The WORLD’S Best Baked Chicken!

Here's the Dish

I know it’s a bold statement to call anything the “World’s Best”, but I’m telling you… these baked chicken breasts really are that good. Baked chicken get’s a pretty bad wrap, as most of the time it is pretty tasteless and dry, however it is so quick and convenient …Which led me to work on a recipe that would keep the quick and easy approach to baked chicken, while spicing up the flavor and keeping it super moist! The next time you have some chicken breasts in the fridge, you have to try this recipe! Your family will be thanking you for an awesome tasting meal, and you will be happy you didn’t spend all day in the kitchen!


The estimated total time to make this recipe is 30-35 minutes.


Preheat oven to 375 degrees. Spray a large baking pan with cooking spray, (no exact size needed, just big enough to fit four chicken breasts). Set aside.


Place chicken breasts in a large ziplock bag, and lightly pound them with a meat mallet or rolling pin, (this tenderizes the chicken breasts and makes them all even thickness, which helps for even cooking and tender chicken!)


Meanwhile, In a small bowl, mix together the rest of the ingredients, (everything except for the chicken breast). Place chicken breasts in baking pan and brush yogurt mixture evenly over chicken breasts, covering the tops and the sides evenly.


Bake chicken for 30-35 minutes, (or until chicken is no longer pink in the middle.) Remove from the oven and enjoy with salad or veggie of choice!


1 lbBoneless skinless chicken breasts (about 4 medium size chicken breasts)
1/2 cupPlain low fat Greek yogurt
3 tbsGrated parmesan cheese
2 tsp Garlic, chopped (or 1 tsp garlic powder)
1 tspDried minced onions (or 1/2 tsp onion powder)
Pinch Salt and Pepper
1 tspDried herb mix (such as Mrs. Dash) or dried parsley

Nutrition Breakdown

4 Servings (1 chicken breast per serving)
155 Calories per Serving
2.5 g Fat
1 g Carbohydrate
0 g Fiber
1 g Sugar
30 g Protein
3 WWP+*

*Weight Watchers Points per serving


Laura Hiatt said:

I love that you have added WeightWatcher points to everything. I just joined WeightWatchers and this is super helpful. Plus your food looks amazing!


January 29th, 2013 — 10:43am  |  Reply

Katie Prucha said:

Can’t wait to try this one! I’ve been looking for a new baked chicken recipe :)

Thank you!!

January 29th, 2013 — 12:22pm  |  Reply

Michelle Fry said:

I just thawed out chicken breasts not knowing what to do with them, I think I’ll try this tonight!

January 29th, 2013 — 3:19pm  |  Reply

Deon said:

Can I oil the pan instead of using cooking spray? Apart from the convenience, what is the difference?


January 30th, 2013 — 1:25am  |  Reply

Dashing Dish said:

sure you can! it just adds calories/fat

January 30th, 2013 — 1:28pm  | 

Megan Horner said:

I have to admit I was a little bit skeptical about this being the “World’s Best” Baked Chicken, but we made this tonight and it was so simple to make and really tasty!! :) Next time I’ll definitely pound out the chicken because ours was a little bit chewy and dry, but the flavor was spot on! Delicious! Thanks for this fantastic recipe!

February 1st, 2013 — 9:05pm  |  Reply

Carla said:

,This was great, teenager and hubby approved too!

February 3rd, 2013 — 5:51pm  |  Reply

Amanda Grask said:

I loved the flavor of this chicken! But, mine didn’t look as “crispy” as what it looks like in your photo. It was sort of “mushy”. Any suggestions?

February 5th, 2013 — 12:34pm  |  Reply

Beatrix said:

This was a very tasty dish! Everyone loved it, will make it again!

February 5th, 2013 — 12:50pm  |  Reply

Ashlin Veselka said:

making this tonight! excited to try it, so tired of the plain and dry chicken I always end up with

February 5th, 2013 — 1:46pm  |  Reply

lisa wade said:

I used thighs. It turned out like a coating on chicken. Is this right? If not, what did i do wrong?

