Baked Chicken Breast Recipe Marinated With Yogurt and Coated With Panko

My baked chicken breast recipe marinated with yogurt and coated with Panko is an easy and healthy recipe that can be made quickly any day of the week. It is packed with deliciousness coming from the rich taste of yogurt and spices which makes these baked chicken breasts juicy and tender.

I created this recipe for the love of my husband because he always prefer chicken breasts because it’s the leanest cut of the chicken. I was not really a fan of chicken breast because it requires cooking perfection, which means you need to cook it just right, not under or over cooked but just right to come up with a juicer and tastier chicken breast.

While I was looking for chicken breast recipes, I came across a chicken breast recipe that marinated the breast in Greek yogurt. I immediately got interested with the recipe because I like Greek yogurt. I then tried the recipe and my husband and I liked it as soon as we tasted it. However, I wanted more from this chicken breast dish. In the succeeding weeks, I began combining different amounts of spices and seasoning to come up with a well seasoned yogurt marinade. I did this to see if I could create a better tasting and well seasoned baked chicken breast. With some few trials and errors, my baked chicken breast recipe marinated with yogurt and coated with Panko was born.

How To Slice Chicken Into Thin Cutlets

1.  Wrap your cutting board with plastic wrap to keep the board clean.
2. Place the thicker side of the chicken breast on the lower side of your cutting board and put your hand on top of the meat.
3. Then, take your knife and place it in the middle of the chicken and slice through to cut the meat into two even sizes chicken breasts. After that, place it in a big bowl.
4. Next, repeat steps 2 and 3 until you cut all of the chicken breasts. Then set them aside.

Baked Chicken Breast Recipe Coated With Panko

1.  Prepare the yogurt marinade – Gather a big bowl and put in the following ingredients: plain Greek yogurt, oregano, cumin, garlic powder paprika, cayenne powder, salt, pepper, olive oil and lime juice. Place them into the bowl and mix them all together.  Then set aside.
2. Place a chicken cutlet between two pieces of plastic wrap and pound it out to about 1/4 inch thickness using the flat side of a meat mallet. Then place the chicken into the marinade. Repeat this step with the remaining chicken breasts.
3. Then stir in the chicken breasts, and using a tong, coat the chicken with the yogurt marinade and cover it. Put them into the fridge for at least 15 minutes or overnight.
4. After marinating the chicken, place a medium sized skillet over medium heat and heat a tablespoon of butter. Then add the Panko breadcrumbs. Cook them by stirring constantly for 3 to 4 minutes until their color turns golden brown, Then place the toasted Panko breadcrumbs in a large shallow bowl or tray then set aside.
5. Prepare your baking sheet with rack by spraying with oil and place next to the bowl or tray with toasted Panko.
6. Preheat the oven to 400 degrees F.
7. Using tongs, press both sides of the chicken breast into the toasted Panko. Make sure that the chicken is well coated. Arrange the 4 chicken cutlets on the first baking sheet with rack and the remaining cutlets on the second baking sheet with rack.
8. Bake in the oven for about 15 to 20 minutes or until the chicken has reached an internal temperature of 165 degrees F. You can cook the two trays of chicken cutlets at the same time by putting the first baking sheet on the lower oven rack and the other on the middle oven rack. Just make sure to pay attention as one of the racks may get hotter than the other. Or just bake one tray at a time to be safe.
9. Remove the chicken from the oven and serve.
10. If you wish to freeze the remaining chicken, let the baked chicken breasts cool down, then individually wrap them with aluminum foil. Then, place the individually wrapped chicken inside a freezer bag. Transfer them to the freezer and they can last for up to 3 months.
11. When ready to serve, take the frozen baked chicken breast out of the freezer and place the chicken wrapped in aluminum foil in the toaster oven at 350 degrees F for about 35 to 50 minutes.

I hope you give my Baked Chicken Breast Recipe Marinated With Yogurt and Coated With Panko a try. It’s an easy, healthy and quick recipe to make on any day of the week. Also, try my other baked chicken recipes:

Ginger-Vinegar Marinade Chicken Recipe Ala Chicken Inasal and One Sheet Pan Chicken Recipe with Potatoes.

Baked Chicken Breast Recipe Marinated With Yogurt and Coated With Panko

Baked Chicken Breast Recipe Marinated With Yogurt and Coated With Panko is an easy and healthy recipe that can be made quickly any day of the week.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 8 people

Ingredients

  

• 2 lb chicken breast fillet 8 pcs. of chicken cutlets
• 1 1/2 cup plain greek yogurt
• 5 cups Panko breadcrumbs
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp cayenne powder
• 3 tsp coarse salt
• 1 1/2 tsp pepper
• 1 tsp capers minced
• 1 tbsp olive oil
• 2 tbsp lime juice

Instructions

 

• In a big bowl, put the following ingredients: plain Greek yogurt, oregano, cumin, garlic powder paprika, cayenne powder, salt, pepper, olive oil and lime juice. Place these into the bowl and mix them all together.  Then set aside.
• Place a chicken cutlet between two pieces of plastic wrap and pound it out to about 1/4 inch thickness using the flat side of a meat mallet. Then place the chicken into the marinade. Repeat this steps with the remaining chicken breasts.
• Then stir in the chicken breasts and using a tong, coat the chicken with the yogurt marinade and cover it. Put them into the fridge for at least 15 minutes or overnight.
• After marinating the chicken, place a medium sized skillet over medium heat and heat a tablespoon of butter. Then add the Panko breadcrumbs. Cook them by stirring constantly for 3 to 4 minutes until their color turns golden brown. Then place the toasted Panko breadcrumbs in a large shallow bowl or tray then set aside.
• Prepare your baking sheet with rack by spraying with oil and place next to the bowl or tray with toasted Panko.
• Preheat the oven at 400 degrees F.
• Using tongs, press both sides of the chicken breast into the toasted Panko. Make sure that the chicken is well coated. Arrange the 4 chicken breasts on the 1st baking sheet with rack and the remaining cutlets on the 2nd baking tray.
• Bake the first batch of the coated cutlets in the oven for about 15 to 20 minutes or until the chicken has reached an internal temperature of 165 degrees F.
• Remove the first tray of coated chicken from the oven and then bake the second tray for the same amount of time or until the cutlets are fully cooked. Serve.