For when you’re feelin’ bossy.

Are you ready to make the best Tzatziki Chicken recipe? Welcome! I invite you to cook this recipe with me! The most important part of cooking is enjoying it. So put on your favorite tunes, grab an IPA and get to pouring your love into this chicken.

For the Tzatziki Sauce, you’ll need:

  • 1.5 cups Greek Yogurt
  • 2 Tbsp. Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Garlic Clove, minced
  • 1 Tbsp. Mint, finely chopped thin
  • 1 Tbsp. Dill, finely chopped thin
  • 1/2 tsp salt

Combine all of the above ingredients in a large bowl. Stir to blend well. At this point, use your taste buds to get intimate and add any more lemon, salt or herbs, as you see fit.

For the cucumber, you can easily dice it into small pieces to get 2 cups worth.

Diced cucumber

If you grate it, it gives more of a shredded consistency in your sauce, but then you have to squeeze out the water to get rid of the excess moisture.

Shredded cucumber

Add the cucumber to your greek yogurt blend, and mix to combine. Season with salt + pepper to taste. Can keep in the refrigerator for about 4 days.

Drum roll please…. The Chicken! 

Tune back in with the music +/or your body, how you feelin’? Good, I hope

I originally used Samin Nosrat‘s Finger-Lickin’ Pan-Fried Chicken recipe as a guide, but quickly realized this is the staple method my mother uses too.

If you want to make this ahead, marinate your chicken breasts in buttermilk overnight. The acid from the buttermilk will tenderize the chicken for a juicy finish.


  • Boneless, skinless chicken breasts
  • 2 cups Bread Crumbs – season with salt, pepper and/or seasoning of your choice
  • 1 cup flour – seasoned with salt, pepper + cayenne or your seasoning of choice
  • 2-3 eggs, beaten with a pinch of salt

Your Set Up:

Chicken breasts if plump should be cut in half, or pounded with a mallet (or bottom of glass jar) to a 1/2 in think consistency. Rub with olive oil, add a pinch of salt to both sides. Place on large plate.

You’ll need 3 plates or shallow bowls. From left to right, set up the flour, egg bowl in the middle, followed by the bread crumbs as your assembly station.

Coat the chicken in the flour, lightly shake off, followed by the beaten egg mixture, and finally bread crumbs to cover chicken evenly. Place on plate, lined with paper towels or eco-friendly cloth, at the end of your station.

If you have a cast iron skillet, amazing – you that. If you’re working with a frying pan, that’s cool too. Heat butter to a sizzle. The trick is to have enough fat to come up 1/4 in on the sides of the pan. Turn down to medium heat and line chicken on frying pan in a single layer. Cook for about 4 minutes, or lightly browned, before rotating and flipping to the other side.

Remove to paper towel or eco-friendly cloth covered plate. Cut into chicken to test readiness. Return to pan for longer cooking if any pink flesh is seen.

Serve breaded chicken over a bed of rice, quinoa, salad or pita, top with tzatziki and enjoy!