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Easy yogurt-dill chicken recipe

2-3 lbs. chicken skinless thighs (bone in or out your choice)

  • 1 c. Greek yogurt

  • 1 tsp. dried dill

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1 tbsp. apple cider vinegar

  • 2 tbsp. good olive oil

  • kosher salt and pepper to taste

  • Big bowl, plastic wrap

  • Frying pan, sheet pan, coconut oil spray

  1. Wash and drain chicken thighs and place in a big bowl (bigger than you think you need, you'll need room to mix).

  2. Add all ingredients on top and mix. If it seems to thick, add a couple tablespoons of water.

  3. Cover tightly with plastic wrap, as you may want to turn it over to mix it a couple times if you're marinating overnight.

  4. Marinate 30 min. to overnight in refrigerator.

  5. Coat a sheet pan with a quick spray of coconut oil (don't use a lot, you want to crisp the chicken up more in the oven).

  6. Preheat oven to 350 degrees.

  7. Heat a pan with a little olive oil & pan fry chicken on both sides to brown a bit in batches. Remove to a sheet pan.

  8. When finished pan frying, transfer the sheet pan to oven and bake for at least 15 minutes.


Don't use parchment paper on your sheet pan, your chicken will not crisp up more in the oven.

If you have a cast iron pan it works great to fry the chicken in.

Overnight marinating is awesome, but 30 min. works great for this too, the yogurt, salt and vinegar really moisten the chicken.

If you want some for yourself the next day, hide some as soon as you take it out of the oven! I have adult kids that raid the fridge nightly so I almost didn't get mine this last time, whew!

Don't like dill - leave it out. Love garlic - add more powder.

Substitute chives for the dill or just add chives if you love them.

Sour cream works for this too if you don't have yogurt, I just prefer yogurt. Use a little less though - like 1/2 a cup.

As you can see, this recipe is so easy and versatile and honestly the trick is to marinate the chicken and then use the stove to brown and the oven to finish. If you use this trick for chicken it's really hard to end up with dry chicken.

You can use chicken breast, but I would slice it no more than 1/2 an inch thick. There's nothing worse than dry chicken breast.

Happy tweaking, cooking and eating!


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