Loaf Pan Chicken Thighs
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.
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.
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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.
Add the boneless, skinless chicken thighs to the marinade and toss until every piece is fully coated.
Layer the marinated chicken thighs into a standard loaf pan, pressing them down firmly to create a compact loaf.
Bake in a preheated oven at 425°F for 35-45 minutes, or until the chicken is cooked through and golden brown on top.
Remove the loaf pan from the oven. Carefully lift the entire chicken loaf out of the pan, reserving the pan juices.
Place the chicken loaf on a cutting board and chop it into bite-sized pieces.
For extra flavor, return the chopped chicken to the loaf pan and toss with the reserved pan juices.
Serve the chicken warm, for example in pita bread with tzatziki sauce.
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.
loaf pan (8.5 x 4.5 inches or standard) · meat thermometer
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.
Marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Longer marinating deepens flavor and improves tenderness.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part. Use a meat thermometer for accuracy.
The chicken should be cooked through with no pink inside, the edges may brown slightly, and juices should run clear when pierced.
Yes. Freeze the marinated chicken in the loaf pan before baking, or slice and freeze the cooked loaf up to 3 months in an airtight container.
