This greek yogurt chicken casserole is a straightforward main dish that comes together quickly. You pound chicken breasts to an even thickness and cover them with a savory spread made from yogurt, mustard, and dry seasonings.
The prep takes about ten minutes before the dish goes into the oven. The yogurt acts as a thick coating that keeps the chicken moist while it bakes. The cheese on top melts into a golden crust.
Why is Greek Yogurt Chicken Casserole a Must-Try?
Pounding the chicken breasts ensures they cook evenly in the oven.
Mixing cornstarch into the yogurt prevents the dairy from separating during the high heat of baking.
Dividing the cheese between the sauce and the topping gives flavor to the coating while creating a browned crust.
Ingredients for Greek Yogurt Chicken Casserole
• Chicken breasts: Choose boneless, skinless pieces. If they are very thick, slice them in half horizontally instead of pounding them.
• Greek yogurt: Use full-fat plain Greek yogurt for a thicker coating that holds up well in the oven.
• Mustard: Dijon mustard adds a mild tang. Yellow mustard works if you prefer a sharper flavor.
• Cheese: Extra sharp white cheddar provides a strong flavor. Grate it from a block for smoother melting.
• Cornstarch: This helps bind the yogurt mixture so it stays on the chicken rather than sliding off.
Exact quantities are in the recipe card below.
How to Make Greek Yogurt Chicken Casserole
Step 1: Prepare the chicken
Grease a 9×13-inch baking dish. Lay the pounded chicken breasts flat in the dish. Make sure they do not overlap too much so they cook at the same rate.
Step 2: Mix the yogurt coating
Whisk the Greek yogurt, mustard, cornstarch, and spices in a bowl. Fold in half of the cheddar and Parmesan. This creates a thick paste that will cling to the meat.
Step 3: Coat and bake
Spoon the yogurt mixture over each piece of chicken and spread it to the edges. Add the rest of the cheese on top. Bake until the chicken registers 165°F (74°C) in the thickest part.
What to Serve with Greek Yogurt Chicken Casserole
Serve this chicken with roasted green beans or a side salad. It also pairs well with rice or quinoa to soak up any juices from the baking dish.
Expert Tips for Greek Yogurt Chicken Casserole
Food safety: Always use a meat thermometer to check that the thickest part of the chicken has reached a safe internal temperature of 165°F (74°C).
Keep a close eye on the dish if you choose to broil at the end. The cheese can go from browned to burnt in less than a minute.
Avoid regular plain yogurt. It has a higher water content and will make the casserole watery.
How to Store and Freeze Greek Yogurt Chicken Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through. Freezing is not recommended because the yogurt coating may separate when thawed.
Greek Yogurt Chicken Casserole Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well. They may require a few extra minutes of baking time to reach a safe internal temperature of 165°F (74°C).
Why did my yogurt sauce separate?
Using low-fat or fat-free yogurt can cause the sauce to separate or become grainy. The cornstarch helps, but full-fat Greek yogurt yields the most stable coating.
Do I need to cover the baking dish?
Leave the dish uncovered. Covering it traps steam, which prevents the cheese from browning and makes the yogurt topping too soft.
Greek Yogurt Chicken Casserole
Ingredients
- 4 boneless skinless chicken breasts, pounded thin, about 1.5 lb / 680 g
- 1 cup plain Greek yogurt 240 g
- 1 tablespoon Dijon mustard
- 3/4 cup shredded extra sharp white cheddar cheese divided, 85 g
- 1/2 cup grated Parmesan cheese divided, 45 g
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray.
- Place the thinly pounded chicken breasts in a single layer in the prepared baking dish.
- In a medium bowl, combine the Greek yogurt, mustard, cornstarch, garlic powder, oregano, salt, and black pepper.
- Stir half of the white cheddar cheese and half of the Parmesan cheese into the yogurt mixture.
- Spread the yogurt mixture evenly over the top of each chicken breast.
- Sprinkle the remaining cheddar and Parmesan cheese over the chicken.
- Bake uncovered for 30 minutes. Check the chicken with a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Optional: Place the dish under the broiler for 2 to 3 minutes to brown the cheese on top.
Notes