February 5th, 2013 — 4:31pm  |  Reply

Dashing Dish said:

its right :)

February 5th, 2013 — 5:25pm  | 

lisa wade said:

Getting ready to eat them for dinner. Cant wait. I also made banana bread for one ans strawberry lime cooler. Both were outstanding !!

February 5th, 2013 — 5:41pm  |  Reply

Tonya said:

This was dinner tonight and it was literally, “Winner Winner Chicken Dinner” all around! Even my 7 year old who supposedly HATES chicken ate it happily :D Thanks, Katie for all of your great recipes!

February 5th, 2013 — 7:17pm  |  Reply

Nicole Schauer said:

Made this for dinner a couple nights ago and it was awesome! Great flavor and the yogurt sauce kept the chicken really moist. However mine didn’t turn out as pretty as yours, with the nice bubbly golden brown crust on top. I wonder what I did wrong? What kind of parmesan cheese did you use? I thought grated meant the Kraft kind in the plastic jar but was I supposed to use shredded so that it would melt/brown more? Or did you just crank up the broiler for a minute? Thank you Katie! All of your recipes are AMAZING!

February 5th, 2013 — 8:49pm  |  Reply

Dashing Dish said:

i used kraft parmesan :) try broiling it on low broil for the last minute or two for a slightly golden top!

February 5th, 2013 — 9:12pm  | 

Rose said:

Hi, I want to make this tonight but I don’t have greek yogurt on hand and don’t want to stop on the way home. Can I use FF sour cream instead? It does sound yummy, thanks for the great recipes!

February 6th, 2013 — 12:37pm  |  Reply

Dashing Dish said:

im sure that would work!

February 6th, 2013 — 1:15pm  | 

Aly @ FitandFrugirl said:

Did you end up using the sour cream? What did it turn out like?

February 14th, 2013 — 2:16pm  | 

Rose said:

Hi, yes I did and it turned out great and was delicious…it did have a little extra liquid since the sour cream is not as thick but I just drained it then broiled the chicken for a few minutes to brown. next time I will try it with the yogurt to compare.

February 14th, 2013 — 2:54pm  | 

Erin Wright said:

I have loved every recipe from this site and this chicken was no exception! Delicious! I broiled it for the last 10 minutes to brown it up. Used shredded parmesan cheese and it worked beautifully.

February 11th, 2013 — 12:48pm  |  Reply

Aimee Rhodd said:

Good to know. I want to use freshly grated parmesan since the stuff in the shaker is processed. Making it tonight!

February 23rd, 2014 — 12:49pm  | 

tara said:

Just tried this last night and it is amazing!

February 12th, 2013 — 10:14am  |  Reply

liza said:

I’m always looking for ways to spice up plain old chicken breasts! One question- does this taste “yogurty” or does the yogurt just help moisten? I just don’t like the taste of yogurt.

February 13th, 2013 — 3:16pm  |  Reply

Elle said:

Um, YUM! I switched out a few dashes of ghost pepper sauce for the Mrs. Dash, and it gave it a great kick. Fantastic chicken, super easy. Thanks!

March 15th, 2013 — 7:22pm  |  Reply

eileen said:

wow amazing. I just made this, so good! Thanks

March 18th, 2013 — 11:09am  |  Reply

Ginger Parks said:

I made this with whipped sweet potatoes and greens. My husband and I loved all the flavors! We are trying to eat healthy and clean for we have temples to keep holy. Blessings to you.

March 18th, 2013 — 9:51pm  |  Reply

Cheri said:

Cool. What do you mean by clean?

October 12th, 2014 — 10:16am  | 

Lauren said:

This was some of the best chicken I have EVER had! It was so good, all I could think about was the next bite while I was eating it :) Delicious, 5 stars!!

