Greek Yogurt Chicken Recipe

Name: Greek Yogurt Chicken Recipe
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
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); 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)

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.

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium 👁️ 9 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

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)

Steps

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.