Baked Lemon Yogurt Chicken Breasts

Yogurt has a quiet trick that makes it one of the best marinades for chicken breast. Its lactic acid works gently on the surface of the meat, and the thick texture clings to every nook, so the lemon, garlic, and oregano stay right where you want them. Breast meat is lean and can dry out fast in the oven, and that coating of yogurt helps keep each slice soft and juicy. This is a dish that rewards a little patience, so if you can, give it the full overnight rest in the fridge. The flavor goes deeper, and the chicken seems to hold its moisture better.

A few notes from my own kitchen. Pour off the leftover marinade before the chicken goes in the oven, as the recipe says, and do not be tempted to spoon it over the top to serve. A meat thermometer is worth owning for this one. Pull the chicken when it reads 165° F in the thickest part, then let it rest for a few minutes under foil so the juices settle back in. Thin breasts cook more evenly than thick ones, so if yours vary in size, pound the thick end a little before marinating.

For leftovers, cool the chicken within about two hours, then keep it covered in the fridge for up to three or four days. It is lovely cold, sliced over a grain bowl or tucked into a wrap with shredded lettuce. I like to shred leftover pieces into a bowl of cabbage and quinoa, which is a bright and crunchy way to stretch one batch into lunch for the week. Our Crunchy Cabbage Salad with Toasted Quinoa works beautifully with this chicken, and the lemon in both dishes ties them together.

For sides, I reach for something creamy and tangy to echo the marinade. Crispy Sweet Potato Wedges with Lemony Dill Sauce make a cozy plate, and a spoonful of that dill sauce on the chicken is never a bad idea. If you want something lighter, Silky Cauliflower Mash with Parmesan soaks up the pan juices nicely.