Balsamic Yogurt Chicken


I know what you are thinking, yogurt – gross! Give me a chance to explain! I’ve always heard that yogurt is a great marinade, especially for lean cuts of meat (like chicken breasts), because it keeps the meat super moist. I’ve seen it used in Indian cooking before but honestly never thought to try it until today. Let me tell you – it is SO good and you have to try the technique even if you don’t try this exact recipe (although you totally should!).

A few things to note. Definitely use greek yogurt, you want something thick so it coats the meat and really tenderizes it. Also, because balsamic isn’t a super strong vinegar I’d highly recommend marinating these as long as you can. You could do it a full day, overnight or at least a few hours – I did it for 1.5 hours and even longer would’ve been better. Lastly, don’t skimp on the actual balsamic vinegar you use. I’m normally a “deal” shopper but I always buy nicer, aged balsamic vinegars and it makes such a difference – you only have to use the tiniest bit and it’s so syrupy and delicious!

Ok, here’s how you make it (8 large servings):

  1. Mix together 1.5 cups greek yogurt, 3 tbsp balsamic vinegar, 2 tbsp rosemary, 2 tbsp minced garlic and a heavy dash of salt/pepper
  2. Throw in the 8 chicken breasts, making sure they are fully coated and put into the fridge to marinate (as long as you have, at least an hour)
  3. Right before you take the chicken out of the fridge, preheat the oven to 180C/375F
  4. Bake for 30-40 minutes, mine were fully cooked at 30 but start checking around 25 minutes in

If you want that nice, golden brown color – turn on the broiler for the last 5 minutes of cooking – not necessarily but looks prettier!


  • 8 chicken breast
  • 1.5 cups greek yogurt (I prefer 2% or full fat)
  • 3 tbsp “nice” balsamic vinegar
  • 2 tbsp dried rosemary
  • 2 tbsp minced garlic
  • heavy dash of salt/pepper

I’m so excited for you to try this one – it’s so easy and delicious!! I served it with my caprese-stuffed portabella mushrooms (and broccoli) but it would also be amazing with a traditional caprese salad, an Italian farro salad, so many options!




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