Chicken Breasts with Yogurt Sauce
Elevate your weeknight dinner game with these tender Chicken Breasts with Yogurt Sauce—a dish that's as comforting as it is elegant. This recipe features succulent, golden-browned chicken nestled in a velvety Greek yogurt sauce infused with the bright tang of lemon juice, aromatic minced garlic, and a medley of warm spices like paprika and cumin. Fresh dill adds an herby burst of flavor, while a sprinkle of parsley provides a vibrant finishing touch. Perfectly cooked in just 40 minutes, this one-pan recipe saves you time without sacrificing taste. Serve with fluffy steamed rice, roasted vegetables, or your favorite salad for a balanced and satisfying meal that's rich in protein and brimming with Mediterranean-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels. Season both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to low. In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
Stir in the Greek yogurt, water, lemon juice, paprika, cumin, and 1 teaspoon of salt. Mix well until the sauce is smooth and creamy.
Add the fresh dill to the sauce and stir to combine. Let the sauce cook for 2-3 minutes to allow the flavors to meld together.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Cover the skillet with a lid and let it simmer on low heat for 5 minutes to warm the chicken and infuse it with the sauce flavors.
Remove the skillet from heat and garnish the dish with fresh parsley.
Serve the chicken breasts hot with a generous drizzle of yogurt sauce on top. Pair with steamed rice, roasted vegetables, or a side salad for a complete meal.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.5 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
