Chicken in Greek Yogurt Sauce Recipe
Chicken in Greek yogurt sauce is tangy, rich, and packed with bold, briny bites from feta and olives. Toss it over zucchini noodles, rice, or cauliflower rice for a meal that satisfies without ever feeling heavy. It’s creamy comfort with a Mediterranean twist, and it’s way easier than it looks.
Servings: 4 Servings
Calories: 429kcal
Ingredients
- 1½ lbs chicken breasts 3 chicken breasts
- 2 cups greek yogurt
- 2 tablespoons yellow mustard
- 1 garlic clove
- ½ teaspoon pepper
- 8 ounce block feta cheese cubed
- 12 Kalamata olives seeds removed and chopped
- 1 tablespoon fresh oregano
Instructions
- Add the chicken, Greek yogurt, mustard, minced garlic, and ground black pepper to a large pot.1½ lbs chicken breasts, 2 cups greek yogurt, 2 tablespoons yellow mustard, 1 garlic clove, ½ teaspoon pepper
- Stir well and cook over low heat until chicken is cooked through, about 30 minutes.
- Turn the heat up to medium and add the feta cheese into the pot. Cook, stirring occasionally until the feta has melted.8 ounce block feta cheese
- Season to taste, and then garnish with kalamata olives and fresh oregano. Serve over rice, cauliflower rice, radish rice, or zucchini noodles, and enjoy!12 Kalamata olives, 1 tablespoon fresh oregano
Notes
- 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.
Storage instructions:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: Warm over low heat on the stove, stirring often to keep the sauce from splitting.
- Freeze cautiously: Freezing can change the texture of the yogurt sauce, but it still tastes good.
- Best fresh: For the creamiest texture and best flavor, enjoy it the day it’s made.
Nutrition
Calories: 429kcal | Carbohydrates: 7g | Protein: 55g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 1150mg | Potassium: 828mg | Fiber: 1g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 412mg | Iron: 1mg