Cheesy Yogurt and Herb Chicken

I am a chicken fan. {Just saying’}

I admire those that can eat a vegetarian diet but my body and taste buds do enjoy a bit of  meat.

Today I made a Cheesy Yogurt and Herb Chicken.  Serious yum. Very moist and very savory.  

I am not a steak or burger fan and can vividly remember picking out the beef out of my mom’s American Chop Suey as a child…I never liked a McDonald’s burger {thankfully} BUT chicken that’s a whole other story… I could eat it almost everyday.

I was inspired by a Pinterest recipe post…again!  The notes on Pinterest suggested to use Greek yogurt in this recipe but the original recipe used mayonnaise.  I chose to use Greek yogurt too.  Greek yogurt has more protein {2 1/2 times more} than traditional yogurt, a bit less calcium and less lactose. {FODMAP followers can opt to use an acceptable  lactose free plain yogurt depending on your personal tolerance). Between the chicken and the Greek yogurt this recipe is a protein lover’s dream.

This quick fix recipe {who doesn’t love that?} made with Greek yogurt, parmesan cheese and spices is a keeper.  We are all so busy…so LESS is more, right?

Like most recipes I try, I like to add my own personal twist.

I opted to brown my chicken a bit first as I like the flavor a bit of browning can add to meat. 

So…I sautéed a bit of garlic in olive oil over medium heat in a medium size skillet (FODMAP followers, remove garlic after you infuse the flavor) and then added 3 good size chicken cutlets to the pan.

Cook for about 5 minutes on each side just to brown, not thoroughly cook through–just browned.

While browning the chicken, mix up some Greek yogurt (or lactose free yogurt) with grated parmesan cheese.

Then add some fresh herbs…I chose some thyme and chives.

Place the browned chicken in a casserole dish (I used a pie plate) and top with the yogurt mixture.

Bake for about 35-40 minutes depending on thickness of your cutlets—could even be a bit less–until cooked through and juices run clear.

Let sit for a few minutes and then serve.  Perhaps top with a sprig of leftover thyme to make your chicken look fancy. 🙂  This chicken is SO moist and delicious.


I hope everyone in the US enjoyed a relaxing labor day weekend.  I sure did…complete with a massage on Saturday, a couple walks with Russ and Lucy, and a family cookout.

Here’s to a GREAT week.  Take good care of yourself.

Cheesy Yogurt and Herb Chicken


  • Serves about 4
  • 1 lb- 1 1/4 lb. chicken cutlets (boneless, skinless) seasoned with salt and pepper
  • 2 TB. olive oil
  • 1 garlic clove, slice in 3-4 slices
  • 1/2 cup parmesan cheese
  • 1 cup Greek yogurt (or lactose free)
  • salt, pepper to taste
  • 1 TB chopped fresh chives
  • 2 tsp. fresh thyme leaves (more to garnish if desired)


  1. Preheat oven to 375 degrees.
  2. In medium skillet, saute garlic in olive oil over medium heat to infuse flavor. (FODMAP followers remove after flavor is infused) otherwise keep in skillet.
  3. Add chicken breast and cook about 5 minutes each side just to brown but not fully cook.
  4. While chicken is cooking, mix yogurt with parmesan cheese, salt, pepper and herbs.
  5. Remove chicken and place in casserole dish (I used a pie plate with just 3 cutlets)
  6. Top with yogurt mixture and place in preheated oven.
  7. Bake for 35-40 minutes (may be a bit more or less depending on thickness of cutlets-cook until juices run clear and flesh no longer pink)