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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.
Course Main Course
Cuisine American
Servings 8 people


  • 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


  • 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.