🧄 Buttery Garlic Chicken (Tender, Juicy & Flavor-Packed)
🛒 Ingredients
(Serves 4–6)
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2 lbs boneless skinless chicken breasts, pounded to ¼-inch thick
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3 tsp paprika
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2 tsp garlic powder
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2 tsp onion powder
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¾ tsp salt
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½ tsp freshly ground black pepper
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3 tbsp plain Greek yogurt
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6–8 cloves garlic, minced
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1 stick (½ cup) butter, partially melted
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⅓ cup grated Parmesan cheese
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¼ cup fresh parsley, finely chopped
👩🍳 Instructions
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Prep the Chicken
In a large mixing bowl, add the chicken breasts. Toss in the yogurt, minced garlic, paprika, garlic powder, onion powder, salt, pepper, Parmesan, melted butter, and parsley. Mix until every piece is well-coated. Use a spatula to scrape down the sides of the bowl and spread all that extra marinade onto the chicken. -
Arrange in Pan
Lightly grease a loaf pan with non-stick spray. Stack the chicken evenly inside. -
Bake
Bake uncovered at 450°F (232°C) for about 45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). -
Reserve Juices
Once done, carefully pour the juices from the pan into a bowl, then pour them right back over the chicken. Do this a second time if needed, then set the juices aside. -
Rest & Slice
Let the chicken rest in the pan for 10 minutes. Then turn it out onto a cutting board and slice thinly with a sharp knife. -
Store Leftovers
To keep it juicy, pour some of the reserved pan juices over the sliced chicken before storing in an airtight container. Refrigerate for up to 4 days.
🔁 Shawarma-Style Flavor Swap (Optional)
Want a Middle Eastern twist? Try this alternative marinade:
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2 tsp ground coriander
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2 tsp ground cumin
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2 tsp ground cardamom
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2 tsp smoked paprika
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1 tsp cayenne pepper
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1½ tsp salt
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Black pepper, to taste
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3 tbsp plain Greek yogurt
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⅓ cup finely minced white onion
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3 garlic cloves, minced
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1 tbsp lemon juice
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3 tbsp olive oil
➡️ Use the same baking method and timing as above!
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