If you have never marinated chicken in yogurt before, this recipe is about to change the way you cook chicken forever. This Lemon Caesar Yogurt Marinated Chicken is tangy, savoury, and packs every bit of that bold Caesar flavour we all love so much. And it’s all marinated in a thick, creamy yogurt base that tenderizes the chicken as it marinates and creates the most incredible crust when it hits the heat.
The yogurt keeps the chicken incredibly moist and juicy all the way through while the outside gets golden and a little crispy. These are thin cutlets, too, so you get maximum surface area, maximum flavour, and a super quick cook time. The best part is, you can pan-fry, air fry, or bake these depending on what method you prefer. Want similar recipes? Try Caesar Chicken Cutlets or Yogurt Marinated Chicken.
😍 Why You’ll Love This Lemon Caesar Yogurt Marinated Chicken
The most delicious marinade: the yogurt tenderizes the chicken at a deeper level than a standard acid marinade, leaving it juicy through the whole cook.
Caesar flavour: anchovy paste, worcestershire, parmesan, garlic, mustard, lemon — all the big Caesar components.
Three ways to cook it: pan fry for a golden crust, air fry for speed, or bake for hands-off ease.
Fast once the marinating is done: thin cutlets cook in just a few minutes, so dinner is on the table fast.
🧀 Ingredients You’ll Need for Lemon Caesar Yogurt Marinated Chicken
Chicken cutlets: Four regular chicken breasts sliced in half horizontally, then pounded to about a quarter-inch thick so every bite is thin and tender.
Plain full-fat Greek yogurt: This is the reason the chicken stays so juicy. Full-fat is important here.
Extra virgin olive oil: Helps loosen the marinade to the right consistency and keeps the chicken from sticking in the pan or air fryer basket.
Lemon juice: Brings brightness and a gentle acidity that balances all the richness from the yogurt and parmesan.
Lemon zest: Takes the lemon flavour deeper.
Garlic: This is Caesar, so garlic is important.
Yellow mustard: Adds a subtle tang and helps emulsify the marinade so everything stays smooth and sticks to the chicken.
Anchovy paste: This is essential for the Caesar flavour.
Worcestershire: It adds complexity and depth to the marinade.
Parmigiano-Reggiano: Finely grated and mixed right into the marinade so it melts into the crust as it cooks.
Black pepper: Freshly cracked pepper adds a little heat and bite.
✔ How To Make Lemon Caesar Yogurt Marinated Chicken
Take 4 chicken breasts (about 1.5 to 2 pounds total). Slice each breast in half horizontally to create thinner cutlets. Place each cutlet between two pieces of plastic wrap and gently pound them to an even thickness—about a quarter-inch thick. Season both sides with salt and pepper then set aside.
In a large baking dish, combine plain full-fat Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, yellow mustard, anchovy paste, worcestershire, grated parmigiano-reggiano, and black pepper. Whisk the mixture until smooth, ensuring it’s well combined.
Then add the chicken cutlets, turning them to coat evenly in the marinade. Cover with plastic wrap and refrigerate for at least an hour, or no more than 24 hours. Allow the chicken to come to room temperature before cooking, about 20 minutes.
Pan fry: To a large frying pan, add 2-3 tbsp of olive oil and set to medium/high heat. Once hot, add the chicken and cook on each side for 2-3 minutes.
🤝 Sammy’s Tip for this Yogurt Marinated Chicken Recipe
- Try to not flip the chicken for the first couple of minutes to avoid it from sticking to the pan.
Once the chicken reaches an internal temperature of 160 °F remove it from the pan, cover with foil and allow it to rest for 5 minutes. The temperature will continue to rise as it rests.
Air fry: Preheat your air fryer to 375 °F. Spray the basket with a cooking spray and add the chicken in an even layer. Cook for 7 minutes, flip and cook for another 7 minutes or until the internal temperature reaches 165 °F. Each air fryer will vary in cooking times.
Bake: Preheat your oven to 425 °F. Line a baking sheet with parchment paper and add your chicken. Bake for 15-20 minutes or until the internal temperature reaches 165 °F.
🗒 Variations
Herb forward: Stir a tablespoon of finely chopped fresh parsley or basil into the marinade for a brighter, more herbaceous finish.
Spicy caesar: Add a pinch of chili flakes or a few dashes of hot sauce to the marinade for a kick of heat.
On a salad: Slice the cooked cutlets and serve over romaine with croutons and caesar dressing for a full caesar salad immersion.
🗒 Substitutions
Greek yogurt: Full-fat plain yogurt or sour cream will both work here — just avoid non-fat, which tends to separate during cooking.
