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Tender, juicy, and just a little bit naughty. This Greek Yogurt Marinade for Chicken isn’t playing games – it’s creamy, garlicky, and melts into the most irresistible sun-dried tomato sauce.
Go ahead… take a bite. You’ll be thinking about it all night.
Marinated to Perfection—You’ll Get It at First Bite
This Greek Yogurt Chicken Marinate is juicy, creamy, and just a little bit wild. The yogurt works like magic — not only for flavor but also for how it tenderizes meat (here’s why) — the sauce wraps around every bite like silk, and your taste buds? Let’s say… they’ll be coming back for more.
And if you’re into flavor-packed chicken dinners, you’ll love our Creamy Garlic Chicken Breasts — or go full comfort with Tuscan Chicken for a creamy, herby twist.
Greek Yogurt Chicken Ingredients You’ll Love
Make sure to whisk all the spices into the Greek yogurt marinade for chicken before adding the meat.
- Chicken Breast: Lean, protein-packed, and perfect for soaking up all that flavor.
- Greek Yogurt: The creamy secret weapon — it tenderizes the chicken and adds a tangy, dreamy base.
- Spices (Paprika, Cumin, Cayenne, Oregano): Warm, earthy, and a little spicy — the flavor combo that brings this marinade to life.
- Garlic & Onion: Aromatic, savory, and the base of that luscious sauce.
- Sun-Dried Tomatoes: Rich, bold, and sweetly intense — they turn up the flavor and the color.
- Heavy Cream + Parmesan Cheese: Creamy, cheesy, and just the right amount of indulgent.
- Sun-Dried Tomato Oil: Adds depth and seals in every drop of flavor.
- Dried Sherry: The secret splash that ties it all together with a whisper of sweetness.
Note: Please see Recipe Card at the bottom for full list of ingredients and measurements.
Let’s Get That Yogurt Working
From creamy marinade to that rich, dreamy sauce — here’s how to make this Greek Yogurt Chicken Marinate the most delicious thing you’ve cooked all week:
- Cut the Chicken. Slice the chicken into bite-sized cubes for max marinade coverage.
- Whisk the Marinade. In a bowl, mix Greek yogurt, spices, and a splash of sherry and oil until smooth.
- Coat the Chicken. Toss the chicken through the marinade until it’s fully coated and looking delicious.
- Let It Marinate. Cover and refrigerate. Two hours is good… overnight is unforgettable.
- Sear It Golden. In a hot pan with sun-dried tomato oil, sear the chicken in batches until browned. Remove the chicken from the pan. And repeat with the remaining chicken.
- Start the Sauce. In the same pan, cook the onion until translucent, then add garlic and let the aroma take over.
- Get Creamy. Add sun-dried tomatoes, then pour in the cream. Let it simmer low and slow until thickened.
- Finish Strong. Return the chicken to the pan and coat in sauce. Cook for a few minutes, sprinkle parmesan and parsley, and serve hot.
Craving more creamy, dreamy dinners?
You’ll want to save our Creamy Sun Dried Tomato Parmesan Chicken (No Cream) — same rich flavor, no cream needed. Perfect for when you’re out of yogurt or just in the mood to switch it up.
Make That Creamy Sauce Count
If you’re looking for a go-to weeknight dinner, this Greek yogurt marinade for chicken recipe delivers every time.
Craving comfort? Spoon it over buttery, creamy Mashed Potatoes and let that sauce melt into every bite. Prefer something fresh? A vibrant Greek Chickpea Salad brings the crunch and balance you didn’t know you needed.
Flatbread? Always a good idea.
FAQs
No Greek yogurt? No problem. You can swap in plain natural yogurt — just make sure it’s full-fat for that creamy texture. Sour cream works in a pinch too.
Absolutely. After marinating, bake the chicken at 200°C (400°F) for 20–25 minutes or until cooked through. You can still make the sauce separately on the stove and pour it over before serving.
Yes! You can skip the cream and finish the chicken with a splash of broth or milk for a lighter version. The sauce won’t be as rich, but still totally delicious.
Greek Yogurt Chicken Recipe
Ingredients
- 2.2 lbs chicken breasts
- ⅔ cups greek yogurt
- ½ tsp salt
- 1 pinch black pepper
- ½ tsp paprika
- 1 pinch finely chopped parsley
- ½ tsp cumin
- ½ tsp cayenne
- 1 tsp dried oregano
- 1 tsp dried sherry
- 2 Tbsp sun dried tomato oil, from the sun dried tomatoes
For the sauce:
- 1 whole onion medium size, finely diced (brunoise cut)
- 4 cloves garlic
- ⅔ cups heavy cream
- ⅓ cups sun dried tomatoes
- ¼ cup fresh grated Parmesan cheese
- 2 Tbsp sun dried tomato oil, from the sun dried tomatoes
Instructions
- Cut the chicken into bite-sized cubes.
- In a bowl, whisk together the Greek yogurt, spices, sherry, and sun dried tomato oil until smooth.
- Toss the chicken in the marinade until fully coated.
- Cover and refrigerate for at least 30 minutes to 2 hours, or overnight for the best result.
- Heat sun-dried tomato oil in a large skillet over medium-low heat. Sear the chicken in batches until browned. Remove and set aside.
- In the same pan, cook the onion until translucent. Add the garlic and cook until fragrant.
- Stir in the sun-dried tomatoes. Let them fry for a couple of minutes, then pour in the cream. Simmer for 5 minutes on low heat.
- Return the chicken to the pan and stir to coat in the sauce. Cook for another 1–2 minutes.
- Garnish with parmesan and fresh parsley before serving.
Notes
- TIPS:
Don’t skip the marinade time — the yogurt makes everything so tender, juicy, and full of flavor. Overnight is where the magic happens. - Yogurt Swap:
No Greek yogurt? Use plain natural yogurt instead. Just make sure it’s full-fat for that silky finish. - Spice Level:
This recipe has a mild kick, but you can turn it up by adding extra cayenne or a pinch of chili flakes. - Storage:
Leftovers keep in the fridge for up to 3 days. The sauce may thicken, so reheat gently with a splash of water or cream to loosen it up. - Serving Tip:
Spoon over mashed potatoes, rice, or wrap it in flatbread for an easy next-day lunch. The flavor only gets better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just made this tonight for dinner. It was EXCELLENT! I took your advice and marinated the chicken overnight. This is definitely a keeper!
I made this tonight and it was absolutely incredible! The chicken was so tender and juicy from the Greek yogurt marinade, and the spices gave it the perfect amount of flavour. The sun-dried tomato sauce was the real star, though – so creamy and delicious. I served it over mashed potatoes, and my family couldn’t get enough. This is definitely going into my regular dinner rotation. Thanks for another winner, Karina!
Amazing and can’t get it wrong. Full of flavor and delite