Ingredient List
- 1.5 lb chicken breast (boneless and skinless)
- 0.25 cup Greek yogurt
- 0.5 tsp black peppercorns (ground)
- 0.5 tsp Italian herb seasoning
- 2 tsp smoked paprika
- 0.5 tsp salt
- 4 cloves garlic (finely grated)
- 0.5 tsp dried onion powder
- 2 Tbsp lemon juice (from 1/2 lemon)
- 2 Tbsp cooking oil
| Preparation Time | 60-1440 minutes |
| Cooking Time | 10-14 minutes |
| Total Time | 70-1454 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Pat chicken breasts dry with paper towels, then pound thicker ends to even thickness or butterfly them.
- Mix yogurt marinade ingredients in a medium bowl, add chicken and coat thoroughly. Cover and refrigerate 1-24 hours.
- Remove chicken from refrigerator 15 minutes before cooking. Heat oil in a large skillet over medium-high heat.
- Remove chicken from marinade, letting excess drip off. Place in hot skillet without overcrowding.
- Cook regular chicken breasts 5-7 minutes per side, or 3-4 minutes per side if butterflied, until internal temperature reaches 165°F.
- Transfer cooked chicken to a plate and cover with foil to keep warm while cooking remaining pieces.
- Serve with your favorite sides.
