#16 Greek Yogurt Cheesy Chicken

Hello cheesy chicken.. It's been somewhat of a challenge finding a cheesy chicken recipe that isn't super high in fat or calories because of the cheese. But loooooky what I found!

I loved this chicken for several reasons. One, it's super simple. Thaw the chicken. Mix together the marinade. Coat the chicken. And bake. Easy as pie.

Another reason I really liked this recipe was because we already had all the ingredients in my house. Just a container of Greek yogurt, some Parmesan cheese and common seasonings make up the delicious marinade.

The only suggestion I would have for this recipe would be to use four chicken breasts instead of five. I didn't think there was quite enough coating for five breasts. Also, if you love cheesy chicken, I wouldn't discourage you from increasing the amount of cheese. When it's done, the cheese is nice, bubbly and crispy. I wouldn't have minded having more, but that also would account for me having five chicken breasts instead of four.

It was kind of torture waiting for this yummy meal to come out of the oven. It made the kitchen smell SO good! It is definitely a recipe I will use again - cheesy, easy and minimalistic. 

This lightened-up chicken recipe is a sure-fire thing. Who needs a carb-loaded, fat-filled chicken casserole when you can have this cheesy chicken that goes great with a side of rice and veggies? I was very satisfied with this meal, and I hope you are, too!

Greek Yogurt Cheesy Chicken
Prep Time: 10 minutes. Cook time: 55 minutes. Total time: 65 minutes.
Yields: 5-6 servings


4 boneless skinless chicken breasts, thawed
5.3 oz. container plain Greek yogurt (I used Oikos) (equivalent to about 2/3 cup)
1/2 cup freshly grated Parmesan cheese (reduced fat or regular)
1/4 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano


1. Preheat oven to 375 degrees. Spray a baking dish with non-stick cooking spray.

2. Combine yogurt, cheese, poultry seasoning, garlic powder, pepper and oregano in a shallow bowl.

3. Spread mixture over both sides of each chicken breast. Place coated pieces in the prepared dish.

4. Bake 45 minutes on 375. Your chicken may be done here. Mine was not, so I increased the temperature to 400 and went about 10-15 minutes longer. 

5. Bake the chicken until the topping is browning and the chicken is tender when inserting a fork in the center.

6. Remove from oven and serve immediately.

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from 

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