This Greek Yogurt Chicken Marinade delivers tender, juicy chicken coated in a creamy, savory sauce with deep flavor from sun-dried tomatoes and warm spices. It tastes like a restaurant-quality meal, yet it comes together easily for a satisfying homemade dinner.
Why You’ll Love This Recipe
This recipe transforms simple chicken breasts into a rich and comforting dish without a long cooking time. The yogurt-based marinade keeps the chicken incredibly moist while infusing it with flavor. Sun-dried tomato oil adds a unique depth you don’t often find in everyday meals. It’s versatile, family-friendly, and perfect for both weeknights and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade
2.2 pounds chicken breasts, cut into bite-sized cubes
⅔ cup Greek yogurt
½ teaspoon salt
1 pinch black pepper
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried sherry
1 pinch finely chopped fresh parsley
2 tablespoons sun-dried tomato oil
For the sauce
1 medium onion, finely diced
4 garlic cloves, minced
⅔ cup heavy cream
⅓ cup sun-dried tomatoes, sliced
¼ cup freshly grated Parmesan cheese
2 tablespoons sun-dried tomato oil
Directions
In a large bowl, whisk together the Greek yogurt, salt, black pepper, paprika, cumin, cayenne, oregano, dried sherry, parsley, and sun-dried tomato oil until smooth.
Add the chicken pieces and toss until fully coated in the marinade.
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. For maximum flavor, marinate overnight.
Heat one tablespoon of sun-dried tomato oil in a large skillet over medium-low heat.
Sear the marinated chicken in batches until lightly browned on all sides. Remove from the pan and set aside.
In the same skillet, add the remaining sun-dried tomato oil and cook the diced onion until soft and translucent.
Stir in the garlic and cook for about 30 seconds until fragrant.
Add the sun-dried tomatoes and cook for 2 minutes, allowing their flavor to release into the oil.
Pour in the heavy cream and simmer gently for about 5 minutes, stirring occasionally.
Return the chicken to the skillet and stir until fully coated in the sauce.
Cook for another 1 to 2 minutes, then sprinkle with Parmesan cheese just before serving.
Servings and timing
Servings: 4 to 6
Preparation time: 15 minutes
Marinating time: 30 minutes to overnight
Cooking time: 20 minutes
Total time: approximately 35 to 45 minutes, excluding extended marinating
Variations
Use chicken thighs instead of breasts for a richer flavor.
Add spinach or mushrooms to the sauce for extra vegetables.
Reduce the cayenne for a milder dish or increase it for more heat.
Swap heavy cream with evaporated milk for a lighter sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce.
Avoid high heat when reheating to prevent the sauce from separating.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, plain full-fat yogurt works well, but Greek yogurt provides a thicker and creamier texture.
How long should I marinate the chicken?
At least 30 minutes is recommended, but marinating overnight gives the best flavor and tenderness.
Can I make this dish without cream?
Yes, you can replace the cream with additional yogurt or evaporated milk for a lighter option.
Is this recipe spicy?
It has a mild heat. You can reduce or omit the cayenne if you prefer no spice.
Can I bake the chicken instead of pan-frying?
Yes, you can bake the marinated chicken at 200°C (400°F) until cooked through, then prepare the sauce separately.
What can I serve with Greek yogurt chicken?
It pairs well with rice, mashed potatoes, flatbread, or roasted vegetables.
Can I freeze this dish?
Freezing is not recommended, as the creamy sauce may change texture when thawed.
Does the sauce thicken as it cools?
Yes, the sauce will thicken slightly. Reheat gently with a little liquid if needed.
Can I add more vegetables?
Absolutely. Bell peppers, zucchini, or spinach work especially well.
Is this recipe suitable for meal prep?
Yes, it reheats well and tastes even better the next day.
Conclusion
Greek Yogurt Chicken Marinade is a comforting yet impressive dish that balances creamy texture with bold, savory flavor. With minimal effort and simple ingredients, it delivers a satisfying meal that feels special every time you make it. Whether for a quick dinner or a relaxed family meal, this recipe is sure to become a favorite.
This Greek Yogurt Chicken Marinade creates ultra-tender, juicy chicken with a creamy, savory sauce featuring sun-dried tomatoes and warm spices. Perfect for both weeknight dinners and special occasions.
Ingredients
2.2 pounds chicken breasts, cut into bite-sized cubes
⅔ cup Greek yogurt
½ teaspoon salt
1 pinch black pepper
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried sherry
1 pinch finely chopped fresh parsley
2 tablespoons sun-dried tomato oil
1 medium onion, finely diced
4 garlic cloves, minced
⅔ cup heavy cream
⅓ cup sun-dried tomatoes, sliced
¼ cup freshly grated Parmesan cheese
2 tablespoons sun-dried tomato oil (for sauce)
Instructions
In a large bowl, whisk together the Greek yogurt, salt, pepper, paprika, cumin, cayenne, oregano, dried sherry, parsley, and 2 tbsp sun-dried tomato oil.
Add the chicken cubes and toss until coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
Heat 1 tablespoon sun-dried tomato oil in a skillet over medium-low heat. Sear marinated chicken in batches until browned, then set aside.
In the same skillet, cook diced onion until soft and translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in sliced sun-dried tomatoes and cook for 2 minutes.
Pour in heavy cream and simmer for 5 minutes, stirring occasionally.
Return the chicken to the skillet and stir to coat in sauce. Cook 1–2 minutes more.
Sprinkle with Parmesan cheese just before serving.
Notes
Chicken thighs can be used instead of breasts for more flavor.
Marinate overnight for maximum tenderness and depth.
Swap heavy cream with evaporated milk or extra yogurt for a lighter sauce.
Add vegetables like spinach or mushrooms to bulk up the dish.
