Greek Yogurt Chicken
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.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 1
Cut the chicken into bite-sized cubes.
- 2
In a bowl, whisk together the Greek yogurt, spices, sherry, and sun dried tomato oil until smooth.
- 3
Toss the chicken in the marinade until fully coated.
- 4
Cover and refrigerate for at least 30 minutes to 2 hours, or overnight for the best result.
- 5
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
In the same pan, cook the onion until translucent. Add the garlic and cook until fragrant.
- 7
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
Return the chicken to the pan and stir to coat in the sauce. Cook for another 1–2 minutes.
- 9
Garnish with parmesan and fresh parsley before serving.