Greek Yogurt Chicken Marinate (Printer-Friendly)

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

# 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:

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.
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.
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.
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.
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.
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:

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

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