Greek Yogurt Chicken Recipe

Name: Greek Yogurt Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2.2 lb chicken breasts; ⅔ cup 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 onion (medium size, finely diced (brunoise cut)); 4 clove garlic; ⅔ cup heavy cream; ⅓ cup sun dried tomatoes; ¼ cup fresh grated Parmesan cheese; 2 tbsp sun dried tomato oil, (from the sun dried tomatoes)

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

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: 10 min
Cook: 25 min
Total: 35 min
Servings: 4

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Greek Yogurt Chicken Recipe · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 kgchicken breasts
0.67 cupgreek yogurt
0.5 tspsalt
1 pinchblack pepper
0.5 tsppaprika
1 pinchfinely chopped parsley
0.5 tspcumin
0.5 tspcayenne
1 tspdried oregano
1 tspdried sherry
2 tbspsun dried tomato oil, (from the sun dried tomatoes)
1onion (medium size, finely diced (brunoise cut))
4 clovegarlic
0.67 cupheavy cream
0.33 cupsun dried tomatoes
0.25 cupfresh grated Parmesan cheese
2 tbspsun dried tomato oil, (from the sun dried tomatoes)

Steps

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.

Comments · 0

No comments yet.

Per portion

Calories: ~486.3 kcal
Protein: ~81.5 g
Fat: ~33.7 g
Carbs: ~11 g
Fiber: ~1.6 g
Sodium: ~1492.1 mg

One ingredient still needs a USDA food link. black pepper, paprika, finely chopped parsley, cumin, cayenne, dried oregano, sun dried tomatoes are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat

Partial · 16/17 ingredients linked