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Grilled Lemon Caesar Yogurt Marinated Chicken breasts topped with shredded Parmesan, served on a white plate with lemon wedges and fresh basil leaves.
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Lemon Caesar Yogurt Marinated Chicken

This Lemon Caesar Yogurt-Marinated Chicken features Greek yogurt, olive oil, lemon, garlic, and Parmesan Reggiano, creating a creamy, flavorful marinade which results in the most tender chicken.
Prep Time5 minutes
Cook Time10 minutes
Marinade1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: lemon caesar yogurt marinated chicken, Yogurt Marinated Chicken, Yogurt Marinated Chicken Recipe
Servings: 8 cutlets

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

Calories: 192kcal | Carbohydrates: 3g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 393mg | Potassium: 286mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 1mg
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