Greek Yogurt Chicken Marinate

Section: Satisfying Main Dishes for Every Occasion

This dish features chicken marinated in tangy Greek yogurt, spiced with paprika, cumin, cayenne, and oregano for an extra kick. After soaking up all the creamy flavor, the chicken is seared until golden and simmered in a velvety sauce made from sun-dried tomatoes, heavy cream, and parmesan cheese. A splash of sherry deepens the taste, while garlic and onion round out the savory notes. Serve hot, garnished with fresh parsley, over mashed potatoes or alongside a crisp Greek salad for a satisfying meal that blends comfort and vibrant Mediterranean flavors.

A woman wearing a chef's hat and apron.
Brought to You By nina
Last updated on Thu, 17 Jul 2025 21:52:49 GMT
A pan of chicken with a spoon in it. Bookmark
A pan of chicken with a spoon in it. | ninatable.com

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
A spoon is in a bowl of Greek yogurt chicken marinate.
A spoon is in a bowl of Greek yogurt chicken marinate. | Ninatable.com

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

Chicken marinated in Greek yogurt.
Chicken marinated in Greek yogurt. | Ninatable.com

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.

Greek Yogurt Chicken Marinate

Juicy chicken, creamy Greek yogurt, sun-dried tomatoes, and parmesan in every indulgent bite.

Prep Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Brought to You By: nina

Recipe Category: Main Dishes

Skill Level: Moderately Advanced

Cuisine Type: Greek-inspired

Portions: 4 Serves (Serves 4 as a main course)

Dietary Preferences: Gluten-Free

What You'll Need

→ For the Marinade

01 600 g boneless skinless chicken breasts, cut into bite-sized cubes
02 200 g full-fat Greek yogurt
03 1 tablespoon sun-dried tomato oil
04 1 tablespoon dry sherry
05 1 teaspoon smoked paprika
06 1 teaspoon ground cumin
07 0.25 teaspoon cayenne pepper
08 1 teaspoon dried oregano
09 1 teaspoon fine sea salt
10 0.5 teaspoon freshly ground black pepper

→ For the Sauce

11 2 tablespoons sun-dried tomato oil
12 1 medium yellow onion, finely diced
13 4 garlic cloves, minced
14 100 g sun-dried tomatoes, sliced
15 150 ml heavy cream
16 50 g Parmesan cheese, freshly grated
17 2 tablespoons fresh parsley, finely chopped

Steps to Follow

Step 01

In a large mixing bowl, whisk together Greek yogurt, sun-dried tomato oil, dry sherry, paprika, cumin, cayenne, oregano, salt, and black pepper until smooth.

Step 02

Add the cubed chicken to the marinade and toss until each piece is evenly coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Step 03

Heat sun-dried tomato oil in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess, and sear in batches for 2–3 minutes per side until golden. Transfer to a plate and repeat with remaining chicken.

Step 04

Lower the heat to medium. Using the same skillet, add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and sauté until fragrant, about 1 minute.

Step 05

Add sliced sun-dried tomatoes to the pan and stir well. Pour in the heavy cream, allow to simmer gently for 4–5 minutes, stirring occasionally, until slightly thickened.

Step 06

Return the seared chicken to the skillet and coat thoroughly in the sauce. Cook for a further 3–4 minutes until chicken is heated through. Stir in grated Parmesan and garnish with fresh parsley before serving hot.

Extra Suggestions

  1. For optimal tenderness, marinate the chicken overnight and allow it to reach room temperature before searing.
  2. Serve with steamed rice, mashed potatoes, or a crisp salad to soak up the sauce.

Tools You’ll Need

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Large skillet
  • Spatula
  • Measuring spoons

Allergy Details

Read ingredient lists for allergens carefully, and consult a healthcare provider if you're unsure.
  • Contains dairy (Greek yogurt, heavy cream, Parmesan cheese).

Nutritional Details (Per Serving)

The provided nutrition information is for guidance and shouldn't replace expert medical advice.
  • Calories: 420
  • Fat: 22 grams
  • Carbohydrates: 12 grams
  • Proteins: 42 grams