March 22nd, 2013 — 12:44pm  |  Reply

Jamie Macnaughton said:

Delicious and moist. I think I will try the yogurt sauce on some mahi mahi or salmon next. Nom!

March 26th, 2013 — 12:02am  |  Reply

Sarah said:

This was so good!! Was looking for a quick and easy recipe and this turned out great. I wasn’t sure how the Greek yogurt would turn out being that it can be so tart but it was delicious! Paired this with some sautéed Brussel sprouts and a salad. Thanks!

March 27th, 2013 — 8:35pm  |  Reply

luca said:

Anyone tried grilling this? I have a bunch of fresh herbs and was going to do a Greek yogurt based fresh herb marinade and grill. Any thoughts?

May 23rd, 2013 — 7:25pm  |  Reply

Angela said:

Did you try grilling it? I was wondering the same thing but wasnt sure if the coating would just burn.

June 6th, 2013 — 11:12pm  | 

Kate said:

This recipe is perfect for me. I often don’t really have much time/energy to make a good supper, but I love to experiment. This is easy enough that I can basically just throw it in the oven (especially if I premake the sauce), but there are so. many. variations. I want to try!

May 26th, 2013 — 7:16pm  |  Reply

Erica said:

Made this tonight and husband and I LOVED it! It’s going in my permanent rotation. The only change I made was to use Spike instead of Mrs Dash (since it’s what I had on hand). Thanks for this tasty dish!

June 8th, 2013 — 2:35am  |  Reply

Jennifer said:

My chicken didnt turn out like the picture but it was really tasty and full of flavor. Served it with quinoa and summer squash and zucchini for a very tasty yet healthy meal.

June 10th, 2013 — 9:57pm  |  Reply

Emmalee said:

Made this tonight and it was so delicious!! Loved it! Super easy and love that it’s a healthy option :) Thanks for this recipe!!!

June 25th, 2013 — 10:24pm  |  Reply

Dana said:

I made this tonight and it was DELICIOUS. I didn’t have Greek yogurt so I used mayo (I know, defeats the health purpose). The chicken stayed moist and the topping crisps to a uniform golden brown and was so flavorful.

Thanks for the great recipe!

August 11th, 2013 — 6:08pm  |  Reply

Heather said:

So good! Made this tonight and I added Mrs. Dash Southwest Chipotle seasoning, amazing!!! I did have to drain and broil the last 10 minutes to get the browning on the tops. Served with lemon, butter, and herb brussel sprouts.

August 23rd, 2013 — 9:30pm  |  Reply

Mishele said:

I’m wondering if this would work on fish? Like salmon, and just reduce the cook time? I’m not a seafood eater but like to make fish for my husband and kids whenever possible.

September 13th, 2013 — 7:18pm  |  Reply

Rena said:

I am making for dinner tonight. Sounds wonderful!

September 15th, 2013 — 6:27pm  |  Reply

Renee said:

Made this as part of the protein aspect of my weekly meals and it was so delicious! I usually just George Foreman my chicken since I’m not the best cook, but is it normal for the water to accumulate around the chicken while it bakes? Any way to avoid that or do I just drain it?

September 27th, 2013 — 1:17am  |  Reply

Dashing Dish said:

yes :) just drain!

September 27th, 2013 — 11:33am  | 

Angie Fisher said:

This was incredible!! Just made it for dinner and my husband even commented on how tender and juicy the chicken was! Thank you for yet another successful recipe to add to my arsenal.

October 20th, 2013 — 8:14pm  |  Reply

Lois Patterson said:

I made this last week. I wiped off the four breasts with a paper towel. They were perfect, not too wet or too dry, just perfect. Will try it with salmon.

October 25th, 2013 — 1:44pm  |  Reply

Jess said:

Can I use bone in chicken for this recipe?

October 30th, 2013 — 3:58pm  |  Reply

Dashing Dish said:

yes :)

October 31st, 2013 — 10:20am  | 

Claudia said:


October 31st, 2013 — 7:33pm  |  Reply

J said:

can i use this recipe for drumsticks?

