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.

📝 Ingredients

• 2.2 lbs chicken breasts
• 2/3 cups greek yogurt
• 1/2 tsp salt
• 1 pinch black pepper
• 1/2 tsp paprika
• 1 pinch finely chopped parsley
• 1/2 tsp cumin
• 1/2 tsp cayenne
• 1 tsp dried oregano
• 1 tsp dried sherry
• 2 Tbsp sun dried tomato oil, (from the sun dried tomatoes)
• 1 whole onion (medium size, finely diced (brunoise cut))
• 4 cloves garlic
• 2/3 cups heavy cream
• 1/3 cups sun dried tomatoes
• 1/4 cup fresh grated Parmesan cheese
• 2 Tbsp sun dried tomato oil, (from the sun dried tomatoes)

👨‍🍳 Instructions

1. 1prepair: Cut the chicken into bite-sized cubes.
2. 2mix: In a bowl, whisk together the Greek yogurt, spices, sherry, and sun dried tomato oil until smooth.
3. 3Toss the chicken in the marinade until fully coated.
4. 4refrigerate: Cover and refrigerate for at least 30 minutes to 2 hours, or overnight for the best result.
5. 5cook: Heat sun-dried tomato oil in a large skillet over medium-low heat. Sear the chicken in batches until browned. Remove and set aside.
6. 6sauté: In the same pan, cook the onion until translucent. Add the garlic and cook until fragrant.
7. 7fry: 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.
8. 8coat: Return the chicken to the pan and stir to coat in the sauce. Cook for another 1–2 minutes.
9. 9Garnish with parmesan and fresh parsley before serving.