Chicken in Greek Yogurt Sauce

🗝️ Key ingredients & substitutions

• Chicken breasts: Boneless skinless chicken breasts are lean and quick-cooking, perfect for soaking up the yogurt sauce. You can also use boneless skinless chicken thighs or even bone-in chicken thighs ‐ just adjust the cooking time slightly.
• Greek yogurt: The creamy base that brings tang, protein, and a bit of magic. Stick with plain, full-fat for the best texture and flavor, but low-fat works too.
• Yellow mustard: Adds sharpness and depth to the sauce. Dijon can sub in, but skip anything too sweet.
• Garlic: Just one clove adds warmth and flavor. Feel free to double it if you love garlic as much as we do.
• Black pepper: A little goes a long way here, and freshly cracked is best.
• Feta cheese: Melts into the sauce and brings that signature salty edge. Crumbled feta or blocks both work, but try not to buy the cheapest feta (sometimes labeled as “Greek salad cheese”) as it tends not to melt as well.
• Kalamata olives: Briny, bold, and chopped for a pop in every bite. Green olives could work, but they’ll change the flavor slightly.
• Fresh oregano: Adds brightness and herby lift at the end. If you’re out, swap in a sprinkle of dried oregano or some fresh parsley.

🥣 How to make chicken in Greek yogurt sauce

1. Combine ingredients: Add the chicken, Greek yogurt, mustard, minced garlic, and black pepper to a large pot.
2. Stir it all together: Make sure the chicken is well-coated and everything’s evenly mixed.
3. Cook low and slow: Set the heat to low and let it simmer gently until the chicken is fully cooked, about 30 minutes.
4. Add the feta: Turn the heat up to medium, then toss in the cubed feta and stir occasionally until it melts into the sauce.

🪄 Recipe notes & tips

• Use full-fat yogurt: It melts better and makes the sauce extra silky. Low-fat works, but it’s not quite the same.
• Don’t rush the heat: Cooking low and slow keeps the yogurt from splitting and makes the chicken super tender.
• Internal temperature: Chicken is fully cooked when it hits 165°F. Use a meat thermometer if you’re unsure.
• Small feta cubes: Smaller pieces melt faster and more evenly into the sauce.
• Olives last: Stir them in at the end so they keep their bold flavor and don’t get mushy.
• Fresh herbs pop: Add the oregano right before serving for the brightest flavor.

✨ Variations

• Extra flair: Add a drizzle of olive oil over the top, or if you have lemons, you can add a splash of lemon juice, or even sprinkle some grated lemon zest to brighten everything up.
• Spice it up: Add a pinch of paprika or a dash of cumin for a warmer, smoky note.
• Herb swap: Try fresh dill or parsley instead of oregano for a different finish.
• Add lemon zest: A little on top adds brightness without changing the sauce.
• Go vegetarian: Swap the chicken for chickpeas or roasted cauliflower and adjust the cooking time.
• Turn it into a wrap: Spoon the mixture into warm tortillas or flatbreads and roll it up with a few crisp salad greens. We like to do this with leftovers!

🍽️ What to serve with chicken in Greek yogurt sauce

• Grains and starches: Serve over Instant Pot Basmati Rice, Cilantro Lime Radish Rice, plain Radish Rice, or herby couscous to soak up the creamy yogurt sauce.
• Salads: Go with a classic Wedge Salad or a tangy-sweet Pickled Beet Salad to lighten things up on the side.
• Vegetables: Air Fryer Roasted Red Peppers, roasted zucchini, or simply steamed green beans all pair well here.
• Breads and wraps: Scoop it into warm pita, flatbreads, or stuff into a toasted tortilla for an easy hand-held option. Try my Keto Egg Wraps to keep things low carb.

❓ Frequently asked questions