Chicken with Greek Yogurt Sauce is one of my all time favorite chicken dinners. It is creamy, bright, fresh, bold and tangy thanks to the Greek yogurt sauce. I get so excited in Spring when I see green garlic at the Farmer’s Market, it pairs absolutely lovely with this chicken.
Simple, quick and easy to make with only 5 ingredients this recipe will quickly be added to your weekly rotation.
This Greek Yogurt Sauce not only comes together in a flash it also pairs wonderfully with any protein and makes a wonderful marinade as well.
Ingredients in Chicken with Greek Yogurt Sauce:
- Chicken Breasts. I opt for bone-in, skin on chicken breasts in this recipe. I am such a fan of crispy chicken skin! Not only is it delicious, it helps keeps the chicken moist. Using bone-in breasts also helps keep the chicken moist and tender as the bones actually help to distribute the heat evenly while cooking.
- Greek yogurt. Sour and tart Greek yogurt is also an excellent source of protein, Vitamin A, B12, Riboflavin and Calcium.
- Lemon juice for added acidity and brightness and zing!
- Garlic adds add a slightly warm spiciness to the sauce.
- Tarragon. Its fabulous anise and fennel tastes pairs beautifully with chicken and the green garlic!
How to make Chicken with Greek Yogurt Sauce:
Preheat the oven and heat a large oven proof skillet over medium heat. While the skillet is heating, season the chicken with salt and pepper.
Add vegetable oil to the skillet, then the chicken breasts, skin side down.
Cook the chicken, without turning, for about 10-15 minutes until nice and golden brown.
Flip the chicken over, add the green garlic (if using), and place in the preheated oven for 10-15 minutes or until the temperature reaches 165 degrees.
While the chicken is cooking, mix together the Greek yogurt, lemon juice, garlic, and tarragon.
Serve the chicken with the Greek yogurt sauce spooned over.
Green Garlic
Green garlic is simply garlic that hasn’t fully matured. Roasting that a high temperature helps brings out the sweetness of the garlic. I snatch them up when they first start showing up at the farmers market, usually late February to March.
I feel so lucky whenever I find them which can be hard due to their short harvest period, usually just about 2 weeks!
To roast with this chicken, simply toss in vegetable oil (olive oil would work if using a lower temperate, salt and pepper. Can’t get any easier than that!!
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Chicken with Greek Yogurt Sauce
Equipment
- 1 large oven proof skillet
Ingredients
- 2 tbsp vegetable oil
- 2 bone-in, skin on chicken breasts
- 2 tsp Kosher salt
- 1 tsp black pepper
- 2/3 cup Greek yogurt
- 2 tsp fresh lemon juice
- 1 tsp garlic finely minced or pressed
- 1 tbsp fresh tarragon
Instructions
- Preheat oven to 500 degrees.
- Season chicken with salt and pepper and set aside.
- Heat a large oven proof skillet over medium heat. Add vegetable oil, once heated add chicken breasts skin side down.
- Cook the chicken until golden brown, about 10-15 minutes.
- Flip the chicken, add green garlic (if using), and roast in the oven for an additional 10-15 minutes or until the internal temperature reaches 165°F.
- While the chicken is roasting, mix together the Greek yogurt, lemon juice, garlic, and tarragon. Season with salt and pepper to taste.
- Serve chicken with Greek yogurt sauce spooned over.
Notes
Nutrition
