Thirteen ingredients and two and a half hours, two of which are the chicken sitting in the fridge.
You cannot see the yogurt in the finished dish, and that is the point. It goes on, does its work, and is wiped off before the breasts meet the pan.
The Marinade Comes Off Before the Pan
This looks like a plain seared breast, and what matters is what you cannot see: GREEK YOGURT IS IN THE MARINADE EVEN THOUGH IT LEAVES NO VISIBLE RESIDUE. The stages below are why the plate looks bare and tastes marinated.
Stage 1 of 5
Two hours in the fridge
Steps 1–1 of 5
3/4 cup PLAIN GREEK YOGURT whisked with 2 tbsp LEMON JUICE, 2 GRATED GARLIC CLOVES, 1 tbsp OLIVE OIL, 1 tsp DRIED OREGANO, 1/2 tsp DRIED THYME, 1 tsp SALT and 1/2 tsp BLACK PEPPER, coating 1 1/2 lb of WHOLE CHICKEN BREASTS, MARINATED COVERED IN THE REFRIGERATOR FOR 2 HOURS. For safety, marinate raw chicken only in the refrigerator.
- Marinade whisked and the chicken refrigerated two hoursWhisk the yogurt, lemon juice, garlic, olive oil, oregano, thyme, salt and pepper. Coat the chicken and marinate covered in the refrigerator for 2 hours.
Stage 2 of 5
Wiped, and the marinade thrown away
Steps 2–2 of 5
The chicken LIFTED FROM THE MARINADE and THE EXCESS WIPED AWAY, with the USED MARINADE DISCARDED. Two reasons, and both matter: it has held raw chicken, and a wet dairy coating steams rather than browns.
- Chicken lifted out, wiped, used marinade discardedLift the chicken from the marinade and wipe away the excess; discard the used marinade.
Stage 3 of 5
Seared to 165°F
Steps 3–3 of 5
SEARED IN A HOT LIGHTLY OILED SKILLET with 1 tbsp NEUTRAL OIL UNTIL DEEPLY BROWNED IN PATCHES AND 165°F IN THE THICKEST PART. Whole breasts, not cutlets.
- Seared to deeply browned patches and 165°FSear the breasts in a hot lightly oiled skillet until deeply browned in patches and 165°F in the thickest part.
Stage 4 of 5
Buttered for one minute
Steps 4–4 of 5
Heat LOWERED, then 2 tbsp BUTTER and 2 tbsp CHOPPED PARSLEY, with THE THIN GOLDEN PAN JUICES SPOONED OVER THE CHICKEN FOR 1 MINUTE. Thin is deliberate: this is a basting liquid, not a sauce.
- Butter and parsley in, juices spooned over for a minuteLower the heat, add the butter and parsley, and spoon the thin golden pan juices over the chicken for 1 minute.
Stage 5 of 5
Plated bare
Steps 5–5 of 5
SERVED WHOLE ON A PLATTER WITH A LEMON WEDGE. That is the whole serving suggestion: NO YOGURT SAUCE, VEGETABLES OR STARCH ON THE PLATE.
- Served whole on a platter with a lemon wedgeServe whole on a platter with a lemon wedge.
Why This Recipe Works
- Yogurt clings to a whole breast far better than a thin oil-and-lemon marinade would.
- Two hours is long enough for the lemon and garlic to carry into the meat.
- Wiping the excess away is what lets the surface brown instead of steaming in dairy.
- A whole breast, seared undisturbed, gives the charred patches in the photograph.
- Butter and parsley added off the high heat make pan juices rather than a sauce.
How to Make It
Marinade whisked and the chicken refrigerated two hours
Whisk the yogurt, lemon juice, garlic, olive oil, oregano, thyme, salt and pepper. Coat the chicken and marinate covered in the refrigerator for 2 hours.
Chicken lifted out, wiped, used marinade discarded
Lift the chicken from the marinade and wipe away the excess; discard the used marinade.
Seared to deeply browned patches and 165°F
Sear the breasts in a hot lightly oiled skillet until deeply browned in patches and 165°F in the thickest part.
Butter and parsley in, juices spooned over for a minute
Lower the heat, add the butter and parsley, and spoon the thin golden pan juices over the chicken for 1 minute.
Served whole on a platter with a lemon wedge
Serve whole on a platter with a lemon wedge.
Ingredient Notes
- Plain Greek yogurt
- Three quarters of a cup for the marinade. It is essential even though nothing of it shows on the plate.
- Lemon juice and grated garlic
- Two tablespoons and two cloves in the marinade, with wedges served alongside.
- Dried oregano and thyme
- A teaspoon and half a teaspoon. These are the dried herbs visible on the seared surface.
- Butter and parsley
- Two tablespoons of each at the end, which make the thin golden juices around the breasts.
Success Tips
- Wipe the breasts rather than rinsing them; a dry surface is what browns.
- Leave them undisturbed in the pan long enough to take colour before turning.
- Spoon the pan juices over for the full minute - that is the finish, not a sauce.
Serving Ideas
Four whole seared chicken breasts on a platter, heavily flecked with parsley and dried herbs, sitting in thin golden buttery pan juices with a lemon wedge.
Frequently Asked Questions
Where has the yogurt gone?
Into the meat. It is wiped off before searing, which is why the finished plate shows no trace of it.
Can I use the marinade as a sauce?
No. It has held raw chicken and is discarded. The finish is butter and parsley pan juices.
What is served with it?
A lemon wedge. There is no yogurt sauce, vegetable or starch on the plate.
