This Greek inspired marinade uses kefir to tenderize the chicken and infuses flavor with lemon, olive oil, garlic, oregano, dill, rosemary and thyme. Sheet- pan Greek chicken breasts are especially good over salad for lunch the next day, so make enough for leftovers!
I love this Greek inspired marinade because it adds tons of flavor to chicken breasts. The chicken breasts never come out dry and bland! The secret is using kefir, which tenderizes the meat. Also, using lots of garlic and herbs, which add flavor.
Whenever I marinate meat or chicken, I feel like a Dinner Champion. It really does make getting a good dinner on the table easier. When dinner time rolls around, the chicken is seasoned and ready to go - you just need to throw it in the oven (or on the grill).
Sheet Pan Greek chicken breasts smell amazing as dinner cooks, filling your house with the scent of lemon, garlic, oregano, dill, rosemary and thyme.
For kefir marinated chicken, 8 to 12 hours in the marinade is the ideal amount of time. I often start marinating this Greek chicken in the morning, and it's ready to cook by 6pm. Don't marinate chicken in kefir for more than 24 hours or the meat will start getting mushy.
The acidity in kefir is what helps tenderize the meat. But too much acidity for too long breaks down the protein too much.
What is Kefir?
Kefir is a fermented and drinkable pro-biotic dairy product, similar to yogurt or buttermilk. I like to use plain, full-fat kefir for marinades. Kefir is also sold in low-fat versions, and many flavors are available for drinking. You'll find kefir in the dairy section of the grocery store.
What Should I Serve with Sheet-Pan Greek Chicken Breasts?
If you're going to turn the oven on to cook chicken, you might as well cook some veggies at the same time, right? On a separate sheet pan, roast green beans lightly coated in olive oil & salt for 20 minutes. You can do the same with broccoli or thinly sliced potatoes.
Sheet-pan Greek chicken is also delicious sliced over a leafy green salad, or grain salad, or pasta salad. It also makes really good chicken salad sandwiches.
You can freeze leftover cooked chicken, then pull it out for dinner again later in the month. Two pounds of chicken breasts is enough to feed my family dinner with a little bit of chicken leftover, but making closer to 3 or 4 pounds insures leftovers.
Cooked chicken breast can be frozen as whole or sliced breasts. Simply place the chicken in a freezer bag and push out as much air as possible. To defrost frozen chicken, place the chicken in the refrigerator over night.
More Favorite Marinades
- Sheet Pan Chicken & Potatoes with Citrus Thyme Marinade
- Sheet Pan Soy Sauce Chicken and Broccoli
- Citrus and Basil Flank Steak
- Easy Weeknight Marinated Tofu