Chicken In Greek Yogurt Sauce (6 Ingredients)
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
301 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken In Greek Yogurt Sauce (6 Ingredients)
Description
Chicken In Greek Yogurt Sauce uses skin-on bone-in chicken thighs baked in a mixture of chicken broth, white wine, lemon juice, and fresh thyme inside a cast iron skillet or oven-proof pan. This method allows the chicken to brown on top while staying juicy inside. After baking, the chicken is rested, and the pan juices are combined with Greek yogurt to create a sauce warmed gently on stovetop.
The sauce incorporates the savory, slightly acidic pan juices thickened with cornstarch to achieve a gravy-like consistency that coats the chicken well. The flavor balances the richness of the chicken with the fresh lemon and herbal notes from thyme. The texture of the chicken skin is crisp, providing contrast to the creamy sauce.
This dish pairs well with pasta, rice, potatoes, or toasted bread to soak up the sauce. Steamed or sautéed green vegetables complement the flavors and round out the meal.
The recipe advises using smaller pieces of chicken for even cooking and suggests adjusting sauce thickness by adding cornstarch or broth as needed. Oven and pan types affect timing and sauce consistency, so monitor closely. The method is flexible for substitutions like skinless chicken with adjusted baking time.
Ingredients
- 4 chicken thighs (4-6 small) skin on & bone in (or a mixture of thighs and legs)
- ¾ cup chicken broth (stock) plus a little extra in case you need to thin the sauce
- ½ cup white wine Any kind (or use more broth)
- 1 small lemon juice only
- 1 tablespoon thyme or 1 teaspoon dried thyme, fresh
- salt to taste
- black pepper to taste
- ½ cup Greek yogurt
- 1-2 teaspoons cornstarch /cornflour (to thicken the sauce if necessary)
To serve (optional)
- parsley optional, fresh, lemon wedges
- lemon optional, fresh, lemon wedges
- tagliatelle or a different kind of pasta
- vegetables e.g. green beans
Instructions
- Pre-heat the oven to 390F/200C.
- Place the chicken (skin-side up) in a cast iron skillet or wide-bottomed pan (oven-proof). Pour the chicken broth, white wine and lemon juice all over the chicken and into the pan and add the thyme. Grind over plenty of salt and pepper.
- Bake for about 40 minutes or until the chicken is browned and cooked through. If you have a meat thermometer, the internal temperature in the thickest part should be 165F/74C.
- Transfer the chicken from the pan onto a plate and cover with foil to keep warm.
- Stir the yogurt into the remaining juices and any sticky bits left in the pan. Warm through on the stove-top (either in the same pan if it's cast-iron or stove-safe, or transfer to a saucepan).
- If the sauce is too thin (it should be around the thickness of gravy), mix 1-2 teaspoons of cornstarch with water and add it to the sauce little by little (you may not need it all). Heat gently until slightly thickened. Alternatively, if the sauce is too thick, add a little more chicken broth to thin it a little and make it pourable. Taste to check seasoning, and add more salt and pepper if necessary.
- Add the chicken back into the pan and heat gently for a minute or two longer.
- Serve the chicken immediately with your chosen side dish(es), spooning plenty of the lovely sauce over the chicken. Sprinkle with fresh parsley and add lemon wedges on top if you like.
Notes
- Use a cast iron skillet or an oven-proof wide-bottomed pan for best results; otherwise, bake chicken in a baking dish and transfer juices to a pan for the sauce.
- Smaller skin-on, bone-in chicken thighs or a mix with drumsticks provide good portioning; adjust quantity based on appetite.
- If using skinless boneless thighs, reduce baking time to 20–30 minutes depending on size.
- Adjust sauce thickness by adding cornstarch slurry to thicken or extra chicken broth to thin; aim for a pourable gravy consistency.
- Serve with pasta, rice, potatoes, or toasted bread and steamed green vegetables to complement the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113mg | 38% |
| Sodium | 262mg | 11% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 17mg | 19% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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