Yogurt Chicken
We love Baked Chicken Tenders and Chicken Nuggets, and I wanted to try to have another easy option in the rotation that wasn’t breaded. This version, which uses yogurt and pantry spices to make a quick marinade, is incredibly tender and perfect for shredding. That makes it a great chicken recipe for babies, toddlers, and really anyone who’s interested! I usually make this recipe in the air fryer, but you can also bake it. It’s very flexible and quick to prepare.
Ingredients You Need
To make this chicken recipe, you’ll need the following ingredients:
Chicken tenders: I love using chicken tenders here since they are thin and cook so fast, but you can also cut chicken breast into strips or use boneless chicken thighs. Yogurt: Greek or regular plain whole-milk yogurt helps make the chicken super moist. Spices: I use a mix of garlic powder, cumin, oregano, and salt to flavor the chicken.
Step-by-Step Instructions
Below is an overview of how to make this recipe. Scroll to the end of the post for the full information and recipe. TIP: I usually don’t turn this over since it cooks so fast, but you can if you’d like to.
What goes well with Yogurt Chicken?
We love to pair this recipe with one or two of the following:
Sautéed Carrots Zucchini Tots Cheesy Rice Boiled Green Beans Roasted Broccoli Avocado Pasta
How to Store
Store in an airtight container in the fridge for up to 5 days. Serve warm, room temperature, or chilled.
Best Tips for Success
Shred, slice, or dice for easy eating as needed. Use plain whole-milk Greek or regular yogurt. To make these with whole chicken breast, slice it into 1-inch strips and proceed with the recipe. To make with chicken thighs, follow the recipe as written and increase the cooking time by 2-4 minutes, or cook until the chicken registers 160 degrees F with an instant-read meat thermometer.
I’d love to hear your feedback on this recipe, so please comment and rate it below!
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