November 17th, 2013 — 4:20pm  |  Reply

Dashing Dish said:

sure :)

November 17th, 2013 — 6:45pm  | 

Jessica said:

Love, Love, Loved this!!! I was searching the net for a new chicken recipe and ran across this one. Well, of course I said: “this recipe is to simple to be the best in the world” well ladies and gentlemen I was wrong! This is by far one of the best recipes in my opinion. Thank you so much for this post. (I subsituted sour cream for the Greek yogurt)

November 24th, 2013 — 7:30pm  |  Reply

Alya said:

This was super easy and tasty! I did not have plain greek yogurt on hand so I used a stone ground mustard and sour cream mixture, a little more mustard than cream and a small spoon of fig jam to add a touch of sweet(I was low on the ingredient mixture and the mustard I had was with horseradish) it was delicious. I thought is was going to brown a bit more, so I broiled it for the last 2-3 minutes without moving the rack. It still stayed juicy and delicious, but did not get too browned.

Thanks for the recipe, it clearly has some versatility to it!

November 26th, 2013 — 8:44pm  |  Reply

Phyllis said:

Made this tonight and it was a MAJOR hit. My hubby is very particular about how chicken is cooked and he LOVED this. I was hoping for leftovers but that’s not going to happen LOL. Thank you Katie!!

December 23rd, 2013 — 8:52pm  |  Reply

Sarah said:

This is seriously amazing!! By the way – leave the parmesan out and you won’t miss it at all!! I didn’t!! Used a touch of cumin and cayenne for a little more kick. Awesome recipe!!

January 8th, 2014 — 8:15pm  |  Reply

Reema said:

Do you cover both sides with the yogurt mixture or just top and sides? Thanks

January 12th, 2014 — 10:06am  |  Reply

Dashing Dish said:

just top

January 13th, 2014 — 7:29am  | 

Heather said:

I made with light sour cream…My husband said it was the best chicken I’ve made it a long time!! Thanks for the recipe, it’s a keeper!

January 16th, 2014 — 5:58pm  |  Reply

Shirley said:

Are you sure it’s heated 375 degrees? Normally I baked chicken 175-200 degrees

January 23rd, 2014 — 11:12am  |  Reply

cris said:

Can I make the mixture ahead of time and refridgerate

April 30th, 2015 — 2:09pm  | 

Dashing Dish said:

yes :)

April 30th, 2015 — 2:42pm  | 

Irena said:

My husband is on a low sodium diet and I noticed it wasn’t listed. He had a heart attack and double bypass surgery. I love a lot of your recipes.

January 27th, 2014 — 11:25am  |  Reply

Marianne said:

I just made this with a few changes, and it is easy and delicious. I used chicken thighs, with bones but no skin, and added extra chopped garlic, just because I love garlic. I marinated the chicken-yogurt mixture in a glass baking dish overnight. Before baking, I sprinkled on grated Romano cheese mixed with a bit of bread crumbs and fresh parsley, then dotted it with a little bit of butter, just to ensure the browning.

February 26th, 2014 — 6:39pm  |  Reply

Melissa said:

Making this tonight!!

March 12th, 2014 — 9:45am  |  Reply

joanie said:

I do not have any Parmesan cheese so I threw in fat free feta. I also had some dried spinach and herb mixture that I mixed together with the yogurt, garlic and onion. My chicken is now slathered up and marinating for the day. I will bake it this evening with lemon garlic baby potatoes and fresh steamed vegetables. Sounds like a great dinner on the way!

March 16th, 2014 — 2:03pm  |  Reply

Janet Beaman said:

I made this recipe for dinner tonight!! Ohhhh it is VERY good!!!! I used fresh grated parm cheese. I did turn on the broiler the last couple of minutes and got a very nice brown. So tasty!! So moist!!! The best part —– So EASY!!!!!

