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Yogurt Chicken


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  • 4 skinless, boneless chicken breasts
  • 1 (6 ounce) container plain low-fat yogurt
  • 1 lemon, juiced
  • 1 cup dried bread crumbs, seasoned
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 1/4 cup butter
  • 1 tablespoon chopped fresh parsley


Servings 4
Adapted from


Step 1

Preheat oven to 350 degrees F (175 degrees C).

Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.

In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).

Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

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