Loaf Pan Chicken Thighs

Name: Loaf Pan Chicken Thighs with Greek Yogurt Marinade
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup Greek yogurt; 1 lemon, zested and juiced; 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tsp paprika; 1 tsp dried dill; salt, to taste; black pepper, to taste; 2 lbs boneless, skinless chicken thighs; Pita bread, for serving; Tzatziki sauce, for serving

Loaf pan chicken thighs are boneless, skinless thighs marinated in a Greek yogurt and lemon sauce, then baked together in a loaf pan to create a moist, herb-packed chicken loaf that slices cleanly for sandwiches and bowls.

🌍Mediterranean 🏷️Loaf pan chicken 🏷️Chicken thighs 🏷️Greek chicken 🏷️Meal prep Easy dinner

🏷️

🏷️Weeknight meal

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allrecipesonTikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by allrecipes

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Ingredients

1 cup Greek yogurt
1 lemon, zested and juiced
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
1 tsp dried dill
salt, to taste
black pepper, to taste
2 lbs boneless, skinless chicken thighs
Pita bread, for servingoptional
Tzatziki sauce, for servingoptional

Instructions

1
In a large bowl, combine the Greek yogurt, lemon zest, lemon juice, extra virgin olive oil, minced garlic, dried oregano, paprika, dried dill, salt, and pepper. Mix until well combined.
2
Add the boneless, skinless chicken thighs to the marinade and toss until every piece is fully coated.
3
Layer the marinated chicken thighs into a standard loaf pan, pressing them down firmly to create a compact loaf.
4
Bake in a preheated oven at 425°F for 35-45 minutes, or until the chicken is cooked through and golden brown on top.
5
Remove the loaf pan from the oven. Carefully lift the entire chicken loaf out of the pan, reserving the pan juices.
6
Place the chicken loaf on a cutting board and chop it into bite-sized pieces.
7
For extra flavor, return the chopped chicken to the loaf pan and toss with the reserved pan juices.
8
Serve the chicken warm, for example in pita bread with tzatziki sauce.

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Tips & Notes

Pro tips

Pack the marinated chicken thighs tightly in the loaf pan so they cook evenly and hold together when sliced.
Zest the lemon before juicing for maximum flavor without extra bitterness.
Let the cooked loaf rest 5 minutes before slicing to keep the pieces intact and moist.
Check doneness with a meat thermometer rather than piercing repeatedly, which releases juices.

Substitutions

Greek yogurt → plain yogurt or sour cream (will be slightly tangier)
Dried oregano, dill, and paprika → Italian seasoning or za'atar (adjust quantities to taste)
Lemon → lime or white wine vinegar (use 2 tbsp juice + zest of 1 fruit)

Storage & make-ahead

Store sliced loaf in an airtight container in the refrigerator for up to 4 days, or freeze up to 3 months. Reheat gently in a 350°F oven for 10–12 minutes or use cold for salads and sandwiches.

Equipment

loaf pan (8.5 x 4.5 inches or standard) · meat thermometer

Common Questions

Can you use bone-in chicken thighs for this recipe?

This recipe is designed for boneless, skinless thighs so they cook evenly and slice cleanly. Bone-in thighs will require longer cooking time (25–30 minutes) and won't slice as neatly.