March 26th, 2014 — 10:16pm  |  Reply

MILLY7 said:


April 1st, 2014 — 3:58pm  |  Reply

cynthia said:

When do i apply the seasoning before or after the yogurt??

April 3rd, 2014 — 6:41pm  |  Reply

Jane said:

Should I take the skins off my thighs before putting the rub on it

April 8th, 2014 — 4:06pm  |  Reply

Lisa said:

So I tried the recipe! It was good. Mine came out looking beautiful just like the picture but it was still maybe a bittt dry on the inside. Overall it works for a very easy meal

April 26th, 2014 — 12:58pm  |  Reply

Sharon said:

I’m having about 40 people for a big family dinner. Could I cook this in two roaster ovens? How long would you suggest I cook it? (Might not look to golden on top, but wouldn’t it still taste great?

April 29th, 2014 — 10:05pm  |  Reply

Dashing Dish said:

not sure i’m sorry!!!

April 30th, 2014 — 8:37am  | 

Angela M Gilbert said:


May 8th, 2014 — 3:27pm  |  Reply

Jano said:

Think I’ll try this with coconut Greek yoghurt. Yum!!

July 17th, 2014 — 4:42pm  |  Reply

sonya said:

Hi am trying ur recioe tonight. So excited by the reviews but being a really new cook when is the seasoning applied to the chicken ? Before or after the yogurt application. .. pls help. ..

August 2nd, 2014 — 12:10am  |  Reply

Jennifer Roberts said:

Do I cover the dish with foil or leave it open to bake???

August 22nd, 2014 — 5:38pm  |  Reply

Tiffany said:

It was delicious!!! How many calories?

September 13th, 2014 — 8:19pm  |  Reply

Tina said:

I am tired of the same old chicken, so when I found this recipe of yours I got really excited. It is in the oven as I type this and I can’t wait. Thanks

September 26th, 2014 — 6:02pm  |  Reply

Mandy said:

We are trying this tonight for the first time. I had thawed chicken but was searching to find a new recipe (tired of the same ol same ol!). I didn’t have plain greek yogurt so I subbed it for reduced fat sour cream and I added shredded cheese, its starting to smell yummy, can’t wait for dinner tonight!

December 8th, 2014 — 4:36pm  |  Reply

Angie Hancock said:

This is a great recipe and similar to one I use all the time……..the only difference with mine is, after covering the chicken with the yoghurt and spices I then coat them with breadcrumbs! Cook them the same way, ie grill in the oven until browned. They are crispy on the outside and oh so tender and tasty on the inside!

February 6th, 2015 — 3:31pm  |  Reply

Justine said:

Hello! Just stumbled across your blog and very excited to make this! Have you (or anyone else) prepared this before hand. I’m making a risotto dish for a first course and – because it’s so hands on – I wanted to know if I could prep and marinate this in the night before.

February 10th, 2015 — 12:37pm  |  Reply

Lisa Baker said:

This looks great, but have 2 questions.
1. How thin to pound the chicken?
2. If more than 4 servings, can a 13×9 pan be used? Would the oven temp be same?

April 19th, 2015 — 9:41pm  |  Reply

kris barnett said:

I made this tonight and put it in the oven for 30 minutes to cook. When I got it out the chicken was done but there was a ton of water in the pan from the chicken. I guess the chicken had a lot of juice in it and it just cooked out in there. I thought that it would make a sticky like coating on the chicken as it baked, but it washed all the coating off and it was floating in there. :( What did I do wrong and what can I do next time so that it will turn out right? The spots that I was able to taste of the coating tasted really good!! it was just so wet that the yogurt was mixed in with it and it was almost a curdled consistency. I was so sad! Please help! Any suggestions?

May 27th, 2015 — 9:17pm  |  Reply

Dashing Dish said:

dry your chicken off completley…dont use frozen chicken either :)

May 28th, 2015 — 9:09am  | 

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