This Cheesy Greek Yogurt Chicken Bake is a quick and easy dinner idea everyone is going to love! It is low carb, high protein, Keto, and packed with flavor. You can make it up to a day in advance and throw it in the oven for 30 minutes whenever you are ready for dinner.
Cheesy Greek Yogurt Chicken Bake
This Cheesy Greek Yogurt Chicken Bake is so delicious! I make it at least once a week because the end result is juicy chicken with a flavorful, cheesy Greek yogurt topping. The topping doubles as a marinade and a sauce. The main flavors in the topping are white cheddar cheese, mustard, and oregano. Who knew those flavors went so well together but they do!
If you are looking for another quick and easy dinner option, check out my 20 Minute Garlic Basil Chicken!
What Ingredients Will I Need?
- Boneless skinless chicken breasts; pounded thin
- Greek yogurt
- White Cheddar cheese
- Parmesan cheese
- garlic powder
- salt and pepper
How Do I Make It?
This Cheesy Greek Yogurt Chicken Bake is super easy and quick. Preheat your oven to 400° F and spray a 13×9 baking dish with non-stick cooking spray. Place your boneless, skinless chicken breasts in the baking dish.
Prepare your topping. In a bowl combine the Greek yogurt, mustard, White Cheddar and Parmesan cheese, cornstarch, garlic powder, oregano, salt and pepper. Slather it on your chicken breasts. Top with more White Cheddar and Parmesan.
Throw it in your oven and bake for 30 minutes or until chicken is baked through and the cheese is golden and bubbly. Serve immediately.
TIP: If you want more caramelization on your topping you can put it under the broiler for a few minutes.
What Can I Serve with the Cheesy Greek Yogurt Chicken Bake?
My go-to is Roasted Potatoes and Cauliflower because it is done in the same amount of time it takes to make the chicken. All you do is toss quartered potatoes and cauliflower in olive oil and seasoning of you choice, throw on a baking sheet, and bake for 25-30 minutes.
I also like Steamed Rice and Broccoli. The rice only takes five minutes on the stovetop and the microwave steamed broccoli only takes about six minutes. To amp up the steamed broccoli I throw a tablespoon of butter and seasoning in the bag once it is done cooking and shake it up.
To stay on theme with Keto you can opt for riced cauliflower, garlic roasted Brussel sprouts, cheesy broccoli, salad, etc.
Greek Yogurt: You can use equal amounts of Sour cream or plain yogurt.
Mustard: I used classic yellow mustard but you could easily use Dijon mustard, brown mustard, or whole grain mustard. I do not recommend spicy mustard or honey mustard because the flavors will overpower.
Cheeses: You could sub out Parmesan for Asiago or Manchego and the White Cheddar for other varieties or Colby Jack.
Cornstarch: It can be omitted but keep in mind cornstarch helps the topping to thicken so it may not hold up as well. Or you can use flour, arrowroot powder, or potato starch.
Garlic & Oregano: I used dried spices but you can use 1 tablespoon of fresh oregano or fresh garlic in place of the dried varieties.
Making Ahead of Time AND Storing Information
Making this chicken bake ahead of time is so convenient for your busy days. You can easily make the cheesy Greek Yogurt topping and refrigerate it ahead of time or overnight. You can also completely construct the dish, top it with aluminum foil, and refrigerate up to one day prior to baking too.
For leftovers refrigerator them covered for 3 to 4 days.
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Cheesy Greek Yogurt Chicken Bake
- 4 boneless skinless chicken breasts; pounded thin
- 1 cup Greek yogurt
- 1 tablespoon mustard
- ¾ cup extra sharp White Cheddar cheese
- ½ cup Parmesan cheese
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat your oven to 400° F with your oven rack centered.
- Lightly oil your baking pan (I used a 13×9 ceramic dish).
- Place your thinly pounded chicken breasts in the baking dish.
- In a small bowl mix together the Greek yogurt, mustard, half of the white cheddar and parmesan, cornstarch, garlic powder, oregano, salt, and pepper.
- Slather an even amount of the mixture onto each chicken breast. Top with the leftover cheddar and parmesan.
- Bake for 30 minutes. Once it is finished baking you can place it under the broiler for a few minutes for the cheese to get toasty and bubbly or eat it!
- In the refrigerator covered for 3 to 4 days.
If you make my Cheesy Greek Yogurt Chicken Bake, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!