- 4 chicken breast fillets, about 150–180 g each (5–6⅓ oz)
- 85 g plain yogurt (3 oz)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, grated
- 1 teaspoon sweet paprika
- 1 teaspoon dried herbs
- Salt and black pepper to taste
How to make it
- Thaw chicken safely in the refrigerator. Pat dry without rinsing, and gently flatten thick areas for even cooking.
- Mix the yogurt, olive oil, lemon, garlic, paprika, herbs, salt, and pepper. Coat the chicken and marinate covered in the refrigerator for 30 minutes to 4 hours.
- Preheat the air fryer if its manual recommends it. Let dripping excess marinade fall away, then put the fillets in a spaced single layer.
- Cook at 375°F (190°C) for about 8 minutes. Turn with tongs and cook another 6–10 minutes.
- Check the thickest part of each fillet for 165°F. Continue in short intervals if needed, and transfer cooked chicken with clean utensils.
- Rest for 3–5 minutes before slicing.
Small details that help
A small basket may need two batches. Overlapping pieces block airflow, and very thick breasts need longer than the reference time. Keep raw chicken tools separate from ready-to-eat foods, wash hands and surfaces, and never use leftover raw marinade as a serving sauce.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Can I marinate overnight?
The source uses a maximum of 4 hours because lemon and yogurt can change texture over a long soak.
Why is the outside pale?
A crowded basket or dripping marinade can limit browning. Do not cook past a safe temperature just to force a dark crust.
Can I use frozen chicken with this method?
Thaw first for this recipe so the marinade and cooking time work as intended.