Greek Yogurt Chicken Recipe
Juicy, creamy, and loaded with flavor — this Greek Yogurt Chicken is marinated to perfection, then finished in a rich sun-dried tomato sauce. The kind of weeknight dinner that tastes like a treat.
Servings: 4 people
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
Calories: 542kcal | Carbohydrates: 17g | Protein: 64g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 209mg | Sodium: 763mg | Potassium: 1857mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1218IU | Vitamin C: 22mg | Calcium: 202mg | Iron: 3mg