
Juicy chicken made even more tender by a tangy yogurt bath with sun-dried tomatoes and plenty of warm spices this Greek Yogurt Chicken Marinate takes weeknight or special dinners up a notch Whether you love creamy sauces or crave flavor-packed poultry this recipe wraps both into a dish worth repeating
Any time I needed a fuss-free comfort dinner this yogurt marinade never failed The first time I served it for friends they asked for seconds before finishing their plates
Ingredients
- Chicken breast: Choose firm plump pieces for lean high-quality protein
- Greek yogurt: Thick unsweetened yogurt adds tang and makes the chicken irresistible tender
- Paprika cumin cayenne dried oregano: Pick fresh bright spices for the boldest flavor
- Fresh garlic and onion: Always opt for plump garlic heads and glossy onions these start the flavor base
- Sun-dried tomatoes: Oil-packed for extra richness and a pop of color
- Parmesan cheese: Freshly grated is creamier and melts better than canned
- Heavy cream: Look for cream with high butterfat for a velvety sauce or use half-and-half for a lighter touch
- Sun-dried tomato oil: This is the liquid from the tomato jar for extra flavor no waste
- Dried sherry: Optional but a splash brings everything together with gentle sweetness
Step-by-Step Instructions
- Cut the Chicken:
- Slice boneless chicken breasts into bite-sized cubes about an inch thick This allows every piece to soak up the marinade evenly and helps the chicken cook quickly without drying out
- Make the Marinade:
- In a mixing bowl whisk together Greek yogurt paprika cumin cayenne oregano fresh minced garlic finely diced onion sun-dried tomato oil and a splash of sherry Blend until smooth and homogeneous to evenly coat the chicken
- Marinate the Chicken:
- Toss chicken pieces in the yogurt mixture making sure each one is thoroughly covered Press the marinade on the surface gently for deep soak Cover tightly and refrigerate at least 2 hours up to overnight
- Sear the Chicken:
- Heat a non-stick skillet or stainless pan over medium-high and add a drizzle of sun-dried tomato oil Arrange marinated chicken in a single layer Sear 2 to 3 minutes per side until each piece turns golden Remove batches as they cook to avoid crowding and drying the meat
- Start the Sauce:
- Reduce heat to medium-low In the same pan sauté diced onion in a little more tomato oil until translucent and lightly golden about 6 minutes Add the remaining minced garlic and stir for 60 seconds to release aroma
- Build the Creamy Sauce:
- Add chopped sun-dried tomatoes to the onions Pour heavy cream in slowly stirring to combine Simmer over gentle heat until sauce thickens slightly and tomatoes plump up around 3 to 4 minutes
- Finish and Serve:
- Return the seared chicken to the sauce Spoon sauce over the chicken then scatter in fresh-grated parmesan Stir to coat thoroughly Let it bubble just long enough to meld flavors and the cheese fully melts Sprinkle with chopped parsley and serve hot

The sun-dried tomatoes are my favorite bit they add cheerful color bold flavor and a sweet-acid note that brightens every bite Once when my sister came to visit she said the aroma alone made her feel home
Storage Tips
Let the chicken cool completely before covering and chilling Airtight containers keep leftovers fresh in the fridge up to three days For longer storage portion into freezer-safe bags lay flat for even freezing and use within two months To reheat gently simmer with a splash of cream or water so the sauce regains creaminess
Ingredient Substitutions
No heavy cream Use half-and-half or even evaporated milk For extra health swap in light Greek yogurt for the marinade or experiment with boneless thighs instead of breast Not a fan of sun-dried tomatoes Try roasted red peppers chopped into strips
Serving Suggestions
Pile the chicken over hot steamed rice or fluffy mashed potatoes If you like something crisp serve alongside a big Greek salad or tuck into toasted pita with cucumber yogurt sauce For special nights add crusty bread to mop every bit of sauce

Cultural and Historical Context
Marinating chicken in yogurt dates back centuries in Mediterranean and Middle Eastern kitchens Yogurt tenderizes and flavors while keeping meat juicy The creamy sauce evolved from dishes blending dairy and tomato in Greek Italian and Turkish traditions
Common Recipe Questions
- → Why use Greek yogurt as a marinade?
Greek yogurt tenderizes chicken thanks to its acidity and adds a subtle tang, resulting in juicy, flavorful meat.
- → How long should the chicken marinate for best results?
Two hours is great, but letting the chicken marinate overnight allows deeper flavors and extra tenderness.
- → Can I substitute chicken breasts with other cuts?
Yes, chicken thighs or tenders work well, as they soak up the marinade and remain moist during cooking.
- → What does sun-dried tomato add to the dish?
Sun-dried tomato imparts a rich, sweet, and slightly tangy flavor that elevates the sauce and complements the chicken.
- → How can I serve this for a balanced meal?
Pair with mashed potatoes for comfort or a Greek chickpea salad for a fresh, nutritious side.
- → Can I make this dairy-free?
Try a dairy-free yogurt and coconut cream as substitutes, though the texture and taste may vary slightly.