Are you looking for great, easy and healthy chicken dinner? Or, a low carb chicken recipe? Well, this greek yogurt chicken, made with a splash of mayonnaise will become a favorite weeknight dinner when you just need a fast meal on your table under 20 minutes! I guarantee it!
Classic chicken dinner recipes is the easiest thing you can make when you are short on time, or busy, or simply don’t have energy to come up with something complicated to cook. This melt in your mouth chicken is tender, flavorful, delicious and only takes minutes to make!
Why Make Low Carb Chicken Recipe
- This healthy chicken recipe is made using simple ingredients!
- Greek yogurt, mayonnaise, parmesan cheese and garlic powder. And SALT!
- It’s a low carb chicken recipe at only 2 carbs per serving.
- What is even better is that this greek yogurt chicken dinner is amazingly simple, flavorful and so tender. After you make this keto chicken once, you will know!
The bonus of this healthy chicken recipe? It stores beautifully and easy to reheat the next day.
With a healthy chicken recipe that uses either chicken tenders or chicken breasts you’re just minutes away from the most addictive chicken dinner the whole will family love! The perfect meal to have when you feel like eating something that tastes rich, yet healthy.
Helpful Tips to avoid Watery Chicken
Many chickens in the supermarkets come with added liquids. That means that when baking this type of chicken breast in the oven, you may not get a nice crust on top, instead your chicken will be swimming in the pool of its own juices + whatever was injected into it.
If you notice that chicken is releasing a lot of water, which might happen if chicken has added liquid, remove it from the oven and transfer it to the stove top pan. Cook until the chicken develops a nice brown crust and good to go!
Alternatively, you can opt to buy air-chilled chicken that has zero injected liquids.
Are you ready for a low carb chicken dinner recipe?
This low carb chicken recipe is one of those classic chicken recipes that I am sure you’ve had at some point in your life. My mom, for example, used to make it with mayonnaise only.
I chose to use yoghurt and mayonnaise together and the greek yogurt chicken comes out as crispy and tasty, if not better than my mom’s mayonnaise chicken.
This summer I cooked a variety of simple and delicious low carb chicken recipes. I made Peri Peri Chicken and Roasted Spatchcock Chicken. Both are as delicious as they are healthy.
Make sure to serve this healthy chicken dinner with any of these amazing dishes:
Warm Quinoa and Brussels sprout Salad
Olive Garden Copycat Italian Salad
Cranberry, Walnut and Spinach Salad in Honey Mustard Vinaigrette
More low carb chicken recipes
Bacon, Cream Cheese and Cheddar Chicken
Chicken Thighs in Creamy Mushroom Thyme Bacon Sauce
Broccoli, Bacon and Cheddar Chicken
Low Carb Greek Yoghurt Chicken
Ingredients
- oil spray
- 5 oz. plain greek yogurt, (I used 5% fat yogurt)
- 2 tablespoon mayonnaise
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1.5 lb. chicken tenders (whole) or chicken breasts (cut in quarters)
- Parsley, (chopped, for garnish)
Instructions
- Preheat oven to 375°F. Lightly coat a 12 inch oven proof pan or 9×9 baking dish with nonstick oil spray and set aside.
- In a medium bowl, mix together the greek yogurt, mayonnaise, Parmesan cheese, garlic powder, salt and pepper.
- Add chicken into the bowl with yogurt mixture and coat the mixture all over the chicken.
- Move chicken to a baking dish (or oven proof pan). Chicken should be thinly coated with the yogurt mixture. Don’t put too much or any additional mixture leftover.
- Bake for 25-30 minutes, or until the chicken is cooked through.
- Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
- Optional: garnish with chopped parsley.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
After reading some of the comments, I kept an eye on the chicken to see if it was releasing a lot of water, and it was. It took it out of the oven and transferred it to a wok. It developed a nice brown crust and was very moist and tasty.
Thank you Jamie for this valuable tip and your attention to detail! I will put this tip into the article.
Could you freeze it and then bake it at a later time?
Yes, absolutely!
This was interesting. The flavor is good. It came out drier than I expected. Also, the chicken juices separated from the chicken/yogurt during the baking process. When it was done, there was a about 1 cup of chicken juice around the chicken (I did not cover it while baking)and the yogurt mixture was kind of coagulated. I drained off the juice as I was not certain about mixing it with the baked chicken. Overall, disappointed. I hoped for a creamy something to serve with rice.
I’m sorry….this didn’t turn out close to what it should looks like. It looks like an old undercooked piece of chicken. Prepared exactly as the recipe stated… Not even close!
I am cooking them on a wire rack. I will see if that helps. Doing it right now
What was the result, Doreen?
I Used dairy free yogert..it worked x
Thank you so much for attempting that! Which dairy free yogurt did you use?
I have many health issues. Everything I eat is pretty much fresh. Definitely low carb, low sugar. I’m not a cheese eater. I would really appreciate it if you could send me some recipes that are turkey or chicken or fish. I don’t eat meat everyday, my protein comes from egg whites or protein bar. My dietician says potein diet with well cooked veges as fiber.
You can easily substitute sugar for stevia or erythritol – neither one affects blood sugar (glucose) levels, if that’s the concern – for a variety of recipes. I have several low carb recipes here as well – you can search by typing low carb in the search box.
Mine did not come out anything like the picture, unfortunately. There was so much liquid in the pan at the end of cook time that the pieces were all soggy. I tried to broil them after they were done cooking and basically there were little spots of brown but overall the chicken was just white and wet.
Any thoughts on where I went wrong? I followed the instructions exactly.
A lot of chicken in the supermarkets come with added liquid in them – that liquid is then released during cooking. This maybe the reason why chicken was wet.
I loved this recipe and made twice. If I may comment, after first broiling the top, I turned the chicken over and let it broil the other side. So both sides had that nice browning. And any sauce turned to a golden brown. That was the “candy”.
Perfect tip!
We’re not so good with yogurt in my house so I’m going to try the goat’s milk one as that’s what my family will eat normally let you know how it turns out
I hope it worked well!
I’m emotionally allergic to Mayo, can I double the Greek yogurt possibly?
I don’t blame you:) and yes, of course!
Do you use nonfat plain Greek yogurt? Or whole milk plain Greek yogurt?
Suzanne, I used whole milk plain Greek yogurt.
Before I read your response that you use whole milk Greek yogurt, I made mine with plain nonfat Greek yogurt. Um, it was DELICIOUS!!!
In that case, seems that the percentage of fat doesn’t make a difference!