Print Recipe

Baked Yogurt Chicken


  • 1 (2 1/2 to 3 pound) frying chicken, cut up
  • Salt
  • Pepper
  • 6 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 tablespoon paprika
  • 2 cups Dannon Plain Yogurt
  • 1/4 pound fresh mushrooms, cleaned and sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill or parsley


  1. Wash chicken pieces and wipe dry. Add salt and pepper.
  2. In a large pan, melt 4 tablespoons of butter. Fry chicken until golden brown.
  3. Remove to buttered shallow baking dish.
  4. Sprinkle flour and paprika into pan juices and cook, stirring for 1 minute.
  5. Stir in yogurt and mix well. Spoon over chicken.
  6. Sauté mushrooms in remaining 2 tablespoons of butter and lemon juice for 1 minute and spoon over pan. Sprinkle with the dill.
  7. Bake, covered, in preheated 325 degree F oven for about 1 1/4 hours, or until chicken is tender.

Yield: about 4 servings

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