Crispy baked chicken

    1 hour 20 min

    Plain yoghurt is the key to this easy recipe. It acts as a tenderiser and makes the chicken breasts exceptionally moist. Chicken breasts are coated in plain yoghurt, then dredged in breadcrumbs and baked in the oven until crunchy.

    216 people made this

    Serves: 5 

    • 4 skinless, boneless chicken breasts
    • 175g plain low-fat yoghurt
    • 1 lemon, juiced
    • 120g dried breadcrumbs, seasoned
    • 1/2 teaspoon garlic granules
    • salt to taste
    • 50g butter
    • 1 tablespoon chopped fresh parsley

    Prep:15min  ›  Cook:1hr  ›  Extra time:5min cooling  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place yoghurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yoghurt first, the lemon juice will make it curdle.) In a separate shallow dish or bowl combine the breadcrumbs, garlic granules and salt to taste; mix together.
    3. In a 23x33cm or similar sized baking dish place a knob of butter for each chicken breast. Dip each breast in the lemon-yoghurt mixture, then in the breadcrumb mixture (coating completely but not heavily).
    4. Place coated chicken in the baking dish and top each breast with a knob of butter. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

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    Reviews in English (152)


    This recipe is very delicious. I made some minor alternations that made a big difference. I used Italian breadcrumbs and mixed in a dash of garlic powder, salt, pepper and cayenne. I am very diet-conscious, so I completely eliminated the use of butter. Instead of buttering the pan, i placed a cooling rack in the bottom of the 9x13 pan and lightly coated it with cooking spray. Instead of adding a pad of butter on top of the chicken, I lightly misted them with I Can't Believe It's Not Butter Spray. Since the chicken was not saturated with butter and because it was elevated with the use of the cooling rack, the chicken was crunchy all around, rather than soggy on the bottom. Very delicious flavor, though. My family loved the zippiness of the lemon yogurt.  -  19 May 2006  (Review from Allrecipes US | Canada)


    This recipe is a wonderful one for chicken breasts; I did a little change to the original recipe, though: I added a little bit more lemon juice to the yogurt than what was called for, I marinated chicken for 6+ hours in the yogurt mixture and seasoned plain dried bread crumbs by myself. The results were perfect: I ended with tender lemony chicken breasts, seasoned just the way I like them. I didn't wait 5 to 10 minutes before serving (kitchen smelled too good to let this chicken sit that long).  -  17 Aug 2003  (Review from Allrecipes US | Canada)


    This was quite delicious. The chicken stays tender and juicy and the flavor of the lemon garlic yogurt is just right. I put fresh pressed garlic into the yogurt as opposed to garlic salt. I also used fresh cilantro instead of parsley. The hard part was coating the chicken -- the crumbs became lumpy after two breasts. I think next time I will sprinkle coat the breasts instead.  -  29 Mar 2001  (Review from Allrecipes US | Canada)