Anchovy paste: If you’re working from whole canned anchovies, mash 2-3 fillets into a paste using a fork.
Yellow mustard: Dijon can work too and brings a slightly more refined, less tangy edge to the marinade.
🍴 Leftovers? Lucky you.
Store any leftover chicken in an airtight container in the fridge for up to three days. To reheat, warm in a skillet over medium heat with a small drizzle of olive oil for 3-4 minutes per side, or microwave in 30-second intervals until just heated through. These are also great cold, sliced thin over a salad.
🤔 FAQs
Can I marinate the chicken for longer than 24 hours?
It’s best to stick to the 24-hour maximum. Because yogurt is acidic, marinating beyond that point can start to break down the texture of the chicken too much, leaving it a bit mushy rather than tender.
Do I have to pound the chicken?
Pounding to an even thickness isn’t just about thinning the chicken out — it ensures every part of the cutlet cooks at the same rate so you’re not dealing with overcooked edges and an underdone centre.
Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs work great with this marinade and are even more forgiving to cook since they’re naturally higher in fat. Adjust your cook time slightly as thighs tend to be thicker.
Is the anchovy paste noticeable?
Not in a fishy way, no. Anchovy paste in a Caesar-style recipe dissolves completely into the marinade and contributes a deep, savoury, umami-rich flavour.
Can I make this ahead of time?
Yes, this recipe is actually great for meal prep. Assemble the marinade, coat the chicken, and leave it in the fridge for up to 24 hours before cooking. You can also cook the cutlets ahead and reheat as needed throughout the week.
What should I serve this with?
These cutlets are really versatile. Serve them over rice, with roasted vegetables, sliced on a Caesar salad, tucked into a wrap, or alongside something like my Crispy Roasted Potatoes.
👩🍳 Hungry For More?
If you loved this lemon caesar yogurt marinated chicken recipe, then make sure to check out a few of my other recipes you may also love:
- Yogurt Marinated Chicken
- Caesar Chicken Cutlets
- Caesar Pasta Salad
- Spicy Caesar Dressing
- Johnny B’s Caesar Dressing
- Honey Mustard Chicken
- Italian Chicken Cutlets
- Beef Cutlets
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this lemon caesar yogurt marinated chicken recipe (or any recipe of mine) don’t forget to leave a review.
Lemon Caesar Yogurt Marinated Chicken
Ingredients
- 1½-2 lbs chicken cutlets, approximately 4 regular sized breasts, sliced in half
- 1/2 cup plain full fat greek yogurt
- 1/4 cup olive oil, extra virgin
- 1/2 large lemon, juiced
- 1 tsp lemon zest
- 4 garlic cloves, minced
- 1 tbsp yellow mustard
- 1 tbsp anchovy paste
- 1 tbsp worcestershire
- 1 cup parmigiano-reggiano, finely grated, or parmesan
- 1/4 tsp black pepper
Instructions
- Take 4 chicken breasts (about 1.5 to 2 pounds total).Slice each breast in half horizontally to create thinner cutlets.Place each cutlet between two pieces of plastic wrap and gently pound them to an even thickness—about a quarter-inch thick. Season both sides with salt and pepper then set aside.
- In a large baking dish, combine plain full-fat Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, yellow mustard, anchovy paste, worcestershire, grated parmigiano-reggiano, and black pepper. Whisk the mixture until smooth, ensuring it’s well combined.
- Then add the seaoned chicken cutlets, turning them to coat evenly in the marinade.
- Cover with plastic wrap and refrigerate for at least an hour, or no more than 24 hours.
- Allow the chicken to come to room temperature before cooking, about 20 minutes.
Pan fry:
To a large frying pan, add 2-3 tbsp of olive oil and set to medium/high heat. Once hot, add the chicken and cook on each side for 2-3 minutes.Sammy's tip: try to not flip the chicken for the first couple of minutes to avoid it from sticking to the pan. If it sticks, gently loosen it with a spatula, scraping the pan carefully to help release it.Once the chicken reaches an internal temperature of 160 °F remove it from the pan, cover with foil and allow it to rest for 5 minutes. The temperature will continue to rise as it rests.Air fry:
Preheat your air fryer to 375 °F.Spray the basket with a cooking spray and add the chicken in an even layer.Cook for 7 minutes, flip and cook for another 7 minutes or until the internal temperature reaches 165 °F.Each air fryer will vary in cooking times.Bake:
Preheat your oven to 425 °F.Line a baking sheet with parchment paper and add your chicken. Bake for 15-20 minutes or until the internal temperature reaches 165 °F.- Finish cooked chicken with more parmesan cheese, black pepper and a squeeze of lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
